Soft and Chewy Cadbury Cookies

This Easter-inspired cookie recipe has become my secret weapon for impressing friends and family during spring gatherings. The combination of classic cookie dough with the seasonal charm of Cadbury mini eggs creates a treat that disappears almost as quickly as you can make them.

I first created these cookies when my niece visited during spring break and we were looking for a fun baking project. The way her eyes lit up when she crushed the candy eggs and saw the colorful specks in the dough made this recipe an instant family tradition.

Ingredients

• Unsalted butter: the softened butter creates a tender crumb and allows you to control the salt content
• Brown sugar: adds moisture and a caramel undertone that makes these cookies irresistible
• Granulated sugar: provides the classic cookie sweetness and helps create those slightly crisp edges
• Egg: acts as a binder and gives structure to your cookies
• Pure vanilla extract: adds depth of flavor always use pure not imitation for best results
• Unbleached flour: provides structure while maintaining a tender texture
• Baking soda: ensures proper rise and spread for the perfect cookie thickness
• Kosher salt: balances the sweetness and enhances all other flavors
• Quick oats: adds subtle texture without making them seem like oatmeal cookies
• Mini chocolate chips: distribute evenly throughout the dough providing chocolate in every bite
• Cadbury mini eggs: the star ingredient with their candy shell and milk chocolate interior

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and prepare your baking sheet with parchment paper. Proper preheating ensures even baking from the moment your cookies enter the oven. Allow at least 10 minutes for most ovens to reach the correct temperature.

Cream Butter and Sugars:

Place your softened butter in a mixing bowl with both sugars and beat for 3 to 4 minutes until the mixture becomes noticeably lighter in color and texture. This process incorporates air into the dough which helps create that perfect cookie texture. The butter should be soft enough to make an indent with your finger but not melted.

Add Wet Ingredients:

Incorporate the egg and vanilla extract by beating for another minute until completely blended. The mixture should look smooth and silky with no streaks of egg visible. This step builds the foundation of your cookie dough.

Incorporate Dry Ingredients:

Add your flour baking soda and salt in stages mixing on low speed between additions to prevent flour from flying everywhere. Fold in the oats gently until you can no longer see dry ingredients. Be careful not to overmix as this can develop gluten and make cookies tough.

Fold in Chocolate:

Using a silicone spatula or wooden spoon gently incorporate your mini chocolate chips and 1 cup of crushed Cadbury eggs. Use a folding motion rather than stirring to maintain the air you incorporated earlier. The dough will be studded with colorful candy pieces and chocolate chips.

Scoop Cookies:

Use a cookie scoop for uniform sizing which ensures even baking. The 3 tablespoon size creates the perfect cookie that balances crisp edges with a soft center. Leave ample space between each dough ball as these cookies will spread during baking.

Bake the Cookies:

Place your cookies in the preheated oven and bake just until the edges begin to turn golden about 8 to 9 minutes. The centers may look slightly underdone but will continue cooking as they cool. This timing is crucial for achieving that soft chewy texture.

Top and Cool:

Immediately after removing from the oven press the remaining crushed Cadbury eggs onto the tops of the hot cookies. The residual heat will slightly melt the chocolate allowing the pieces to adhere without sinking in. Let the cookies cool completely on the baking sheet which allows them to set properly.

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The crushed Cadbury eggs are what make these cookies truly special. I discovered that saving some of the candy for topping not only makes them visually appealing but creates a wonderful textural contrast. My daughter now insists we make a double batch every Easter so she can take some back to college with her.

Achieving Perfect Cookie Texture

The key to these cookies is not overbaking them. When you remove them from the oven they should look slightly underdone in the center but set around the edges. As they cool on the hot baking sheet they continue to cook through while maintaining that soft chewy center everyone loves. If you prefer a crisper cookie simply add one additional minute to the baking time.

Make Ahead Options

The cookie dough can be prepared up to 3 days in advance and stored in the refrigerator tightly wrapped. When ready to bake allow the dough to come to room temperature for about 30 minutes before scooping and baking. You can also freeze portioned dough balls on a baking sheet then transfer to a freezer bag for up to 3 months. Bake directly from frozen adding 1 to 2 minutes to the baking time.

Seasonal Variations

While Cadbury mini eggs are traditionally available around Easter you can adapt this recipe year round with different candy mix ins. Try chopped Andes mints for Christmas M&Ms for birthdays or Halloween or peanut butter cups for a different flavor profile. The base cookie recipe remains delicious regardless of which candy you choose to incorporate.

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Serving Suggestions

These cookies are wonderful on their own but can be elevated for special occasions. Try sandwiching two cookies with a scoop of vanilla ice cream for an impressive dessert. For Easter brunch place these cookies on a tiered stand alongside fresh fruit and other pastries. They also make charming gifts when packaged in a clear cellophane bag tied with pastel ribbon.

Frequently Asked Questions

→ Can I use regular oats instead of quick oats?

Yes, regular oats can be used, but they may slightly alter the texture of the cookies. Quick oats are finer, blending better into the dough.

→ How do I crush the Cadbury mini eggs?

Place the eggs in a ziplock bag and gently pound them with a rolling pin. This keeps the pieces uniform and the process mess-free.

→ How should I store these cookies?

Store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.

→ Can I substitute other chocolates for Cadbury mini eggs?

Yes, you can use other chocolates like M&M's or chopped chocolate bars for a variation in flavor and texture.

→ What is the best way to prevent overbaking?

Keep a close eye on the cookies and remove them from the oven once the edges start turning golden brown. This ensures a soft and chewy texture.

→ Can I add other ingredients like nuts or coconut?

Absolutely! Adding chopped nuts or shredded coconut can enhance the flavor and texture of the cookies.