Cadbury Egg Chocolate Chip Cookies are a perfect combination of classic chocolate chip cookies with a surprise of Cadbury Eggs mixed in. These fun cookies are perfect for Easter celebrations, springtime gatherings, or simply as a special treat.
Talk about a fun cookies for all ages. Add in semi-sweet, dark chocolate, or milk chocolate chips but you can also change that to nothing but Cadbury Mini Eggs. Any or all will make for a delicious cookie. The best is right out of the oven and still warm! I hope you enjoy these like we do.
Try some of our other cookie recipes, such as Chocolate Rolo Cookies, Chewy Mint Chocolate Cookies, Soft Peanut Butter Cookies, Chewy M&M Cookies.
Ingredients for Cadbury Mini Egg Cookies
- unsalted butter
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- baking powder
- cornstarch
- salt
- chocolate chips
- white chocolate chips
- bag of Cadbury Mini Eggs
FAQs
Cadbury Egg Chocolate Chip Cookies are delicious cookies made with Cadbury Mini Eggs, chocolate chips, and a traditional cookie dough base. They offer a delightful combination of rich chocolate flavor and the creamy texture of Cadbury Mini Eggs.
Yes, you can customize the ingredients based on your taste preferences. For example, you can use milk chocolate chips, dark chocolate chips, or a combination of both. You can also use different types of M&M's, or even sprinkle sea salt on top for a sweet and salty flavor contrast.
Top Tips
- Chop the Mini Cadbury Eggs by place the candy in a Ziploc baggy, close it up, then crush with a rolling pin.
- To get rounded cookies, when the cookies come out of the oven and are still hot, tap the edges of the cookie gently with a spatula.
- A good cookie scoop is so helpful for this type of cookie. They help keep the cookies mostly the same size.
- Do not overbake the cookies, to ensure you have them soft, chewy, and crispy. You can remove them from the oven right before they are done, to finish baking on the sheet.
- For a soft and chewy texture, make sure to use softened butter and avoid overmixing the dough. This helps create tender cookies that are just the right amount of chewy.
- If you want to enjoy that freshly baked taste, pop them in the microwave for a few seconds to warm them up. Your taste buds will thank you!
- Store the cookies in an airtight container at room temperature for maximum freshness. To keep them soft and chewy, you can also add a slice of bread to the container.
How to make Cadbury Egg Cookies
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or silicone baking mats.
- In a large bowl or bowl of a stand mixer bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. About 3-4 minutes on medium speed. Using a rubber spatula, scrape down the sides of the bowl, as needed.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped Cadbury Mini Egg candies, white chocolate chips, and chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Place extra mini eggs on top of the cookies, if desired.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy!
Soft and Chewy Cadbury Egg Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-1 ½ cups Cadbury Mini Eggs, chopped
- ¾ cup white chocolate chips
- ¾ cup semi-sweet chocolate chips (mini or regular)
Instructions
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or silicone baking mats.
- In a large bowl or stand mixer bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. About 3-4 minutes on medium speed. Using a rubber spatula, scrape down the sides as needed.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped Cadbury Mini Egg candies, white chocolate chips, and chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Place extra mini eggs on top, if desired.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy!
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