There is nothing quite as joyful as biting into a cookie that offers a surprise of melty chocolate and a satisfying crunch, and this Cadbury Egg Cookies Recipe does exactly that! With a perfect balance of chewy oats, sweet vanilla, and the unmistakable festive crunch of Cadbury mini eggs, these cookies are destined to become your new go-to treat. Whether you’re baking for a holiday, a special occasion, or just because, these delightful cookies bring warmth, nostalgia, and a burst of fun in every bite.
Ingredients You’ll Need
Gathering your ingredients is straightforward, and each one plays a pivotal role in creating the perfect texture and flavor profile. From the richness of butter to the crunch of Cadbury mini eggs, every element is essential for an irresistible cookie experience.
- 1/2 cup butter (unsalted, softened): Softened butter helps create that tender, chewy texture we all crave in a cookie.
- 1/2 cup brown sugar: Adds moisture and a deep caramel flavor that complements the vanilla and chocolate beautifully.
- 1/2 cup sugar (granulated): Balances the sweetness and helps achieve a slight crisp on the edges.
- 1 egg: Acts as a binder to hold your cookie dough together and lends richness.
- 1 tsp pure vanilla extract: Provides warm, sweet notes that enhance the entire cookie’s flavor.
- 1 1/4 cup flour (unbleached): The sturdy base that ensures your cookies hold their shape while staying soft inside.
- 1 tsp baking soda: Helps your cookies rise just enough for a light, airy feel.
- 1 tsp kosher salt: Balances sweetness and intensifies the chocolate flavors.
- 1/2 cup quick oats: Adds a wonderful chewy texture and a hint of wholesome goodness.
- 1 cup mini chocolate chips: Little pockets of melted chocolate for that extra indulgence.
- 1 1/4 cup Cadbury mini eggs (crushed, divided): The star ingredient providing that iconic “crack” and creamy chocolate surprise throughout.
How to Make Cadbury Egg Cookies Recipe
Step 1: Cream Butter and Sugars
Start by preheating your oven to 350 degrees and lining a baking sheet with parchment paper to prevent sticking. In a medium-sized bowl, cream together the softened butter, brown sugar, and granulated sugar. This process is key for a light, fluffy base that ensures each cookie is soft and chewy with the perfect golden edges.
Step 2: Add Egg, Vanilla, and Dry Ingredients
Once your butter and sugars have joined forces, stir in the egg and pure vanilla extract until fully incorporated. Next, add the flour, baking soda, and kosher salt gently, so you don’t overwork the dough. Mixing in the quick oats creates that irresistible chewy bite, while folding in the mini chocolate chips and one cup of crushed Cadbury mini eggs sends the flavor and texture to a whole new level!
Step 3: Scoop and Bake
Using a 3-tablespoon cookie scoop, portion your dough into balls and place them about 3 inches apart on your prepared baking sheet. Bake for 8 to 9 minutes, watching closely for the edges to turn a lovely golden brown. This timing is crucial—too little and the cookies won’t be cooked through, too much and they risk losing that soft crumb we want.
Step 4: Top and Cool
As soon as the cookies come out of the oven, sprinkle the remaining crushed Cadbury mini eggs on top of each warm cookie. These will gently melt and stick to the surface, adding a beautiful crunch and colorful pop. Let the cookies cool completely on the baking sheet for at least 10 minutes—this helps them set perfectly without losing their soft center.
How to Serve Cadbury Egg Cookies Recipe
Garnishes
For a little extra flair, try dusting your cookies with a light sprinkle of powdered sugar or drizzling them with melted white chocolate to mimic that classic Cadbury topping. Fresh edible flowers can add a lovely touch if you’re serving these at a springtime gathering.
Side Dishes
Nothing pairs better with these cookies than a cold glass of milk, be it dairy or a creamy almond variety. For an adult twist, a mug of rich coffee or a sweet dessert wine can beautifully complement the oat and chocolate-rich flavors. Even fresh fruit like strawberries or raspberries adds a refreshing bite alongside.
Creative Ways to Present
Serving these as part of a dessert board alongside assorted nuts, dried fruits, and other sweets makes for a delightful display. You could also sandwich two cookies together with a creamy frosting or Nutella for an indulgent twist. Wrapping them individually in cellophane and tied with a ribbon turns them into charming little gifts!
