Can I use regular rolled oats instead of quick oats?

Yes, you can use regular rolled oats, but the texture will be slightly different. For a similar consistency to the original recipe, pulse regular oats in a food processor a few times to break them down slightly before adding to your dough.

How do I prevent my Cadbury eggs from bleeding color into the cookie dough?

Work quickly when folding the crushed eggs into your dough and avoid overmixing. The candy coating can start to bleed when it comes in contact with moisture for too long. Keeping some pieces larger also helps maintain those beautiful color pops.

Can I make these cookies smaller?

Absolutely! Use a smaller cookie scoop (about 1-2 tablespoons) and reduce the baking time by 1-2 minutes. Keep an eye on them as smaller cookies bake more quickly. This will yield more cookies from the same batch.

Why did my cookies spread too much?

This could be due to butter that's too soft, not enough flour, or a warm kitchen. Try chilling your dough for 30 minutes before baking, make sure your baking sheet is cool between batches, and consider adding an extra tablespoon of flour if you live in a humid climate.

Cadbury Egg Cookies Recipe

Name: Cadbury Egg Cookies Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 egg; 1 tsp pure vanilla extract; 1 1/4 cups unbleached flour; 1 tsp baking soda; 1 tsp kosher salt; 1/2 cup quick oats; 1 cup mini chocolate chips; 1 1/4 cups Cadbury mini eggs, crushed (divided)

These Cadbury Egg Cookies are pure magic in cookie form! Imagine the perfect chewy cookie packed with oats, chocolate chips, and those iconic pastel-colored Cadbury Mini Eggs that create little pockets of chocolate heaven in every bite. Ready in under 30 minutes, they’re the ultimate spring treat that brings together classic cookie comfort with Easter candy flair – perfect for holiday gatherings or whenever you need a special sweet treat!

Why You’ll Love This Recipe

Perfect Texture: These cookies have crisp edges and chewy centers – that ideal cookie consistency that everyone adores.
Quick Preparation: From mixing bowl to mouth in less than 30 minutes, making them perfect for last-minute gatherings or sweet tooth emergencies.
Customizable: Easy to adapt with different mix-ins or variations while keeping that signature Cadbury egg charm.
Visually Stunning: The colorful candy shell pieces make these cookies as beautiful as they are delicious – no decoration skills required!

Ingredients You’ll Need

Butter: Creates that rich, tender base and provides moisture. Make sure it’s softened for proper creaming.
Brown Sugar: Adds that wonderful molasses flavor and contributes to the chewy texture we’re after.
Granulated Sugar: Provides sweetness and helps create those crispy edges everyone fights for.
Egg: Acts as the binder that holds everything together while adding richness.
Vanilla Extract: Enhances all the other flavors – always use pure for the best flavor profile.
Flour: The foundation of our cookies that provides structure. Unbleached gives a slightly better flavor.
Baking Soda: The leavening agent that gives our cookies the perfect rise and texture.
Salt: Balances the sweetness and enhances all the flavors – don’t skip it!
Quick Oats: Adds a wonderful texture and subtle nutty flavor without making them feel like oatmeal cookies.
Mini Chocolate Chips: Provides little bursts of chocolate throughout the cookie, complementing the Cadbury eggs.
Cadbury Mini Eggs: The star of the show! When crushed, they create beautiful color and distinctive milk chocolate flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Egg Options

Try using different seasonal candy-coated chocolate eggs like M&M eggs or Hershey’s eggs for different flavor profiles.

White Chocolate Wonder

Swap the mini chocolate chips for white chocolate chips to create a beautiful contrast with the colorful Cadbury pieces.

Nutty Twist

Add 1/2 cup of chopped pecans or walnuts for extra texture and a complementary flavor.

Double Chocolate

Use chocolate cookie dough as the base by replacing 1/4 cup of flour with unsweetened cocoa powder for chocolate overload.

How to Make Cadbury Egg Cookies

Step 1: Prepare for Baking

Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Step 2: Create the Cookie Base

In a medium-sized mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This incorporates air into the mixture for better texture.

Step 3: Add Wet Ingredients

Mix in the egg and vanilla extract until completely combined. The mixture should look smooth and slightly glossy.

Step 4: Incorporate Dry Ingredients

Stir in the flour, baking soda, and salt until just combined. Avoid overmixing, which can lead to tough cookies.

Step 5: Add the Special Ingredients

Fold in the quick oats, mini chocolate chips, and 1 cup of the crushed Cadbury Mini Eggs. Save the remaining 1/4 cup of crushed eggs for topping.

Step 6: Scoop and Bake

Using a 3-tablespoon cookie scoop, form dough balls and place them 3 inches apart on your prepared baking sheet. Bake for 8-9 minutes or until the edges start to brown.

Step 7: Add the Final Touch

Remove cookies from the oven and immediately top with the remaining crushed Cadbury Mini Eggs, gently pressing them into the warm cookies.

