Every bite of these soft and chewy Cadbury egg cookies is dotted with crushed Cadbury eggs and chocolate. They’re super easy to make with basic baking ingredients, and the hands-on time is very short, too. An easy dessert for Easter or spring!
I’m pretty in love with these Cadbury egg cookies. Not only are they super soft and chewy (and stay that way for a good while), the Cadbury eggs actually add a lot of flavor. These aren’t just basic chocolate chip cookies; you can really taste the difference with the Cadbury egg chocolate. They are SO good!
The fact that Cadbury eggs are most easily found in the weeks leading up to Easter make these an obvious Easter dessert, along with my Peeps in a Blanket Brownies, Easter Egg Oreo Cookie Balls and Resurrection Cake. But, let’s be honest – these cookies are way too good to only enjoy on Easter. So be sure to grab a few extra bags of Cadbury eggs at the store to enjoy later in the year too!
Why I Love These Cadbury Egg Cookies
- Soft & chewy. Perhaps my favorite thing about these Cadbury egg cookies is that they are both super soft and super chewy. And, in part due to the chilling of the dough, they stay that way for nearly a week. They’re just as soft and chewy in 4-5 days as they are the day they’re baked!
- Fun for spring. Cadbury eggs might be an Easter treat but I think these cookies can and should be enjoyed throughout spring. They’re the perfect way to celebrate the end of winter!
- Quick & easy to make. These cookies are quick and easy to make, with one caveat – the dough needs to chill for at least 4-5 hours. I like to make the dough and let it sit overnight. Then I can bake them the next day. I love prepping ahead!
Key Ingredients
These cookies are made with ingredients similar to chocolate chip cookies. The exact measurements can be found in the recipe card below.
- All-purpose flour – Adding too much or too little flour will affect the texture of the cookies, so I recommend using a food scale to weigh the flour. The spoon and level technique, as detailed in my post on how to accurately measure flour, also works.
- Baking soda – Helps the dough rise just the right amount while contributing to the chewy texture and browning.
- Salt – A small amount of salt prevents these cookies from being too sweet and brings out their natural flavor.
- Butter – I always use unsalted butter in my cookies to control the flavor. It should be room temperature.
- Sugar – I use both brown sugar and granulated sugar, with double the amount of brown sugar. It adds flavor and moisture to the cookies.
- Eggs – Help bind the ingredients together and add chewiness. Be sure to use large eggs.
- Vanilla extract
- Cadbury eggs – I break up the Cadbury eggs by adding them to a Ziplock and breaking them up with a rolling pin. They are pretty firm eggs, so they don’t chop well.
- Semi-sweet chocolate – I used chopped chocolate but feel free to use chocolate chips, or even a few more Cadbury eggs, if you’d like.
How To Make Cadbury Egg Cookies
These cookies are so easy to make. The hardest part is being patient enough to let the dough chill! The full printable instructions are located in the recipe card at the end of the post.
To start, combine the flour, baking soda, and salt in a bowl. Set aside.
Beat the butter and sugars for 2-3 minutes, until light in color and fluffy.
Beat in the eggs one at a time, followed by the vanilla.
Mix in the dry ingredients until just combined. Fold in the Cadbury eggs and chocolate until a uniform dough forms.
Form balls of dough 2 tablespoons in size. Refrigerate for 4-5 hours.
Place 6 cookies at a time on a baking sheet. Bake for 9-10 minutes, until lightly golden on the edges and just done in the center.
Cool on the baking sheets for 4-5 minutes. Then transfer to a wire rack to cool completely.
Tips for the Best Cookies
- Measure correctly. Measure the flour correctly so that your cookies don’t turn out dry. To get it right, use a food scale or the spoon and level method.
- Don’t over-mix. When combining the wet and dry ingredients for the cookie dough, mix just until everything is incorporated. Mixing past this point can cause the glutens to overdevelop, resulting in tough, dense cookies.
- Chill the dough. I love cookie dough that doesn’t need to be refrigerated, but this one does. It really improves the final cookies. They get even softer and chewier, and they last longer, too.
- Keep the mix-ins in check. Keep in mind that the amount and size of the mix-ins (Cadbury eggs and chocolate) make a difference in how cookies spread. Don’t be tempted to add even more than the recipe calls for. You could end up with more chocolate in each cookie dough ball than cookie dough, and then they won’t spread properly.
- Avoid over-baking. These cookies bake in less than 10 minutes. Be sure to pull them from the oven when they are lightly golden on the edges and just starting to look done in the center.
- Cool on the baking sheet. I like to let these Cadbury egg cookies cool on the baking sheet for about 5 minutes before moving them. This gives the centers a few minutes to finish cooking and ensures they don’t fall apart when transferred.
Proper Storage
- Room temperature: Once completely cooled, these Cadbury egg cookies can be stored in an airtight container at room temperature. They’re best enjoyed within 4-5 days.
- Freezer: Cooled cookies can also be frozen in a ziploc bag or other container. Freeze for up to 3 months. Thaw on the counter and enjoy!
Watch How To Make Cadbury Egg Cookies
More Easy Cookies To Bake
Cadbury Egg Cookies
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Ingredients
- 2 cups (260g) all-purpose flour (measured correctly)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (room temperature)
- ½ cup (112g) light brown sugar (packed)
- ¼ cup (52g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups (213g) crushed Cadbury eggs
- 2 ounces semi-sweet chocolate (chopped, a little more than 1/4 cup)
Instructions
- Combine the flour, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter and sugars together to a large mixing bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the eggs one at a time and mix until well combined after each addition. Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until mostly combined. Do not over mix.
- Add the Cadbury eggs and chopped chocolate and use a silicone spatula to fold everything together into a uniform cookie dough. The cookie dough will be thick, but sticky.
- Make cookie dough balls that are 2 tablespoons (34g) in size and place them on a plate or cookie sheet. Refrigerate for at least 4-5 hours, or overnight. Not all cookies improve with refrigeration, but these definitely do.
- When ready to bake, preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Place cookie dough balls onto baking sheet 6 at a time (depending on the size of your baking sheet). Bake cookies for 9-10 minutes, or until they are lightly golden around the edges and just look done in the center (9 ½ minutes was perfect for my oven). Don’t over bake.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
- Store completely cooled cookies in an air tight container at room temperature. They are best if eaten within 4-5 days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
