Cadbury Egg Cookies
These Cadbury Egg Cookies are soft, chewy, and loaded with creamy chocolate candy pieces in every bite. With crisp edges and gooey centers, they’re the ultimate springtime treat that feels nostalgic, indulgent, and totally irresistible.
Ingredients
- 1/2 cup butter softened
- 2/3 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 10 oz mini Cadbury eggs
- 1/2 cup milk or white chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3–4 minutes.
- Add the egg and vanilla extract, mixing until smooth and fully combined.
- Stir in the flour, baking soda, and salt until a soft dough forms. Do not overmix.
- Fold in most of the Cadbury eggs (reserving some for topping) and the optional chocolate chips. Gently mix so some candies stay whole while others break slightly.
- For best flavor, cover and chill the dough for at least 30 minutes, or up to 24 hours if time allows.
- Scoop and roll the dough into balls and place them on the prepared baking sheets. Press extra Cadbury egg pieces on top for a bakery-style look.
- Bake for 9–10 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for a few minutes before transferring to a rack to cool completely.
Notes
For thicker cookies, increase the flour to 1 1/2 cups. Chilling the dough enhances flavor and improves texture.
Nutrition
Calories: 180kcal
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