These tasty mini Cadbury egg cookies make the perfect Easter dessert. These delicious cookies have perfectly chewy centers, and golden brown tops, and are stuffed with mini Cadbury eggs. These perfect Easter cookies will quickly be a favorite the whole family will want every Easter season!
A simple holiday twist on the classic chocolate chip cookie that is perfect for Easter time.
This perfect Easter cookie is stuffed with Cadbury mini eggs and oats that make it a perfectly chewy cookie with a melty milk chocolate center. These cookies are great alone or can be added to one of these Easter charcuterie boards.
Bake these amazing cookies the night before or eat them right off the cooling rack, either way, they’ll disappear. These Cadbury mini egg cookies are that good! You might find yourself stocking up on Cadbury eggs so you can make these year-round!
For an extra festive holiday pull out these sweet Easter treats after finishing other Easter activities like an Easter scavenger hunt or some of these Easter games.
Why You’ll Love This Recipe
- Easy to customize – mini Cadbury eggs may not be available every time you get a craving for these cookies. Don’t fret, simply swap out the Cadbury eggs for another chocolate-coated candy, like M&M. Or get creative and use dried fruit, chocolate chunks, white chocolate chips, etc.
- On-hand ingredients – the cookie base is made with ingredients found in most homes. However, you may have to raid an Easter basket for the Cadbury eggs, no judgment.
- Soft chewy center – I can’t say this enough, these Easter egg cookies are perfectly soft with a melty chocolate center.
- Cadbury eggs – I use mini Cadbury egg pieces in this recipe to make it an Easter cookie recipe, but you can easily adapt it by changing the chocolate egg for M&Ms, chocolate chips, or dried fruit.
- Butter – make sure the butter is softened so it creams with the sugars properly. I also recommend using unsalted butter in these cookies, especially since you are adding some salt as well. If you don’t to wait for it to soften, you can microwave for 10 seconds and then in additional five-second increments until soft.
- Oats – the oats in these cookies help bring out the chewy texture. Any type of oats will work, but my go-to is quick oats because I typically have them on hand and they are a little smaller than old-fashioned oats.
How to make cadbury egg cookies
The great thing about these cookies is how easy they are to make. Like most cookies, you cream the wet ingredients, then combine them with the dry ingredients to get delicious cookie dough.
If you aren’t a regular cookie maker, I wrote each step out for you. You’ll feel like a pro when you try these yummy Easter chocolate chip cookies.
1- Make the Dough
Begin by preheating the oven to 350 degrees. Then prepare a baking sheet by lining it with parchment paper, set aside. You can also, line it with a silicone mat – these ones work great for me!
Then, using a paddle attachment, combine the room temperature butter, light brown sugar, and white sugar in the bowl of a stand mixer and beat until light and creamy.
After the sugars and butter are creamy add the egg and vanilla extract. Mix until smooth.
Then add in the all-purpose flour about 1/2 cup at a time, and mix on low until all the flour has been added. This will prevent the flour from flying out of the bowl as you mix it in.
Next add the baking soda, salt, and oats and mix on medium-low until the oats are evenly distributed throughout the dough.
Next stir in the chocolate chips and crushed Cadbury eggs. I like to fold them through the dough until they are evenly distributed throughout.
2- Bake The Cookies
Scoop the dough out onto the prepared baking sheet. I recommend using a three-tablespoon cookie scoop, so all the cookies are about the same size. If you don’t have a three-tablespoon cookie scoop you can use a small ice cream scoop or a large spoon.
Place each ball of dough about three inches apart.
Now the cookies are ready to go into the preheated oven. Bake them for 8-10 minutes. The cookies are done when the edges and the top of the cookies are starting to get a light golden brown color.
Remove the cookies from the oven and top with remaining Cadbury egg pieces.
3 – Serve
Let the cookies cool on the pan then serve! Pair these with a cool glass of milk or pull them out after an Easter egg hunt. A perfectly sweet way to end your holiday celebrations.
Expert Tips and Storage Info
Fold in the egg pieces and mini chocolate chips to avoid over-mixing the dough. If you over mix it, the cookies can become tough.
Top with crushed Cadbury egg pieces for picture-perfect cookies. It also gives the cookies an added crunch to the soft chewy texture that makes them even tastier!
Pull out the cookies when they are barely golden brown, you don’t want to over-bake. These cookies will set as they cool, so you don’t want to over-bake them or they will come out hard. As soon as you start to see golden brown on the edges or tops they are done.
Store these in an air-tight container for up to one week at room temperature or for three months frozen.
Freeze cookie dough balls by scooping them onto a cookie sheet and then placing them in the fridge until they begin to harden, typically one hour. Then transfer them into an airtight container and place them in the freezer. They will store for up to three months. Bake dough as directed, no need to thaw.
Yes! These are delicious when eaten frozen! After being baked they will store in the freezer for up to three months in an airtight container. Or you can portion out the dough and freeze it for up to three months as well.
Yes. You can use your favorite hard-shelled candy to get similar results, like M&M. Or you can trade it out for dried fruit, white chocolate chips, or chocolate chunks.
Yep! If you are wanting to make smaller cookies, simply reduce the baking time by two minutes to start. Depending on the size you end up making them the timing may vary, you’ll want to keep an eye out for the golden brown edges. When you see that, you’ll want to pull them out. They will harden as they sit.
More Easy Easter Treats
Want some other Easter desserts to add to these Cadbury egg cookies? These yummy treats would be the perfect addition to this Cadbury egg cookie recipe!
- Easter bark – make this sweet treat in minutes and top it with jelly beans and your favorite Easter candy for a yummy treat!
- Carrot cake balls – if you like carrot cake, you have to try these delicious bite-sized carrot cake treats! Or if you’ d prefer something that just looks like a carrot, these Easter rice krispie treats are fun too!
- Mini Easter cheesecake – these darling little cheesecakes get topped with little eggs to look like a little Easter nest!
- Butterscotch haystack nests – these cute no bake cookies (really treats, not cookies) are easy to make and addicting to eat!
- Mini fruit tarts – make these fruit tarts in minutes with sugar cookie dough, a cream cheese filling, and fresh fruit!
Cadbury Egg Cookies
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 Egg
- 1 tsp pure vanilla extract
- 1 ¼ cup flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ½ Cup quick oats
- 1 cup mini chocolate chips
- 1 ¼ cup crushed Cadbury mini eggs divided
- Preheat the oven to 350 degrees. Then prepare a baking sheet by lining it with parchment paper,
- Combine the butter, brown sugar, and sugar in the bowl of a stand mixer and beat until light and creamy.1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar
- Add in the egg and vanilla and mix again until smooth.1 Egg, 1 tsp pure vanilla extract
- Add in the flour about 1/2 cup at a time, mix on low until all the flour has been added. Add the baking soda, salt, and oats mix again on medium low until the oats are mixed through.1 1/4 cup flour, 1 tsp baking soda, 1 tsp kosher salt, 1/2 Cup quick oats
- Stir in the chocolate chips and crushed Cadbury eggs with a wooden spoon or spatula (don't mix).1 cup mini chocolate chips, 1 1/4 cup crushed Cadbury mini eggs
- Scoop the dough out onto the prepared baking sheet using a 3 tablespoon cookie scoop. Place each ball of dough about 3 inches apart.
- Bake the cookies for 8-9 minutes or until edges are golden.
- Put the rest of the crushed Cadbury eggs on top.1 1/4 cup crushed Cadbury mini eggs
- Let the cookies cool on the pan for about 10 minutes then serve!
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