These Cadbury Egg Cookies are the perfect dessert to bring to your next get-together with friends or family. Here you will find a delicious cookie dough filled with semi-sweet chocolate chips, white chocolate chips, and chopped Mini Cadbury Eggs. This recipe is the last in our Mini Cadbury Egg series. We hope you have enjoyed trying some new Spring and Easter-themed recipes! If you missed the first few, don’t forget to check out our Cadbury Egg Protein Bites and Cadbury Egg No-Bake Cookies.
What ingredients do you need?
For this recipe, we prefer to use unsalted butter. That doesn’t mean we don’t want salt in the recipe, we just prefer to use unsalted butter and control the level of saltiness in the recipe. If you have salted butter, that is perfectly fine as well, but we would suggest reducing the amount of added salt in the recipe to ½ tsp.
Brown Sugar & White Sugar
This recipe needs a combo of brown and white sugar to achieve the perfect texture and sweetness. Feel free to pack the brown sugar when you are measuring.
You will need 2 eggs for this recipe.
Just a teaspoon of vanilla extract completes this recipe.
You don’t need any special flour for this recipe, just the good old standard all-purpose flour.
Baking Powder & Baking Soda
You will need both baking powder and baking soda to create the perfect texture and rise for these cookies.
Coarse Sea Salt
While you can use any sea salt in this recipe, we highly recommend using Kosher salt which is a slightly larger grain than the standard table salt.
Semisweet Chocolate Chips, White Chocolate Chips & Mini Cadbury Eggs
Feel free to use your favorite brand of semisweet chocolate chips and white chocolate chips in this recipe. We think the semi-sweet chocolate chips balance out the sweeter taste of the white chocolate chips and Cadbury Eggs. You can use milk chocolate chips, but your cookies will be slightly sweeter. We love Ghiradelli, but any brand is great–this is chocolate we’re talking about!
And last but not least, Mini Cadbury Eggs! We like to roughly chop one cup of Cadbury Eggs for better distribution throughout the cookie (please be careful when chopping—the Cadbury Eggs are hard and roll around easily!). They add a perfect, crunchy and creamy texture to the cookies!
What equipment do you need?
For this recipe, you will need the following equipment:
- Large mixing bowl and hand mixer OR a stand mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper for easy clean up
- Standard Cookie Sheet
How is it done?
Always start with preheating the oven so the cookies can go in right away once the dough is made. Set your oven to 400 degrees Fahrenheit for this recipe and line 3-4 cookie sheets with parchment paper to make clean up a breeze.
First, unwrap the butter, cut it into tablespoons, and place it into the bowl of a stand mixer or large bowl. There is no need to soften the butter for this recipe! By cutting it into small pieces, the mixer can blend it together for you without having to soften it beforehand. Using the colder butter also creates a stiffer dough that better holds its shape when baking. Use the paddle attachment on medium-high speed to mix the butter until it is light in color and fluffy with no lumps. You may need to scrape down the sides in between steps to ensure all ingredients are incorporated well.
Next, add the brown and white sugar to the butter and cream for one to two minutes, until the mixture is airy and fluffy. Add the eggs and vanilla and mix until just combined.
Measure and add the flour, baking powder, baking soda, and salt. For the baking powder, baking soda, and salt we recommend sprinkling it around the bowl to avoid each ingredient clumping in one part of the dough–we’d hate to get one bite full of salt! Mix together on a low speed until the wet and dry ingredients are just combined. Don’t overmix!
Add the chocolate chips and chopped Cadbury Eggs to the bowl. Pulse the mixer on a low speed until they are evenly distributed throughout the dough. Again, we want to avoid overmixing - it can affect the stiffness of the dough and result in flatter cookies.
Keep in mind, the smaller you make the cookies, the more you will be able to get out of one batch—so if you need to make them for a large group, you may want to pick a smaller option. For reference, the 3-ounce option (our personal favorite size) makes about 18 cookies. You can measure them on a scale or eyeball the amount.
- 1.5-ounce: This is about the size of the Oxo Medium Size Cookie Scoop (40 (1 ½ T)). This will make about 36 cookies in total.
- 2-ounce: This is slightly larger than what the above cookie scoop will measure out. This will make about 27 cookies in total.
- 3-ounce: This measures about 2 scoops from the Oxo Medium Size Cookie Scoop linked above. The 3-ounce cookies will make about 18 cookies in total. This size allows for the cookie to have a taller dome shape and works well to form a good crust on the outside of the cookie while allowing the center to stay a little gooey–the best type of cookie in our book!
