Easter Chocolate Chip Cookies

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This easy Easter Chocolate Chip Cookie recipe is loaded with chocolate chips and crunchy Cadbury Mini Eggs for a thick, chewy, perfect chocolate chip cookie with a gooey, soft center. No chill required, making them a quick and festive Easter treat!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 304kcal

Author: Cara Lanz

Ingredients

1 cup unsalted butter, room temperature
1 cup brown sugar light or dark
½ cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract yes, tablespoon
3 cups flour
1 teaspoon baking soda
1 tablespoon cornstarch
½ teaspoon cinnamon, optional
½ teaspoon salt
1 cup Cadbury Mini Eggs, crushed plus more for topping
1 cup chocolate chips -- I use a combination of ½ white and ½ dark chocolate chips plus more for topping
flaky sea salt, optional

Instructions

Preheat oven to 375. Line cookie sheets with parchment paper or silicone baking mats. To crush Cadbury eggs, place them in a ziptop bag and crush them with a rolling pin.
In a large mixing bowl, cream butter and both sugars on medium to medium-high speed until fluffy, about 5 minutes. Mix in eggs, then vanilla for another minute.
Sift in the flour, baking soda, cornstarch, cinnamon, and salt. Mix on low speed until just combined. Add the crushed Cadbury eggs and chocolate chips. Mix on low just long enough to incorporate them throughout the dough. Do not overmix.
Bake immediately or chill the dough for 30-60 minutes for thicker cookies.
Scoop dough into 4-tablespoon balls. For a craggy texture on top, rip the ball in half and press the two halves together with the torn sides out. Shape into a tall ball on the baking sheet. Optional, top with more Cadbury egg pieces, chocolate chips, and a little flaky salt.
Bake 10 minutes until the tops are light golden brown and the centers are soft and appear underbaked. If desired, gently press even more Cadbury egg pieces on top while they're still warm.
Cool for 5 minutes on the pan, then transfer to a wire baking rack to cool completely.

Notes

If you don't have a sifter or large mesh strainer, whisk the flour mixture together in a separate bowl.
For gooey, soft centers, bake them until they still look a little underdone. Internal temperature should read 175-185 degrees.
This recipe makes 21 large cookies. For smaller cookies, reduce the bake time by a few minutes.
Optional, set aside a few extra Cadbury egg pieces and chocolate chips to press on top of the dough before baking and again on the soft warm cookies right out of the oven.

Nutrition