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Cadbury Egg Cookies

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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!

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  3. Add the eggs and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the chocolate chips and chopped Cadbury eggs.

Step 2: Bake the Cookies

  1. Scoop the cookie dough (about 2 tablespoons per cookie) onto the prepared baking sheet, spacing them 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked.
  3. 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.