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These Cadbury egg cookies are a perfect Easter treat that is surprisingly easy to make. Now you can have your favorite Easter candy and a cookie at the same time!
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Pin RecipeA Cookie Perfect for Easter!
Mini Cadbury eggs have always been one of my favorite Easter candies. I could easily eat a whole bag on my own—and I mean the big bag, not the little one! I wanted to combine my love for Cadbury eggs with my love for chewy chocolate chip cookies and this recipe for Cadbury egg cookies was born.
If you love the crisp outer shell of M&Ms in M&M Cookies, these Cadbury cookies deliver even more of that crispity-crunchity goodness. And oh my goodness, are these cookies easy to make. Just 10 minutes of prep and 10 minutes in the oven!
Cadbury Egg Cookies
Equipment
- Large mixing bowl
- whisk
- Measuring cups
- measuring spoons
- Cookie scoop
- Cookie tray
- Parchment paper
- Rubber spatula
- Rolling pin or bowl
Ingredients
- ¾ cup melted butter
- ¾ cup dark brown sugar
- ½ cup sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 2 ¼ cup flour
- 1 teaspoon baking soda
- 1 ¼ teaspoon cornstarch
- ½ teaspoon salt
- 1 bag (16 ounces) Cadbury Mini Eggs
Instructions
- Line a baking tray with parchment paper or a silicone baking mat. Set the tray aside.
- Add the butter, brown sugar and white sugar to a mixing bowl and whisk together.¾ cup melted butter, ¾ cup dark brown sugar, ½ cup sugar
- Add the egg and vanilla and whisk again.2 eggs, 1 Tablespoon vanilla extract
- Add the flour, baking soda, cornstarch and salt to the bowl and stir until the batter is thick and shiny.2 ¼ cup flour, 1 teaspoon baking soda, 1 ¼ teaspoon cornstarch, ½ teaspoon salt
- Keep the Cadbury eggs in the bag and hit them with a rolling pin or bowl to crush them into smaller pieces. Pour the broken eggs into the cookie dough and mix well.1 bag (16 ounces) Cadbury Mini Eggs
- Scoop the cookie dough into ¼ cup balls and place them on the prepared cookie tray, spacing them about 2-3 inches apart.
- Place the tray in the fridge and let the cookie dough cool for at least an hour.
- Preheat the oven to 325 degrees Fahrenheit.
- Take the tray of cookie dough out of the fridge and place it right into the hot oven. Bake the cookies for 10 minutes. They will still look a little soft but the tops will no longer be shiny and wet and the edges of the cookies will be golden brown.
- Let the cookies cool for 10 minutes on the tray and then enjoy.
Video
Nutrition
Tips for Cookie Perfection
These Cadbury egg cookies are super easy, but these tips will help you make sure they turn out perfect!
- Don’t skip the cornstarch. Adding cornstarch to the cookie dough keeps them from spreading and gives the cookies a thick, chewy texture. It’s one of my favorite tricks for making cookies!
- Break up the Mini Eggs. A one-pound bag of Cadbury Mini Eggs is the perfect amount of eggs for these cookies. You’ll give them a few whacks with a rolling pin to break them up; I like a mix of smaller pieces and larger ones for variation in the texture.
- Use a cookie dough scoop. This helps ensure that the cookies are all the same size and shape, which means they’ll all finish baking at the same time.
How to Store These Cadbury Egg Cookies
Room temperature: Once cooled, you can transfer the cookies to an airtight container or sealable bag. This will stay fresh at room temperature for four to five days.
Freezing the baked cookies: For a longer-lasting option, freeze the cookies for up to three months. Thaw at room temperature, or warm cookies in the microwave for about 20 seconds to enjoy!
Freezing the dough: Make the Cadbury egg cookie dough, and scoop it into balls. Arrange the balls on a baking sheet, and freeze the dough solid. Then, transfer the cookie dough to a sealable bag, and freeze for up to two months. Bake the dough from frozen, adding a few minutes as needed.
