Cadbury Egg Cookies

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

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.

• 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.

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

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.

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