Incredibly soft and chewy, Cadbury Egg Chocolate Chip Cookies are cute, festive, and super easy to make (no need to chill!).
Grab a bag (or five!) of Cadbury eggs if you can and whip up some amazing chocolate chip cookies. Not only are they adorable, but they are also incredibly delicious!
Next Generation Chocolate Chip Cookies
While seasonal mini Cadbury eggs are in stock and available, these Cadbury Egg Chocolate Chip Cookies are a must-make.
Cookie Dough Base is a tried-and-true (and very popular) favorite. Add lightly crushed Cadbury eggs and semi-sweet chocolate chips to classic cookie dough.
Cadbury egg pieces add a crunchy texture, while melty milk chocolate pieces are the perfect match for the dark chocolate chips.
memo: Instead of pastel milk chocolate eggs, you can use royal dark Cadbury eggs (red, blue, yellow colors).
main ingredients
- butter: Soften the butter to room temperature. This recipe uses salted butter. If using unsalted butter, increase the salt in the recipe by 1/2 teaspoon.
- Brown sugar: You can use light brown or dark brown sugar.
- granulated sugar
- baking powder
- baking soda
- salt
- egg: For the perfect texture, make sure your cookies don’t get too flat in the oven. Use cold eggs from the refrigerator.
- vanilla extract
- All-Purpose Flour: We recommend using a scale to measure the weight of your ingredients. I test all of my recipes using 142 grams of flour per cup, so the total weight of flour in this recipe is 426 grams. If you don’t have a scale, loosen the flour, scoop it into a cup, and measure it by leveling it with a straightedge.
- Cadbury Eggs: This recipe calls for one 9-ounce bag of mini Cadbury eggs, or about half a bag more if you want to add a few scrambled egg pieces to the top of the cookies before baking. As mentioned above, you can use Pastel Milk Chocolate or Royal Dark Cadbury Egg.
- Chocolate Chips: To balance the sweetness of the milk chocolate Cadbury eggs, we use semi-sweet chocolate chips. You can use milk chocolate chips instead of semisweet ones.
Expert Tips: To mash Cadbury eggs, place them in a quart or gallon zip-top bag, seal, and tap with a rolling pin. The yield of crushed Cadbury eggs is approximately 1 1/3 cups (255 g).
Additional Notes
- How to fix flat cookies: If the cookies flatten too much in the oven, increase the baking temperature to 375 degrees F (or add 2 to 4 tablespoons more flour to the dough next time).
- How to fix cookies that are too fluffy: If the cookies rise too much in the oven, lower the baking temperature to 325 degrees F (or reduce the flour amount in the recipe by 2 to 4 tablespoons next time).
Oven temperature can make a big difference in how your cookies bake/result. I have cookies in all three of my kitchen ovens, two of which are Bosch wall-mounted electric ovens and one of which is an electric Electrolux oven under the range. every It appears differently. I learned to control the oven temperature first before making any major adjustments to the recipe.
Using a kitchen scale {aff. link} can also make a big difference in getting perfectly soft, thick, and slightly crinkly chocolate chip cookies.
We can’t get enough of these fun and festive Cadbury Egg Chocolate Chip Cookies. I’ve learned that I need to buy twice as many irresistible crispy eggs. Because eggs disappear surprisingly quickly before they even get into the cookie dough. (I have no idea how that happens.)
I’ve recently made these cookies for events for teenagers and for events just for adults. Adults seem to be just as crazy about cookies as teenagers!
The chocolate center of Cadbury Eggs melts into the cookies while baking, leaving them crunchy and delicious. These cookies are truly exceptional.
And did you know that Cadbury egg bags freeze well? Yes, that means it’s completely justified to go ahead and clear the Easter candy aisle right now so you can enjoy these cookies all year long.
Cadbury Egg Chocolate Chip Cookies
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rated-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rated-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rated-1-66 stop { stop-color: #343434; }
equipment
- Cookie Sheet {Half Sheet Pan}
- KitchenAid Stand Mixer
- #40 Medium Cookie Scoop
ingredient
- 1 cup Salted butter at room temperature
- ⅔ cup packed light brown sugar
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 big egg
- 2 teaspoon vanilla extract
- 3 cup all purpose flour
- 9 ounces bag Cadbury eggs, lightly mash (see notes) to obtain 1 1/3 cups of beaten eggs. (Add additional to top of cookie if desired)
- 1 cup chocolate chips
guideline
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Add butter, brown sugar, granulated sugar, baking soda, baking powder, and salt to a large bowl with a handheld electric mixer or the bowl of an electric stand mixer fitted with the paddle attachment.
- Cream together for 1 to 2 minutes until light and fluffy.
- Add eggs and vanilla and mix until well combined.
- Add the flour and mix until some dry streaks remain.
- Add Cadbury eggs and chocolate chips and stir until evenly combined.
- Scoop out about 2 tablespoons of dough at a time (I use a #40 cookie scoop) and roll into balls. Place them a few inches apart on the prepared baking sheets.
- optional: Cookie dough balls filled with several pieces of crushed Cadbury eggs.
- Bake for 10 to 12 minutes (see note if cookies are too flat or too puffy).
- Let the cookies sit on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
memo
Cadbury Eggs: A Cadbury egg weighs (out of the bag) approximately 255g. To lightly mash eggs, place them in a quart or gallon zip-top bag, seal, and pound with a rolling pin.
If you would like to add crushed Cadbury eggs to the top of the cookies before baking, add 1/2 additional packet of Cadbury eggs.
Flat and fluffy cookies: If the cookies flatten too much in the oven, increase the baking temperature to 375 degrees F (or add 2 to 4 tablespoons more flour to the dough next time). If the cookies rise too much in the oven, lower the baking temperature to 325 degrees F (or reduce the flour amount in the recipe by 2 to 4 tablespoons next time).
nutrition
Recipe Source: At Mel’s Kitchen Cafe
Other recipes like this:
mini chocolate chip cookies
Salted Brown Butter Chocolate Chip Cookies {No Chilling!}
S’mores Chocolate Chip Cookies
Almond Joy Chocolate Chip Cookies
The post Cadbury Egg Chocolate Chip Cookies appeared first on Mel’s Kitchen Cafe.
