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
Scale
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.
