These thick and puffy Cadbury Chocolate Chip Cookies are loaded with chocolate chips and mini eggs. Make a double batch because they are the Easter bunny's favorite treat.
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Cadbury Chocolate Chip Cookies
This time of year, it's a must to stock up on candy because there are so many delicious options. Can you even say it's Easter if you don't have extra bags of Reese's eggs and Cadbury mini eggs in your pantry?
I added those amazing chocolate candy eggs to my thick chocolate chip cookies this year, resulting in my new favorite Easter treat. They are soft and chewy, with chunks of chocolate eggs throughout.
Have fun adding a colorful flair to your Easter treats. Whether you choose peanut butter bunnies, Easter rice krispie treats, or these Cadbury egg cookies, everyone will smile when you bring them to dinner.
Why You Will Love Easter Egg Cookies
- These are the perfect Spring cookies. Each one is loaded with chocolate mini eggs with pastel candy shells. The colorful crunch makes them delightful!
- There is no need to chill the dough. This chocolate chip cookie recipe is best because it can be baked immediately.
- They are so soft and chewy! The key to achieving the best texture is to use a combination of white and brown sugar and to avoid over-baking them.
Main Ingredients
Many of the ingredients needed for Easter cookies are probably already in your pantry. Buy a few extra bags of chocolate candies to make cookies with mini eggs anytime.
- Butter - Adds a rich flavor to the dough. We prefer to use unsalted butter to control the amount of salt in each recipe. Melted butter is also not recommended.
- Sugar - The dough is sweetened with white sugar and light brown sugar. I like using brown sugar because the molasses keeps the cookies super soft.
- Eggs - Binds the ingredients together and also gives the dough moisture.
- Leavening - The combo of baking powder and baking soda allows the cookies to spread and puff simultaneously.
- All-Purpose Flour - This stabilizes the dough and controls its thickness. Spoon and sweep to avoid adding too much flour.
- Chocolate Chips - Any brand will work. We like to use a mix of white chocolate chips and semi-sweet chocolate chips.
- Mini Cadbury Eggs - Break up the candy eggs for the best pop of color in the cookies. They are also a great addition for these Easter blondies!
How To Make Cadbury Chocolate Chip Cookies
You'll love how easy it is to make the dough for this Cadbury egg cookie recipe! Although it may take some time to scoop and weigh the dough balls, the taste of these extra-thick cookies will make it all worth it.
- Beat the butter and sugars in a large mixing bowl with an electric mixer until light and creamy. Add the eggs and vanilla extract and mix again.
- At low speed, slowly add the dry ingredients to the wet ingredients until a soft dough forms. Scrape the sides of the bowl while everything is mixing.
- Gently stir in the chocolate chips and Cadbury egg pieces. Use a large cookie dough scoop to make 15 large balls. Split each ball of dough in half and press the rough edges together. Place five at a time on a baking sheet with the rough edges facing up.
- Bake in a preheated oven, then cool on the hot cookie sheet for a few minutes. Press a few extra candies and chips into the top of the cookies before moving to parchment paper on the counter.
BruCrew Tip: Sprinkle the tops of the warm cookies with coarse sea salt for an amazing flavor.
Storage Recommendations
On the Counter - Once the delicious cookies are cooled completely, store them in an airtight container at room temperature for 3-4 days. Place a slice of bread in the container to keep them soft.
In the Freezer - You can freeze the baked cookies to keep them fresher longer. Wrap the individual cookies in plastic wrap, then place them in a freezer ziplock bag or container. Remove and thaw as needed.
Tips and Tricks
- Do not use room-temperature butter. When making this dough, start with slightly cold butter. Set it out for 20-30 minutes before making the dough. This will keep the cookies from spreading too much during baking.
- Use parchment paper or a Silpat to keep your cookies from sticking to the baking sheet.
- Crack the candy eggs. I prefer using a combination of broken pieces and halved eggs. Place some of the candies in a ziplock bag and crush them lightly with a rolling pin. Use a cutting board and sharp knife to cut some in half.
- Avoid over-packing the flour. Too much will result in a dry, crumbly cookie.
- Do not overbake! They will look pale and slightly underdone with golden brown, buttery edges, but they will continue to bake in the hot pan. Slightly underbaked is the key to perfect cookies.
- Fix uneven edges. Swirl a large round cookie cutter around each hot cookie to even up the edges, then let them cool on the hot pan for a few minutes.
- Make them smaller! Divide the dough into 30 balls, top with the extras, then bake for 9-10 minutes.
FAQs
Use an ice cream scoop or a cookie scoop for uniform cookies. Weighing each dough ball also ensures consistency in size, which helps create those thick, puffy cookies.
You can replace mini Cadbury eggs with Hershey's candy-coated eggs or M&M eggs for the same taste. Robin eggs and Reese's eggs can also be used, but they will add a different flavor.
Scoop the chocolate chip cookie dough into 30 balls, then adjust the bake time to 9-10 minutes. Keep an eye on them and remove them when the edges are golden.
More Easy Easter Desserts
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Recipe
Cadbury Chocolate Chip Cookies
These thick and puffy Cadbury Chocolate Chip Cookies are loaded with chocolate chips and mini eggs. Make a double batch because they are the Easter bunny's favorite treat.
Ingredients
- 1 cup unsalted butter, slightly softened*
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, cold
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 ½ cups all purpose flour
- ½ cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 ½ cups chopped Cadbury mini eggs, divided
Instructions
- Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
- Beat the butter and sugars until smooth and creamy. Add the eggs and vanilla and beat again.
- Add the cornstarch, salt, baking powder, baking soda, and half the flour and mix slowly.
- Once that is incorporated, add the rest of the flour and mix until a soft dough forms. Do not overmix.
- Mix in the white chips, chocolate chips, and 1 cup mini eggs. Use a large cookie scoop to make 15 large dough balls that weigh 3.5 ounces each. Roll each one into a round ball.
- For a textured look on top of the cookies, break each dough ball in half and then press the two halves back together again with the center rough edges facing upward. (this is optional; feel free to leave them in a ball.)
- Bake 5 at a time in the preheated oven for 11-12 minutes. (I like the texture best at 11 minutes.) Remove the pan from the oven. To fix uneven edges, immediately place a large cup around the outside of each hot cookie and do circles around the edges.
- Let the cookies rest on the hot pan for 3 minutes before gently moving them to a sheet of parchment paper on the counter.
- Press a few extra chocolate chips and remaining egg pieces into the tops of the cookies while they are still warm.
- Once the cookies have completely cooled, place them in an airtight container.
Notes
- Do not use room-temperature butter. When making this dough, start with slightly cold butter. Set it out for 20-30 minutes before making the dough. This will keep the cookies from spreading too much during baking.
- Use parchment paper or a Silpat to keep your cookies from sticking to the baking sheet.
- Crack the candy eggs. I prefer using a combination of broken pieces and halved eggs. Place some of the candies in a ziplock bag and crush them lightly with a rolling pin. Use a cutting board and sharp knife to cut some in half.
- Avoid over-packing the flour. Too much will result in a dry, crumbly cookie.
- Do not overbake! They will look pale and slightly underdone with golden brown, buttery edges, but they will continue to bake in the hot pan. Slightly underbaked is the key to perfect cookies.
- Fix uneven edges. Swirl a large round cookie cutter around each hot cookie to even up the edges, then let them cool on the hot pan for a few minutes.
- Make them smaller! Divide the dough into 30 balls, top with the extras, then bake for 9-10 minutes.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 502Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 59mgSodium: 224mgCarbohydrates: 66gFiber: 3gSugar: 40gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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