These Cadbury Egg Cookies are a delightful treat, packed with chunks of creamy Cadbury Mini Eggs and rich chocolate chips, all wrapped in a soft and chewy cookie dough. Perfect for Easter or any time you’re craving a sweet, festive dessert, these cookies are easy to make and full of chocolatey goodness!
Why You’ll Love This Recipe
- Festive and fun – A perfect treat for Easter celebrations.
- Soft and chewy – The cookies have a buttery, melt-in-your-mouth texture.
- Loaded with chocolate – Each bite is packed with crushed Cadbury Mini Eggs and chocolate chips.
- Easy to make – Simple ingredients and no chilling required.
- Kid-friendly – A great baking project for little helpers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cadbury Mini Eggs, crushed
- Chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars – In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla – Mix in the eggs one at a time, followed by the vanilla extract.
- Combine dry ingredients – In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
- Fold in the chocolate – Stir in the crushed Cadbury Mini Eggs and chocolate chips.
- Scoop the dough – Drop tablespoon-sized dough balls onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
- Cool and enjoy – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: About 24 cookies
- Prep time: 15 minutes
- Cook time: 10-12 minutes
- Total time: 25-27 minutes
Variations
- Peanut Butter Twist – Add ½ cup of peanut butter to the dough for a nutty flavor.
- Extra Chocolatey – Use dark chocolate chips or a mix of milk and white chocolate.
- Salted Caramel – Drizzle caramel over the cookies and sprinkle with sea salt.
- Oatmeal Version – Replace ½ cup of flour with quick oats for a heartier texture.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or raw dough balls for up to 2 months. Bake straight from frozen, adding 1-2 extra minutes.
- Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQs
Can I use whole Cadbury Mini Eggs instead of crushing them?
Yes, but crushing them ensures better distribution of chocolate in every bite.
How do I crush Cadbury Mini Eggs easily?
Place them in a zip-top bag and gently crush them with a rolling pin.
Can I make these cookies ahead of time?
Yes! The dough can be made 24-48 hours in advance and stored in the fridge.
What’s the best way to get soft cookies?
Avoid overbaking; the centers should look slightly underdone when you take them out.
Can I use other Easter candies?
Absolutely! Try substituting with M&M eggs or chopped chocolate bunnies.
Do I need to chill the dough?
No chilling is required, but if you want thicker cookies, chilling for 30 minutes helps.
Can I use salted butter?
Yes, but reduce the added salt by half.
How do I keep my cookies from spreading too much?
Ensure your butter isn’t too warm and don’t overmix the dough.
Can I make these cookies smaller or larger?
Yes! Adjust the baking time accordingly—smaller cookies bake in about 8 minutes, while larger ones may need 14-15 minutes.
Can I double the recipe?
Definitely! Just use two baking sheets and rotate them halfway through baking.
Conclusion
These Cadbury Egg Cookies are a fun, chocolate-filled treat perfect for Easter or any time you want a festive and delicious cookie. Easy to make, soft, and packed with chocolate, they’ll quickly become a favorite. Try them today and enjoy every bite!
PrintCadbury Egg Cookies
These Cadbury Egg Cookies are soft, chewy, and loaded with chunks of chocolate and crunchy, candy-coated mini Cadbury eggs. They’re the perfect Easter treat, with a golden brown exterior and a gooey center!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini Cadbury eggs, roughly chopped
Instructions
Step 1: Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and chopped Cadbury eggs.
Step 2: Bake the Cookies
- Scoop the cookie dough (about 2 tablespoons per cookie) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Gently crush the mini Cadbury eggs using a rolling pin for the best texture.
- For extra chocolatey cookies, press a few extra pieces of Cadbury eggs on top before baking.
- Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.