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This festive Cadbury Egg Cookie recipe transforms the iconic Easter chocolate into delightful cookies that balance sweet chocolate with buttery cookie dough. The crushed candy eggs create colorful pops throughout the cookies while adding an irresistible crunch against the soft cookie base.
I first made these cookies when my niece visited during spring break, and they've become our official Easter tradition. The joy on her face when biting into that first warm cookie with melty chocolate and crunchy candy pieces is something I look forward to every year.
Ingredients
- Unsalted butter: Allows you to control the saltiness and creates the perfect tender texture
- Brown sugar: Gives these cookies a deeper caramel flavor and helps maintain moisture
- Granulated sugar: Provides essential sweetness and helps create those crispy edges
- Egg: Acts as a binder and gives structure to the cookies
- Pure vanilla extract: Enhances all the flavors and adds complexity
- All purpose flour: Forms the backbone of the cookie dough
- Baking soda: Helps the cookies rise and develop golden color
- Kosher salt: Balances the sweetness and enhances flavor
- Quick oats: Add subtle texture without making the cookies too dense
- Mini chocolate chips: Distribute chocolate flavor throughout every bite
- Crushed Cadbury mini eggs: Provide the star flavor with their milk chocolate and crunchy candy shell
Step-by-Step Instructions
- Cream the butter and sugars:
- Mix unsalted butter with both brown and granulated sugars for 2-3 minutes until the mixture becomes noticeably lighter in color and fluffier in texture. This step incorporates air into the dough and creates the foundation for a tender cookie with the perfect chew.
- Add wet ingredients:
- Incorporate the egg and vanilla extract, beating until fully combined and smooth. The egg provides structure while the vanilla enhances the overall flavor profile. Make sure to scrape down the sides of the bowl to ensure even mixing.
- Incorporate dry ingredients:
- Add flour gradually, allowing each addition to fully incorporate before adding more. This prevents flour clouds and ensures even distribution. Then add baking soda, salt, and oats, mixing just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies.
- Fold in mix-ins:
- Gently fold in chocolate chips and crushed Cadbury eggs using a wooden spoon or spatula. Using a gentle hand preserves the texture of the candy pieces and prevents overworking the dough.
- Scoop and bake:
- Use a 3-tablespoon cookie scoop for uniform cookies that will bake evenly. Space them 3 inches apart as they will spread during baking. Bake just until the edges turn golden, around 8-9 minutes. The centers may look slightly underbaked, but they will continue cooking on the hot pan.
- Add finishing touch:
- While cookies are still warm, top with additional crushed Cadbury eggs. This creates a beautiful presentation and ensures that candy flavor is prominent in every bite.
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These cookies remind me of Easter Sunday gatherings where my grandmother would always hide special treats around the garden. The colorful speckled eggs in these cookies bring back those memories of hunting for treasures and the excitement of finding something sweet.
Storage Solutions
These Cadbury Egg Cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies by placing them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to enjoy, thaw at room temperature for about 30 minutes. You can also freeze the cookie dough balls for up to 3 months. Just add 1-2 minutes to the baking time when cooking from frozen.
Seasonal Variations
While these cookies are perfect for Easter with their pastel-colored Cadbury eggs, you can adapt this recipe year-round. Try crushed peppermint candies for Christmas, red and green M&Ms for the holidays, or chocolate covered candies like Reese's Pieces for Halloween. The cookie base remains the same, making this a versatile recipe you can customize for any occasion or season.
Perfect Pairings
Serve these cookies slightly warm with a cold glass of milk for the ultimate classic combination. For an elevated dessert experience, sandwich vanilla ice cream between two cookies to create an irresistible ice cream sandwich. These cookies also make wonderful gifts when packaged in a decorative tin or cellophane bag tied with pastel ribbon during spring celebrations.
Frequently Asked Questions
- → Can I use regular oats instead of quick oats?
Yes, but quick oats provide a finer texture which better blends into the cookie dough.
- → How do I crush the Cadbury mini eggs?
Place the eggs in a zip-top bag and gently crush them using a rolling pin until they reach the desired consistency.
- → Can I substitute mini chocolate chips with regular ones?
Absolutely, but mini chips distribute more evenly throughout the dough.
- → How do I prevent cookies from spreading too thin?
Ensure the butter is softened, not melted, and chill the dough if it's too soft before baking.
- → How long can these cookies stay fresh?
Store them in an airtight container at room temperature for up to 5 days or freeze for longer storage.