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Cadbury Egg Cookies

Cadbury egg chocolate chip cookies on a parchment lined baking sheet.
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5 from 8 reviews

These chocolate chip cookies with Cadbury Mini Eggs are full of delicious milk chocolate in every bite! These mini egg cookies have the texture of a classic homemade chocolate chip cookie - slightly thick and chewy in the center with the perfect balance of sweet and salty and golden, crispy edges. This recipe is perfect for Spring or Easter. Plus, this is a no-chill cookie dough so you can bake these cookies right away!

Ingredients

Units Scale
  • 1/2 cup salted butter, softened
  • 3/4 cup brown sugar, lightly packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Cadbury Mini Eggs, crushed (plus extra for topping)
  • 1/3 cup mini chocolate chips, for topping

Instructions

  1. Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
  3. Add in the egg and vanilla extract and mix until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Add 1 bag of Cadbury Mini Eggs to a ziplock bag. (I recommend using a freezer storage bag or doubling up two ziplock bags if they are very thin to avoid the candy shell from puncturing the bag.) Use a rolling pin or heavy object to crush the Cadbury Eggs into smaller pieces, leaving some bigger and some smaller pieces.
  6. Fold 3/4 cup crushed Cadbury Mini Eggs into the cookie dough. Save the rest for topping.
  7. Using a cookie scoop or spoon to portion out the dough. Roll the cookie dough ball in between your palms to help shape it into a round ball.
  8. Dip the cookie dough balls into a small bowl filled with mini chocolate chips and then shape them again using your palms if needed.
  9. Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
  10. Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.
  11. Once you remove the baked cookies from the oven, top them with extra crushed Cadbury Eggs. You can slightly push the mini eggs into the tops of the warm cookies.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Cookies are best enjoyed in the first couple of days.

Notes

  • Use a rolling pin to crush the Cadbury Eggs in a Ziplock bag.
  • See the blog post for more baking tips and details on how to customize this recipe.

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