Even the Easter Bunny approves of this Cadbury egg cookie recipe! Who can resist chewy chocolate chip cookies loaded with mini Cadbury eggs and a touch of coconut?
Looking for more tasty Easter desserts? Try my Easter nest cookies, carrot cake with orange cream cheese frosting, and Easter rice krispie treats.
PERFECT EASTER COOKIES
Every Easter season my whole family looks forward to seeing Cadbury mini eggs on the easter candy aisle. They are simply addicting, and I have to share them so I don’t eat the entire bag!
What better way to use them than in delicious cookies? Not only are the pastel candy shells the perfect pastel colors, the creamy milk chocolate center is unbeatable!
Coconut and Easter just seem to go together, so I tossed in some toasted coconut. Semi-sweet chocolate chips balance out the flavor and add that gooey melted chocolate we all love.
Give these Cadbury cookies a try for your next Easter gathering. I guarantee they will be a huge hit!
HOW TO MAKE MINI CADBURY EGG COOKIES
- PREP – Coarsely chop or crush half of the Cadbury mini egg candies. Set the rest aside for the tops of the cookies. Spray a cookie sheet with cooking spray or line with silicone or parchment. Preheat your oven to 350°.
- WET INGREDIENTS – Cream butter and sugar in a mixing bowl. Beat in the egg and vanilla.
- DRY INGREDIENTS – Whisk together the flour, cornstarch, baking soda, and salt. Stir into the wet ingredients, then stir in the coconut, chocolate chips, and crushed chocolate egg pieces.
- FORM COOKIES – Roll dough into balls. (Mine were about an ounce each.) Place on a lined baking sheet at least two inches apart. Press a couple of the reserved eggs into the top of the cookies.
- BAKE – Bake cookies in a preheated oven at 350° for about 10-12 minutes.
- COOL – Let the cookies sit on the pan for a few minutes, then transfer to a cooling rack.
Cool completely before storing in airtight containers.
PRO TIPS:
- Make sure you don’t crush the Cadbury eggs too finely. You want most of the pieces to be at least the size of chocolate chips. I recommend putting them in a ziplock bag and using a rolling pin.
- If you use unsalted butter, add an additional 1/4 tsp of salt.
- Use a cookie scoop to portion your cookie dough balls so that your cookies bake evenly.
VARIATIONS:
- We like semi-sweet chocolate chips, but you can use milk chocolate chips or white chocolate chips.
- For extra coconut flavor, add 1/2 teaspoon of coconut extract.
- But if you don’t like coconut, you can substitute it with 1/2 cup of oats.
MORE COOKIE RECIPES:
- Chewy Chocolate Cookies
- Funfetti Cookie Recipe
- 1 Egg Cookie Recipe
- Favorite Chocolate Chip Cookies
- Lemon Cookies with Powdered Sugar
- Carrot Cookie Recipe
- Strawberry White Chocolate Cookies
Cadbury Egg Cookies
Easter chocolate chip cookies loaded with crushed mini Cadbury eggs and a bit of coconut.
Ingredients
- 1/2 cup salted butter, softened to room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup toasted coconut (optional)
- 1/2 cup semi sweet chocolate chips
- 1 1/4 cups Cadbury mini eggs, divided
Instructions
- Coarsely crush half of the mini eggs; set the rest aside. Line cookie sheets with silicone liners or parchment paper, or use cooking spray.
- Preheat your oven to 350 degrees.
- In a large bowl, beat the butter and brown sugar with an electric hand mixer for a couple of minutes or until very creamy.
- Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add to the wet ingredients and stir until barely combined.
- Stir in the toasted coconut, chocolate chips, and Cadbury egg pieces.
- Roll the cookie dough into tablespoon-sized balls. (Use a cookie scoop to make them all the same size.) Place on prepared baking sheet about 2 inches apart.
- Press 2-3 mini Cadbury eggs on top of each dough ball.
- Bake cookies at 350° for 10-12 minutes, or until the edges of the cookies are golden brown.
- Let cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
- Store leftover cookies in an airtight container for 5-7 days.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 93mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 2g
These delicious Cadbury mini egg cookies are the perfect Easter treat! If you give them a try, come back and leave a comment. 🙂
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Your Mini Cadbury Egg Cookie Recipe is a game-changer! The combination of soft cookies and gooey Cadbury eggs is pure bliss. I’m definitely adding this to my baking list for the weekend. Thanks for the fantastic recipe inspiration!
You are so welcome! Hope they are a favorite for years to come! š