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Easy Cadbury Egg Cookies Recipe

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4.9 from 129 reviews

Easy Cadbury Egg Cookies combine chewy oats, mini chocolate chips, and the delightful crunch of crushed Cadbury mini eggs for a perfect Easter-inspired treat. These soft, flavorful cookies are simple to prepare and are sure to become a seasonal favorite.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 egg
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1 ¼ cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • ½ cup quick oats

Sugars

  • ½ cup brown sugar
  • ½ cup granulated sugar

Add-ins

  • 1 cup mini chocolate chips
  • 1 ¼ cup crushed Cadbury mini eggs, divided

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Cream butter and sugars: In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and creamy, creating a fluffy base for the cookies.
  3. Add egg and vanilla: Mix in the egg and pure vanilla extract until the batter is smooth and evenly combined, ensuring a good texture and flavor throughout the dough.
  4. Incorporate dry ingredients: Add the flour gradually, about half a cup at a time, mixing on low speed to avoid overmixing. Once all flour is added, stir in the baking soda, kosher salt, and quick oats at medium-low speed until the oats are well distributed.
  5. Fold in chocolate and candy: Using a wooden spoon or spatula, gently stir in the mini chocolate chips and half (reserve some for topping) of the crushed Cadbury mini eggs to keep the texture light and avoid overworking the dough.
  6. Scoop the dough: Using a 3-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 3 inches apart to allow for spreading during baking.
  7. Bake the cookies: Bake for 8 to 9 minutes, or until the edges are just golden brown. The center may still look soft, which helps keep the cookies chewy.
  8. Add remaining candy topping: Immediately after removing from the oven, sprinkle the remaining crushed Cadbury mini eggs on top of each cookie while warm to add an extra crunch and decorative finish.
  9. Cool the cookies: Let the cookies cool on the baking sheet for about 10 minutes to set properly before transferring them to a wire rack or serving.

Notes

  • Fold in the chocolate chips and Cadbury pieces gently to avoid making the dough tough.
  • Top cookies with crushed Cadbury eggs after baking for added crunch and presentation.
  • Remove cookies from the oven as soon as the edges turn golden brown to avoid over-baking; the cookies continue to firm up as they cool.
  • Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
  • To freeze dough balls, scoop onto a baking sheet and chill for about an hour until firm, then transfer to an airtight container and freeze. Bake from frozen without thawing as directed.

Keywords: Cadbury Egg Cookies, Easter cookies, chocolate chip cookies, chewy cookies, holiday treats

Find it online: https://bakedbylisa.com/easy-cadbury-egg-cookies-recipe/