Chocolate Cadbury Egg Cookies

5

28

PrintJump to Recipe

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

These Chocolate Cadbury Egg Cookies are a great way to either use up leftover Easter candy or use it to celebrate the holiday itself. They’re chewy and full of crunchy candy to make an ultimate Easter dessert.

Chocolate Cadbury Egg Cookies

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!

I decided to throw in the towel and move onto a chewy chocolate cookie and settled on these. They’re delicious. These are 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.

How to Make Chocolate Cadbury Egg Cookies:

  1. Mix the dry ingredients. Whisk or sift together the flour, cocoa, baking powder, and salt.
  2. Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined.
  3. Combine the wet and dry. Add the dry ingredients and mix just until combined.
  4. Add the mini eggs! Chop up the candy and add to the dough, mixing just until the candy is evenly disbursed.
  5. Chill. Wrap up the dough and chill for an hour to help the cookies hold a little bit of shape.
  6. Scoop and bake! Scoop the dough out onto a parchment lined baking sheet and bake.
  7. Cool and serve. After the cookies are baked, let them cool for about 5 minutes then serve, or you can let them cool completely and wrap up to take to a party. These stay chewy, which is why I love them, for a couple of days.

Tips and Tricks:

  • I use Cadbury mini eggs in these, however any holiday chocolate candy would work! They’re a great way to use up leftover holiday candy.
  • If you wanted to freeze the dough, just scoop out onto the parchment lined baking sheet and freeze until firm then transfer the balls of dough to a freezer safe bag.
  • To bake from frozen, just add a minute or two to the baking time, no need to defrost.
Chocolate Cadbury Egg Cookies
5 from 4 votes

Chocolate Cadbury Egg Cookie Recipe

Prep: 10 minutes
Cook: 30 minutes
Chilling Time: 1 hour
Total: 1 hour 40 minutes
Servings: 16 cookies
These Chocolate Cadbury Egg Cookies are a great way to either use up leftover Easter candy or use it to celebrate the holiday itself. They're chewy and full of crunchy candy to make an ultimate Easter dessert.

Ingredients 

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher 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

Instructions 

  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  • 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.
  • Cover the bowl with plastic wrap and transfer the bowl of cookie dough to the fridge to chill for about 1 hour.
  • When the cookies are done chilling, preheat the oven to 350 degrees F.
  • 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.

Notes

Tips and Tricks:
  • I use Cadbury mini eggs in these, however any holiday chocolate candy would work! They’re a great way to use up leftover holiday candy.
  • If you wanted to freeze the dough, just scoop out onto the parchment lined baking sheet and freeze until firm then transfer the balls of dough to a freezer safe bag.
  • To bake from frozen, just add a minute or two to the baking time, no need to defrost.
Equipment:
Baking Sheets | Chef’s Knife | Stainless Steel Bowls | KitchenAid Stand-Up Mixer |

Nutrition

Calories: 84kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 49mg | Fiber: 1g | Sugar: 13g | Calcium: 5mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this Recipe? Please Rate & comment below!

Did you make these? Let me know on Instagram!

More Dessert Recipes

Chocolate Cadbury Egg Cookies

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

Leave a comment

Your email address will not be published. Required fields are marked *

Leave a rating!




28 Comments

  1. 5 stars
    These are the best cookies I’ve ever made, hands down! I didn’t chill for the full hour because I was low on time but they still turned out amazing!

  2. Hi
    made these and theyre the best soft and chewy cookies ive ever made! I used hersheys cocoa powder and didnt turned as dark as your cookies. Mind telling me what cocoa powder you used?

    1. i used the 365 brand from whole foods! a lot of times dutch-processed cocoa powder will result in darker baked goods. but i didn’t use dutch-processed. 🙂 so glad you loved them!

  3. 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.