This Cadbury Egg Cookies recipe takes two snack bags and gives us a dozen cookies which you can easily share with loved ones or hoard for yourself. If you love a loaded cookie, you could also toss in pretzels, potato chips, peanut butter cups and make these real overloaded candy cookies!
Table of Contents
Ingredients and substitutions for Cadbury Egg Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness and give our edges that crispy texture. These make a great combination, though you could completely replace with brown sugar.
- Eggs: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
See recipe card for quantities.
How to make Cadbury Egg Cookies:
Step 1: Whip it: Beat the butter and sugars until pale and fluffy.
Step 2: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 3: Flour it up: Add the dry ingredients to a bowl and stir and toss into the batter and beat on low until just combined.
Step 4: Chunks: Stir in โ of the mini eggs until just combined.
Step 5: Roll and press: Roll the cookie dough into balls and press the tops into more M&M's.
Step 6: Bake: Place evenly on your baking tray and bake.
Step 7: Cool it: Remove and allow to cool fully.
Step 8: Serve: Grab one and enjoy!
FAQ's for the best Cadbury Egg Cookies
No, you don't have to, but freezing does a couple of things to our dough which just improves the baked cookies. Freezing helps chill them swiftly whilst resulting in a better overall flavor with a soft interior and lightly crispy exterior.
More spring baking you'll love
Cadbury Egg Cookies
Ingredients
- 130 grams / 4.58 ounces butter chilled and cubed
- 135 grams / โ cup brown sugar
- 60 grams / โ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 267 grams / 1 โ cups plain flour
- 6 grams / 1 ยฝ teaspoons baking powder
- 2 grams / โ teaspoon baking soda
- ยผ teaspoon sea or kosher salt
- 160 grams / 2 bags Cadbury mini eggs some broken
Instructions
- Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.
- In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
- Toss into butter mixture and combine on low until no dry portions remain in your bowl.
- Add โ โs of the mini eggs to the cookie dough and stir until fully incorporated.
- Scoop up portions of dough, pressing a few chocolate chunks into the top.
- Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Remove from the freezer and allow to sit at room temperature for 5 minutes on your baking tray, ensuring there is 1 ยฝ inches between each cookie.
- Bake for 11 minutes until lightly golden on the edges.
- Remove and allow to cool, setting onto your cooling rack.
- Serve up with a glass of milk.
- Dig in!
Notes
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness and give our edges that crispy texture. These make a great combination, though you could completely replace with brown sugar.
- Why freezing the cookie dough makes better cookies: Itโs not essential to freeze your cookie dough; but freezing does a couple of things which just improves the baked cookies. Freezing helps chill them swiftly whilst resulting in a better overall flavor with a soft interior and lightly crispy exterior.
- Ice Cream Scoop: The scoop used here creates medium or regular sized cookies with a diameter of 5 centimeters / 1.97 inches.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Sarai
Had a bunch of mini eggs and decided to make a batch of these for some friends and wow! They might be the best cookies I've ever made!
Sylvie Taylor
Great to hear you love these Sarai! Thanks,