Cadbury Egg Cookies Recipe

If you’re a fan of Cadbury eggs, you’re going to love these Cadbury Egg Cookies. They’re soft and chewy, filled with rich chocolate chips, and have crunchy bits of mini Cadbury eggs throughout. These cookies take all the best parts of Easter candy and turn them into an irresistible dessert.

Biting into one of these cookies is like getting a taste of spring—sweet, chocolatey, and full of that nostalgic holiday magic. They’re perfect for Easter gatherings, springtime baking, or simply using up leftover Cadbury eggs after the holiday.

These cookies are a treat for both kids and adults, combining classic chocolate chip cookie goodness with the unique crunch and creaminess of Cadbury mini eggs. Whether you’re baking them for a party, a gift, or just for yourself, you won’t be able to stop at one.

Why I Love This Recipe

There are plenty of cookie recipes out there, but what makes these Cadbury Egg Cookies stand out? It’s all about texture and flavor.

• The Perfect Combination of Soft and Crunchy – The cookie base is soft, buttery, and slightly chewy, while the crushed Cadbury eggs add a delightful crunch.
• Rich Chocolate in Every Bite – With both chocolate chips and chopped mini eggs, these cookies are loaded with melty, gooey chocolate.
• A Fun and Festive Twist on a Classic – While they’re great for Easter, they’re so delicious that you’ll want to make them year-round.
• Easy to Make – No complicated steps or fancy equipment—just a simple, no-fuss cookie recipe with a fun twist.

If you love soft, bakery-style cookies with lots of chocolate, this recipe is a must-try.

Ingredients for Cadbury Egg Cookies

To make these cookies, you’ll need a mix of pantry staples and, of course, those famous mini Cadbury eggs.

For the Cookies:

• Unsalted butter (room temperature) – For a rich and creamy texture.
• Brown sugar – Adds moisture and a slight caramel flavor.
• Granulated sugar – Helps with structure and sweetness.
• Large eggs – Binds everything together.
• Vanilla extract – Enhances the overall flavor.
• All-purpose flour – The base of the cookie dough.
• Baking soda – Helps the cookies rise.
• Salt – Balances the sweetness.
• Mini Cadbury eggs (chopped) – The star ingredient, providing crunch and chocolate flavor.
• Semi-sweet chocolate chips – For extra chocolate goodness.

Optional Add-Ins:

• Chopped walnuts or pecans – For extra crunch.
• Shredded coconut – Adds a subtle sweetness and texture.

How Much Time Will You Need?

• Prep Time: 15 minutes
• Chill Time: 30 minutes (optional but recommended)
• Bake Time: 10-12 minutes
• Total Time: About 1 hour (including chilling)

How to Make Cadbury Egg Cookies

This recipe follows a straightforward method that guarantees perfect cookies every time.

Step 1: Prepare the Ingredients

Let the butter sit at room temperature until softened. If your Cadbury mini eggs are whole, place them in a sealed bag and crush them slightly using a rolling pin. They should be in chunks, not powder.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. This process usually takes about 2-3 minutes with an electric mixer.

Step 3: Add the Wet Ingredients

Mix in the eggs one at a time, ensuring they are fully incorporated. Add the vanilla extract and continue mixing until smooth.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined.

Step 5: Fold in the Chocolate

Gently fold in the chopped mini Cadbury eggs and chocolate chips, distributing them evenly throughout the dough.

Step 6: Chill the Dough (Optional but Recommended)

For thicker cookies, cover the dough and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking.

Step 7: Preheat the Oven and Shape the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and place them about 2 inches apart on the baking sheet.

Step 8: Bake the Cookies

Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked (they will continue cooking on the baking sheet).

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Substitutions

Need to tweak the recipe? Here are some great alternatives:

• Butter Substitute – Use melted coconut oil for a dairy-free version.
• Flour Alternatives – Swap with a 1:1 gluten-free flour blend if needed.
• Sugar Swap – Use coconut sugar instead of brown sugar for a refined sugar-free option.
• Egg-Free Version – Replace eggs with a flaxseed egg (1 tablespoon flaxseed + 2.5 tablespoons water per egg).

