Description
Deliciously chewy cookies packed with chocolate chips and Cadbury Mini Eggs, perfect for Easter celebrations.
Ingredients
Scale
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 1/4 cups Unbleached Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 cup Quick Oats
- 1 cup Mini Chocolate Chips
- 1 1/4 cups Crushed Cadbury Mini Eggs (divided)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or lightly grease it.
- Cream the softened butter, brown sugar, and granulated sugar together with a whisk until fluffy and pale—about 2-3 minutes.
- Add the egg and vanilla extract into the bowl, beating until thoroughly combined.
- Mix the flour, baking soda, and kosher salt in a separate bowl.
- Combine the dry mixture into the wet mixture using a rubber spatula. Mix until just combined.
- Incorporate the quick oats, mini chocolate chips, and 1 cup of crushed Cadbury Mini Eggs into the batter.
- Form mounds of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top with the remaining 1/4 cup of crushed Cadbury Mini Eggs if desired.
- Bake for 10-12 minutes until the edges begin to turn golden brown.
- Cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For a make-ahead option, scoop onto baking sheets and freeze for up to a month. Bake directly from the freezer, adding an extra minute to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg