Chocolate Cadbury Egg Cookies
A White Chocolate Chip and Famous Chocolate Mini Cadbury Eggs Cookie. Soft and chewy centers with crispy edges and decadent mini Cadbury eggs. A perfect Easter cookie!
Easter is a little over a week away and I already have a stash of three bags of mini chocolate Cadbury eggs. They are essential in our home once it hits March. Anyone else a huge fan of mini Cadbury eggs?
Growing up, my Mom made Easter extra special. It would last the whole weekend with a big Easter Egg hunt with all of the cousins, aunts, uncles, Grandmas, Grandpas on Saturday with an Easter feast. We would devour deviled eggs, ham and cheese sliders, potato salad, fresh fruit, and coconut cupcakes.
I remember vividly being disappointed when I opened eggs not filled with chocolate. I would usually trade all of my jelly beans for mini Cadbury eggs. The obsession definitely started young!
So I thought since Cadbury chocolate mini eggs are so good on their own...why not add them to a cookie? The results were Easter cookie perfection. I took a brown sugar cookie dough and added white chocolate disks and Cadbury eggs to it and baked them until a light golden color.
These are the perfect Easter cookie to take to your potluck or Easter gathering. You just have to make sure they get there before you are tempted to eat them all!
How to make the Best Easter Chocolate Cadbury Egg Cookies:
- Start by creaming together softened butter and sugar for 4 minutes or until light and fluffy. Make sure to scrape the sides of the bowl and continue to mix to ensure even mixing. Add egg and vanilla.
- Fold in flour, baking soda, and salt, just until mixed together. Add white chocolate and mini chocolate Cadbury eggs and lightly mix. This will allow to break up a few of the Cadbury eggs. You want to have some remain whole and intact and some of them can break apart a little. Set aside ⅓ of the bag to place on the cookies at the end. I used Ghirardelli melting wafers in this recipe but you can use any type of white chocolate chips or wafers...or omit it if you want to just focus on the chocolate.
- If time is on your hand, wrap the cookie dough in Saran Wrap and place it in the refrigerator to chill. It is ideal to wait 24-48 hours but even 30 minutes can help. This helps to solidify the butter so the cookies don't spread as much and it deepens the flavor of the dough.
- Since the Cadbury eggs are the star of the show, you want to highlight them. With about 1-2 minutes left of baking time, carefully open the oven and lightly place a few Cadbury eggs onto each cookie. You want to carefully (don't burn yourself) and lightly put them on (as to not flatten the cookies too much). Continue to bake for 1-2 minutes longer.
These are my favorite baking essentials:
Nordicware Light-Colored Baking Sheets
Parchment Paper Baking Sheets
Cookie and Brownie Spatula
Chocolate Cadbury Eggs Cookies
Equipment
Ingredients
- ½ cup Butter (softened)
- ⅔ cup Brown Sugar (packed)
- ¼ cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1 ⅓ * cups Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- (1) 10-ounce bag Mini Chocolate Cadbury Eggs
- ½ cup White Chocolate Disks or Chips (optional)
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, scraping the sides of the bowl often. Add egg and vanilla and mix.
- Fold in flour, baking soda, and salt. Mix in cadbury eggs (leave out ⅓ cup for adding to the cookies at the end) and white chocolate chips. Lightly mix together to allow some of the cadbury eggs to break apart and keep some whole.
- If time is on your side, wrap up the dough in Saran Wrap and let chill. It is ideal to chill the dough for 24-48 hours but even 30 minutes would work.
- Drop onto light-colored baking sheets (preferably lined with parchment paper sheets). Bake for 9-10 minutes or until a light golden color. May bake 1-2 minutes longer if you want crispier edges. After about 8 minutes of baking time, carefully open the oven and lightly place a few cadbury eggs on the tops of the cookies. You want to make sure to have a light touch as you don't want the cookies to deflate or flatten too much. Continue to bake.
- Remove from the oven and let set-up for several minutes.
Notes
Kelsey
I made these a couple weeks ago and they didn’t even last two days haha. Friends came over and ate them ALL. They were so perfectly chewy! And I didn’t have white chocolate chips but regular chocolate chips worked great. Awesome recipe!
Pat
Such a fun cookie to make! Kids loved it as well. Thanks for being so creative!
Donna A Pollock
Hey Melissa
I loved your Easter Story. It was so sweet, I remember when I was a kid too. I couldn't wait for Easter. I will be making these delicious looking cookies. The Cadbury eggs are the best anyway, I'm like you I have to keep several packages around for me!!!!!! and my family. I take some to work, decorate my candy dishes ect.
Thank you for the recipe. I will be letting you know how they turned out.
Happy Easter and God's Blessings to you and your family
Donna
Jay
My family literally obsesses over the cadburry eggs and tears through the easter basket for these first. However, you've spoiled me with your Levain cookie recipe. I literally make it all the times with different add-ins. One of the most successful was with white chocolate and craisins. So, could I use that Levain dough as the basis and do white chocolate chips, and then add the cadburry eggs at the 8 minute mark?