Ingredients
Scale
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups chopped Cadbury Mini Eggs
- 1 cup chocolate chips
- 1 cup toasted coconut
- Flaked sea salt for sprinkling
Instructions
- Preheat oven to 350°F. Line baking sheet with Silpat or parchment paper.
- Whisk flour, baking powder, baking soda, and sea salt in a medium bowl.
- Cream butter and sugars in stand mixer about 1 minute. Add eggs and vanilla; mix until combined.
- Add dry ingredients and mix on low until just combined.
- Stir in chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut.
- Form 2-tablespoon dough balls, place 2 inches apart on prepared baking sheet.
- Bake 10–12 minutes until edges are slightly golden. Sprinkle with sea salt.
- Cool 5 minutes on baking sheet, transfer to wire rack to cool completely.
Notes
- Cookies keep airtight 3–4 days. Dough and baked cookies can be frozen.
- To chop Cadbury Mini Eggs, place in Ziploc bag and gently smash with rolling pin.
- Optional: chill dough 24–72 hours to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian