Chocolate Cadbury Egg Cookies A White Chocolate Chip and Famous Chocolate Mini Cadbury Eggs Cookie. Soft and chewy centers with crispy edges and decadent mini Cadbury eggs. A perfect Easter cookie!
Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, scraping the sides of the bowl often. Add egg and vanilla and mix.
Fold in flour, baking soda, and salt. Mix in cadbury eggs (leave out 1/3 cup for adding to the cookies at the end) and white chocolate chips. Lightly mix together to allow some of the cadbury eggs to break apart and keep some whole.
If time is on your side, wrap up the dough in Saran Wrap and let chill. It is ideal to chill the dough for 24-48 hours but even 30 minutes would work.
Drop onto light-colored baking sheets (preferably lined with parchment paper sheets). Bake for 9-10 minutes or until a light golden color. May bake 1-2 minutes longer if you want crispier edges. After about 8 minutes of baking time, carefully open the oven and lightly place a few cadbury eggs on the tops of the cookies. You want to make sure to have a light touch as you don't want the cookies to deflate or flatten too much. Continue to bake.
Remove from the oven and let set-up for several minutes.