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Easy Spring Easter Cookies

Soft, sweet cookies with chocolate chips and colorful Cadbury Mini Eggs, perfect for Easter celebrations.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
Add-ins
  • 1 cup chocolate chips
  • 1 cup Cadbury Mini Eggs, crushed

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until smooth.
  4. Beat in the eggs one at a time, then stir in the vanilla.
  5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  6. Fold in the chocolate chips and crushed Cadbury Mini Eggs.
  7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Baking
  1. Bake for 10-12 minutes or until the edges are golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months. Recipe can be adjusted to lower sugar or increase protein content.