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These Cadbury Egg Cookies are going to be your new favorite Easter treat! A basic chocolate chip cookie dough but instead of using chocolate chips, I use plenty of chopped Cadbury eggs. It’s a soft and sweet cookie filled with that amazing melty Cadbury chocolate and some crunchy candy shell pieces. If this isn’t heaven, I don’t know what is. Find yourself some Cadbury Eggs and make these cookies. You won’t regret it.
Why You’ll Love This Cadbury Egg Cookie Recipe
Easter season is here which means GIVE ME ALL THE MINI CADBURY EGGS. I have an honest question: Is it ever too early to eat Cadbury Eggs? I’m asking for a friend…The answer I’m going with is no. Always NO! Once my grocery store starts carrying these cute little eggs, I jump all in and get several bags. (Anyone else hide candy so you can enjoy it once kids go to bed? No? Just me?)
Obviously, the Cadbury mini eggs are amazing on their own and there’s no need to really make cookies, BUUUTTTT, you’re really going to want to make these. They are soft, chewy, a little crunchy thanks to those candy shells and the melted Cadbury chocolate is HEAVEN when you enjoy a cookie warm and fresh out of the oven.
Ingredients Needed For Cadbury Egg Cookies
Lots of usual offenders on this list! Just like you’re making regular chocolate chip cookies, but subbing out Cadbury eggs in place of the chocolate chips. (Or, add chocolate chips AND Cadbury eggs. I won’t stop ya.)
- Butter + Shortening: Shortening helps keep these cookies soft. In fact, they will stay super soft on the counter for days. Yes, you can use all butter or all shortening and have success. I really liked the combo of the two.
- Brown Sugar + Granulated Sugar: Brown sugar used for color and to help soften the cookie, granulated for more sweet flavor.
- Vanilla Extract + Eggs: flavor and a binder
- All Purpose Flour + Salt + Baking Soda: Baking soda is the leavener, salt helps ‘ground’ the cookie and bring out the flavors of the other ingredients and well, flour is flour. So important for our cookies. See my All About Flour section below.
- Cadbury Mini Eggs: You’ll need a whole bag of Cadbury mini eggs for one recipe. Maybe more if you wanted to go nuts with it.
How to Make Cadbury Egg Cookies
For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are step-by-step instructions for making these Cadbury Egg Cookies:
1. Preheat Oven + Prep Pan
Preheat oven to 350° F. Line 2 or 3 baking sheets with parchment paper and set aside.
2. Make the Cookie Dough
In a large bowl or bowl of a stand mixer, cream butter, shortening, brown sugar and granulated sugar together using the paddle attachment (or electric hand mixer). Add in the eggs and vanilla extract and cream until light and fluffy. Don’t forget to scrape the bottom and sides of the bowl to ensure everything is getting evenly mixed. (Usually only a problem if you’re using a stand mixer.)
Add in the flour, salt and baking soda and stir until just combined. Scrape the sides and the bowl again to make sure everything is getting mixed evenly. Add in crushed Cadbury mini eggs pieces by hand.
Pro Tip: If you’re careful, you can chop the chocolate mini eggs with a sharp knife. A better (and safer!) way is to put the candy eggs in a zip top bag, removing as much air as you can. Then use a rolling pin to crush the candy eggs into pieces.
3. Bake the Cookies
Using a 3 tablespoon cookie scoop, portion out the cookie dough balls onto your prepared lined baking sheet. Top with a few Cadbury eggs, if desired.
Bake in a preheated oven for 8-10 minutes or until the bottoms of the cookies are golden brown and the top of the cookies are puffed and lightly golden (but really don’t have a ton of color at all).
If you notice your cookies are spreading too much (and you don’t want them to) sprinkle in more flour and stir it in by hand. If you notice your cookies aren’t spreading at all, consider pressing your cookies down with the palm of your hand or the bottom of a glass and bake.
4. Cool + Transfer to Cooling Rack
Remove from oven, cool 2-3 minutes and then transfer cookies to a cooling rack. Enjoy!
All About Flour- My Tips for Measuring Flour
Believe it or not, the ratio of flour to fat in your cookie dough will determine whether you get flat cookies or big puffy cookies. We’ve all baked buttery, flat cookies. We’ve also all baked cookies that didn’t spread AT ALL. The cookies that spread flat simply didn’t have enough flour; the cookies that didn’t spread at all had too much flour.
I want you to land somewhere in between these two extremes to get amazing cookies!
If you store your flour in the bag it comes in from the store or a canister on the counter, the longer it sits, the more it naturally settles, which just means there isn’t any air in your flour. We remedy this by sticking a large whisk directly into the bag or canister of flour, stirring it around a few times to aerate and then measuring. After doing this, it should be easy to drag a measuring cup through. Scoop to overfill the measuring cup and level the top with the flat side of a butter knife. Tada! Properly measured flour!
My recipe in the recipe card down below for these amazing Cadbury Egg Cookies calls for 2 3/4 cups flour. That’s exactly how much I used to get my cookies looking like they do in the pictures. If you’d like flatter cookies, use 2 1/2 cups of flour.
If you bake one cookie and notice you don’t like how much it’s spreading, simply add in more flour. If you have only baked one cookie, feel free to add in 2-4 tablespoons of extra flour. If you’ve baked half your batter and think they are spreading too much, only add in 1 tablespoon and see where it gets you.
I realize this isn’t a perfect system, and one that will require a little diligence from you, but I promise experimenting with this will make you a better baker.
Storage Directions for Cadbury Egg Cookies
Store Cadbury Egg Cookies at room temperature for up to 4 days in an airtight container.
To Freeze: to store for a longer time, allow cookies to cool completely before placing in a freezer safe bag or container and into the freezer for up to 3 months.
More Easter Recipes to Try!
So, there you have it! A super simple (AMAZING!) recipe for Cadbury Egg Cookies…the perfect Easter cookie with a chewy center and slightly crispy edges. I hope you become just as obsessed with them as I am! They are fabulous! Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Cadbury Egg Cookies
A soft and sweet cookie filled with that amazing melty Cadbury chocolate and some crunchy candy shell pieces.
Instructions
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Preheat oven to 350° F. Line two to three baking sheets with parchment paper and set aside.
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Cream butter, shortening, brown sugar and granulated sugar together to cream. Add in vanilla extract and eggs and mix again until lighter in color and fluffy. Scrape the sides and bottom of the bowl and mix again to ensure an evenly mixed batter.
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Add in your measured flour (see notes below), salt and baking soda. Stir until just combined. Scrape the sides and bottom of the mixer to ensure the batter is evenly mixed. Add in the chopped mini cadbury eggs and stir in by hand.
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Using a 3 tablespoon cookie scoop, portion out cookies onto your baking sheets. Top with more cadbury eggs, if desired.
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Bake cookies 8-10 minutes. Cool 2-3 minutes on the hot baking sheet before transferring to cooling rack.
Notes
To get Flat Cookies, reduce the flour used to 2 1/2 cups.
If you notice your cookies are too flat and you’d like them to hold their shape a little more, like in the pictures in this post, stir in a little extra flour by hand.
Nutrition
Calories: 299kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 254mg | Potassium: 46mg | Fiber: 1g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
