The Best Cadbury Egg Cookies! Crispy on the outside, chewy in the center, these cadbury cookies are the ultimate Easter treat!
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Cadbury mini eggs are the best Easter treat and I wanted to make a delicious cookie that would incorporate these mini eggs, and let me tell you these did not disappoint!
They are perfect for your next Easter celebration. They are so good you certainly won't have any leftovers!
What are Cadbury Eggs?
Cadbury mini eggs are chocolate eggs covered in a hard pastel candy shell.
Why you’ll love this Cadbury Egg Cookie Recipe
- Delicious: Imagine chewy middle, crisp edged chocolate chip cookies stuffed with Cadbury eggs. So good!
- Perfect Easter Cookie: Your family will love these cookies so much that they will become an Easter tradition!
- Cheap: With grocery store costs on the rise, this is a delicious, budget-friendly holiday treat.
Cadbury Egg Cookies Ingredients
Here's what you'll need to make these Easter cookies:
- salted butter
- brown sugar, granulated sugar
- egg
- vanilla extract
- all purpose flour
- baking soda
- mini cadbury eggs
- mini chocolate chips
How to make Mini Cadbury Egg Cookies
- Cream the butter and sugars together for 1-2 minutes, until pale and creamy.
- Beat in the egg and vanilla extract to the bowl until well combined. Beat the flour and baking soda on a low speed until just combined. Add in the mini eggs and chocolate chips
- Cover the bowl and chill in the fridge for at least 1 hour. Scoop the dough using a 1.5 tablespoon cookie scoop and roll into a ball (it doesn’t have to be perfectly round). Place the dough balls on prepared baking sheets.
- Bake at 350° for 10-12 minutes, or until light golden.
- Allow the cookies to cool completely on the baking sheets.
Tips for Cadbury Mini Egg Cookies
- Use Cadbury Mini Eggs!: Make sure to use Cadbury MINI eggs and not the chocolate Cadbury eggs which are larger and have a creamy center.
- Freeze Mini Eggs when they are available so you can enjoy these cookies past the Easter season!
- Top with Flaky Sea Salt: Top the freshly baked cookies with a pinch of flaky sea salt.
Storing Cadbury Cookies
Storing: Make sure you allow your cookies to cool completely before storing. You can keep them in an airtight container at room temperature for 1-2 weeks. They'll keep longer in the refrigerator.
Freezing: Baked and cooled Cadbury egg cookies will store in a freezer-safe container for up to 6 months.
Freezing Cookie Dough: You can freeze this cookie dough. Scoop into balls and place on a parchment lined baking sheet or use these cookie dough freezing trays. Check out this post for How to Freeze Cookie Dough for tips on saving cookie dough for later.
FAQs for Cadbury Mini Eggs Cookies
Cadbury mini eggs are only available during the Easter season. You can freeze the eggs when they are in season to use later in the year.
The easiest way is to place the Cadbury eggs in a ziploc bag and use a meat mallet or rolling pin to hit until they crack.
You can certainly use whole mini Cadbury eggs, but they tend to be pretty large inside of the cookie. By smashing them, it distributes the chocolate throughout the cookie giving it a perfect bite every time.
Two reasons: crunchy candy shell and amazing chocolate flavor. You will not only get the crunch from the outside of these cookie, but you also get a burst of flavor and crunch from the shells of the mini Cadbury eggs.
These cookies should have a soft center with cracks running through it. The edges should be golden brown and firm to the touch.
More Easter Recipes You’ll Love
More Favorite Cookie Recipes
If you love cookies, these are some of our other favorites:
Cadbury Mini Egg Cookies
Ingredients
- ½ cup salted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 1.5 cups mini cadbury eggs chopped/smashed
- ½ cup mini chocolate chips
Instructions
- Add the butter, brown sugar and granulated sugar to a large mixing bowl. Using electric hand beaters or a stand mixer, cream the butter and sugar together for 1-2 minutes, until pale and creamy. If using a stand mixer, you may need to scrape the sides of the bowl once or twice.
- Add the egg and vanilla extract to the bowl and beat once again until well combined with the butter mixture, scraping the bowl as necessary.
- Add the flour and baking soda and beat on a low speed until the ingredients are just combined. Add in the mini eggs and chocolate chips
- Optional: You can break the cadbury eggs before mixing into the cookies. Place in a ziploc bag and use a meat mallet or rolling pin to hit until they crack.
- Cover the bowl and chill in the fridge for at least 1 hour.
- Once the dough has chilled, preheat the oven to 325°F/160°c. Line 2 baking sheets with parchment paper and set aside.
- Scoop the dough using a 1.5 tablespoon cookie scoop and roll into a ball (it doesn’t have to be perfectly round). Place the dough balls on the prepared baking sheets.
- Bake the cookies for 10-12 minutes, or until light golden. The cookies will still be soft at this stage, but will firm up as they cool.
- Allow the cookies to cool completely on the baking sheets.
Notes
- Make sure to use Cadbury MINI eggs and not the chocolate Cadbury eggs which are larger and have a creamy center.
Debbie
Do you have Gluten Free Recipes?
Liz @ Tasty Treats & Eats
We don't have gluten free recipes, but my other website has a ton of healthy gluten free recipes!