Chocolate Chunk Cookies but make them Easter! It’s always a good idea to add more chocolate to cookies, right? I think so! These cookies give a great balance of semi-sweet chocolate from the chocolate chunks and milk chocolate from the Mini Cadbury Eggs.
This recipe is the same as my Chewy Chocolate Chunk Cookies with added Mini Cadbury Eggs for Easter.
When to Add the Mini Cadbury Eggs
If you prefer the Mini Cadbury Eggs to stay whole, add them in as your very last step and stir with a wooden spoon so that none of them break.
If you prefer smaller pieces of the Mini Cadbury Eggs, throw them in and then run the mixer for about 30 minutes. The paddle on the KitchenAid Mixer does a great job of busting up the Mini Cadbury Eggs into perfect sized chunks.
Ingredients
- 1 stick of unsalted butter, softened
- ½ c of Crisco
- 1 c granulated sugar
- 1 c brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 ¼ c flour
- 1 tsp baking soda
- 1 tsp salt
- ½ c Trader Joe’s semi-sweet chocolate chunks
- ½ c Mini Cadbury Eggs – milk chocolate
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cream together with butter and Crisco until well-combined. Add sugars and mix on low for about a minute.
- Add vanilla and eggs one at a time. Mix until creamy even texture is achieved.
- In a separate bowl, combine flour, baking soda and salt.
- Add the flour mixture slowly to the sugar and butter mixture. Continue mixing on low and adding flour mixture until dough is evenly combined.
- Stir in chocolate chunks and Mini Cadbury Eggs.
- Drop 1 ½ inch – 2 inch dough balls onto a parchment-lined cookie sheet with 2 inches between each dough ball.
- Bake for 8-10 minutes or until the edges are golden brown.
- Remove from the oven and let it cool on the cookie sheet for 1-2 minutes.
- Transfer cookies to the cooling rack.
- Store in an airtight container; best enjoyed within 1-2 days of baking.
Categoriesfor the dessert tray