Cadbury Egg Cookies

When the cute Easter candy finally hits the shelves, I can’t help but put Cadbury eggs in my cart. They’re perfect for Easter desserts and spring bakes. While I love to place them on top of an Easter nest cake or include them in bunny bark, it’s hard to beat the idea of including them in warm, chewy chocolate chip cookies. These Cadbury egg cookies are just as easy as any chocolate chip cookie recipe, but the pretty chocolate eggs add an exceptionally springy pastel hue.

Keep in mind that the cookie dough must chill in the fridge overnight before baking, so build that time into your schedule. The cookies are perfect as-is but would be exceptionally gourmet with browned butter. For an extra nod to Easter, press a cute bunny graham on each cookie as soon as they come out of the oven. Adorable!

Ingredients for Cadbury Egg Cookies

• Butter: Soften two sticks of butter to room temperature. If you’re in a pinch, soften butter quickly by cubing or grating it. The smaller pieces will warm up quicker.
• Sugars: For the true flavor and taste of chocolate chip cookies, use both granulated and brown sugars. Brown sugar contains a little molasses, which adds a caramelly flavor and moisture to the cookie. Granulated sugar sweetens and makes the cookie’s edges crispy.
• Eggs: Bring two eggs to room temperature so they emulsify seamlessly into the dough.
• All-purpose flour: Measure the all-purpose flour the right way so you’re not adding too much into the dough. Too much flour will make the cookies dense and mask the flavorful ingredients. Too little flour will make the cookies spread into flat disks.
• Baking soda: Baking soda helps the cookies rise slightly so they’re chewy and tender.
• Cadbury chocolate eggs: Find Cadbury chocolate eggs at the grocery store during the spring season. You can smash a few handfuls if you don’t want whole pieces in each cookie.
• Semisweet chocolate chips: Mini chocolate chips are best here. Since there are so few, they won’t add too much chocolate to each cookie (since the Cadbury eggs are also chocolate), nor will they outshine the eggs.

How to Make Cadbury Egg Cookies

To make Cadbury egg cookies, cream the butter with granulated and brown sugars, then add the eggs and vanilla extract until incorporated. Beat in the all-purpose flour, baking soda and salt until no white streaks remain. Finally, stir in the Cadbury eggs and mini chocolate chips.

Shape the cookie dough into balls, flatten them into 3/4-inch-thick disks, then cover and refrigerate overnight. After, bake the cookies at 400°F until they’re golden brown, 12 to 14 minutes. Allow them to cool for a few minutes, then enjoy!

Directions

Step 1: Make the cookie dough

In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar and brown sugar until blended. Beat in the eggs and vanilla extract, then scrape down the sides and bottom of the bowl to ensure everything is incorporated.

In a small bowl, whisk together the all-purpose flour, baking soda and salt. Gradually beat the flour mixture into the butter mixture just until no white streaks remain.

Editor’s Tip: Creaming butter and sugar can take up to seven minutes to get the texture just right. Be patient; your cookies will come out so much more tender and chewier!

Step 2: Add the inclusions

Stir in the chocolate eggs and mini chocolate chips just until combined and evenly dispersed.

Step 3: Shape and chill

Portion 1/4 cupfuls of the cookie dough and shape them into balls. Flatten each ball to 3/4-inch thickness (2-1/2 inches in diameter), smoothing the edges as necessary.

Place the cookie dough balls in an airtight container, separating the layers with waxed paper or parchment to prevent them from sticking to one another. Refrigerate the cookie dough, covered, overnight.

Step 4: Bake

Place the cookie dough portions 2 inches apart on parchment-lined baking sheets, and let them stand at room temperature for 30 minutes before baking. Meanwhile, preheat the oven to 400°F.

Bake the cookies until they’re golden brown, 12 to 14 minutes. Let the cookies cool on the pans for two minutes to finish setting up, then remove them to wire racks to cool completely. Enjoy!

Recipe Variations

• Try other egg candies: Can’t find Cadbury mini egg chocolate candies? No problem! There are other egg-shaped candies available during the season, like M&M’S peanut butter egg candies, Whoppers robin eggs malted milk balls and HERSHEY’S candy-coated milk chocolate eggs.
• Make double-chocolate cookies: Sometimes two types of chocolate inclusions aren’t enough. The cookie must be all chocolate. Bake our double chocolate chip cookies and add Cadbury eggs to the dough.
• Add more inclusions: Make these cookies even more fun by mixing in chopped pistachios, almonds, white chocolate chips, shredded coconut, chopped Oreos, broken candy bars or chopped Reese’s. You could also drizzle pistachio butter or salted caramel sauce on the cookies once they’re cooled after baking.

How to Store Cadbury Egg Cookies

Once the Cadbury mini egg cookies have cooled to room temperature, store them in an airtight container at room temperature for up to four days. If they’re drying out, stick a piece of sandwich bread inside. The cookies will absorb the moisture from the bread and soften again.

Can you freeze Cadbury egg cookies?

Yes, you can freeze Cadbury mini egg cookies. Allow them to cool completely to room temperature, then stack the cookies in an airtight container with pieces of parchment or waxed paper in between each layer to prevent sticking. Freeze for up to two months, and thaw at room temperature before enjoying.

Cadbury Egg Cookie Tips

Can you make Cadbury mini egg cookies smaller or bigger?

Yes, you can make Cadbury mini egg cookies smaller or larger; you’ll just need to adjust the baking time as needed. Smaller cookies take less time to bake, and bigger cookies take longer. You’ll know they’re done when the bottoms are golden brown and the tops look set. If you want to bake the cookie dough in a skillet like a pizookie, that can take 35 to 40 minutes.

Can you make Cadbury mini egg cookies gluten-free?

That depends on your level of comfort with the fact that Cadbury mini eggs chocolate candies are not labeled gluten-free on the packaging—they do not use gluten-containing ingredients, do not list wheat as an allergen and do not have a note that they are produced in a facility that also handles wheat. However, the bag does not say “gluten-free” anywhere. If you’d like to take the chance, the only change you need to make for this recipe is to use a gluten-free flour blend instead of all-purpose flour.

Do you have to refrigerate the cookie dough overnight?

Yes, you must refrigerate the cookie dough overnight (or for at least eight hours). Chilling cookie dough allows the fat to resolidify so your cookies don’t bake into flat, crispy disks. Refrigerating also hydrates the flour, which concentrates the cookies’ flavors. I know you probably want to bake and eat them right away, but all your efforts will be for naught.