Cadbury Egg Cookies

Thick, bakery-style cookies packed with crushed Cadbury Mini Eggs, chocolate chips, and chewy oat texture. Golden on the edges, soft in the center, and perfect for Easter or anytime a colorful chocolate cookie craving strikes.

15 mins

Prep Time

14 mins

Cook Time

29 mins

Total Time

24

Servings

Ingredients

  • • 1 Cup (200 g) crushed Cadbury mini eggs
  • • 1 Cup (240 g) mini chocolate chips
  • • 1 Cup (222 g) salted butter
  • • 1 Cup (246 g) brown sugar
  • • 1/2 Cup (115 g) granulated sugar
  • • 1 Egg
  • • 1 Tsp vanilla
  • • 2 Cups (304 g) all-purpose flour
  • • 1/2 Cup (50 g) rolled oats
  • • 1 Tsp baking soda
  • • 1/2 Tsp salt

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Measure the crushed Cadbury mini eggs and chocolate chips and set aside.
  3. In a stand mixer, cream butter and sugars until smooth, light, and fluffy, about a few minutes.
  4. Scrape the bowl, then mix in the egg and vanilla until combined.
  5. Add flour, rolled oats, baking soda, and salt. Mix slowly until about halfway incorporated, then add Cadbury mini eggs and chocolate chips and continue mixing until just combined. Do not overmix.
  6. Measure dough into 1/3 cup portions, loosely shaping into tall balls with a jagged top for texture. Do not pack tightly. Repeat with remaining dough.
  7. Bake at 350°F (180°C) for 13–15 minutes, until spread and edges are golden.
  8. Immediately after baking, use the back of a spoon to push cookie edges inward to create a round shape. Cool on pan for 20 minutes.
  9. Serve warm.