Cadbury Egg Chocolate Chip Cookies

This cookie recipe, Cadbury Egg Chocolate Chip Cookies, leans on salted butter, packed light brown sugar and granulated sugar. It makes 36 Cookies and takes about 36 minutes.

• Yield 36 Cookies
• Ready in 36 minutes
• Prep 25 minutes
• Cook 11 minutes

Ingredients

• 1 cup salted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 9-ounce bag Cadbury eggs, lightly crushed to yield 1 1/3 cups crushed eggs (plus more for tops of cookies, if desired)
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
2. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt.
3. Cream together until light and fluffy, 1 to 2 minutes.
4. Add the eggs and vanilla and mix until well-combined.
5. Add the flour and mix until a few dry streaks remain.
6. Add the Cadbury eggs and chocolate chips and stir until evenly combined.
7. Scoop the dough about 2 tablespoons at a time (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
8. Optional: top cookie dough balls with several pieces of crushed Cadbury eggs.
9. Bake for 10 to 12 minutes (see note for cookies that flatten too much or stay too puffy).
10. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

Let the center settle before you cut it, or the slices will slump.