Cadbury Egg Cookies

Hi there, cookie lovers! It’s Bethany from sunny Santa Rosa. Every Easter, I find myself reaching for Cadbury Mini Eggs, not to snack on (okay, maybe a few) but to bake my family’s favorite Cadbury Egg Cookies. These Cadbury egg cookies are the ultimate springtime treat—chewy, buttery, and packed with mini chocolate chips and crunchy candy shell bits. One Sunday, after church and a little egg hunt chaos, my daughter Ava asked, “Why don’t we make these every month?” Honestly, I didn’t have a good answer. Now, we don’t wait for Easter. Once you taste these, you won’t either. Let’s bake some magic!

Table of Contents

Table of Contents

🥚 Why You’ll Love These Cadbury Egg Cookies

These Cadbury Egg Cookies aren’t your average Easter bake, they’re an all-in-one dessert that combines the nostalgia of oatmeal chocolate chip cookies with the festive crunch of Cadbury Mini Eggs. The cookie base is buttery and soft, with just enough structure from rolled oats to keep things hearty. When the sweet shell of a Cadbury Mini Egg melts into the cookie dough, it creates a pocket of candy-coated happiness that’s hard to resist.

Unlike many novelty cookies that look cute but fall short on flavor, these deliver on taste, texture, and appearance. You get that golden-brown edge, a soft center, and the visual pop of pastel-colored candy eggs in every bite. And yes, they are as delightful as they sound.

These cookies also make the perfect Easter gift. Wrap a batch in pastel parchment or tuck them into baskets alongside dyed eggs and marshmallow chicks. But don’t stop there. These cookies are a hit at baby showers, spring brunches, and yes, weekday cravings.

Not convinced yet? Here’s what makes them unique:

• They combine crushed Cadbury Mini Eggs and mini chocolate chips for double the chocolate thrill.
• They use salted butter and brown sugar for depth and chew.
• This Cadbury egg cookie recipe doesn’t require any chilling, just mix, scoop, and bake.
• A quick post-bake spoon swoop gives them that perfectly round bakery look.

While these scream spring, they’re too good to limit to one season. If you’re into rich, chocolatey cookies like my eggless chocolate chip cookies, you’ll absolutely adore these. Just be warned: they vanish fast.

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🍪 How to Make the Perfect Cadbury Egg Cookies

This Cadbury Egg Cookie recipe is pure simplicity, and that’s what makes it so reliable. There’s no complicated technique, just a solid foundation and the right ingredients.

🧈 Ingredients You’ll Need:

• Salted Butter: 1 cup (softened, not melted)
• Brown Sugar & Granulated Sugar: For rich, caramel-like sweetness
• Egg & Vanilla: One large egg binds the dough, while vanilla adds warmth
• Flour & Oats: Classic all-purpose flour and rolled oats provide balance
• Baking Soda & Salt: For lift and flavor
• Mini Chocolate Chips: Because you can never have too much chocolate
• Cadbury Mini Eggs: Crushed, colorful, and delicious

🔧 Instructions at a Glance:

1. Preheat the oven to 350°F (180°C). Line a baking sheet.
2. Cream the butter and sugars until fluffy and light. This can take 3–4 minutes with a stand mixer.
3. Add the egg and vanilla, then mix well.
4. Slowly add the dry ingredients: flour, oats, baking soda, and salt.
5. Toss in the crushed Cadbury Mini Eggs and mini chocolate chips halfway through mixing.
6. Scoop the dough using a 1/3 cup measure. Shape loosely into tall, jagged balls.
7. Bake for 13–15 minutes, until the edges turn golden.
8. Use the back of a spoon to scoop the edges inward post-bake for that bakery look.
9. Let the cookies cool on the sheet for 20 minutes. Serve warm.

The secret? Don’t overmix, and don’t overbake. A soft center ensures chewiness even days later. And yes, they freeze beautifully, just like my brookie cookie recipe!

🥄Tips & Tricks for Irresistible Cadbury Egg Cookies

Using the right amount of egg is crucial to cookie texture. In this recipe, one large egg is all you need. But let’s break it down.

Too much egg in cookies can lead to a cakey, overly soft texture—sometimes even a rubbery finish. Eggs provide moisture and structure, but when you go overboard, they interfere with how fats and sugars bind. It’s a delicate balance. If you’ve ever had chocolate chip cookies that puff instead of spread, too much egg is likely the culprit.

Want to tweak this recipe? Here are some exciting variations:

🌸 Spring Variations:

• Add chopped pecans or walnuts for a crunchy twist.
• Substitute dark chocolate chips for a richer flavor.
• Use coconut sugar in place of granulated sugar for depth.

🍳 Egg Alternatives:

Hosting a guest with egg allergies? Swap in:

• 1 tablespoon ground flax + 3 tablespoons water (let it sit 5 minutes)
• Or try the egg-free version using tips from our eggless chocolate chip cookies

💡 Troubleshooting:

• Flat cookies? Butter might be too soft or overmixed.
• Dry cookies? You may have packed the flour.
• Spread too much? Check your baking soda’s age.

As always, stick to the measurements and follow the stand mixer speed advice. Using a KitchenAid Flex Edge Beater ensures no dry flour hides at the bottom.

When you treat baking like chemistry—and give it just a little heart—you end up with results worthy of repeating. These cookies are right up there with our lemon lavender cookies, another springtime favorite!

🧺 Serving & Storing Your Cadbury Egg Cookies

When it comes to presentation, Cadbury Egg Cookies win every time. Serve them warm on a platter lined with faux grass and pastel candy for an easy Easter dessert board. Their colorful speckles look beautiful alongside treats like our rice krispies ice cream or mini cookies chips.

These cookies are best served warm, about 20 minutes after coming out of the oven. However, they keep well in an airtight container for up to 5 days at room temp. You can also freeze dough balls—just add a minute or two to the baking time when cooking from frozen.

Storage Tip: Add a slice of bread to your container. It keeps the cookies soft longer.

🛍️ Gifting Tip:

Place 3–4 cookies in clear cello bags, tie with pastel ribbon, and tuck into Easter baskets. Add a mini whisk or cookie cutter for a personal touch.

These cookies are also a fun companion to our peanut butter oatmeal balls—no bake, no mess!

Before we wrap up, here are some answers to your top questions about baking with Cadbury Mini Eggs and using eggs in cookie dough.

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❓ FAQ: Cadbury Egg Cookie Questions Answered