For best results, we recommend that you do not flatten the dough, form the dough, or roll the dough before placing them on a cookie sheet. You can even use your hand to grab the dough and plop it right on the sheet! You want the dough to be “rough-looking,” “stacked,” and upright when placing them on the cookie sheet. The height of the cookies helps to give us that crispy outside and gooey center, as mentioned above.
Bake at 400 degrees as follows, or until there are a few spots that are golden brown on top (see the pictures for reference!):
- 1.5-ounce cookies: 6 to 8 minutes
- 2-ounce cookies: 6 to 8 minutes
- 3-ounce cookies: 8 to 10 minutes
Do not overbake, these cookies are best just slightly golden brown and still gooey in the middle (can you tell we love a gooey center!?). You can place the unbaked cookies on the cookie sheet in the fridge while the other cookies are baking to prevent the last batch from spreading more.
Once the cookies are removed from the oven, sprinkle them with flakey sea salt if desired. We love using Maldon Sea Salt for this step! Let the cookies cool for at least 15 minutes before serving. This gives them an opportunity to fully set up.
If you are not serving all of the cookies right away, we recommend letting them cool, placing them in a tupperware or ziploc bag, and storing them in the freezer. Take a cookie out to thaw 15 minutes before serving. This will ensure your cookies are fresh and taste like they were made that day (this might seem crazy, but I might actually prefer the cookie out of the freezer anyways!).
Anything else to consider?
While the small tips we’ve included for this recipe may seem unnecessary, they will help you create the perfect cookies. Keep a close eye on the cookies in the oven, they can brown quickly and you want to remove the cookies when they are only slightly golden brown. You can also place a few larger pieces of Cadbury Eggs and a few chocolate chips on top of each cookie before baking to help them be more visible.
Is it (GF/DF/V/VEG)?
These cookies are not GF, DF, or Vegan. However, these cookies suit a vegetarian lifestyle. These cookies have not been tested with gluten-free flour or dairy-free butter and the results will likely differ.
If you make these Cadbury Egg Cookies, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Cadbury Egg Cookies
- 1 cup unsalted butter, cut into tablespoons
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp coarse sea salt (3/4 tsp if using salted butter)
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1 cup mini Cadbury Eggs, roughly chopped
- Preheat the oven to 400 degrees fahrenheit.
- Line 2-3 cookie sheets with parchment paper for easy clean up.
- Add the butter to the bowl of a stand mixer or large bowl. If using a stand mixer, use the paddle attachment. This recipe works best if you use cold butter, straight from the fridge, cut into smaller pieces. Beat the butter on medium-high speed until it is light in color and fluffy with no lumps. You may need to scrape down the sides in between steps to ensure all ingredients are incorporated well.
- Add the brown and white sugar to the bowl. Cream the butter and sugar for 1-2 minutes, until the mixture is airy and fluffy.
- Next, add the eggs and vanilla. Mix until just combined.
- Add the flour, baking powder, baking soda, and salt. Mix together on low speed until the wet and dry ingredients are just combined.
- Add the semisweet chocolate chips, white chocolate chips, and chopped Cadbury eggs to the dough. Pulse the mixer on a low speed until they are evenly distributed throughout the dough.
- Divide the dough into your preferred size of cookie: 3-ounce, 2-ounce, or 1.5-ounce cookies (don’t worry, you don’t need a scale!). See the blog post here for further notes on the size of the cookies.
- When you place the cookies on the sheet, do not flatten them or shape them in your hands. Keep the dough “rough-looking,” “stacked,” and upright.
- Bake at 400 degrees as follows, or until there are a few spots that are golden brown on top:1.5-ounce cookies: 6 to 8 minutes2-ounce cookies: 6 to 8 minutes3-ounce cookies: 8 to 10 minutes
- Do not overbake, these cookies are best just slightly golden brown and still gooey in the middle. You can place the other unbaked cookies on the cookie sheet in the fridge while the other sheets are baking to prevent the last batch from spreading more.
- Once the cookies are removed from the oven, sprinkle with flakey sea salt if desired.
- Let the cookies cool for at least 15 minutes before serving.
- If you are not eating the cookies right away, we recommend letting them cool, placing them in a Tupperware or Ziploc bag, and storing them in the freezer. Take a cookie out to thaw 15 minutes before serving. This will ensure your cookies are fresh and taste like they were made that day.
The recipe can be found on My Fitness Pal by searching "BWB Cadbury Egg Cookies." The nutrition label listed above is for the 1.5 oz cookie.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.