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.
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:
- Mix the dry ingredients. Whisk or sift together the flour, cocoa, baking powder, and salt.
- 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.
- Combine the wet and dry. Add the dry ingredients and mix just until combined.
- Add the mini eggs! Chop up the candy and add to the dough, mixing just until the candy is evenly disbursed.
- Chill. Wrap up the dough and chill for an hour to help the cookies hold a little bit of shape.
- Scoop and bake! Scoop the dough out onto a parchment lined baking sheet and bake.
- 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 Cookie Recipe
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.
Serving Size: cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder sifted if lumpy
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup plus 2 tablespoons unsalted butter at room temperature
- 1 cup white granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ 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.
Nutrition
Calories: 84kcal (4%) | Carbohydrates: 20g (7%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Sodium: 71mg (3%) | Potassium: 49mg (1%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Calcium: 5mg (1%) | Iron: 1mg (6%)
Did you make these? Let me know on Instagram!
Looking for more cookie recipes? Here are some of my favorites:
- Lemon Poppyseed Cookies
- Bourbon Pecan Chocolate Chip Cookies
- Cadbury Mini Eggs Cookie
- Corgi Chai Cookies
Sha says
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?
Adrianna Adarme says
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!
Deeski says
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.
Annie says
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.
Adrianna Adarme says
I used a medium cookie scoop:
https://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1523405189&sr=1-6&keywords=cookie+scoop
Aww that's so wonderful to hear. Let me know how these turn out! xo
Annie says
Thank you! The cookies turned out great. Chocolate heaven!
Renee says
What size scoop did you use for the cookies?
Adrianna Adarme says
Medium cookie scoop! Here's a link:
https://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1523405189&sr=1-6&keywords=cookie+scoop
Maddy M says
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 says
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?
Maddy M says
No problem! They turned out great - I cut with a good knife, a pain but worth it!
Sabrina Wilkerson says
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 says
haha that's amazing to hear!
Rachel says
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?
Ricki Jill Treleaven says
My daughter is home for spring break and she wants to make these! We love all things Cadbury!
Adrianna Adarme says
yessss! let me know how they go!
Angie says
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!
Adrianna Adarme says
oh no! im so glad it worked out tho! 🙂
MH says
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 says
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 🙂
Grace says
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
Adrianna Adarme says
Hi Grace! Thank you so much for the sweet words. I would just use this recipe:
https://www.acozykitchen.com/my-favorite-cozy-chocolate-chip-cookies/
And add Cadbury Mini Eggs to it. 🙂
Abby @ Heart of a Baker says
Your trip looked amazzzzing!! I just watched the Chef's Table on Pujol and it looks SO incredible.
Adrianna Adarme says
It's an incredible place--loved it so much!
Carolyn says
They look and sound amazing! I wonder how it would be with gluten free flour?
Adrianna Adarme says
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 🙂