Easy Cadbury Egg Cookies! This quick recipe takes just 20 minutes to make from scratch. The soft and chewy cookies are perfect Easter treats!
This Cadbury Egg cookie recipe takes a simple chocolate chip cookie recipe and adds Cadbury mini egg candies for an easy and delicious Easter treat.
The cookies are soft with chewy edges, and there’s no need to chill the dough. So, you can have the cookies mixed up and in the oven in minutes.
Ingredient notes
- Butter: I use salted butter. The butter should be soft enough to dent when pressed, but the butter shouldn’t be warm or losing its shape.
- Brown sugar: I use light brown sugar, but dark brown sugar will also work.
- Vanilla extract: Feel free to use less if you prefer. I wouldn’t recommend using less than 1 teaspoon.
- Flour: Properly measuring flour can make or break a recipe.
The most accurate way to measure flour is to weigh it (click “metric” underneath the ingredients for the ingredient weights).
To measure by volume, sift or stir the flour to break it up. Lightly spoon it into the measuring cup and level. You want to avoid packing in the flour. Too much flour will give you a dry, crumbly cookie dough and heavy cookies that don’t spread. - Chocolate chips: You can use another type of chip, like white chocolate chips, instead.
How to make Cadbury Egg cookies
Step 1: Preheat oven to 375F. Line your cookie sheets with parchment paper or silicone baking mats. Set aside.
Step 2: Add the butter, granulated sugar and brown sugar to a large bowl.
Step 3: Cream together until well combined, about 3 minutes on medium.
Step 4: Add the egg and vanilla.
Step 5: Mix in until well-combined, about 1-2 minutes on medium, scraping the sides as needed.
Step 6: Add in the flour, baking soda, baking powder and salt. Stir in just until combined.
Top tip >> I recommend stirring in the dry ingredients by hand to avoid overmixing. If you’re using an electric mixer, don’t overmix.
Step 7: Fold in the Cadbury Eggs and chocolate chips.
Step 8: Scoop out the dough into 2 tablespoon portions.
Step 9: Roll into a ball and place the dough balls 3 inches apart on the cookie sheet.
Step 10: Bake for 8-12 minutes, until the edges of the cookies are turning golden brown.
Top tip >> The cookies should look soft and a little underdone in the middle. Slightly underbaking the cookies helps to keep them soft.
Step 11: Let the cookies cool on the baking sheet for 10 minutes removing to a wire cooling rack.
Storage
The cookies should be stored in an airtight container at room temperature. The cookies will keep for 3-4 days when properly stored.
More Easter dessert recipes!
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Cadbury Egg Cookies
Ingredients
- 3/4 cup butter at cool room temperature
- 3/4 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 ¼ cups all purpose flour Please see the note below about measuring flour.
- 1 tsp baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- 1 ¼ cups Cadbury mini eggs
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Add the butter, granulated sugar and brown sugar to a large bowl. Beat together, about 3 minutes on medium.
- Add the egg and vanilla. Mix until well-combined, about 1-2 minutes on medium, scraping down the sides of the bowl as needed.
- Add in the flour, baking soda, baking powder and salt
- Fold in the chocolate chips and Cadbury eggs, and stir in until just combined.
- Scoop out 2 tablespoon portions of dough.
- Roll into a ball, and place the dough balls 3 inches apart on the prepared baking sheets.
- Bake for 8-12 minutes, or until the cookies edges of the cookies are turning golden brown. The centers may look soft and underdone. That's ok.
- Let the cookies to cool on the baking sheet for 10 minutes before removing to a wire cooling rack.
Notes
- Butter: I use salted butter. The butter should be soft enough to dent when pressed, but the butter shouldn’t be warm or losing its shape.
- Brown sugar: I use light brown sugar, but dark brown sugar will also work.
- Vanilla extract: Feel free to use less if you prefer. I wouldn’t recommend using less than 1 teaspoon.
- Flour: Properly measuring flour can make or break a recipe. The most accurate way to measure flour is to weigh it (click “metric” underneath the ingredients for the ingredient weights).
To measure by volume, sift or stir the flour to break it up. Lightly spoon it into the measuring cup and level. You want to avoid packing in the flour. Too much flour will give you a dry, crumbly cookie dough and heavy cookies that don’t spread. - Chocolate chips: You can use another type of chip, like white chocolate chips, instead.
- Nutrition values are estimates.
Nutrition
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