Cadbury Easter Egg Cookies
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Looking for the perfect festive treat to celebrate Easter? You’ve got to try these delightful Cadbury Easter Egg Cookies! They take a classic, comforting chocolate chip cookies and elevate it with a secret ingredient for texture: a touch of quick oats.
But the real stars of the show are those iconic easter candy – Mini Cadbury Eggs. You know, the ones with the beautifully pastel-colored, crunchy candy shells that give way to a melt-in-your-mouth creamy milk chocolate center. Each bite offers a satisfying crunch followed by rich, sweet chocolate, making them an irresistible addition to your Easter dessert spread.
Want to take these already delicious Cadbury Easter Egg Cookies to the next level? There’s a simple, yet transformative, extra step you can take: browning the butter. This process, while adding a few minutes to your prep time, infuses the cookies with a rich, nutty, and complex depth of flavor that a regular chocolate chip cookie just can’t achieve.
When you brown butter, you’re gently cooking the milk solids until they caramelize and turn golden brown, releasing an incredible aroma and a toasted, almost toffee-like taste. This subtle yet significant change in the butter translates directly into the finished cookies, giving them an extra layer of gourmet sophistication. The nutty notes of the browned butter beautifully complement the sweet chocolate of both the chips and the Cadbury Mini Eggs. It’s a small effort for a truly remarkable upgrade!
Ingredients for Cadbury MINI Egg Cookies
- BUTTER
- SUGAR
- BROWN SUGAR
- EGG
- VANILLA EXTRACT
- ALMOND EXTRACT
- ALL-PURPOSE FLOUR
- QUICK OATS
- BAKING SODA
- SALT
- CADBURY MINI EGGS
- MINI CHOCOLATE CHIPS
- REGULAR SIZED CHOCOLATE CHIPS
Instructions for Cadbury Egg Cookies
First step to make these Cadbury Easter egg cookies is creaming the butter and sugar together. You use the same technique that I just talked about when I shared the recipe for the best chocolate chip cookie bars. You need to mix the sugar and butter with an electric mixer for 3 minutes. This makes the butter and sugar fluffy. If you don’t get it fluffy, you will get a denser cookie. However, don’t over mix or the butter will separate out and it will become grainy, soupy, and greasy. It’s a fine balance. Three minutes tends to be the perfect time. Next, you beat in the egg and mix for one minute.
Next step is to add in the flour, oats, baking soda, salt, vanilla, and almond extract. The almond extract give the cookie an amazing flavor. There is also a little quick oats mixed in there to add some texture.
The Star of the Show!
Last thing you will need is the chocolate. This include some mini chocolate chips, regular chocolate chips, and broken up Cadbury eggs. The mini version comes in semi-sweet. For the regular sized chocolate chips, I also used semi-sweet but milk chocolate will also work. Then you take a bag of Cadbury eggs and hit them a few times on the counter. I found this is the best and least messy way to break them up. Cutting them up doesn’t really work with that thick candy shell. Then all three of these get mixed in the dough.
Now to shape the cookies, I use a 1/3 cup metal measuring cup to measure the dough for each cookie. I went for the large gourmet size for these cookies. Like to size you get from places like Crumbl or Crave. My all means you can make them smaller. The just will probably cook for a few minutes less.
Before they cook you also want to place about 3 full sized (not broken up) Cadbury Eggs on top of the cookie dough balls before baking. It brings home the fact that the cookies include Cadbury eggs and makes them look pretty. Once cooked, allow them to sit on the cookie sheet for a few minutes before moving them to a wire rack.
Frequently Asked Questions
What kind of Cadbury Eggs should I use?
You’ll want to use Cadbury Mini Eggs! These are the small, egg-shaped candies with the crunchy, pastel-colored shell and a solid milk chocolate center. Larger Cadbury Creme Eggs or hollow chocolate eggs are not suitable for this recipe.
Can I use different types of chocolate chips?
Absolutely! While classic semi-sweet chocolate chips work wonderfully, you can experiment with milk chocolate, dark chocolate, or even white chocolate chips to change up the flavor profile.
Why do you add quick oats to a chocolate chip cookie?
The quick oats add a delightful chewiness and a subtle nutty flavor to the cookies, enhancing the overall texture without making them taste overtly “oatmeal-y.” It also helps create a slightly denser cookie that holds up well with the added candy.
Can I make the dough ahead of time?
Yes! Cookie dough is excellent for making ahead. You can prepare the dough, roll it into balls, and refrigerate it for up to 3-4 days. This allows the flavors to meld and often results in a more flavorful cookie. You can also freeze the dough balls for longer storage.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies will stay fresh for 3-5 days. Adding a slice of plain bread to the airtight container can also help keep them soft.
Can I substitute other candies for the Cadbury Mini Eggs?
While the recipe is specifically designed for Cadbury Easter Eggs, you could experiment with other small, candy-coated chocolates like M&Ms. However, the unique texture and flavor of the Cadbury Mini Eggs are a key part of what makes these cookies special.
FOR MORE Cookie RECIPES LIKE THIS, TRY:
- Salted Caramel Pretzel Chocolate Chip Cookies
- Halloween Candy Cookies
- Butterfinger Cookies
- Over the Top Reese’s Peanut Butter Cookies
Cadbury Easter Egg Cookies
Real Mom Kitchen
Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp almond extract
- 2 cups flour
- ½ cup quick oats
- 1 tsp baking soda
- ½ tsp salt
- 2 9 oz bags Cadbury mini eggs
- ½ cup mini chocolate chips
- ½ cup regular sized chocolate chips I used semi-sweet
Instructions
- Preheat oven to 350 degrees.
- In a bowl, cream butter and both sugars together with an electric mixer for 3 minutes until light and fluffy. Add in the eggs and mix for 1 minute.
- Mix in vanilla, almond extract, flour, oats, baking soda, and salt. Mix until combined. Hit one of the bags of the Cadbury eggs several times on the counter to break them up into pieces. Then add in 1 cup of the broken up Cadbury eggs plus both chocolate chips. Mix to combine.
- Measure out the dough into 1/3 cup portions of cookie dough for each cookie. Loosely gather the dough together in a tall ‘ball’ leaving the top jagged, for texture. Avoid packing the dough together tightly. Place 3 Cadbury eggs from the other bag on top of each ball of dough.
- Place 6 of the dough balls on a cookie sheet. Bake at 350 degrees for 13-15 minutes until golden on the edges and it looks cooked in the center. Cool on the cookie sheet for a couple of minutes before moving to a cooling rack. Makes 12 cookies.
Nutrition
This cookie is adapted from Cooking with Karli.
