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Delicious homemade Chocolate Cadbury Egg Cookies on a wooden table

Chocolate Cadbury Egg Cookies

These cookies combine a rich cocoa base with crunchy Cadbury mini eggs for a deliciously nostalgic treat perfect for gifting and baking with kids.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Spoon and level for accuracy.
  • 1/2 cup unsweetened cocoa powder Sift if lumpy.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
Wet Ingredients
  • 1/2 cup plus 2 tablespoons unsalted butter Room temperature.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
Add-ins
  • 1 1/2 cups Cadbury chocolate mini eggs Chopped.
  • Flaky salt For topping.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
  2. In the bowl of a stand mixer, beat the room-temperature butter and sugar until light and fluffy.
  3. Add the egg and vanilla to the creamed mixture and beat until just combined.
Mixing
  1. Add the dry ingredients to the mixer and mix on low, increasing to medium until just combined.
  2. Fold in the chopped Cadbury mini eggs gently.
Chilling Dough
  1. Cover the dough with plastic wrap and refrigerate for about 1 hour.
Baking
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop dough onto the sheet, spacing them about 3 inches apart, and flatten slightly.
  3. Bake for 10–12 minutes, or until the cookies are set in the center.
  4. Cool completely on a wire rack and sprinkle with flaky salt.

Notes

For best results, use room temperature butter and chill the dough for optimal texture. Cookie dough can be frozen for later use.