Make Ahead and Storage
Storing Leftovers
You can store these cookies in an airtight container at room temperature for up to five days. Keep them separated with parchment paper to maintain their shape and prevent sticking. Their chewy texture remains wonderfully intact, making each bite as delightful as the first.
Freezing
If you want to stash some for later, freezing is a lifesaver. Place baked cookies in a single layer on a baking sheet until firm, then transfer them to freezer bags or airtight containers. Frozen cookies will keep for up to three months and thaw with ease, ready whenever a sweet fix calls.
Reheating
To bring frozen or stored cookies back to life, pop them in a preheated 300-degree oven for about 5 minutes or microwave on low power for 10 to 15 seconds. This warms the chocolate slightly and softens the cookie for that fresh-out-of-the-oven experience.
FAQs
Can I substitute regular chocolate for Cadbury mini eggs?
While regular chocolate chips can work, the distinct candy shell and creamy center of Cadbury mini eggs give these cookies their signature texture and flavor contrast. For best results, try to use the mini eggs as specified.
What if I don’t have quick oats?
Quick oats are ideal because they blend smoothly into the cookie dough, but you can substitute rolled oats finely chopped in a food processor. Keep in mind, this may alter the chewiness slightly.
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just be sure it includes a binding agent like xanthan gum for the best texture.
How do I crush the Cadbury mini eggs without turning them into powder?
Place the mini eggs into a zip-top bag and gently tap with a rolling pin or a heavy pan. The goal is to break them into small chunks, not pulverize, so you get that delightful candy crunch in your cookies.
Are these cookies suitable for freezing before baking?
Yes! Scoop the dough onto a baking sheet, freeze until firm, then transfer to a container. When ready to bake, simply add a couple of minutes to the baking time—perfect for fresh cookies on demand.
Final Thoughts
If you’re looking for a cookie recipe that combines nostalgia, texture, and rich chocolatey goodness, this Cadbury Egg Cookies Recipe is an absolute must-try. It’s easy, rewarding, and guaranteed to brighten up your day or any occasion you share it with. Go ahead and treat yourself—you won’t regret it!
Print
Cadbury Egg Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these irresistibly chewy Cadbury Egg Cookies, packed with a perfect balance of sweet brown sugar, crunchy oats, mini chocolate chips, and iconic crushed Cadbury Mini Eggs. Baked to golden perfection, these cookies are a festive treat perfect for any chocolate lover.
Ingredients
Base 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 cup unbleached 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 cup Cadbury mini eggs, crushed and divided
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, creating a rich base for your cookies.
- Add Wet Ingredients: Mix in the egg and pure vanilla extract until fully combined, which adds moisture and flavor to the dough.
- Incorporate Dry Ingredients: Gradually stir in the all-purpose flour, baking soda, and kosher salt, followed by the quick oats. Mix until the dough is well combined but avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Cadbury Eggs: Gently fold in the mini chocolate chips and 1 cup of the crushed Cadbury Mini Eggs to distribute chocolatey and candy bursts throughout the dough.
- Scoop and Arrange: Using a 3-tablespoon cookie scoop (size 20), form cookie dough balls and place them on the prepared baking sheet spaced about 3 inches apart to allow for spreading.
- Bake: Bake the cookies for 8-9 minutes, or until the edges are lightly browned, signaling perfect doneness with a soft center.
- Add Final Candy Topping: Remove the cookies from the oven and immediately sprinkle with the remaining crushed Cadbury Mini Eggs, pressing them gently so they adhere as the cookies cool.
- Cool: Allow the cookies to cool completely on the baking sheet for at least 10 minutes before transferring, which helps them set and prevents breakage.
Notes
- Make sure the butter is softened to room temperature for easier creaming and a better cookie texture.
- Do not overbake; the cookies will look slightly underdone in the center but will continue to firm up as they cool.
- Spacing the cookies 3 inches apart helps prevent them from merging during baking.
- Crushing the Cadbury Mini Eggs gives a nice candy crunch and bursts of creamy chocolate throughout the cookie.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
