Chocolate Chewy Cadbury Cookies

Chocolate, Cookies, Desserts, Holiday

If you follow me on The Ol’ Instagram, you know that I just spent the last 4 days in Mexico City and it was so glorious. I ate a whole lot of tacos, I went to Pujol (magical), visited the Luis Barragan house and saw the place where Frida Kahlo created. Goals have been completed. I can’t wait to go back! Have you been?!

I think this recipe completes my Easter content for this year. I think I’m done. Before I settled on these chocolate cookies, these were initially peanut butter cookies. I set out to bake a chewy, soft peanut butter cookie with Cadbury mini eggs. Umm…I realized that all the recipes online that says they’re soft…ummm…they’re all full of lies!

The recipes don’t work. I tried to write my own recipe that would result in a chewy, soft peanut butter cookie and nothing like those crumbly peanut butter cookies we’re all used to….and I couldn’t nail it. I was exhausted of the peanut butter. And Amelia wouldn’t leave me alone because she wanted all of them.

I decided to throw in the towel and move onto a chewy chocolate cookie and settled on these. They’re delicious. They’re soft and slightly chewy and I adore them. They’re also super easy to throw together vs. the sheet cake on Monday which is a bit more work. These are simple.

Chocolate Chewy Cadbury Cookies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 16 cookies

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons unsalted butter, at room temperature
  • 1 cup white granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups Cadbury chocolate mini eggs, chopped
  • Flaky salt, for topping

Directions

  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  2. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. In one batch, add the dry ingredients and cover the mixer with a clean kitchen towel. Turn on low and then turn to medium and mix until combined, about 40 seconds. Add the mini chocolate eggs and mix until combined.
  3. Cover the bowl with plastic wrap and transfer the bowl of cookie dough to the fridge to chill for about 1 hour.
  4. When the cookies are done chilling, preheat the oven to 350 degrees F.
  5. Scoop cookies out onto cookie sheet lined with parchment paper, spacing them about 3 inches apart. Press the tops of them a bit with your hands. Bake for 10-12 minutes, or until the cookies are set in the center. These cookies are tough to tell when they’re done because you can’t tell if they’ve gotten brown so definitely watch the clock. Cool on a wire rack completely and then sprinkle the top with salt.
http://www.acozykitchen.com/chocolate-chewy-cadbury-cookies/

Araucanan Bread Board from Farmhouse Pottery

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31 Comments

  • Reply Carolyn March 28, 2018 at 5:14 am

    They look and sound amazing! I wonder how it would be with gluten free flour?

    • Adrianna Adarme
      Reply Adrianna Adarme March 30, 2018 at 8:46 am

      This should work with a gluten-free flour mix. I haven’t tried it obviously but it should work. That’s what those mixes promise 🙂

  • Reply Abby @ Heart of a Baker March 28, 2018 at 5:51 am

    Your trip looked amazzzzing!! I just watched the Chef’s Table on Pujol and it looks SO incredible.

  • Reply Grace March 28, 2018 at 10:57 am

    Adrianna,

    First, I just want to say how much of a fan I am of your blog! I own your book as well, and I just love all of your ideas. This recipe looks so yummy! I am a chocolate fan myself, but not everyone in my family is. I know you said how you tried this as a peanut butter cookie recipe and it didn’t come out as well (great improvising, btw!) Any thoughts on making it a chocolate chip cookie recipe?

    I appreciate your thoughts! 🙂

    Best,

    Grace

  • Reply MH March 28, 2018 at 5:30 pm

    Can’t find mini Cadburys anywhere so I’m using Easter-themed M&Ms. I considered using Robin Egg Whoppers, but I think the malted milk might be a little dry in a cooke. Does anyone have some insight into this?

    • Adrianna Adarme
      Reply Adrianna Adarme March 30, 2018 at 8:31 am

      whaaaa?! that’s crazy. usually drugstores have them like Rite-Aid or CVS. But easter themed m&ms will work too! i’ve baked with whopper balls before and a lot of times they dissolve into the cookie dough or batter. like, they disappear. it’s super weird how they act when baked. i think m&ms are the right move 🙂

  • Reply Angie March 29, 2018 at 5:43 pm

    My Cadbury eggs are all hidden inside my cookie so they don’t look as pretty as shown above 🙁 But the cookie is amazing and I’m so happy with this recipe!

  • Reply Ricki Jill Treleaven March 29, 2018 at 9:12 pm

    My daughter is home for spring break and she wants to make these! We love all things Cadbury!

  • Reply Sabrina Wilkerson March 30, 2018 at 5:36 am

    I made these last night with gluten-free flour, coconut sugar instead of white, flax seed eggs and coconut oil and it turned out great! Not sure why I would try to make a decadent cookie healthy but it doesn’t taste healthy, at least!

    • Adrianna Adarme
      Reply Adrianna Adarme March 30, 2018 at 8:28 am

      haha that’s amazing to hear!

    • Reply Rachel March 30, 2018 at 12:38 pm

      Hey Sabrina!! I’m new to gluten-free baking, which measurements did you use for your flour and coconut sugar? The same as the recipe?

  • Reply Currently Crushing On. - How Sweet Eats March 31, 2018 at 3:45 am

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  • Reply Maddy M March 31, 2018 at 8:28 am

    Hi Adrianna!
    I am in the middle of putting this dough together, and am just wondering what is the best way to chop the mini eggs?
    Thanks! Can’t wait to see how these turn out.

    • Adrianna Adarme
      Reply Adrianna Adarme April 2, 2018 at 8:51 am

      ahh sorry i’m just seeing this! i chopped them with a knife and they’re a pain. a friend of mine said she adds them to a ziplock and crushes them with a rolling pin. how did it turn out?

      • Reply Maddy M April 2, 2018 at 9:51 am

        No problem! They turned out great – I cut with a good knife, a pain but worth it!

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  • Reply Renee April 9, 2018 at 10:54 am

    What size scoop did you use for the cookies?

  • Reply Annie April 10, 2018 at 1:41 pm

    I scored a clearance bag of Cadbury eggs at Target this weekend, and I have the dough for these cookies chilling right now! I’m wondering, though: what size scoop did you use, or how much dough should I measure per cookie?

    Thanks for this and your other fabulous recipes! I made your strawberry heart cake and strawberry sheet cake recently to rave reviews.

  • Reply Deeski April 11, 2018 at 12:48 am

    I did a few high altitude adjustments on the recipe ingredients since I live above 5,000 feet and added a tiny amount of instant coffee to give it a mocha flavor. The cookies came out amazing. I’m going to try them without the coffee next time. I think I found my new favorite chocolate cookie recipe! The edges and the Cadbury egg shells give it the perfect amount of crisp, and the middle is nice and soft.

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