Cadbury egg cookies are a delicious treat. It’s a chocolate chip based oatmeal cookie but with white chocolate chunks and chopped Cadbury eggs in every bite.
Spring has finally sprung around here and I’m all for it! I love the flowers and the cooler and warm weather it brings.
Whenever I’m at the grocery store or just shopping I have to pass by the holiday section! Anyone else like me? I love to see the seasonal candy and decor that they have. My personal opinion I think the Easter holiday has the best candy selection! The Easter candy aisle is so colorful, with the cutest bunnies, chicks, and sheep you can find.
And then there are Cadbury eggs, so cute and colorful. They only come once a year so make sure you stock up on them before the holiday is over.
These Cadbury egg cookies will be the perfect addition to your easter egg hunt party. It’s quick and easy and who doesn’t look a cookie? Well, I do know people who don’t love cookies so my carrot cake and lemon raspberry cheesecake would also make the perfect easter desserts. And if you are looking for a sugar cut-out cookie recipe to make easter egg cookies for decorating I have a perfect recipe for you too!
Why You Should Make These Cadbury Egg Cookies:
Easy and quick
A great recipe to make with the whole family.
Seasonally cute for the Easter Season- if you don’t have Cadbury eggs, feel free to replace them with any candy-coated chocolate candy like M&M’s or even Reese pieces.
Ingredients for Cadbury Egg Cookies:
See the recipe below for complete measurements and a full list of ingredients. This recipe can be made with a stand mixer or a hand mixer.
Flour: I use regular unbleached all-purpose flour
Oats: Old-fashioned rolled oats or quick oats can be used in this recipe. I like to use a blend of both for the best consistency.
Baking Soda/ Baking Powder: Provides lift, texture, and spreading of the cookie.
Salt: Just a little goes a long way but the salt balances the sweetness of the cookie
Butter: Unsalted butter at room temperature. Make sure to use REAL BUTTER and not margarine.
Egg: A large egg at room temperature helps bind the ingredients together
Vanilla Extract: I never skip vanilla extract.
Mini Cadbury Eggs: What are Cadbury egg cookies without Cadbury eggs?! Instead of crushing the Cadbury eggs in a food processor I place them into a storage bag and mash them into large and small pieces with my rolling pin or mortar.
White Chocolate Chunks: I love the addition of the white chocolate chunks. It provides a different flavor that chocolate chips don’t give. It also goes well with the pastel-colored Cadbury eggs. But feel free to use milk chocolate chips or white chocolate chips here. I like to use chopped white chocolate baking bars as a preference.
How to make Cadbury Egg Cookies:
Preheat Oven to 375F.
With a medium to large-sized storage bag add in the Cadbury eggs and mash until the eggs have broken into small to medium-sized pieces. Set aside until needed.
In a stand mixer with a paddle attachment or in a large bowl cream butter, brown sugar, and sugar. Beat until light and creamy for 2 to 3 minutes.
Scrape the sides and then add in the egg and vanilla extract. Beat the butter mixture until it just combines.
Into the large mixing bowl add all the dry ingredients (Flour, salt, baking powder, baking soda, and oats). Mix the dough until it’s just combined and then add in the chopped white chocolate and Cadbury egg pieces.
Line a cookie sheet with parchment paper. Scoop the dough with a large cookie scoop or 3 tbsp of cookie dough. Place 6 cookie dough balls onto a parchment lined baking sheet making sure they have plenty of space in between. Press more Cadbury eggs and white chocolate chunks on top of the cookies.
Bake cookies in a preheated 375 oven for 12-14 minutes or until the sides are golden brown and crisp.
Pull the cookies out and allow them to cool for 5 minutes before transferring them to a cooling rack to fully cool.
Optional: Place mini chocolate bunnies on top of the cookies 2 to 3 minutes after the cookies come out of the oven. The cookie will still have a soft gooey center and the warmth of the cookies will make the chocolate bunnies stick.
Cadbury Egg cookies are best consumed within 2 days. Store them in an airtight container or freeze them for up to 3 months.
Baker’s Tip & Tricks
Thicker Cookies:
Allow the cookies to sit in the refrigerator for 1 hour before baking.
Measuring Flour:
Always fluff, scoop, and scrape off excess flour. Too much and too little flour will create a different texture cookie. I always recommend using a kitchen scale to measure in the most accurate way.
Room Temperature Ingredients:
Make sure your butter and egg are at room temperature. Room temperature ingredients will help the ingredients combine better.
Oven Temperature:
Your oven may run hotter. Having an oven thermometer if your oven is a little older will help you understand your oven more. These cookies are baked were baked in my toaster oven (convection) at 350F for 10-12 minutes. But I know my regular electric oven would take 12-14 minutes. So, just adjust the bake time according to your oven. And if you don’t know start at 8 minutes and then add one or two minutes until it’s done.
Underbake:
The best way to achieve a soft and chewy center is underbaking. A simple and free tip! The cookies may look undercooked when taken out of the oven but wait and see what the cooled cookies will look like once they have fully cooled.
Use Parchment paper or Silpat:
Easier cleanup for one and it ensures the cookies will bake evenly. DO NOT EVER bake on aluminum foil or a greased cookie sheet.
Round Cookies:
Cookie Scooting is what it’s called. Right when the cookies come out of the oven, take a small bowl, cup, or cookie cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round. You can also use the back of a spoon and push the cookie edges in to have round edges.
Different Cookie Variations:
Replace the white chocolate chunks with 1 cup of shredded coconut, mini chocolate chips, or any chocolate chip you have on hand.
Can I make the cookies smaller?
Yes! Use a medium cookie scoop or 2 tbsp of the cookie dough and bake them for 8-10 minutes.
Cookie Storage:
Store cookies in an airtight container for 3 days or freeze baked cookies in a freezer Ziplock bag for up to 3 months.
For more Cookie Recipes
Soft Chocolate Chip Cookies-Secret
The Most Amazing Reeses Peanut Butter Cookies
Easy Cadbury Egg Cookies Recipe
Ingredients
- 1/2 cup Unsalted Butter Softened
- 1/2 cup Light Brown Sugar packed
- 1/4 cup Sugar
- 1 Large Egg Room temperature
- 1 Tsp Vanilla Extract
- 1 Cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 Cup Rolled Oats See Notes*
- 1/2 cup Mini Cadbury Eggs Chopped
- 1/2 cup White Chocolate Chopped
- additional Cadbury egg pieces for decor
Instructions
- Preheat Oven to 375F.
- With a medium to large-sized storage bag add in the Cadbury eggs and mash until the eggs have broken into small to medium-sized pieces. Set aside until needed.
- In a stand mixer with a paddle attachment or in a large bowl cream butter, brown sugar, and sugar. Beat until light and creamy for 2 to 3 minutes.
- Scrape the sides and then add in the egg and vanilla extract. Beat the butter mixture until it just combines.
- Into the large mixing bowl add all the dry ingredients (Flour, salt, baking powder, baking soda, and oats). Mix the dough until it’s just combined and then add in the chopped white chocolate and Cadbury egg pieces.
- Line a cookie sheet with parchment paper. Scoop the dough with a large cookie scoop or 3 tbsp of cookie dough. Place 6 cookie dough balls onto a parchment lined baking sheet making sure they have plenty of space in between. Press more Cadbury eggs and white chocolate chunks on top of the cookies.
- Bake cookies in a preheated 375 oven for 12-14 minutes or until the sides are golden brown and crisp.
- Pull the cookies out and allow them to cool for 5 minutes before transferring them to a cooling rack to fully cool.
Notes
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