Soft Chewy Cadbury Egg Cookies

This classic Cadbury Egg Cookie recipe has become my Easter baking tradition, combining the perfect cookie texture with festive chocolate mini eggs for a treat that disappears from the cookie jar almost immediately.

I first made these cookies for an Easter brunch when I needed something impressive but simple. The way the Cadbury eggs create colorful pops throughout the cookies instantly made them the most requested item at our springtime gatherings.

Ingredients

• 1 cup unsalted butter: softened for the richest flavor and proper cookie spread
• ¾ cup packed light brown sugar: provides moisture and that signature caramel note
• ¾ cup granulated sugar: helps create those crisp golden edges
• 2 large eggs: at room temperature for proper binding and structure
• 2 teaspoons vanilla extract: adds depth and warmth to the flavor profile
• 2 ½ cups all purpose flour: measured by spooning into measuring cups for just the right texture
• 1 teaspoon baking soda: ensures proper rise and that characteristic crackly top
• ½ teaspoon baking powder: works with the baking soda for the perfect rise
• ½ teaspoon salt: enhances all the flavors and balances the sweetness
• 1 cup semi sweet chocolate chips: create pockets of melty chocolate throughout
• 1 ½ cups mini Cadbury eggs: roughly chopped for colorful pops and crunchy texture

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350°F and line baking sheets with parchment paper. This temperature creates the perfect environment for cookies to rise properly while developing golden edges and soft centers.

Create the Cookie Base:

Beat the softened butter with both sugars until the mixture becomes noticeably lighter in color and fluffier in texture. This usually takes about 2 minutes with an electric mixer on medium speed. The creaming process incorporates air which helps create that perfect cookie texture.

Add the Wet Ingredients:

Mix in eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with vanilla extract, mixing until the batter looks smooth and uniform. The eggs provide structure while the vanilla adds aromatic warmth.

Incorporate Dry Ingredients:

Combine all dry ingredients in a separate bowl then add them gradually to the wet mixture. Mix just until no flour streaks remain visible. Overmixing at this stage can develop too much gluten, leading to tough cookies.

Fold in the Stars:

Gently fold in chocolate chips and chopped Cadbury eggs with a spatula until evenly distributed. Save a small handful to press into the tops before baking for that bakery style appearance.

Portion and Bake:

Scoop generous 2 tablespoon portions onto your prepared baking sheets, keeping them about 2 inches apart. Bake for 10 to 12 minutes until the edges turn golden but centers still look slightly underdone. This ensures they finish cooking on the sheet while retaining their soft center.

Cool Properly:

Allow cookies to rest on the baking sheet for 5 minutes where they will continue to set before transferring to a cooling rack. This prevents breaking while maximizing that perfect texture contrast.

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The mini Cadbury eggs are truly what makes these cookies special. I discovered their magic after trying several different Easter candies in cookie recipes. The candy coating creates a delightful crunch while the milk chocolate inside melts slightly during baking, creating pockets of creamy chocolate that contrast beautifully with the cookie texture.

Making Ahead

The cookie dough can be prepared up to 3 days in advance and stored in the refrigerator. When ready to bake, allow the dough to come to room temperature for about 30 minutes before scooping and baking. This actually improves the flavor as the ingredients have time to meld together. You can also freeze portioned dough balls on a baking sheet, then transfer to a freezer bag for long term storage. Bake from frozen by adding an extra 2 minutes to the baking time.

Ingredient Substitutions

If Cadbury eggs are unavailable, you can substitute M&Ms, Reeses Pieces, or any candy coated chocolate. For a different flavor profile, try using white chocolate chips and crushed Oreos instead of the semi sweet chips and Cadbury eggs. The cookie base is incredibly versatile. For those avoiding dairy, plant based butter can work though the texture will be slightly different. Just ensure it is a stick variety formulated for baking rather than a tub spread.

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Serving Suggestions

These cookies make a stunning addition to any Easter dessert table, especially when stacked on a cake stand and decorated with Easter grass and additional Cadbury eggs. For an extra special treat, sandwich vanilla ice cream between two completely cooled cookies for a festive ice cream sandwich. They also package beautifully in cellophane bags tied with pastel ribbons for gifting to friends, teachers, or neighbors during the spring season.

Frequently Asked Questions

→ How can I crush the Cadbury eggs for the cookies?

Place the mini Cadbury eggs in a zip-top bag and gently crush them with a rolling pin for the ideal texture.

→ Can I use different types of chocolate in this recipe?

Yes, you can substitute semi-sweet chocolate chips with milk or dark chocolate chips, or even white chocolate for variety.

→ How do I know when the cookies are done baking?

The cookies are ready when the edges are golden brown, but the centers should still look slightly underbaked for a soft texture.

→ Can I refrigerate the dough before baking?

Yes, chilling the dough for 30 minutes can enhance the flavor and prevent the cookies from spreading too much.

→ How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.