Cadbury Egg Chocolate Chip Cookies
Incredibly soft and chewy, these Cadbury egg chocolate chip cookies are cute, festive, and so easy to make (no chilling required!).
Grab a bag (or five!) of those Cadbury eggs while you can and make these amazing chocolate chip cookies. Not only are they adorable, but they are crazy delicious, too!
Next-Level Chocolate Chip Cookies
While those seasonal mini Cadbury eggs are in stock and available, you absolutely must make these Cadbury egg chocolate chip cookies.
The cookie dough base is a tried-and-true (super popular) favorite. To that classic cookie dough, we’re adding lightly crushed Cadbury eggs, as well as semisweet chocolate chips.
The Cadbury egg pieces add a delightful crispy texture and the melty milk chocolate bits are the perfect compliment to the darker chocolate chips.
Note: Royal dark Cadbury eggs (red, blue and yellow colors) can be used in place of the pastel milk chocolate eggs.
Key Ingredients
- Butter: Soften the butter to room temperature. I use salted butter in this recipe. If using unsalted butter, increase the salt in the recipe by 1/2 teaspoon.
- Brown sugar: Light or dark brown sugar can be used.
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs: For the perfect texture and so the cookies don’t flatten too much in the oven, use cold eggs from the refrigerator.
- Vanilla extract
- All-purpose flour: I highly recommend using a scale to weigh ingredients. I test all my recipes using 142 grams of flour per cup, so the total weight of flour in this recipe is 426 grams. If you don’t have a scale, measure the flour by fluffing the flour really well, scooping in a cup, and using a straight edge to level off.
- Cadbury eggs: You’ll need one 9-ounce bag of mini Cadbury eggs for this recipe, plus another 1/2 bag or so if you want to add a few crushed egg pieces to the tops of the cookies before baking. As noted above, the pastel milk chocolate or the royal dark Cadbury eggs can be used.
- Chocolate chips: I use semisweet chocolate chips to balance the sweetness of the milk chocolate Cadbury eggs. Milk chocolate chips can be used in place of the semisweet.
Pro Tip: To crush the Cadbury eggs, place them in a quart or gallon ziploc bag, seal, and pound with a rolling pin. The yield of the crushed Cadbury eggs is about 1 1/3 cups (255 grams).
Additional Notes
- How to Fix Flat Cookies: If your cookies are flattening too much in the oven, increase the baking temperature to 375 degrees F (or next time, add 2 to 4 extra tablespoons of flour to the dough).
- How to Fix Too-Puffy Cookies: If your cookies are staying too puffy in the oven, decrease the baking temperature to 325 degrees F (or next time, decrease flour by 2 to 4 tablespoons in the recipe).
Oven temperature can make a huge difference in how cookies look/turn out as they bake. In my three kitchen ovens (two of them are electric Bosch wall ovens and one is an electric Electrolux oven underneath the range), my cookies all turn out differently. I’ve learned to first try moderating the oven temperature before making big adjustments to the recipe.
Using a kitchen scale {aff. link} can also make a world of difference in obtaining a picture perfect soft, thick, and slightly crinkly chocolate chip cookie.
We can’t get enough of these fun and festive Cadbury egg chocolate chip cookies. I’ve learned that I have to buy double the amount of those irresistible crispy-candy eggs, because they somehow disappear surprisingly fast before they even make it into the cookie batter. (NO IDEA HOW THAT HAPPENS.)
Recently, I made these cookies for an event with teenagers and another event for just adults. I think the adults raved about the cookies just as much as the teens!
The chocolate centers of the Cadbury eggs meld into the cookies while baking leaving a hint of crispiness and heaps of yumminess. These cookies are absolutely exceptional.
And, did you know that the bags of Cadbury eggs freeze great? Yep, that means it’s totally justifiable to go RIGHT NOW and clear out the Easter candy aisle so you can enjoy these cookies all year long.
Cadbury Egg Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- ¾ cup (159 g) packed light brown sugar
- ¾ cup (159 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (426 g) all-purpose flour
- 9-ounce bag (255 g) Cadbury eggs, lightly crushed (see note) to yield 1 1/3 cups crushed eggs (plus more for tops of cookies, if desired)
- 1 cup (170 g) chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt.
- Cream together until light and fluffy, 1 to 2 minutes.
- Add the eggs and vanilla and mix until well-combined.
- Add the flour and mix until a few dry streaks remain.
- Add the Cadbury eggs and chocolate chips and stir until evenly combined.
- Scoop the dough about 2 tablespoons at a time (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
- Optional: top cookie dough balls with several pieces of crushed Cadbury eggs.
- Bake for 10 to 12 minutes (see note for cookies that flatten too much or stay too puffy).
- Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
