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Cadbury Easter Egg Cookies

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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.

Cadbury Easter Egg Cookies

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. This 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 each cookie dough ball before baking. It brings home the fact that the cookies include Cadbury eggs and makes them look pretty.

Here’s what you need to make the
Cadbury Easter Egg Cookies

  • BUTTER
  • SUGAR
  • BROWN SUGAR
  • EGG
  • VANILLA
  • ALMOND EXTRACT
  • FLOUR
  • QUICK OATS
  • BAKING SODA
  • SALT
  • CADBURY MINI EGGS
  • MINI CHOCOLATE CHIPS
  • REGULAR SIZED CHOCOLATE CHIPS
Cadbury Easter Egg Cookies

Cadbury Easter Egg Cookies

Real Mom Kitchen

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Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Cookies
Cuisine American
Servings 12 servings
Calories 515 kcal

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

Serving: 1 serving | Calories: 515kcal | Carbohydrates: 69g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 340mg | Potassium: 91mg | Fiber: 2g | Sugar: 49g | Vitamin A: 557IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 2mg
Tried this recipe?Let us know how it was!

This cookie is adapted from Cooking with Karli.

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