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Cadbury Egg Cookies

Delightful Cadbury Egg Cookies that combine nostalgic flavors with a soft, chewy texture. Perfect for family gatherings or a sweet treat at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ¾ cup melted butter Provides a rich and buttery flavor.
  • ¾ cup dark brown sugar Adds moisture and a deep caramel flavor.
  • ½ cup sugar Balances the richness.
  • 2 large eggs Binds the ingredients and adds structure.
  • 1 tablespoon vanilla extract Enhances the overall flavor profile.
Dry Ingredients
  • 2 ¼ cups flour The base structure of the cookie.
  • 1 teaspoon baking soda Gives the cookies a perfect rise.
  • 1 ¼ teaspoons cornstarch Contributes to a soft chewy texture.
  • ½ teaspoon salt Balances sweetness and enhances flavor.
Chocolate
  • 1 bag Cadbury Mini Eggs (16 ounces) The star of the show, bringing texture and crunch.

Method
 

Preparation
  1. Prepare the Baking Tray: Line a baking tray with parchment paper or a silicone baking mat.
  2. Mix the Wet Ingredients: In a mixing bowl, add the melted butter, dark brown sugar, and white sugar. Whisk until creamy.
  3. Add Eggs and Vanilla: Incorporate the eggs and vanilla into the butter mixture and whisk until smooth.
  4. Combine the Dry Ingredients: Gradually add flour, baking soda, cornstarch, and salt into the wet mixture. Stir until thick and shiny.
  5. Prepare the Cadbury Eggs: Gently crush the Cadbury Mini Eggs in their bag to create smaller pieces.
  6. Fold in the Chocolate: Pour the crushed Cadbury eggs into the cookie dough and mix until evenly distributed.
  7. Shape the Cookies: Scoop balls of cookie dough approximately ¼ cup each onto the prepared baking tray, spacing them 2-3 inches apart.
  8. Chill the Dough: Refrigerate the tray for at least one hour.
  9. Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit.
  10. Bake the Cookies: Bake for about 10 minutes until tops are slightly set and edges are golden brown.
  11. Cool and Serve: Let the cookies cool for 10 minutes before transferring to a wire rack.

Notes

Store leftover cookies in an airtight container for up to a week. Can be frozen for up to three months. To serve, enjoy warm with milk or ice cream.