*ADDICTING* Cadbury Egg Cookies | Lauren’s Latest

This post may contain affiliate sales links. Please read my disclosure policy.

These Cadbury Egg Cookies are going to be your new favorite Easter treat! A basic chocolate chip cookie dough but instead of using chocolate chips, I use plenty of chopped Cadbury eggs. It’s a soft and sweet cookie filled with that amazing melty Cadbury chocolate and some crunchy candy shell pieces. If this isn’t heaven, I don’t know what is. Find yourself some Cadbury Eggs and make these cookies. You won’t regret it.

Cadbury Egg Cookies | A New Way to Enjoy Cadbury Eggs

Easter season is almost here which means GIVE ME ALL THE CADBURY EGGS. I realize it’s a little early in the season for Cadbury Egg treats, but honest question: is it ever too early for Cadbury Eggs? The answer is no. Always NO! Once my local grocery stores started carrying these cutie little eggs, I jumped all in and got several bags. (Anyone else hide candy so you can enjoy it once kids go to bed? No? Just me?)

Obviously, the Cadbury eggs are amazing on their own and there’s no need to really make cookies, BUUUTTTT, you’re really going to want to make these. They are soft, chewy, a little crunchy thanks to those candy shells and the melted Cadbury chocolate is HEAVEN when you enjoy a cookie warm and fresh out of the oven. Yes, make these asap.

Main Ingredients Needed

Lots of obvious culprits on this list! Just like you’re making regular chocolate chip cookies, but subbing out Cadbury eggs in place of the chocolate chips. (Or, add chocolate chips AND Cadbury eggs. I won’t stop ya.)

• Butter + Shortening: I used both of these because, honestly, I didn’t have enough butter. But did you know, shortening helps keep these cookies soft? It’s true! They will stay super soft on the counter for days. Yes, you can use all butter or all shortening and have success. I really liked the combo of the two.
• Brown Sugar + Granulated Sugar: brown sugar used for color and to help soften the cookie, granulated for more sweet flavor.
• Vanilla + Eggs: flavor and a binder
• All Purpose Flour + Salt + Baking Soda: Baking soda is the leavener, salt helps ‘ground’ the cookie and bring out the flavors of the other ingredients and well, flour is flour. So important for our cookies. See my All About Flour section below.
• Cadbury Eggs: You’ll need a whole bag of Cadbury eggs for one recipe. Maybe more if you wanted to go nuts with it.

How to Make Cadbury Egg Cookies

Make the Cookie Dough

In a large bowl or bowl of a stand mixer, cream the butter, shortening, brown sugar and granulated sugar together. Add in the eggs and vanilla and cream until light and fluffy. Don’t forget to scrape the sides and the bottom of the bowl to ensure everything is getting evenly mixed. (Usually only a problem if you’re using a stand mixer.)

Add in the all purpose flour, salt and baking soda and stir until just combined. Scrape the sides and the bowl again to make sure everything is getting mixed evenly.

Add in chopped Cadbury egg pieces by hand and then scoop onto prepared baking sheets using a 3 tablespoon cookie scoop (or ice cream scoop). Top with whole eggs on top, if desired, and bake.

Bake the Cookies

Add your cookies to the preheated oven and bake 8-10 minutes or until the bottoms of the cookies are golden and the cookies are puffed and golden (but really don’t have a ton of color at all.)

If you notice your cookies are spreading too much (and you don’t want them to) sprinkle in more flour and stir it in by hand. If you notice your cookies aren’t spreading at all, consider pressing your cookies down with the palm of your hand or the bottom of a glass and bake.

Remove from oven, cool 2-3 minutes and then transfer to a cooling rack. Enjoy warm or store at room temperature for up to 4 days in airtight containers.

All About Flour!

Believe it or not, the ratio of flour to fat in your cookie dough will determine whether you get flat cookies or big puffy cookies. We’ve all baked buttery, flat cookies. We’ve also all baked cookies that didn’t spread AT ALL. The cookies that spread flat simply didn’t have enough flour; the cookies that didn’t spread at all had too much flour.

I want you to land somewhere in between these two extremes to get amazing cookies!

Here’s how I suggest measuring your flour to have success with this recipe:

If you store your flour in the bag it comes in from the store or a canister on the counter, the longer it sits, the more it naturally settles, which just means there isn’t any air in your flour. We remedy this by sticking a large whisk directly into the bag or canister of flour, stirring it around a few times to aerate and then measuring. After doing this, it should be easy to drag a measuring cup through. Scoop to overfill the measuring cup and level the top with the flat side of a butter knife. Tada! Properly measured flour!

My recipe in the recipe card down below for these amazing Cadbury Egg Cookies calls for 2 3/4 cups flour. That’s exactly how much I used to get my cookies looking like they do in the pictures. If you’d like flatter cookies like I showed on my instastories on Sunday, use 2 1/2 cups of flour.

If you bake one cookie and notice you don’t like how much it’s spreading, simply add in more flour. If you have only baked one cookie, feel free to add in 2-4 tablespoons of extra flour. If you’ve baked half your batter and think they are spreading too much, only add in 1 tablespoon and see where it gets you.

I realize this isn’t a perfect system, and one that will require a little diligence from you, but I promise experimenting with this will make you a better baker.

Other Easter Recipes You Should Totally Make:

So, there you have it! A super simple (AMAZING!) recipe for Cadbury Egg Cookies. I hope you become just as obsessed with them as I am! They are fabulous! Have a great day, friends!

Cadbury Egg Cookies

A soft and sweet cookie filled with that amazing melty Cadbury chocolate and some crunchy candy shell pieces.

Instructions

• Preheat oven to 350 degrees. Line two to three baking sheets with parchment paper and set aside.

• Cream butter, shortening, brown sugar and granulated sugar together to cream. Add in vanilla and eggs and mix again until lighter in color and fluffy. Scrape the sides and bottom of the bowl and mix again to ensure an evenly mixed batter.

• Add in your measured flour (see notes below), salt and baking soda. Stir until just combined. Scrape the sides and bottom of the mixer to ensure the batter is evenly mixed. Add in the chopped cadbury eggs and stir in by hand.

• Using a 3 tablespoon cookie scoop, portion out cookies onto your baking sheets. Top with more cadbury eggs, if desired.

• Bake cookies 8-10 minutes. Cool 2-3 minutes on the hot baking sheet before transferring to cooling rack.

Notes

How to measure flour: if you store your flour in the bag you get from the store or a canister on the counter, be sure to stick a whisk into the flour, stir it around a few times to aerate. It should be easy to scoop a measuring cup through. Scoop to overfill the measuring cup and level the top with the flat side of a butter knife. 
To get Flat Cookies, reduce the flour used to 2 1/2 cups. 
If you notice your cookies are too flat and you’d like them to hold their shape a little more, like in the pictures in this post, stir in a little extra flour by hand.

Nutrition

Calories: 299kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 254mg | Potassium: 46mg | Fiber: 1g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg