Cadbury Egg Cookies

Overhead shot of Cadbury Cookies with Cadbury Eggs.

5 from 11 votes

These Cadbury Egg Cookies are filled with semi-sweet chocolate chips, white chocolate chips, and chopped Mini Cadbury Eggs. The perfect Spring-themed dessert!

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 205kcal

Author: Olivia & Annie

Ingredients

1 cup unsalted butter, cut into tablespoons
¾ cup light brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt (¾ tsp if using salted butter)
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup mini Cadbury Eggs, roughly chopped

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line 2-3 cookie sheets with parchment paper for easy clean up.
Next, 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 cream butter 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 of the bowl 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 chocolate chip cookie dough into pieces about 3-ounces in size (if you don't have a scale to measure exactly, this is about 2 scoops from this cookie scoop*). This recipe should yield about 18, 3-oz cookies.
Bake 6 cookies at a time on one baking sheet to ensure there is enough room for the cookies without them running into each other. When you place the cookies on the lined baking sheet, do not flatten them or shape them in your hands. Keep the dough “rough-looking,” “stacked,” and upright. To make the cookies more decorative, place a few chocolate chips and a few large pieces of Cadbury mini eggs on top of each cookie dough before baking.
Place in the preheated oven and bake for 7-10 minutes (depending on the size of the cookies), or until there are a few spots that are golden brown on top.
Do not over bake. 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. We love Maldon sea salt flakes*!
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.

Notes

If you use salted butter, we would suggest reducing the amount of added salt in the recipe to ¾ tsp.
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.
These delicious Easter treats 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.

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