Chocolate Cadbury Egg Cookies
These Chocolate Cadbury Egg Cookies are a delightful treat made with soft, chewy centers and colorful mini Cadbury eggs. Perfect for Easter or anytime you crave the ultimate Cadbury egg cookie recipe!
Ingredients
- 1/2 cup Butter (softened)
- 2/3 cup Brown Sugar (packed)
- 1/4 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1 1/3 cups Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 10-ounce bag Mini Chocolate Cadbury Eggs
- 1/2 cup Milk or White Chocolate Chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and sugar for 4 minutes, scraping the bowl as needed. This is key for a smooth, fluffy base.
- Add in the egg and vanilla extract, beating until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold this mixture into the wet ingredients until just combined.
- Gently stir in mini Cadbury eggs (reserving 1/3 cup for the tops) and any optional chocolate chips. Some of the Cadbury eggs will naturally break apart—this adds great texture!
- If possible, wrap the dough in plastic wrap and chill for at least 30 minutes (or up to 48 hours) in the fridge. This step enhances the cookie's flavor and structure.
- Scoop the cookie dough into balls and place them on the prepared baking sheet. Leave 2 inches of space between each ball.
- Chop the reserved Cadbury eggs in half and gently press them into the tops of the dough balls.
- Bake for 9-10 minutes, or until the cookies turn a light golden-brown color around the edges. For crispier edges, bake 1-2 minutes longer.
- Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.