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Cadbury Egg Cookies

These Cadbury egg cookies are the crispy, chewy, chocolatey cookies you’ve been dreaming about! They’re super easy to make and are the perfect Spring cookies.

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Why you’ll love this recipe

  1. These Spring cookies are slightly chewy with crispy edges. AKA my dreaaam cookie texture. Plus, they’re not too sweet and perfectly salted. They’re just so, so delicious!
  2. No chilling required. You won’t need to let the dough sit in the fridge for 30 minutes to 1 hour. Simply make the dough in one bowl, scoop, and bake!
  3. The recipe is versatile. Not feeling Cadbury eggs? Swap them out for chocolate chips or chunks. You could even add crushed pretzels, m&m’s, literally anything.

Equipment

for the cookie dough

  • Rolling pin or meat tenderizer: To smash the mini Cadbury eggs into smaller pieces! You can alternatively use a food processor to blitz them.
  • Medium ziploc bag: To place the mini Cadbury eggs for smashing. Again, you can use a food processor to blitz them instead.
  • Medium mixing bowl: This is for all of your dry ingredients.
  • Large mixing bowl: To mix wet and dry ingredients together.
  • Silicone spatula: Since the butter is melted, I didn’t even use a hand whisk or electric mixer… just my spatula!
  • Small cookie scoop: My cookie scoop holds about 1 ½ tablespoons of dough.
  • Cookie sheets
  • Parchment paper

for the bunny design

  • Small microwave-safe bowls: To melt the chocolate.
  • Small silicone spatulas: For mixing the chocolate.
  • Piping bags: You can alternatively use toothpicks or Ziploc bags.
  • Scissors
Cadbury egg cookie on a wire rack with a bite taken out of it.

Ingredients

for the cookie dough

  • All-purpose flour
  • Cornstarch: This keeps the cookies soft!
  • Baking soda
  • Table salt: I like to use Mortons.
  • Unsalted butter: My go to brand is Vital Farms!
  • Brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Cadbury mini eggs

for the bunny design

  • Milk or dark chocolate chips: This will be melted to draw on the eyes and mouth.
  • White chocolate chips: This will be melted and dyed for the inner ears and blush.
  • Pink or red oil-based food coloring: I used a bit of red food coloring to dye the white chocolate. Oil-based food coloring is best so the chocolate doesn’t seize. But if you don’t have it, you can add a bit of neutral oil (canola, vegetable) to smooth out seized chocolate!

How to make Cadbury egg cookies

  • Mise en place: aka “put in place”. This French saying simply means measure out all of the ingredients and prep your equipment beforehand. This helps you stay more organized and move more seamlessly in the kitchen while you make these Easter cookies.
Smashing Cadbury eggs in a Ziploc bag with a meat tenderizer.
  • Smash mini Cadbury eggs: I highly recommend smashing because it is safer, easier, and faster than using a knife to chop them up! There are two ways you can smash them. The first method is pictured above, which is placing the Cadbury eggs in a Ziploc bag, sealing it, and smashing it. I used a meat tenderizer, but a hammer or rolling pin would work just fine. The second method would be to blitz them in a food processor, pulsing until they’re all broken into smaller pieces. Once you have your crushed pieces, set them aside.
  • Mix your butter and sugars: In your large mixing bowl, mix the melted butter, granulated sugar, and brown sugar until combined.
  • Add egg and vanilla extract: Stir until smooth.
  • Stir in dry ingredients and mini Cadbury eggs: Mix until no dry spots remain in the bowl.
  • Scoop cookie dough:
    • For regular Cadbury mini egg cookies, scoop 1 ½ tbsp ball of dough and place on baking sheet. Top with a few extra crushed Cadbury cookies. Space cookies 3-4 inches apart.
    • For bunny cookies, scoop 1 ½ tbsp ball of dough and place cookies on baking sheet. To make the ears, scoop about ¾ tsp of dough, shape it into a ball, and equally split it into two pieces. Then, shape each ball into ~1.25-inch thin logs, and place the ears on the top sides of the heads. Make sure the ears are a bit thin and have some space between each other so they don’t connect while baking. Place cookies 3-4 inches apart.
  • Bake: Bake Cadbury egg cookies at 350°F/177°C for 11-13 minutes, or until edges are set. Let cool on tray for about 5 minutes, then transfer to wire rack. See tips in the next section to learn how to get perfectly round cookies.
  • Decorate (optional): If decorating as bunnies, use melted chocolate to draw on the faces.
  • Store: You can store the cookies in an airtight container at room temperature for up to 5 days.

Tips

Making the cookie dough

  • Use a kitchen scale: One of my favorite kitchen tools is a scale because it helps yield consistent results in baking. Measuring ingredients by weight is much more accurate rather than by volume (like using measuring cups). However, if you’re measuring your dry ingredients with cups, make sure you follow this tipgently spoon in the flour into the cup until it’s full, then scrape the excess off using the back of a knife or offset spatula.

After baking

  • For rounder cookies, immediately place a circle cookie cutter or mug (that is larger in diameter than your cookie) on top of a warm, oddly-shaped cookie. Move it around in a circular motion. This step will help shape them into perfectly round cookies, which is known as the “cookie scoot”. This step is for making the more aesthetic, perfectly round cookies you see online! It’s not necessary, it’s purely for plating.
  • For shaping baked bunny cookies, you can use a silicone spatula to move the edges of the cookie around to your liking!
  • When dying chocolate for decorating, you’ll want to use oil-based food coloring or it’ll seize and become lumpy. If you don’t have oil-based food coloring, you can mix in a tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.

Variations

Not feeling Cadbury eggs, or want to change up the recipe since it’s not Springtime anymore?

You can always swap out the Cadbury eggs for ingredients like crushed pretzels, regular chocolate chips, toffee bits, etc. However, if you’d like to keep the Cadbury eggs in the dough, feel free to add any other ingredients you’d like!

FAQs

Why add cornstarch?

According to sources like Southern Living & Bob’s Red Mill, cornstarch helps yield soft, chewy cookies. Although it’s not 100% necessary, it does make a difference!

Can I make the cookie dough ahead of time?

Yes! If you’d like to make the dough in advance, you can refrigerate the dough for up to 2 days before scooping and baking.

If you want to freeze the dough, I recommend lining a tray or plate with parchment/wax paper. Then, arrange the cookie dough balls (and bunny ears) in a single layer and freeze for about 1 hour.

Once the cookie dough balls are frozen, you can transfer them to an airtight container and freeze for up to 3 months. Bake as usual, but add 1-2 extra minutes.

I don’t want to decorate with melted chocolate. What else can I use?

You can always use storebought icing, or my 2-ingredient icing recipe.

Storage

If you’d like to store the Cadbury egg cookie dough, I recommend lining a tray or plate with parchment/wax paper. Arrange the raw cookie balls in a single layer and freeze for about 1 hour.

Once the cookie dough balls are frozen, you can transfer them to an airtight container and freeze for up to 3 months. Bake as usual, but add 1-2 extra minutes.

If you’d like to store freshly baked cookies, wait until they are fully cool. After, transfer the Cadbury cookies to an airtight container at room temperature for up to 1 week.

I really hope you enjoy this recipe. If you make these Spring cookies, I’d love to see them. You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! 🙂

📖 Recipe

Cute cadbury egg cookies on a white plate.

Cadbury Egg Cookies

Bites by Bianca
These Cadbury egg cookies are the crispy, chewy, chocolatey cookies you've been dreaming about! Super easy to make and perfect for Spring!
5 from 1 vote
Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Course Dessert
Cuisine American
Servings 20 Cadbury egg cookies
Calories 205 kcal

Equipment

  • 1 Ziploc bag
  • 1 rolling pin, meat tenderizer, or food processor to crush the Cadbury eggs
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 hand whisk
  • 1 silicone spatula
  • Parchment Paper
  • 1 Wire rack
  • 2 small microwave-safe bowls, optional for bunny design
  • 2 small silicone spatulas, optional for bunny design
  • 2 Piping bags optional for bunny design
  • 1 pair of scisssors optional for bunny design

Ingredients

Dry ingredients:

  • 1 ½ cup all-purpose flour
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • ¾ tsp table salt

Wet ingredients:

  • ½ cup unsalted butter melted and cooled
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg room temp
  • 1 tbsp vanilla extract

Mix-ins

Decoration for bunny face (optional):

Instructions
 

Crush mini Cadbury eggs:

  • In a ziploc bag, add 1 ¼ cup Cadbury mini eggs and seal shut. Using a rolling pin or meat tenderizer, smash Cadbury eggs until all of them are broken. You can alternatively chop them in a food processor.
    I do not recommend chopping them with a knife because it can easily slip and lead to an accident.
    Smashing Cadbury eggs in a Ziploc bag with a meat tenderizer.
  • Set about ¼ cup of crushed Cadbury eggs aside. You will use this to top the cookies before/after baking.

Make the cookie dough:

  • In a medium bowl, whisk together all of the dry ingredients: 1 ½ cup all-purpose flour, 1 tsp cornstarch, ½ tsp baking soda, and ¾ tsp table salt.
  • In your large mixing bowl, use silicone spatula to mix the melted ½ cup unsalted butter, ¾ cup brown sugar, and ¼ cup granulated sugar until smooth, about 1 minute.
  • Add 1 tbsp vanilla extract extract and 1 egg. Mix until fully combined.
  • Dump in all of the dry ingredients and 1 cup Cadbury mini eggs. Stir until until no dry spots remain.

Shape & bake the cookies:

  • Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
  • For regular Cadbury cookies, use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Place on lined baking tray, spacing cookies about 3-4 inches apart. Top with a few extra crushed Cadbury eggs.
    Cookie dough ball on baking tray with crushed Cadbury eggs on top.
  • For bunny cookies, use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball place onto lined baking tray. This will be the bunny's head. For the ears, take about ¾ tsp of dough, shape into ball, and equally split it into two. Roll the balls into about 1.25-inch logs, and place on the top sides of the heads. Make sure they are somewhat thin and spaced out, so they don't connect when baking.
    Cookie dough shaped as a bunny on a baking tray.
  • Bake cookies for 11-13 minutes, or until edges are set. Cookies should be golden brown and middles should look very slightly underbaked. But don't worry—they will finish baking on the cookie sheet while cooling!
    Optional: For rounder, more aesthetic cookies, take a something circular (cookie cutter, mug, cup) and larger than your cookies, and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder. Then, top with a few more crushed Cadbury eggs as needed.
    For the bunny cookies, you can use a silicone spatula to gently shape head and ears to your liking.
  • Let cool on pan for about 5 minutes, then transfer to wire rack. Bake any remaining cookies.

For the bunny faces (optional):

  • Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
  • Add 2 tbsp milk or dark chocolate chips to a small bowl and microwave in 30-second intervals. Stir with small silicone spatula in between intervals until fully melted. Transfer to piping bag, and use this to draw on the eyes and mouths.
  • Add 3 tbsp white chocolate chips to another small bowl and microwave until fully melted. Add a drop of pink oil-based food coloring. Transfer to piping bag and use this for the ears and blush.
    If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
  • Enjoy!
    Cute cadbury egg cookies on a white plate.

Notes

  • Store cookies in an airtight container at room temperature for up to a week.

Nutrition

Serving: 1 cookieCalories: 205kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 131mgPotassium: 75mgFiber: 0.3gSugar: 22gVitamin A: 155IUVitamin C: 0.01mgCalcium: 41mgIron: 1mg
Did you try this recipe?Let us know how it was!

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