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Cadbury Egg Cookies Recipe

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Delight in these colorful and festive Cadbury Egg Cookies, featuring a soft, buttery cookie base loaded with chocolate chips and crushed Cadbury Mini Eggs. Perfect for Easter or any time you crave a sweet, crunchy candy surprise in every bite.

Ingredients

Dry Ingredients

  • 3 1/4 cups Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda

Wet Ingredients

  • 1 cup Butter, Softened
  • 1 cup Brown Sugar
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 tbsp Vanilla

Mix-ins

  • 1 cup Chocolate Chips
  • 1 (9 oz) bag Cadbury Mini Eggs

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside to keep your cookies from sticking.
  2. Crush the Cadbury Mini Eggs: Place the Cadbury Mini Eggs in a Ziploc bag. Using a rolling pin, gently break the candies into smaller pieces, leaving some larger chunks by only halving certain pieces. Set these aside to fold into the dough later.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, salt, and baking soda to evenly distribute the leavening agents and ensure a uniform dough texture.
  4. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and sugar together until the mixture is fluffy and creamy, which builds the base for tender cookies.
  5. Add eggs and vanilla: Beat the eggs and vanilla extract into the butter and sugar mixture until fully combined, adding moisture and flavor to the dough.
  6. Combine wet and dry ingredients: Gradually beat the dry flour mixture into the wet ingredients until a cookie dough forms. Avoid overmixing to keep cookies tender.
  7. Fold in mix-ins: Gently fold in the chocolate chips and all but 1/2 cup of the crushed Cadbury Mini Eggs. Mix just until combined to evenly distribute candy and chocolate without breaking them down too much.
  8. Scoop cookie dough: Using a tablespoon or cookie scoop, place 1 1/2 tablespoons-sized scoops of dough spaced evenly on the prepared baking sheet to allow for spreading.
  9. Bake cookies: Bake the cookies in the preheated oven for 10 minutes, until the edges are lightly golden but centers remain soft.
  10. Add final candy topping: Immediately after removing cookies from the oven, gently press the remaining 1/2 cup of chocolate chips and crushed Cadbury Mini Eggs on top of each cookie for a colorful, crunchy finish.

Notes

  • Be careful not to over-bake; cookies will look slightly underdone but will firm up as they cool.
  • You can substitute other chocolate candies, but Cadbury Mini Eggs add a unique texture and flavor.
  • For larger cookies, increase baking time by a few minutes, checking frequently.
  • Store cooled cookies in an airtight container at room temperature for up to one week.
  • Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.

Find it online: https://simpleplatter.com/cadbury-egg-cookies-recipe/