Best Side Dishes for Cadbury Egg Cookies

These cookies are great on their own, but pairing them with something special makes the experience even better.

1. Vanilla Ice Cream – The warm cookies and cold ice cream create the ultimate dessert combination.
2. Hot Chocolate – A cup of creamy hot cocoa enhances the rich chocolate flavors.
3. Fresh Berries – Strawberries, raspberries, or blueberries add a fresh contrast to the sweetness of the cookies.

Serving and Presentation Tips

A beautifully presented batch of Cadbury Egg Cookies makes them even more irresistible. Here’s how to serve them in a way that wows:

• For a casual treat: Stack a few cookies on a plate with a side of warm milk or coffee. The slight melting of the chocolate chips when dipped makes every bite even better.
• For a dessert platter: Arrange the cookies on a serving tray with extra crushed Cadbury mini eggs scattered around for decoration. You can even drizzle some melted chocolate over the cookies for a gourmet touch.
• For gifting: Place the cookies in a clear cellophane bag and tie them with a festive ribbon. A small tag with a handwritten note makes it extra special.
• For a party: Serve them alongside vanilla ice cream and a sprinkle of crushed Cadbury eggs for an easy cookie sundae.

Tips and Tricks to Make This Recipe Even Better

Want to take your cookies to the next level? Try these pro tips:

• Chill the dough – If you want thick, bakery-style cookies, refrigerate the dough for at least 30 minutes before baking. This prevents spreading and enhances flavor.
• Slightly underbake them – Pull the cookies out when they look slightly soft in the center. They will continue baking on the hot tray, giving you that perfect chewy texture.
• Use high-quality chocolate chips – Semi-sweet or dark chocolate chips balance the sweetness of the Cadbury eggs. For extra indulgence, try chunks of chocolate instead of chips.
• Crush the Cadbury eggs unevenly – Some larger pieces will give you a crunchy bite, while smaller ones will melt into the dough.
• Make them festive – Add pastel-colored sprinkles for an extra Easter touch.

Common Mistakes to Avoid

• Not measuring the flour correctly – Too much flour makes cookies dry. Spoon the flour into the measuring cup and level it off instead of scooping directly.
• Overmixing the dough – This can lead to tough cookies. Mix only until the ingredients are just combined.
• Skipping the chilling step – While optional, chilling prevents the cookies from spreading too much, keeping them thick and soft.
• Overbaking – The cookies should look slightly underdone when you take them out. Overbaking results in dry, crumbly cookies.
• Using whole mini eggs – If you don’t chop them up, they won’t distribute evenly, and the cookies won’t have that perfect chocolate crunch in every bite.

How to Store Cadbury Egg Cookies

• Room Temperature: Store the cookies in an airtight container for up to 5 days. Add a slice of bread to the container to keep them soft.
• Refrigeration: While not necessary, storing them in the fridge extends their freshness for up to 7 days. Let them come to room temperature before serving.
• Freezing: These cookies freeze beautifully! Store baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm them in the microwave for 10 seconds.
• Freezing Cookie Dough: Scoop the dough into portions, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.

FAQ

1. Can I use regular Cadbury eggs instead of mini eggs?

Yes, but chop them into smaller pieces so they distribute evenly in the dough. Mini eggs have a crisp candy shell that adds texture, which full-size eggs don’t have.

2. Can I make these cookies ahead of time?

Absolutely! The dough can be made up to 3 days in advance and stored in the fridge. Just let it sit at room temperature for 10-15 minutes before baking.

3. Can I make these cookies gluten-free?

Yes, swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may vary slightly, but they will still be delicious.

4. What’s the best way to crush Cadbury mini eggs?

Place them in a sealed plastic bag and use a rolling pin to gently crush them. Avoid using a food processor, as it can turn them into powder.

5. Can I add other mix-ins?

Definitely! Try adding white chocolate chips, peanut butter chips, or chopped nuts for extra flavor and texture.

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