Have extra Cadbury or other chocolate eggs left over from Easter? Make this recipe! This is an adaptation of my favorite family chocolate chip cookie recipe, but I made the cookies better with the chocolate eggs! The crunch from the coating of the eggs is the perfect addition!
Ingredients:
- 1 stick or 8 tbsp room temperature unsalted butter
- ½ cup white sugar
- ½ cup light brown sugar
- Pinch of salt
- 1 egg
- 2 tsp. vanilla extract
- 1 ½ cup flour
- ½ tsp. baking soda
- ¾ cup chopped chocolate eggs
Directions:
- Preheat oven to 350 degrees and place parchment paper on baking sheets.
- Chop the chocolate eggs. I like to leave some as big chunks and some as small chunks. If you don’t have enough chocolate eggs, you can also add chocolate chips.
- Beat butter in a stand mixer until soft.
- Add both sugars and salt and mix until smooth.
- Add egg and vanilla and mix.
- Add flour and baking soda and mix until just combined.
- Add the chocolate eggs and mix by hand.
- Form mounds of batter (about a tablespoon in size) and place on baking sheets.
- Bake for 14 minutes.
- Let cool for 15 minutes and enjoy!