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Homemade Marshmallow Fluff

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Cadbury Egg Cookies are soft, chewy Easter cookies packed with crushed Cadbury Mini Eggs and chocolate chips. With a sweet, festive flair and classic cookie texture, they’re perfect for springtime celebrations or using up Easter candy.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups chopped Cadbury Mini Eggs
  • 1 cup semi-sweet or milk chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs and vanilla extract, mixing until combined.
  5. Gradually mix in the dry ingredients just until incorporated.
  6. Fold in chopped Cadbury Mini Eggs and chocolate chips if using.
  7. Scoop cookie dough onto prepared baking sheets, spacing 2 inches apart.
  8. Optional: Press extra Mini Egg pieces on top of each dough ball for decoration.
  9. Bake for 9–11 minutes, until edges are lightly golden and centers are set.
  10. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Crush Mini Eggs in a zip-top bag using a rolling pin—leave some larger chunks for texture.Chill dough for 30 minutes if cookies spread too much during baking.Use white or dark chocolate chips for variation.To freeze, store baked cookies or raw dough balls in a freezer-safe container for up to 2 months.Warm baked cookies in the microwave for 10 seconds for a gooey texture.

Nutrition

Find it online: https://cookibly.com/homemade-marshmallow-fluff/