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Delicious Cadbury Egg Cookies with chocolate chunks and festive decorations

Cadbury Egg Cookies

Delicious soft and chewy cookies filled with colorful Cadbury mini eggs that provide a delightful crunch in every bite, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1/2 cup unsalted butter (softened) Use unsalted butter for precise control over salt level.
  • 1/2 cup brown sugar Light brown for softer cookies; dark for a richer flavor.
  • 1/2 cup granulated sugar Balances the moisture and sweetness.
  • 1 egg Contributes moisture and structure.
  • 1 tsp pure vanilla extract Adds sweetness and flavor.
  • 1 1/4 cup all-purpose flour Main structure agent.
  • 1 tsp baking soda Leavening agent for rise.
  • 1 tsp kosher salt Enhances flavor.
  • 1/2 cup quick oats Adds texture and prevents spreading.
  • 1 cup mini chocolate chips Adds chocolaty flavor.
  • 1 1/4 cup crushed Cadbury mini eggs (divided) Gives the signature colorful crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy (about 2-3 minutes).
Mixing
  1. Add the egg and vanilla extract to the butter mixture and mix until well combined.
  2. Gradually add the flour, mixing on low speed until just incorporated.
  3. Stir in the baking soda, kosher salt, and quick oats until evenly distributed.
Add Candies
  1. Fold in mini chocolate chips and 1 cup of the crushed Cadbury mini eggs gently.
Baking
  1. Using a cookie scoop, portion the dough onto the prepared baking sheet, placing them about 3 inches apart.
  2. Bake for 8-9 minutes until the edges are golden and the centers look slightly underbaked.
  3. Immediately press remaining crushed Cadbury eggs onto warm cookies.
  4. Cool on the pan for about 10 minutes before transferring to a wire rack.

Notes

For extra chewiness, chill the dough before baking. Store cooled cookies in an airtight container for up to 4 days.