Save This
This Cadbury Egg Cookie recipe transforms ordinary chocolate chip cookies into a festive Easter treat that disappears from cookie jars faster than you can say "bunny." The combination of oatmeal, mini chocolate chips, and those iconic candy-coated chocolate eggs creates a texture and flavor that keeps everyone coming back for more.
I first made these cookies for my niece's Easter egg hunt party, and now our family considers it officially spring when these cookies appear in the kitchen. The colorful candy shells create the prettiest cookies that taste even better than they look.
Ingredients
- Cadbury mini eggs crushed into pieces create colorful pops throughout the cookies and provide that distinctive candy shell crunch
- Mini chocolate chips distribute evenly throughout ensuring chocolate in every bite
- Salted butter provides richness and depth that unsalted simply cannot match
- Brown sugar adds moisture and a caramel undertone that makes these cookies irresistible
- Granulated sugar creates the perfect crisp exterior while keeping centers soft
- Rolled oats lend a hearty texture that elevates these beyond standard chocolate chip cookies
- All purpose flour provides structure while keeping the texture tender
- Baking soda ensures proper rise without making them too cakey
- Vanilla extract enhances all other flavors and adds warmth
Step-by-Step Instructions
- Prepare The Oven
- Preheat your oven to 350°F. This temperature creates the perfect environment for cookies to spread properly while developing golden edges and soft centers.
- Prepare Mix-Ins
- Measure and set aside your crushed Cadbury mini eggs and chocolate chips. Having these ready prevents overmixing the dough later which would make the cookies tough.
- Cream Butter And Sugars
- In your stand mixer with the paddle attachment, combine butter with both sugars and beat until notably lighter in color and fluffy in texture. This process incorporates air bubbles that give cookies their structure, typically taking 3-4 minutes on medium speed.
- Add Wet Ingredients
- Add the egg and vanilla, mixing until completely incorporated. The egg provides structure and the vanilla enhances all the flavors in the cookie.
- Incorporate Dry Ingredients
- Add the flour, oats, baking soda and salt to the bowl. Begin mixing on low speed until the flour is partially incorporated, creating a safer environment to add the mix-ins without them breaking apart.
- Add Mix-Ins
- Pour in the crushed Cadbury eggs and chocolate chips, allowing the mixer to distribute them evenly throughout the dough. Stop mixing immediately when flour disappears to prevent tough cookies.
- Portion The Dough
- Scoop generous 1/3 cup portions of dough, shaping them into tall, irregular mounds. The jagged tops create beautiful texture as they bake, and the height helps them spread properly.
- Bake To Perfection
- Bake at 350°F for 13-15 minutes until edges turn golden brown while centers remain slightly underbaked. This timing ensures cookies will finish cooking on the sheet while maintaining a chewy center.
- Shape While Hot
- Immediately after removing from the oven, use the back of a metal spoon to push any uneven edges toward the center, creating perfectly round cookies. This bakery trick gives them a professional appearance.
- Cool Properly
- Allow cookies to remain on the hot baking sheet for a full 20 minutes. This carryover cooking finishes the centers without drying them out and allows the structure to set.
Save This
The crushed Cadbury eggs are truly the star ingredient here. I discovered by accident that slightly irregular pieces work better than finely crushed eggs since they create pockets of that signature candy shell crunch. My daughter now insists on being the official egg crusher and takes her job very seriously, carefully breaking each one with a wooden spoon.
Storage Tips
These cookies stay fresh for up to five days when stored in an airtight container at room temperature. The texture actually improves on day two as the flavors meld together overnight. For longer storage, place fully cooled cookies in a freezer bag with parchment between layers and freeze for up to three months. Thaw at room temperature or microwave for 10-15 seconds for that just baked taste.
Make Ahead Options
The cookie dough can be prepared up to 48 hours in advance and refrigerated. This actually improves flavor development as the ingredients have time to meld. You can also portion the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. When ready to bake, simply add 2-3 minutes to the baking time for frozen dough without thawing.
Serving Suggestions
These cookies make a stunning addition to Easter dessert tables, especially when stacked on pastel cake stands. For an extra special treat, sandwich softened vanilla ice cream between two cookies and roll the edges in additional crushed Cadbury eggs for impressive ice cream sandwiches. They also package beautifully in cellophane bags tied with pastel ribbons for teacher gifts or Easter basket additions.
Ingredient Substitutions
If Cadbury Mini Eggs are unavailable, other candy coated chocolate eggs work wonderfully. You can also substitute regular chocolate chips for mini, though you might lose some of the even distribution. For a nuttier flavor profile, substitute 1/4 cup of the all purpose flour with almond flour. The recipe also works with dairy free butter substitutes and can be made gluten free by using a 1 to 1 baking flour blend plus certified gluten free oats.
Save This
Commonly Asked Questions
- → Can I use regular-sized chocolate chips instead of mini chips?
Yes, you can substitute regular chocolate chips for mini chips in equal amounts. Mini chips distribute more evenly throughout the dough, but regular chips will work well too - you'll just have larger pockets of chocolate.
- → How should I crush the Cadbury mini eggs?
Place the Cadbury mini eggs in a sealed plastic bag and gently crush them using a rolling pin or meat mallet. Aim for a mixture of small pieces rather than powder to maintain texture and color in your cookies.
- → Can I freeze the cookie dough for later?
Absolutely! Form the dough into portions, place them on a baking sheet to freeze individually, then transfer to a freezer bag. You can bake them straight from frozen, just add 2-3 minutes to the baking time.
- → Why do you shape the cookies immediately after baking?
Shaping the cookies while they're still hot and pliable helps create perfectly round cookies with a professional appearance. The spoon technique gently pushes in any irregular edges for that bakery-style finish.
- → Can I make these cookies without oats?
While the oats add wonderful texture and heartiness, you can omit them and add an additional 1/2 cup of flour instead. The cookies will have a different texture but will still be delicious with the Cadbury egg and chocolate chip flavors.
- → How long will these cookies stay fresh?
When stored in an airtight container at room temperature, these cookies will remain fresh for 4-5 days. For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature when ready to enjoy.