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The Ultimate Cadbury Egg Cookies: A Sweet Taste of Easter Memories

Celebrate Easter with these delightfully soft and chewy Cadbury Egg Cookies! Packed with crushed Cadbury mini eggs, chocolate chips, and a touch of oats for texture, these cookies are a sweet and festive treat perfect for the holiday season. Enjoy them with a glass of milk or share them as a post-Easter egg hunt delight!
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup quick oats
  • 1 cup mini chocolate chips
  • 1 ¼ cup crushed Cadbury mini eggs divided

Method
 

  1. Preheat & Prepare: Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Cream the Butter & Sugar: In a stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
  3. Add Wet Ingredients: Mix in the egg and vanilla extract until smooth.
  4. Combine Dry Ingredients: Gradually mix in the flour (about ½ cup at a time) on low speed until fully incorporated. Stir in baking soda, salt, and oats until evenly distributed.
  5. Fold in the Chocolate & Cadbury Eggs: Gently fold in the chocolate chips and 1 cup of the crushed Cadbury mini eggs.
  6. Shape the Cookies: Scoop out dough using a 3-tablespoon cookie scoop and place each ball 3 inches apart on the prepared baking sheet.
  7. Bake to Perfection: Bake for 8-9 minutes, or until the edges turn a light golden brown.
  8. Add Extra Festive Touch: Immediately press the remaining crushed Cadbury mini eggs on top of the warm cookies.
  9. Cool & Enjoy: Let the cookies cool on the pan for about 10 minutes before serving. Enjoy with a cold glass of milk!

Notes

  • For a crunchier texture, let the cookies bake for an additional 1-2 minutes.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze the dough balls for up to 3 months—just bake straight from the freezer when needed!

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