Cadbury Egg Cookies

5 from 1 vote

These Cadbury egg cookies are the crispy, chewy, chocolatey cookies you've been dreaming about! Super easy to make and perfect for Spring!

Prep Time30

Cook Time11

Total Time41

Course: Dessert

Cuisine: American

Servings: Cadbury egg cookies

Calories: 205kcal

Get Recipe Ingredients

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.
Set about ¼ cup of crushed Cadbury eggs aside. You will use this to top the cookies before/after baking.

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.

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.
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.
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.

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!