Cadbury Egg Cookies
Description of this recipe: These Cadbury Egg Cookies are a playful twist on classic chocolate chip cookies, perfectly timed for Easter and spring celebrations. Imagine the satisfying crunch of Cadbury mini eggs nestled within a soft, chewy cookie base, bursting with chocolatey goodness in every bite. This recipe is all about bringing joy and a touch of Easter magic to your baking.
Why you will love this recipe: You’ll adore these cookies for their simplicity, delicious flavor, and festive appeal. They’re incredibly easy to make, requiring just a handful of pantry staples and those irresistible Cadbury mini eggs. The cookies are soft and chewy in the center with slightly crisp edges, complemented by the creamy, melt-in-your-mouth chocolate of the Cadbury eggs. They are perfect for Easter egg hunts, parties, gifting, or simply enjoying as a sweet treat with your family.
Introduction
Spring is in the air, and that means one thing: Cadbury mini eggs! These colorful, egg-shaped treats are a staple of Easter, and what better way to celebrate than by incorporating them into a batch of homemade cookies? This recipe transforms your favorite chocolate chip cookie dough into a springtime sensation by folding in crushed Cadbury mini eggs. The result is a visually appealing and incredibly delicious cookie that will be a hit with kids and adults alike. These cookies are not only incredibly easy to make but also offer a delightful textural contrast between the soft cookie and the crunchy candy shell of the mini eggs. So grab your mixing bowls and get ready to bake up some Easter cheer!
Ingredients:
- 3 ¼ cups (390 g) all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (226 g) unsalted butter, (2 sticks) at room temperature
- 1 cup (200 g) light brown sugar, gently packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- 9 ounces (255 g) Cadbury mini eggs
Preparation:
Step 1: Prepare the Cadbury Mini Eggs: Place the Cadbury mini eggs in a zip-top bag. Using a mallet, rolling pin, or the bottom of a sturdy cup, gently crush the candies into smaller pieces. Aim for a mix of sizes, leaving some pieces larger (halved) for a more visually appealing and texturally interesting cookie. Be careful not to crush them into a powder; you want recognizable pieces of the egg. Set aside the crushed eggs.
Step 2: Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your cookie sheet trays with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze. Setting these prepared trays aside, you’ll be ready to quickly drop your cookies onto them once the dough is mixed.
Step 3: Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and baking soda. Whisking ensures that the baking soda is evenly distributed throughout the flour, leading to cookies that rise properly. This combination of dry ingredients will create the base for your perfect Cadbury Egg Cookies. Set the bowl aside.
Step 4: Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter, light brown sugar, and granulated sugar. Cream the butter and sugars together on medium speed until the mixture is light and fluffy. This process incorporates air into the batter, resulting in soft and tender cookies. Be sure to scrape down the sides of the bowl with a spatula to ensure that all ingredients are evenly combined.
Step 5: Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition. Then, add the vanilla extract and mix again until fully incorporated. Scrape down the bowl with a spatula to ensure that all ingredients are evenly distributed, this step is crucial for incorporating air into the dough and prevents overmixing in the later steps.
Step 6: Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients (butter mixture), mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Mix until the flour disappears into the batter and stop immediately; overmixing develops gluten in the flour.
Step 7: Fold in Chocolate Chips and Cadbury Eggs: Add the semi-sweet chocolate chips and all but about 1/2 cup of the crushed Cadbury mini eggs to the cookie dough. Gently mix on low speed until the chocolate chips and Cadbury eggs are evenly distributed throughout the dough. This step is best done slowly to keep the cookie dough soft.
Step 8: Scoop and Arrange Cookies: Use a #30 cookie scoop (approximately 2 Tablespoons) to scoop the cookie dough into balls. Place the dough balls onto the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading during baking.
Step 9: Decorate with Remaining Cadbury Eggs: Generously press the remaining crushed Cadbury mini egg pieces into the tops of the cookie dough balls. This will add a beautiful and festive touch to your cookies. Make sure to arrange the pieces to maintain a round shape.
Step 10: Bake: Bake in the preheated oven at 350°F (175°C) for 10 minutes, or until the edges of the cookies are just barely starting to brown. Avoid overbaking, as this can make the cookies dry.
Step 11: Shape if Needed: For thicker cookies, immediately press the edges inward with a serving spatula or swirl with a round cookie cutter while the cookies are still warm. This helps to create a more uniform shape and prevent the cookies from spreading too thinly.
Step 12: Cool and Enjoy: Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly, preventing them from breaking when transferred.
COOKING Rating:
- Ease of Preparation: Easy
- Taste: Excellent
- Kid-Friendliness: Highly Kid-Friendly
- Overall Rating: 5/5
Serving Suggestions:
- Serve warm with a glass of cold milk.
- Package them in cellophane bags for a lovely Easter gift.
- Serve as part of an Easter dessert platter.
- Enjoy them alongside your favorite hot beverage.
Tips:
- Ensure your butter is truly at room temperature for proper creaming.
- Don’t overmix the dough – this leads to tough cookies.
- Use a cookie scoop for uniform cookies that bake evenly.
- Don’t overbake – slightly underbaked cookies are chewier.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- For softer cookies, store them with a slice of bread in the container. The bread will absorb any excess moisture, keeping the cookies moist and delicious.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes)
- Calories: Approximately 150-180 per cookie
- Protein: Approximately 2 grams per cookie
- Sodium: Approximately 80-100 mg per cookie
Conclusion
These Cadbury Egg Cookies are a delightful way to celebrate Easter and springtime. Their easy preparation and irresistible flavor make them a perfect addition to any holiday gathering or a simple treat to enjoy at home. The combination of soft, chewy cookie dough and the crunchy, chocolatey Cadbury mini eggs is a match made in heaven. So, gather your ingredients and get ready to bake up a batch of these festive and delicious cookies – they’re guaranteed to bring smiles to faces of all ages.
