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Cadbury Egg Cookies Delight Recipe

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3.9 from 12 reviews

Cadbury Egg Cookies Delight are soft, chewy cookies packed with crushed Cadbury Mini Eggs and optional chocolate chips for an extra burst of chocolate flavor. These festive treats are perfect for springtime celebrations or anytime you crave a sweet, colorful cookie with a delightful crunch.

Ingredients

Cookie Dough Ingredients

  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Mix-ins

  • 1½ cups Cadbury Mini Eggs (crushed or halved)
  • ½ cup chocolate chips (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender cookie texture.
  3. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until the batter is smooth and well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring slowly to combine without overmixing which could toughen the cookies.
  6. Fold in Mix-ins: Gently fold in the crushed or halved Cadbury Mini Eggs and optional chocolate chips, distributing them evenly throughout the dough.
  7. Chill Dough: Refrigerate the dough for 30 to 60 minutes to allow it to firm up, which helps prevent excessive spreading during baking and enhances flavor melding.
  8. Shape Cookies: Scoop tablespoon-sized (approximately 1.5 tablespoons) portions of dough and place them spaced apart on the prepared baking sheets.
  9. Bake: Bake the cookies for 10 to 12 minutes until the edges turn a golden brown, indicating the cookies are cooked through but still soft inside.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, preventing sogginess.

Notes

  • Chilling the dough is crucial to maintaining the shape and texture of the cookies.
  • Crushing but not pulverizing the Cadbury Mini Eggs retains their candy shell crunch within the cookie.
  • You can omit the chocolate chips if you prefer a simpler candy cookie.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for extended storage.
  • Use parchment paper or a silicone baking mat to prevent the cookies from sticking to the pan.

Find it online: https://cookedbysarah.com/cadbury-egg-cookies-delight-recipe/