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

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.

Ingredients

Units Scale

Wet Ingredients:

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp pure vanilla extract

Dry Ingredients:

1 1/4 cups unbleached flour
1 tsp baking soda
1 tsp kosher salt
1/2 cup quick oats

Mix-ins:

1 cup mini chocolate chips
1 1/4 cups Cadbury mini eggs, crushed (divided)

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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.

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 18g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg