You have to try these Cadbury choc chip cookies with your leftover Easter candy… Or make a special trip to the grocery store before Easter to pick some up just for this recipe because they’re that good.
Easter candy is probably my favorite holiday candy….the Cadbury mini eggs and Robins Eggs, specifically. And since we had a bag of mini eggs laying around already, I thought why not make some cookies. And they’re delicious.
These Cadbury choc chip cookies will have you running to the pantry to see if you have all the ingredients. Spoiler alert: you probably do! Just grab the candy from the grocery store to add in and you’re all set.
Easy Easter Dessert
These Cadbury choc chip cookies are delicious! They make great hostess gifts if you’re heading over to someone’s’ house for an Easter egg hunt or holiday dinner.
They’d also be super cute in Easter baskets on Easter morning, displayed in a little cookie box.
Ingredients for Cadbury Egg Cookies
- ¾ cup sugar, granulated
- ¾ cup brown sugar
- 1 cup butter*
- 1 teaspoon vanilla extract
- 1 egg
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 ¼ cup Cadbury mini egg chocolates
*You want the butter to be softened at room temperature before using it for this cookie recipe. You could also melt the butter, if you like, but that will change the consistency of the baked cookies. Something to keep in mind.
How do you soften butter fast?
There are many ways to soften butter, but the easiest ways I know of are:
- Leave butter on the counter for 30-60 minutes.
- Warm the butter under a hot glass. You can make a heat safe glass hot by pouring boiling water into it and leaving it to sit for 5 minutes. Pour the water out and place the glass over a stick of butter that is standing up.
- Place butter in a ziplock bag and beat it with a rolling pin until it starts to flatten. Then flip it over and hit it again, until it’s pretty flat. Wait 5-10 minutes and it should be ready to use.
How to Make Cadbury Choc Chip Cookies
1. Start by preheating your oven to 375F.
2. Then line a baking sheet with parchment paper and set aside. You could either line several baking sheets to place them all in the oven at once. Or do one small batch at a time and reuse the parchment each time.
3. In a large mixing bowl, beat together the sugar, brown sugar and butter together until combined.
4. Next, add the vanilla and egg. Be sure to scrape down the bowl and mix until combined.
5. Slowly add the flour, baking soda and salt. Again, scrape down the bowl and mix until everything is combined.
6. Stir in the chocolate chips and 1 cup of the mini eggs with a wooden spoon or rubber spatula. You can also use your hands for this part, which I found to be easier to get the choc chips and candy evenly dispersed in the dough.
7. Scoop the dough with a 2 ounce ice cream scoop onto the lined baking sheet.
A 2 ounce scoop is 4 tablespoons, which seems pretty large for cookies. But after testing different sizes, I found that I liked the larger ones the best. They end up a bit softer than a smaller version of these cookies, which I prefer.
8. With the remaining ¼ cup of mini Cadbury eggs, add them to the top of any cookies that may need to be topped up with extra eggs.
Bake for approximately 10-12 minutes, or until lightly golden brown. For crispier cookies, bake for 13-15 minutes.
How long will these cookies last?
As with any cookie, the sooner you eat them after baking, the better. But they’ll of course last at least 3 days with proper storage. Something as simple as a Ziploc bag with a piece of bread inside to keep cookies soft is a great option.
Can you make these Cadbury cookies smaller?
Yes! I mentioned this in the instructions, but you can easily make these yummy cookies smaller. Half the size (which would be 1 ounce / 2 tablespoons) would be fine. You may need to cut the baking time down by a few minutes to account for the smaller size though.
Can you substitute or remove the candy from these cookies?
Yes! I made a batch with everything in them, a batch with just Cadbury eggs, and a small batch with a mix of Cadbury and milk chocolate easter M&M’S (instead of chocolate chips).
I do think the batch that had ALL the ingredients listed in this recipe were the most tasty. But, you can easily mix and match Easter candies and omit candy / chocolate chips you don’t want, as well.
Cadbury Choc Chip Cookies Recipe
Easter candy is probably my favorite holiday candy….the Cadbury mini eggs and Robins Eggs, specifically. And since we had a bag of mini eggs laying around already, I thought why not make some cookies. And they’re delicious.
These Cadbury choc chip cookies will have you running to the pantry to see if you have all the ingredients. Spoiler alert: you probably do! Just grab the candy from the grocery store to add in and you’re all set.
Servings: 20 cookies
- ¾ cup sugar granulated
- ¾ cup brown sugar
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 1 egg
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 ¼ cup Cadbury mini egg chocolates
-
Start by preheating your oven to 375F.
-
Then line a baking sheet with parchment paper and set aside. You could either line several baking sheets to place them all in the oven at once. Or do one small batch at a time and reuse the parchment each time.
-
In a large mixing bowl, beat together the sugar, brown sugar and butter together until combined.
-
Next, add the vanilla and egg. Be sure to scrape down the bowl and mix until combined.
-
Slowly add the flour, baking soda and salt. Again, scrape down the bowl and mix until everything is combined.
-
Stir in the chocolate chips and 1 cup of the mini eggs with a wooden spoon or rubber spatula. You can also use your hands for this part, which I found to be easier to get the choc chips and candy evenly dispersed in the dough.
-
Scoop the dough with a 2 ounce ice cream scoop onto the lined baking sheet.
-
A 2 ounce scoop is 4 tablespoons, which seems pretty large for cookies. But after testing different sizes, I found that I liked the larger ones the best. They end up a bit softer than a smaller version of these cookies, which I prefer.
-
With the remaining ¼ cup of mini Cadbury eggs, add them to the top of any cookies that may need to be topped up with extra eggs.
-
Bake for approximately 10-12 minutes, or until lightly golden brown. For crispier cookies, bake for 13-15 minutes.
As with any cookie, the sooner you eat them after baking, the better. But they’ll of course last at least 3 days with proper storage. Something as simple as a Ziploc bag with a piece of bread inside to keep cookies soft is a great option.
Can you make these Cadbury cookies smaller?
Yes! I mentioned this in the instructions, but you can easily make these yummy cookies smaller. Half the size (which would be 1 ounce / 2 tablespoons) would be fine. You may need to cut the baking time down by a few minutes to account for the smaller size though.
Can you substitute or remove the candy from these cookies?
Yes! I made a batch with everything in them, a batch with just Cadbury eggs, and a small batch with a mix of Cadbury and milk chocolate easter M&M’S (instead of chocolate chips).
I do think the batch that had ALL the ingredients listed in this recipe were the most tasty. But, you can easily mix and match Easter candies and omit candy / chocolate chips you don’t want, as well.