Questions and Answers about Cadbury Egg Cookies:
Q1: Can I use a different type of chocolate chip in this recipe?
A: Absolutely! Feel free to experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate. You could also use chocolate chunks instead of chips for a richer, more intense chocolate flavor. For a really fun twist, try using peanut butter chips to complement the chocolatey flavor of the Cadbury eggs. Just remember that altering the chocolate can affect the overall sweetness of the cookie, so adjust accordingly.
Q2: Can I make the dough ahead of time and bake the cookies later?
A: Yes, you can definitely make the cookie dough ahead of time. After preparing the dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2-3 days. When you’re ready to bake, simply let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking. You can also freeze the cookie dough for longer storage. Scoop the dough into individual balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag and store for up to 2 months. When ready to bake, bake from frozen, adding 2-3 minutes to the baking time.
Q3: What if I don’t have Cadbury mini eggs? Can I substitute them with something else?
A: While Cadbury mini eggs are the star of this recipe, you can certainly substitute them if you don’t have them on hand. M&M’s are a great alternative, especially the pastel-colored ones that are often available around Easter. You could also use other types of chocolate candies, such as chopped-up chocolate bars or even sprinkles for a more festive look. However, keep in mind that the flavor and texture will be slightly different, but the cookies will still be delicious!
Q4: My cookies are spreading too thin when they bake. What am I doing wrong?
A: There are several reasons why your cookies might be spreading too thin. One common cause is using butter that is too soft or melted. Make sure your butter is at room temperature but still firm. Another reason could be overmixing the dough, which develops the gluten and leads to spreading. Be sure to mix the dough until just combined. Additionally, using too much sugar or not enough flour can also cause the cookies to spread. Double-check your measurements to ensure accuracy. Finally, if your baking sheet is hot, it can cause the cookies to spread faster. Try using a cool baking sheet and consider chilling the cookie dough for 15-20 minutes before baking to help prevent spreading.
Q5: Can I add nuts to these cookies?
A: Absolutely! Adding nuts can provide a delightful crunch and nutty flavor that complements the chocolate and Cadbury eggs perfectly. Chopped walnuts, pecans, or almonds would be excellent additions. Simply add about 1/2 cup to 1 cup of chopped nuts to the cookie dough along with the chocolate chips and Cadbury eggs. If you’re feeling adventurous, you could even toast the nuts before adding them to enhance their flavor.
Cadbury Egg Cookies
Ingredients
- 3 ¼ cups 390 g all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup 226 g unsalted butter, (2 sticks) at room temperature
- 1 cup 200 g light brown sugar, gently packed
- ¾ cup 150 g granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 cup 170 g semi-sweet chocolate chips
- 9 ounces 255 g Cadbury mini eggs
Instructions
- Step 1: Prepare the Cadbury Mini Eggs:
- Place the Cadbury mini eggs in a zip-top bag. Using a mallet, rolling pin, or the bottom of a sturdy cup, gently crush the candies into smaller pieces. Aim for a mix of sizes, leaving some pieces larger (halved) for a more visually appealing and texturally interesting cookie. Be careful not to crush them into a powder; you want recognizable pieces of the egg. Set aside the crushed eggs.
- Step 2: Preheat and Prep:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your cookie sheet trays with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze. Setting these prepared trays aside, you’ll be ready to quickly drop your cookies onto them once the dough is mixed.
- Step 3: Combine Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, salt, and baking soda. Whisking ensures that the baking soda is evenly distributed throughout the flour, leading to cookies that rise properly. This combination of dry ingredients will create the base for your perfect Cadbury Egg Cookies. Set the bowl aside.
- Step 4: Cream Butter and Sugars:
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter, light brown sugar, and granulated sugar. Cream the butter and sugars together on medium speed until the mixture is light and fluffy. This process incorporates air into the batter, resulting in soft and tender cookies. Be sure to scrape down the sides of the bowl with a spatula to ensure that all ingredients are evenly combined.
- Step 5: Add Eggs and Vanilla:
- Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition. Then, add the vanilla extract and mix again until fully incorporated. Scrape down the bowl with a spatula to ensure that all ingredients are evenly distributed, this step is crucial for incorporating air into the dough and prevents overmixing in the later steps.
- Step 6: Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients (butter mixture), mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Mix until the flour disappears into the batter and stop immediately; overmixing develops gluten in the flour.
- Step 7: Fold in Chocolate Chips and Cadbury Eggs:
- Add the semi-sweet chocolate chips and all but about 1/2 cup of the crushed Cadbury mini eggs to the cookie dough. Gently mix on low speed until the chocolate chips and Cadbury eggs are evenly distributed throughout the dough. This step is best done slowly to keep the cookie dough soft.
- Step 8: Scoop and Arrange Cookies:
- Use a #30 cookie scoop (approximately 2 Tablespoons) to scoop the cookie dough into balls. Place the dough balls onto the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading during baking.
- Step 9: Decorate with Remaining Cadbury Eggs:
- Generously press the remaining crushed Cadbury mini egg pieces into the tops of the cookie dough balls. This will add a beautiful and festive touch to your cookies. Make sure to arrange the pieces to maintain a round shape.
- Step 10: Bake:
- Bake in the preheated oven at 350°F (175°C) for 10 minutes, or until the edges of the cookies are just barely starting to brown. Avoid overbaking, as this can make the cookies dry.
- Step 11: Shape if Needed:
- For thicker cookies, immediately press the edges inward with a serving spatula or swirl with a round cookie cutter while the cookies are still warm. This helps to create a more uniform shape and prevent the cookies from spreading too thinly.
- Step 12: Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly, preventing them from breaking when transferred.
