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This Cadbury Egg Cookie recipe transforms classic chocolate chip cookies into a festive Easter treat by incorporating crushed Cadbury mini eggs. The combination creates a perfect balance of chewy cookie and crunchy candy shell that disappears quickly at any spring gathering.
I first made these cookies for my niece's Easter egg hunt party and they were such a hit that they've become our official spring baking tradition. The colorful candy pieces make them irresistible to both kids and adults alike.
Ingredients
- All purpose flour: provides the perfect structure for these cookies without becoming too dense
- Unsalted butter: at room temperature creates that ideal chewy texture make sure it's completely softened
- Light brown sugar: adds moisture and a subtle caramel flavor that complements the chocolate
- Granulated sugar: creates the perfect crisp edges everyone loves in a good cookie
- Eggs: bind everything together while adding richness
- Vanilla extract: enhances all the flavors in the cookie use pure vanilla if possible
- Semi sweet chocolate chips: provide classic chocolate flavor that pairs beautifully with the candy
- Cadbury mini eggs: are the star with their creamy milk chocolate and crunchy candy shell
Step-by-Step Instructions
- Crush the Candy:
- Place Cadbury mini eggs in a ziplock bag and crush them with a rolling pin or mallet. Leave some larger pieces for texture and visual appeal. The varied sizes create interesting bites throughout the cookie.
- Prepare the Oven and Pans:
- Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone mats. This prevents sticking and ensures even baking across the entire batch.
- Mix Dry Ingredients:
- Combine flour, salt, and baking soda in a large bowl. Whisking these together ensures even distribution of leavening agents for uniform cookies.
- Cream Butter and Sugars:
- Beat butter with both brown and white sugars until light and fluffy. This process incorporates air that helps create the perfect cookie texture. Don’t rush this step as proper creaming takes about 3 minutes.
- Add Wet Ingredients:
- Mix in eggs and vanilla extract until fully incorporated. Scrape down the bowl to ensure everything is evenly mixed for consistent flavor.
- Combine Dry and Wet Mixtures:
- Add the flour mixture to the butter mixture and mix just until combined. Overmixing develops gluten and creates tough cookies.
- Add Mix-ins:
- Fold in chocolate chips and most of the crushed Cadbury eggs, reserving some for topping. This creates visual appeal and ensures candy pieces in every bite.
- Scoop and Decorate:
- Use a cookie scoop to portion dough onto prepared sheets. Press reserved Cadbury pieces onto tops for a beautiful presentation and extra crunch.
- Bake to Perfection:
- Bake for exactly 10 minutes until edges just begin to brown. For thicker cookies, use the spatula trick to push edges inward while still warm.
- Cool Properly:
- Let cookies cool briefly on pans before transferring to a wire rack. This prevents them from continuing to bake from residual heat.
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The crushed Cadbury eggs are what make these cookies truly special. I love how the candy shell adds a satisfying crunch while the creamy milk chocolate inside creates pockets of sweetness throughout the cookie. My daughter always helps crush the candies which has become our favorite spring baking memory together.
Storage Tips
These cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer then transfer to a freezer bag once solid. To enjoy, simply thaw at room temperature for about 30 minutes. The cookie dough can also be frozen in balls for up to 3 months. Just add 1-2 minutes to the baking time when cooking from frozen.
Seasonal Variations
While Cadbury mini eggs are Easter classics, you can adapt this recipe year-round. Try red and green M&Ms for Christmas, conversation hearts for Valentine’s Day, or regular chocolate candies any time of year. The base cookie recipe works perfectly with almost any mix-in, making it incredibly versatile for different occasions and seasons.
Serving Suggestions
These cookies are perfect on their own but become extra special when paired with a glass of cold milk. For an elevated dessert, sandwich vanilla ice cream between two cookies and roll the edges in more crushed Cadbury pieces. They also make beautiful gifts when packaged in cellophane bags tied with pastel ribbons for Easter baskets or hostess gifts.
Frequently Asked Questions
- → Can I use different types of chocolate chips?
Yes, you can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on your preference.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- → Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
- → What is the best way to crush Cadbury mini eggs?
Place the mini eggs in a zip-top bag and use a rolling pin or mallet to crush them gently. Avoid over-crushing for a mix of larger and smaller pieces.
- → Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might differ slightly, but they’ll still taste delicious.