Step 8: Cool Completely

Let the cookies cool on the baking sheet for at least 10 minutes. This allows them to set up properly and develop that perfect chewy texture.

Pro Tips for Making the Recipe

Crush With Care: Place Cadbury eggs in a zip-top bag and use a rolling pin to crush them, leaving some larger chunks for texture and visual appeal.
Don’t Overbake: Remove cookies when they still look slightly underdone in the center – they’ll continue cooking on the hot baking sheet.
Room Temperature Ingredients: Make sure your butter and egg are at room temperature for the best incorporation and texture.
Chill Option: For thicker cookies, refrigerate the dough for 30 minutes before baking.
Cookie Scoop: Using a cookie scoop ensures uniform size, which means even baking and perfect presentation.

How to Serve

Easter Celebrations

These cookies are perfect as part of an Easter dessert spread alongside other spring treats like lemon bars or carrot cake.

Cookie Platter

Arrange them on a beautiful platter with other cookies for a colorful dessert option at spring gatherings.

Ice Cream Sandwiches

Take two completely cooled cookies and sandwich a scoop of vanilla ice cream between them for an upgraded dessert.

Gift Giving

Stack a few cookies in a cellophane bag tied with pastel ribbon for a thoughtful homemade gift during spring holidays.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to keep cookies soft and chewy.

Freezing Cookie Dough

Roll the dough into balls, place on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.

Freezing Baked Cookies

Place completely cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

For that fresh-baked taste, warm cookies in a 300°F oven for 3-4 minutes, or microwave individual cookies for 10-15 seconds.

FAQs

Can I use regular rolled oats instead of quick oats?

Yes, you can use regular rolled oats, but the texture will be slightly different. For a similar consistency to the original recipe, pulse regular oats in a food processor a few times to break them down slightly before adding to your dough.
How do I prevent my Cadbury eggs from bleeding color into the cookie dough?

Work quickly when folding the crushed eggs into your dough and avoid overmixing. The candy coating can start to bleed when it comes in contact with moisture for too long. Keeping some pieces larger also helps maintain those beautiful color pops.
Can I make these cookies smaller?

Absolutely! Use a smaller cookie scoop (about 1-2 tablespoons) and reduce the baking time by 1-2 minutes. Keep an eye on them as smaller cookies bake more quickly. This will yield more cookies from the same batch.
Why did my cookies spread too much?

This could be due to butter that’s too soft, not enough flour, or a warm kitchen. Try chilling your dough for 30 minutes before baking, make sure your baking sheet is cool between batches, and consider adding an extra tablespoon of flour if you live in a humid climate.

Final Thoughts

These Cadbury Egg Cookies bring together everything wonderful about spring baking – they’re colorful, festive, and absolutely irresistible with their perfect balance of textures and flavors. Whether you’re making them for Easter celebrations or just because you spotted those iconic Cadbury Mini Eggs at the store, these cookies are sure to become a seasonal favorite in your home. The combination of chewy cookie, creamy chocolate chips, and the unique crunch of those candy-coated chocolate eggs creates something truly special that’ll have everyone reaching for seconds!

Cadbury Egg Cookies Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Yield: 12 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American

Print Recipe

Description

This delightful recipe for Cadbury Egg Cookies creates soft, chewy, and delicious cookies packed with mini chocolate chips and crushed mini Cadbury chocolate eggs. Perfect for Easter or anytime you’re craving a sweet treat, these cookies are an excellent way to elevate your dessert game. With a quick prep and bake time, they’re perfect for a last-minute indulgence or for sharing at gatherings.

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Cream Butter and Sugars
In a medium-sized mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to cream the ingredients together until light and fluffy.
Add Wet Ingredients
Beat in the egg and vanilla extract until well combined, ensuring the mixture is smooth and creamy.
Incorporate Dry Ingredients
Gradually add the unbleached flour, baking soda, and kosher salt to the wet mixture. Combine until no streaks of flour remain. Mix in the quick oats until evenly distributed.
Fold in Chocolate
Gently fold in the mini chocolate chips and 1 cup of the crushed Cadbury mini eggs into the cookie dough, ensuring they’re evenly dispersed.
Scoop Cookies
Use a 3-tablespoon cookie scoop (size 20) to create evenly-sized cookie dough balls. Arrange them on the prepared baking sheet, spacing them 3 inches apart to allow room for spreading.
Bake the Cookies
Bake for 8-9 minutes, or until the edges of the cookies are just beginning to turn golden brown. Be careful not to overbake for soft, chewy results.
Top and Cool
Remove the cookies from the oven and immediately top each one with the remaining crushed Cadbury mini eggs. Allow the cookies to cool completely on the baking sheet for at least 10 minutes before serving.

Notes

Crushing Mini Eggs: To crush Cadbury mini eggs easily, place them in a ziplock bag and gently pound with a rolling pin. This prevents mess and ensures uniform pieces.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months for longer storage.
Add-Ons: For an extra flavor twist, consider adding a handful of chopped nuts or shredded coconut to the batter.