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, all at once!
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Just a quick warning, once you try one of these cookies, you will want to eat more and more and more…They are just too good! The crunchy candy shell of the Cadbury eggs is perfect inside the soft, chewy cookie. Luckily, one batch makes 18 cookies so there will be plenty to share!
Cadbury Egg Cookie Recipe
Mini Cadbury eggs have always been one of my favorite Easter candies. I could easily eat a whole bag on my own! I wanted to combine my love for Cadbury eggs with my love for chewy chocolate chip cookies so I created this recipe, just in time for Easter. Easter is just a few weeks away and I have already made multiple batches of these delicious Easter cookies. Luckily, the cookies only take about ten minutes to put together, a quick ten minutes in the oven, and then they are ready to eat. Easy cookie recipes are the best!
If you have ever made chocolate chip cookies, then you can definitely make these Easter egg cookies. Making the cookie dough is very similar to making soft chocolate chip cookie dough. The butter and sugars are stirred together then the eggs and vanilla are added in. All the dry ingredients are mixed into the bowl. Crushed Cadbury eggs are the final touch and then the cookies are ready to bake. The perfect, pastel cookies are chewy, tender, and will look beautiful on your Easter table. Start a new Easter family tradition today and give these cookies a try!
Ingredients For Cadbury Egg Cookies
See recipe card below this post for ingredient quantities and full instructions.
- Melted butter – I use unsalted butter when baking since salt is added to the recipe later on.
- Dark brown sugar – Dark brown sugar keeps the cookies very soft and chewy while adding a rich taste.
- Vanilla extract
- Cornstarch – Adding cornstarch to the cookie dough prevents gluten from forming as the cookies bake. This prevents them from spreading and also keeps the cookies chewy.
- Cadbury Mini Eggs – A one-pound bag of Cadbury Mini Eggs is the perfect amount of eggs for these cookies.
How to Make Cadbury Egg Cookies
- Prep your tray: Line a baking tray with parchment paper or a silicone baking mat. Both will work well!
- Mix the wet ingredients: Add the melted butter, brown sugar, and white sugar to a large mixing bowl and stir together until smooth. Add the egg and vanilla and stir again.
- Add the dry ingredients: Add the flour, baking soda, cornstarch, and salt to the bowl and stir well. The batter will look thick and glossy.
- Add the Cadbury Eggs: Break the Cadbury Eggs using a rolling pin or bowl. You want the pieces to be small but not completely crumbled.
- Chill the dough: Scoop the cookie dough onto the prepared baking tray then place the tray in the fridge to let the cookies cool for at least an hour. Chilled dough will make thicker, softer cookies.
- Bake: Preheat your oven to 325 degrees F then place the tray of cookies straight into the oven. Bake for 10 minutes so the edges of the cookies are just beginning to turn brown.
- Cool: Let the cookies cool on the tray for 10 minutes then enjoy!
Make the Cadbury egg cookie dough, scoop it into balls, and then freeze the cookie dough balls in a gallon-sized, zippered freezer bag. Anytime you want a freshly baked cookie, just take out frozen, pre-portioned cookie dough and bake as directed in the recipe! You can bake the cookie dough straight out of the freezer with no thawing needed. They will just take about one minute longer to bake in the oven. Now you can have fresh, homemade Easter cookies, on demand!
How to Store Cadbury Egg Cookies
Once your cookies are cooled, you can place them in an airtight container or gallon-sized zippered bag. You can keep the cookies at room temperature for 4-5 days. You can also freeze these cookies for up to three months. Let them thaw at room temperature or pop a frozen cookie in the microwave for about 20 seconds to reheat it.
Make sure not to overbake your cookies in order to keep them chewy. When the edges start to turn golden brown, take the cookies out of the oven. Adding cornstarch to the cookie dough also helps cookies stay soft. Another trick is to chill the cookie dough before baking. Cold dough will spread less, making thicker, chewy cookies.
The chocolate inside the Cadbury mini eggs does melt but the candy shell will stay hard. Since the shell does not melt, the Cadbury mini eggs will hold their shape when baked in the oven.
You can still find many kinds of Cadbury eggs in stores. Mini eggs, as we use in this recipe, can be found in almost every grocery store at Easter time. You can also find classic Cadbury chocolate eggs and caramel-filled eggs. However, the Cadbury Dairy Milk Egg n’ Spoon was discontinued.
Cadbury Egg Cookies
- Large mixing bowl
- Measuring cups
- measuring spoons
- Cookie scoop
- Cookie tray
- Parchment paper
- Rubber spatula
- Rolling pin or bowl
- 3/4 cup melted butter
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 1/4 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 bag (16 ounces) Cadbury Mini Eggs
- 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.
- Add the egg and vanilla and whisk again.
- Add the flour, baking soda, cornstarch and salt to the bowl and stir until the batter is thick and shiny.
- 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.
- 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 your oven to 325 degrees F.
- 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.