Description
Cadbury Egg Cookies are soft and chewy Easter cookies loaded with semi-sweet chocolate chips and crushed Cadbury mini eggs. With crisp edges, gooey centers, and crunchy candy-coated chocolate pieces, these bakery-style cookies are perfect for spring celebrations and holiday dessert tables.
Ingredients
Scale
- 3 1/4 cups (390 g) all-purpose flour
- 1 teaspoon salt (6 g)
- 1 teaspoon baking soda (5 g)
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 3/4 cup (150 g) granulated sugar
- 2 large eggs (about 100 g)
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- 9 ounces (255 g) Cadbury mini eggs, crushed
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Place the Cadbury mini eggs in a zip-top bag and crush them using a rolling pin, keeping some larger chunks for texture.
- In a large bowl, whisk together the flour, salt, and baking soda until evenly combined.
- In a stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- Fold in the chocolate chips and most of the crushed Cadbury mini eggs, reserving about 1/2 cup for topping.
- Scoop about 2 tablespoons of dough per cookie and place them 3 inches apart on the prepared baking sheet.
- Press the remaining crushed Cadbury mini eggs onto the tops of the dough balls.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30–60 minutes for thicker cookies.
- Do not overbake; the centers should look slightly underdone when removed from the oven.
- Space cookies at least 3 inches apart to prevent spreading into each other.
- Freeze unbaked dough balls for up to 3 months and bake directly from frozen, adding 3–5 minutes to the bake time.
- Store baked cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg