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 remaining mini eggs into the top of the dough.
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 fuller flavored cookie with a soft interior and lightly crispy exterior.
No chill cookies: Results in a cakey texture and the flavor being โmutedโ, like more sugar was needed.
Chilled for 30 minutes: Had a nice firm edge, but again the sweetness factor was missing, like more sugar was needed.
Cookie dough chilled for 60 minutes: Had a firm crunchy edge like the 30 minute dough, but they tasted sweeter than the previous two.
Frozen for 30 minutes: had that perfect cookie texture not being too thin or thick; with a nice chewy center but firm outer edge without being โcrunchyโ. The biggest difference was that the sweetness was perfect, any more sugar and it would have been too sweet. Also, the exterior was more golden than all other cookies giving the proper cookie appearance also.
More spring baking you'll love
Cadbury Egg Cookies
Ingredients
- 130 grams / 4.58 ounces butter room temperature
- 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 egg 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 remaining eggs 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.
Evie
Made a batch of these and love how soft and chewy they are on the inside! Thanks!!
Sylvie Taylor
Love to hear how much you enjoyed these Evie!
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,