Sweet Cadbury Egg Cookies

This sweet twist on classic cookies combines buttery dough with Easter's favorite candy. Cadbury mini eggs bring their signature milk chocolate and crispy candy shell to an oatmeal cookie base, creating the perfect balance of chewy, crunchy, and chocolatey goodness. These have become our family's Easter tradition, but they're too delicious to save for just once a year.

I created these cookies for my daughter's spring bake sale, and they sold out in minutes. Now they've become our most requested treat year-round, though they feel extra special during Easter season when Cadbury eggs hit the shelves.

Ingredients

• Salted butter: Creates the rich, tender base for our cookies and adds depth
• Packed brown sugar: Provides moisture and that classic chewy texture we all love
• White sugar: Helps create crisp edges while brown sugar keeps the centers soft
• Egg: Binds everything together and adds structure
• Vanilla essence: Enhances the chocolate flavors with warmth
• Almond essence: The secret ingredient that pairs beautifully with Cadbury chocolate
• All purpose flour: The foundation that gives our cookies structure
• Quick cooking oats: Adds subtle texture without overwhelming the cookies
• Baking soda: Creates the perfect rise and tenderness
• Salt: Balances sweetness and enhances all flavors
• Cadbury mini eggs: Star of the show with their creamy chocolate and candy crunch
• Mini chocolate chips: Melt into pockets of chocolate throughout the cookie
• Regular chocolate chips: Semi sweet variety balances the sweetness of the candy eggs

Step-by-Step Instructions

Cream the Butter and Sugars:

Place the softened butter, brown sugar, and white sugar in a large mixing bowl and beat for 3-4 minutes until light and fluffy. This extended mixing incorporates air and creates the base for a tender cookie. The mixture should change from dark to light in color and appear almost whipped.

Add the Wet Ingredients:

Add the egg, vanilla essence, and almond essence to the butter mixture and beat for another minute until completely incorporated. The almond essence is subtle but makes a remarkable difference in complementing the Cadbury chocolate flavor.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, oats, baking soda, and salt until evenly distributed. The quick cooking oats provide texture without making these feel like traditional oatmeal cookies.

Create the Dough:

Add the dry ingredients to the wet ingredients and mix on low speed just until combined, about 30 seconds. Overmixing develops gluten and can make cookies tough rather than tender. Stop when you still see a few streaks of flour.

Add the Mix-ins:

Gently fold in one bag of Cadbury mini eggs, mini chocolate chips, and regular chocolate chips. Save the second bag of Cadbury eggs for pressing into the tops. The combination of different chocolate types creates layers of flavor.

Chill the Dough:

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight. This allows the flavors to meld and prevents the cookies from spreading too much during baking.

Prepare for Baking:

Preheat your oven to 350°F and line baking sheets with parchment paper. Remove dough from refrigerator and scoop into 2 tablespoon portions, rolling into balls.

Add the Finishing Touch:

Press a few additional Cadbury mini eggs from the reserved bag into the top of each dough ball. This ensures beautiful candy eggs are visible on top of each cookie.

Bake to Perfection:

Bake for 13-15 minutes until the edges are golden but the centers still look slightly underdone. The cookies will continue cooking from residual heat after removing from the oven.

Cool Completely:

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool but maintain their chewy centers.

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You Must Know

The almond essence is my personal secret weapon in these cookies. I discovered it by accident when I ran low on vanilla, and now I wouldn't make them any other way. It brings out the creamy quality of the Cadbury chocolate and adds a subtle sophistication that plain vanilla cookies lack.

Cookie Science

The butter temperature matters tremendously in this recipe. Too soft and your cookies will spread too much, too cold and they won't spread enough. The perfect butter should indent slightly when pressed but not be so soft that it appears shiny or melty. If your kitchen is warm, keep an eye on your butter and return it to the refrigerator for a few minutes if it gets too soft.

Variations and Substitutions

These cookies are incredibly versatile. For a different twist, try dark chocolate Cadbury eggs instead of milk chocolate versions. You can also substitute M&Ms for Cadbury eggs when they're not in season. If you prefer a nuttier cookie, add 1/2 cup of chopped walnuts or pecans to the dough. For those with almond allergies, simply double the vanilla essence and omit the almond essence entirely.

Serving Suggestions

These cookies are delightful on their own, but try serving them still slightly warm with a scoop of vanilla ice cream for an elevated dessert. They make a beautiful addition to Easter brunch platters or packaged in cellophane bags tied with pastel ribbons for holiday gifts. For a fun family activity, use them as the base for ice cream sandwiches with vanilla or strawberry ice cream.

Pro Tips

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Frequently Asked Questions

→ How do I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 5 days. Add a piece of bread to the container to maintain softness.

→ Can I freeze the Cadbury egg cookies?

Yes, you can freeze the baked cookies. Ensure they are layered between parchment paper in a freezer-safe container for up to 2 months.

→ How do I freeze the cookie dough?

Roll the dough into balls, place them on a baking sheet to freeze until solid, then transfer to a freezer bag. Bake straight from frozen with a slight time adjustment.

→ What is the key to achieving soft and chewy cookies?

Using a combination of brown sugar, oats, and proper storage methods like using an airtight container or adding bread helps keep the cookies soft and chewy.

→ What type of chocolate chips work best in this recipe?

Mini chocolate chips and semi-sweet regular chocolate chips both work perfectly to balance the sweetness of the Cadbury eggs.