I love making Cadbury Egg Cookies for spring and for simple treats. I like the mix of sweet candy and soft cookie that melts in your mouth. If you like small, crisp treats too, look at my almond cookie recipe for another easy idea.
My Dad James always asks for a plate of these when I visit. He takes them to work and shares with the crew.
Your Ingredients List
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 Egg
- 1 tsp pure vanilla extract
- 1 1/4 cup flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/2 Cup quick oats
- 1 cup mini chocolate chips
- 1 1/4 cup crushed Cadbury mini eggs (divided)
My Go-To Equipment
I keep my kit simple. I use a stand mixer or a hand mixer, a large bowl if I do it by hand, a cookie scoop, and a rimmed baking sheet lined with parchment. A small spatula helps me fold the mix without overworking the dough. For timing I use a digital timer so I do not overbake. When I want a slow, even bake I also use an oven thermometer to check the oven heat and make small notes for the future like a good baker. If you like easy breakfast bake ideas, I also point friends to my baked cottage cheese eggs post for simple meal prep ideas.
The Simple Steps to Follow
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Combine the butter, brown sugar, and granulated sugar in a mixing bowl and beat until light and creamy.
- Add the egg and vanilla and mix until smooth.
- Add the flour in roughly 1/2 cup amounts and mix on low until the flour is in.
- Add the baking soda, salt, and oats and mix on medium low until the oats are mixed through.
- Stir in the mini chocolate chips and most of the crushed Cadbury mini eggs with a wooden spoon or spatula.
- Scoop dough with a 3 tablespoon cookie scoop and place each ball about 3 inches apart on the sheet.
- Bake for 8 to 9 minutes or until the edges turn golden.
- Sprinkle the rest of the crushed Cadbury eggs on top of each warm cookie.
- Let the cookies cool on the pan for about 10 minutes before moving them to a rack.
Healthy Twists on a Classic
I like to keep treats simple but also a bit better for you when I can. For these cookies I sometimes swap half the flour for whole wheat flour. I also switch half the sugar for apple sauce in small batches to see how the texture holds up. Oats add a bit of fiber and a nice chew, so I never skip them. If I want to cut back on sugar more, I use fewer chocolate chips and add a bit more oats. These small moves help me keep the cookie feel but lower the sugar load a touch.
I test each change in a small batch first. That way I know how the bake will rise and how long it will take. I write notes, because oven heat and humidity change how the dough behaves. I find simple swaps can keep the cookie close to the classic while making it a bit kinder to the daily diet.
Serving Suggestions From My Table
I serve Cadbury Egg Cookies with plain cold milk or a hot mug of coffee. For a fun brunch board I place them with fresh fruit, plain yogurt, and a few savory crackers so people can mix sweet and salty. I also like to make a small platter with them and my favorite savory egg boats as a contrast, so guests can pick sweet or savory in one go. My top tip is to add a bowl of extra crushed mini eggs on the side so folks can sprinkle more on their plate.
Getting It Just Right
I watch the edges, not the center, to tell when the cookies are done. The edges should look set and a soft golden color. The center will look slightly underdone, and that is fine because the cookie will finish on the pan. If you like crisp edges, bake one minute more and test again. If your oven runs hot, lower the heat by 10 degrees and add a minute of bake time. I use a timer and a close eye because a minute can change the final texture.
Measure your flour by spooning it into the cup and leveling it off. Too much flour makes the cookie dry. If you want a chewier cookie, chill the dough for 15 to 30 minutes before baking. Chilling firms the fat and slows the spread, so you get a taller, chewier cookie.
How to Store Leftovers
Place cooled cookies in an airtight container at room temperature for up to three days. If you want them soft, add a slice of bread to the container to keep moisture in. For longer life, freeze the baked cookies in a freezer bag for up to three months. Thaw at room heat for 30 minutes before serving. You can also freeze the dough balls on a tray and move them into a bag once frozen. Bake the frozen dough with one or two extra minutes on the bake time.
When I ship cookies to family, I wrap each in wax paper and place them in a box with a small layer of bubble wrap. They travel well if you keep them snug and not stacked hard.
Enjoy Every Moment
I make these cookies for small joys. I bake with simple care and share them with people I love. The look on my sister Jennifer’s face when she sees them still makes me smile. Take your time with each step and enjoy the smell in the kitchen.
A Few Common Questions
Can I freeze Cadbury Egg Cookies?
Yes. I freeze baked cookies in a freezer bag for up to three months. Let them cool, layer them with wax paper, and press out extra air. Thaw at room temperature for 30 minutes before eating.
Can I use different candy instead of Cadbury mini eggs in Cadbury Egg Cookies?
Yes. You can swap the mini eggs for chopped candy like M&M pieces or chopped chocolate bars. The candy will change the look and the melt in each bite, but the cookie will still hold well.
How do I keep Cadbury Egg Cookies soft?
Keep them in an airtight container with a slice of bread for a day or two. Do not store them in direct sun or near a warm oven. If they dry out, warm them in a low oven for a few minutes to soften.
Print
Cadbury Egg Cookies
- Total Time: 24 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining sweet Cadbury mini eggs with soft, chewy dough for a delightful treat any time of year.
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 Egg
- 1 tsp pure vanilla extract
- 1 1/4 cup flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup quick oats
- 1 cup mini chocolate chips
- 1 1/4 cup crushed Cadbury mini eggs (divided)
Instructions
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Combine the butter, brown sugar, and granulated sugar in a mixing bowl and beat until light and creamy.
- Add the egg and vanilla and mix until smooth.
- Add the flour in roughly 1/2 cup amounts and mix on low until incorporated.
- Add the baking soda, salt, and oats and mix on medium-low until combined.
- Stir in the mini chocolate chips and most of the crushed Cadbury mini eggs with a wooden spoon or spatula.
- Scoop dough with a 3 tablespoon cookie scoop and place each ball about 3 inches apart on the sheet.
- Bake for 8 to 9 minutes or until the edges turn golden.
- Sprinkle the rest of the crushed Cadbury eggs on top of each warm cookie.
- Let the cookies cool on the pan for about 10 minutes before moving them to a rack.
Notes
These cookies can also be made healthier by substituting half of the flour for whole wheat flour or using applesauce instead of some sugar.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Cadbury Eggs, Cookies, Dessert, Spring Treats, Sweet Treats