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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.
Prep Time10 mins
Cook Time30 mins
Chilling Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: Cadbury Egg Cookies, Chewy Chocolate Cookies
Servings: 16 cookies
Calories: 84kcal
Cost: $8

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