Imagine the rich, sweet smell of chocolate wafting through your kitchen as the cookies bake, a smell that brings back warm memories of family gatherings and festive celebrations. With every bite of these Chocolate Cadbury Egg Cookies, I’m reminded of those delightful moments spent with loved ones, sharing laughter and homemade treats. This recipe has a special place in my heart because it combines the excitement of Cadbury mini eggs with the indulgence of chocolate cookies, creating a dessert that feels like a celebration in every bite. You’ll love how easy it is to put together and how it brings a touch of joy to any occasion!
why make this recipe
These Chocolate Cadbury Egg Cookies are perfect for anyone who loves chocolate and wants to add a fun twist to their cookie game. They’re chewy, chocolatey, and packed with crunchy pieces of Cadbury chocolate. Making them is a great way to bond with family, whether you’re baking with kids or surprising a friend with a homemade gift. Plus, the combination of flavors and textures makes them truly unique. You’ll find that they’re a hit at any gathering, and they’re easy enough to whip up for a weekday treat or a special celebration.
how to make Chocolate Cadbury Egg Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (sifted if lumpy)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups Cadbury chocolate mini eggs (chopped)
- Flaky salt (for topping)
Directions:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand-up mixer with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes.
- Add the egg and vanilla, and beat until combined.
- In one batch, add the dry ingredients and cover the mixer with a clean kitchen towel. Turn on low, then to medium, and mix until combined, about 40 seconds.
- Add the mini chocolate eggs and mix until combined.
- Cover the bowl with plastic wrap and transfer the bowl of cookie dough to the fridge to chill for about 1 hour.
- When the cookies are done chilling, preheat the oven to 350 degrees F.
- Scoop cookies out onto a cookie sheet lined with parchment paper, spacing them about 3 inches apart. Press the tops of them a bit with your hands.
- Bake for 10-12 minutes, or until the cookies are set in the center. They may not look browned, so keep an eye on the time.
- Cool on a wire rack completely and then sprinkle the top with flaky salt.
how to serve Chocolate Cadbury Egg Cookies
These cookies are delightful on their own but can be served warm with a scoop of vanilla ice cream or paired with a glass of cold milk. They make a wonderful treat for gatherings or as a sweet afternoon snack. Feel free to add some extra chopped Cadbury eggs on top right before serving for an extra chocolatey touch!
how to store Chocolate Cadbury Egg Cookies
Store your Chocolate Cadbury Egg Cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, consider refrigerating them. Just be sure to let them sit out for a bit to soften before enjoying!
tips to make Chocolate Cadbury Egg Cookies
- Make sure your butter is at room temperature to achieve a creamy texture when mixing.
- Chill the dough thoroughly to prevent the cookies from spreading too much while baking.
- Feel free to mix in some nuts or other favorite candies for a twist on the original flavor.
variation
If you want to switch things up, try using different kinds of chocolate candies instead of Cadbury eggs. You could use M&Ms or Reese’s Pieces for a colorful and fun twist!
FAQs
- Can I freeze the cookie dough? Yes, you can freeze the cookie dough before baking. Just scoop the dough onto a parchment-lined cookie sheet, freeze until solid, then transfer to a freezer-safe bag. Bake them straight from the freezer, adding a couple of minutes to the baking time.
- What if I don’t have unsweetened cocoa powder? You can use Dutch-process cocoa powder instead, but be aware that it may slightly change the flavor and color of the cookies.
- How do I prevent the cookies from being too dry? Be careful not to overbake the cookies. Check them a minute or two before the suggested baking time—remove them from the oven when they are barely set for a softer cookie.
Chocolate Cadbury Egg Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (sifted if lumpy)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1/2 cup plus 2 tablespoons unsalted butter (at room temperature) Make sure it's at room temperature for creaminess.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Mix-Ins
- 1 1/2 cups Cadbury chocolate mini eggs (chopped)
Topping
- to taste Flaky salt For topping after baking.
Method
Preparation
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand-up mixer with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes.
- Add the egg and vanilla, and beat until combined.
- Gradually add the dry ingredients and mix on low, then to medium, until combined, about 40 seconds.
- Add the mini chocolate eggs and mix until combined.
- Cover the bowl with plastic wrap and transfer to the fridge to chill for about 1 hour.
Baking
- Preheat the oven to 350 degrees F.
- Scoop the cookie dough onto a cookie sheet lined with parchment paper, spacing them about 3 inches apart.
- Press the tops of the cookie dough balls slightly with your hands.
- Bake for 10-12 minutes, or until the cookies are set in the center.
- Cool completely on a wire rack and sprinkle the top with flaky salt.