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3.9 from 4 reviews

Delight in these festive Cadbury Egg Cookies, featuring a soft and chewy texture studded with semi-sweet chocolate chips and crushed Cadbury mini eggs. Perfectly balanced with brown and granulated sugars and a hint of vanilla, these 32 cookies bring colorful chocolate candy goodness to every bite, ideal for Easter or any chocolate lover’s treat.

Ingredients

Dry Ingredients

  • 3 ¼ cups all-purpose flour (stir, spoon & level)
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Wet Ingredients

  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 cup light brown sugar, gently packed
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract

Add-ins

  • 1 cup semi-sweet chocolate chips
  • 9 ounces Cadbury mini eggs, crushed

Instructions

  1. Prepare Cadbury Eggs: Place Cadbury mini eggs into a zip-top bag and gently crush with a mallet, rolling pin, or bottom of a sturdy cup, aiming to keep some pieces larger than others. Set aside for later use.
  2. Preheat Oven: Set the oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
  3. Mix Dry Ingredients: In a large bowl, combine flour, salt, and baking soda. Stir well and set aside to prepare for dry ingredient incorporation.
  4. Cream Butter and Sugars: Using a stand mixer with paddle attachment, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until fluffy but not overmixed. Add eggs and vanilla extract, mixing well and scraping down the bowl to incorporate thoroughly.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture into the butter mixture and stir until just blended, about 1 minute. Then fold in the chocolate chips and all but 1/2 cup of the crushed Cadbury mini eggs on low speed until evenly distributed.
  6. Form Cookies: Use a #30 cookie scoop (about 2 tablespoons) to portion dough balls onto prepared cookie sheets, spacing about 3 inches apart (approximately 8 per tray). Press the reserved crushed Cadbury mini egg pieces generously on top of each dough ball, maintaining a rounded shape.
  7. Bake Cookies: Bake in the preheated oven for 10 minutes, or until cookie edges begin to brown slightly. For thicker cookies, gently press edges inward with a spatula or swirl with a cookie cutter while warm.
  8. Cool: Let cookies cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely, ensuring optimal texture and flavor.

Notes

  • Keep some larger pieces of Cadbury mini eggs for a nicer texture contrast on top of the cookies.
  • Do not overmix the butter and sugars to keep cookies tender.
  • Pressing the edges inward immediately after baking helps to maintain a thicker cookie shape.
  • Storing cookies in an airtight container keeps them fresh up to a week.
  • For gluten-free variation, substitute all-purpose flour with a gluten-free blend.

Find it online: https://recipefeastful.com/cadbury-egg-cookies-recipe/