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Cadbury Egg Cookies Recipe

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4.4 from 11 reviews

Delight in these festive Cadbury Egg Cookies that blend the classic chewiness of oatmeal cookies with the rich, creamy flavors of crushed Cadbury mini eggs and chocolate chips. Perfectly golden with a crisp edge and soft center, these cookies make a fun treat for Easter or any chocolate-loving occasion.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup quick oats

Add-ins

  • 1 cup mini chocolate chips
  • 1 1/4 cups crushed Cadbury mini eggs, divided

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream the butter and sugars: In the bowl of a stand mixer, combine the softened unsalted butter, brown sugar, and granulated sugar. Beat together until the mixture is light, fluffy, and creamy, which takes about 2-3 minutes.
  3. Add egg and vanilla: Add the egg and pure vanilla extract to the creamed mixture and continue to beat until the batter is smooth and well combined.
  4. Incorporate dry ingredients and oats: Gradually add the flour, about 1/2 cup at a time, mixing on low speed until fully incorporated. Then add the baking soda, kosher salt, and quick oats. Mix again on medium-low speed until the oats are evenly distributed throughout the dough.
  5. Fold in chocolate chips and crushed Cadbury eggs: Using a wooden spoon or spatula, gently stir in the mini chocolate chips and half of the crushed Cadbury mini eggs. Avoid overmixing to maintain the cookie texture.
  6. Scoop dough onto baking sheet: Using a 3-tablespoon cookie scoop, portion out the dough onto the prepared baking sheet. Make sure to space each cookie about 3 inches apart to allow room for spreading.
  7. Bake the cookies: Place the baking sheet in the preheated oven and bake the cookies for 8-9 minutes or until the edges turn a beautiful golden color.
  8. Add remaining crushed Cadbury eggs: Immediately after removing the cookies from the oven, sprinkle the rest of the crushed Cadbury mini eggs on top to add extra crunch and color.
  9. Cool and serve: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack or serving platter. Enjoy these chewy, chocolatey treats warm or at room temperature!

Notes

  • Make sure the butter is softened but not melted for optimal creaming results.
  • Do not overmix the dough after adding chocolate chips and crushed eggs to preserve texture.
  • Spacing cookies 3 inches apart prevents them from merging during baking.
  • Using parchment paper on the baking sheet helps with even baking and easy removal.
  • Store leftover cookies in an airtight container at room temperature for up to 4 days.

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