Say hello to Cadbury Cookies – a festive, colorful, melt-in-your-mouth chocolate chip cookie swirled with browned butter and bursting with those famous mini eggs. These creme egg cookies can be mixed, whisked and baked in under 1 hour – perfect for the Easter holiday and spring season!
Why you’ll love these Cadbury egg cookies
Chewy and chocolaty! I absolutely LOVE Cadbury mini eggs, with their special blend of milk chocolate encased in a candy shell. But what makes these cookies even more special is browned butter — a nutty, fragrant, almost caramel-like version of butter. Plus, melted butter creates a crisp on the outside, tender on the inside Cadbury egg chocolate chip cookie that requires no mixer or special equipment.
Ready in no time! Cadbury choc chip cookies require nothing more than two bowls and a spoon. Since the batter is so easy to mix together, you can honestly have them hot and gooey from the oven in under an hour. That being said, I do recommend a short rest in the fridge, especially if you’re looking for chewier cookies. This helps bring the dough together and bake more evenly.
Beautifully blush! Nothing says spring more than pastel — and these cookies have all the pastel colors of the rainbow. They make a beautiful centerpiece on your table, right alongside this chocolate Cabury egg cake and carrot cake cinnamon rolls. Welcome, Easter and the beginning of the spring season!
Ingredients
The ingredient list for these Cadbury chocobakes looks like your typical grocery list for cookies, along with a bag of mini Cadbury creme eggs. Gather together:
- All-purpose flour
- Baking soda
- Kosher salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- Egg yolks
- Vanilla extract
- Chocolate bar
- Mini Cadbury eggs
Ingredient substitutions and notes:
- Replace the granulated white sugar with even more brown sugar for a chewier, softer cookie.
- Use your favorite chocolate bar – dark, milk or white will all work.
- Make sure to only chop half of the Cadbury eggs and leave the rest whole for creme eggs in every bite.
- Look for any and all variations of mini Cadbury creme eggs like Shimmering eggs, Dark or White mini eggs, Popping mini eggs or Micro Mini eggs (an even smaller version).
- Feel free to use Hershey’s eggies if you can’t find Cadbury minis.
- Add 1 cup toasted coconut, if desired.
- Finish with a sprinkling of flaky sea salt for that sweet-and-salty appeal.
How to make
Gather together your ingredients, mix the dry ingredients and then brown the butter. I then chop the eggs and prep the rest of my ingredients while the butter is cooling.
- Prep equipment: Preheat the oven to 375°F. Line two baking sheets with parchment and set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, and salt and set aside.
- Brown butter: In a heavy-bottomed saucepan over medium heat, melt half the butter (6 tablespoons). Swirl until it starts to turn a light amber color. Be careful! The butter can burn very easily. Pour butter from the pan into a large glass bowl to cool. Once the butter has cooled slightly, add in the remaining butter to melt together.
- Make cookie batter: Whisk brown sugar, granulated sugar, egg, and egg yolks into cooled melted butter until smooth. Whisk in vanilla extract. Add dry ingredients to wet ingredients and fold the batter together. Fold in the dark chocolate and Cadbury eggs; do not overmix. Refrigerate dough for 30-60 minutes.
- Bake: Scoop 2- to 3-tablespoon balls of cookie dough and place onto prepared baking sheets. Bake cookies for 8–10 minutes, or until edges are golden brown. Cookies will continue to cook outside of oven; do not overbake.
- Cool: Let cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Perfect Easter cookies with mini eggs
These mini eggs cookies make the perfect holiday dessert for Easter! But in all honesty, their beautiful white, yellow, pink and blue pastel colors go along with the spring and summer season. Serve them warm or room temperature, with a fresh carafe of coffee nearby.
Storage instructions
The dough can be made ahead and refrigerated for up to 3 days. This is a great technique to follow if you want to enhance the flavor of the cookies.
Leftover baked cookies will keep in an airtight container for up to 4 days. But I bet they won’t last that long.
How to freeze
If you want to get ahead, you can store either the unbaked cookie dough or baked cookies in the freezer for up to 3 months.
- Cookie Dough: Spread out the cookie dough onto a layer of plastic wrap, roll into a log and wrap tight. Wrap in another layer of plastic wrap and freeze.
- Individual Cookie Dough: Scoop 2-3 tablespoon size balls onto a parchment-lined baking sheet small enough to fit in your freezer and freeze for 1 hour. Transfer the now frozen cookie dough balls to a freezer-safe plastic storage bag. When you’re ready to bake, let the cookies thaw on the baking sheet for 5-10 minutes, then bake as directed, adding an additional 1-2 minutes, if needed.
- Baked Cookies: Transfer the cooled cookies to a freezer-safe airtight container or storage bag, with squares of parchment between each layer and freeze. When ready to enjoy, thaw to room temperature right on your kitchen counter.
Looking for more cookie recipes? Check these out!
If you make this Cadbury Cookies recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Cadbury Cookies
ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup 1 1/2 sticks unsalted butter, divided
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg at room temp
- 2 egg yolks at room temp
- 1 teaspoon pure vanilla extract
- 3 oz chocolate bar chopped
- 1 cup mini Cadbury eggs ½ chopped / ½ whole
instructions
- Prep equipment: Preheat the oven to 375°F. Line two baking sheets with parchment and set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, and salt and set aside.
- Brown butter: In a heavy-bottomed saucepan over medium heat, melt half the butter (6 tablespoons). Swirl until it starts to turn a light amber color. Be careful! The butter can burn very easily. Pour butter from the pan into a large glass bowl to cool. Once the butter has cooled slightly, add in the remaining butter to melt together.
- Make cookie batter: Whisk brown sugar, granulated sugar, egg, and egg yolks into cooled melted butter until smooth. Whisk in vanilla extract. Add dry ingredients to wet ingredients and fold the batter together. Fold in the dark chocolate and Cadbury eggs; do not overmix. Refrigerate dough for 30-60 minutes.
- Bake: Scoop 2- to 3-tablespoon balls of cookie dough and place onto prepared baking sheets. Bake cookies for 8–10 minutes, or until edges are golden brown. Cookies will continue to cook outside of oven; do not overbake.
- Cool: Let cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
notes
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