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eva watts

Decadent Cadbury Egg Cookies

There is something so incredibly nostalgic and exciting about the arrival of Cadbury Mini Eggs in the candy aisle. They are the unofficial herald of spring, and for me, they are the key to the ultimate Easter cookie. These cookies are thick, chewy, and perfectly golden on the edges, but the real magic is the center: chunks of chocolatey, candy-coated goodness that give you that satisfying "snap" followed by a creamy melt.
I love these cookies because they aren't just sweet; they are balanced. By using a base of brown sugar and salted butter, we create a rich, slightly caramelized cookie dough that provides the perfect, chewy backdrop for the candy. Every time I bake a batch, the kitchen smells like browned butter and vanilla, and the moment they come out of the oven, they look like little jewels. They’re the perfect treat to share with friends, bring to an Easter brunch, or just tuck away for yourself when you need a little seasonal cheer.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 cup Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • ¾ cup Brown Sugar, packed
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 2 ¼ cups All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ cups Cadbury Mini Eggs, roughly chopped

Equipment

  • Electric Mixer
  • Large mixing bowl
  • Baking sheet
  • Sharp knife
  • Ice Cream Scoop

Method
 

  1. Prep: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream: In your mixer, cream the butter and both sugars until light and fluffy (about 3 minutes). Beat in the eggs one at a time, followed by the vanilla.
  3. Combine: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  4. Fold: Gently fold in the chopped Cadbury Mini Eggs.
  5. Chill: For the best results, chill the dough in the fridge for 30 minutes.
  6. Scoop & Bake: Scoop the dough onto your baking sheet. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still slightly soft.
  7. Rest: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy the chewy, chocolatey goodness!