Cadbury Easter Egg Cookies

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These festive Cadbury Easter Egg Cookies transform a classic chocolate chip cookie into an irresistible holiday treat. They feature a hint of quick oats for a pleasing chewiness and are generously studded with those iconic Cadbury Mini Eggs, boasting their pastel-colored crunchy shells and creamy milk chocolate centers. For an elevated flavor, consider browning the butter to add a rich, nutty depth to every bite.

Course Cookies

Cuisine American

Prep Time 15

Cook Time 14

Total Time 29

Servings servings

Calories 515kcal

Author Laura

Equipment

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