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. Do you find these addictive to eat?

Why you’ll love these

Mini egg in cookies

Biting into one of these is to extend a bag of these that seem to keep disappearing in the best possible way.

Crisp on the edges and soft in the center

We only bake the cookies until they’re golden on the edges which means they’re still a little soft in the center for up to 3 days after baking.

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 alongside the black cocoa. 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.

Equipment needed to make a batch

Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough.

Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.

Hand or stand mixer: To whip the dough, this is best done with a mixer to get as much air as possible into the moist ingredients.

Ice Cream Scoop: The scoop used here creates medium or regular sized cookies with a diameter of 5 centimeters / 1.97 inches.

FAQ's for the best Cadbury Egg Cookies

Do I have to freeze my cookie dough?

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 easter baking you'll love

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Easter Egg Brownies

How to make Cadbury Egg Cookies:

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 ⅔’s 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 ½ 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!

Cadbury Egg Cookies

Author: Sylvie Taylor
Prep Time: 15 minutes
Cook Time: 11 minutes per batch
Total Time: + freeze time per batch 1 hour 37 minutes
Yield: Serves 12 1x
Category: Cookies

Print Recipe

Description

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.

Ingredients

Scale

130 grams / 4.58 ounces butter, chilled and cubed
135 grams / ⅔ cup brown sugar
60 grams / ⅓ cup superfine/caster sugar
1 large egg, room temperature
1 teaspoon vanilla extract
267 grams / 1 ⅔ cups plain flour
6 grams / 1 ½ teaspoons baking powder
2 grams / ⅓ teaspoon baking soda
¼ teaspoon sea or kosher salt
160 grams / 2 bags Cadbury mini eggs, some broken

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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 ⅔’s 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 ½ 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

Recipe by Roamingtaste

Nutrition

Calories: 292 calories per cookie

Keywords: spring, mini egg baking, easter baking