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Cadbury Egg Cookies: The Perfect Easter Dessert

Cadbury Egg Cookies
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These delightful Cadbury Egg Cookies are the perfect treat for Easter or any time you’re craving something sweet and indulgent. With a chewy center, golden-brown edges, and bursts of mini Cadbury eggs, these cookies are sure to be a hit. They’re easy to make and fun to customize, making them a great baking project for families or cookie lovers.

Ingredients

Scale
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • ½ cup quick oats
  • 1 cup mini chocolate chips
  • 1 ¼ cups crushed Cadbury mini eggs, divided

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream Butter and Sugars: In a stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
  3. Add Wet Ingredients: Mix in the egg and vanilla extract until smooth.
  4. Incorporate Dry Ingredients: Gradually add the flour, baking soda, salt, and oats. Mix on low until just combined.
  5. Fold in Mix-Ins: Using a spatula, gently fold in the mini chocolate chips and 1 cup of the crushed Cadbury mini eggs. Avoid over-mixing.
  6. Scoop Dough: Use a 3-tablespoon cookie scoop to portion the dough onto the prepared baking sheet, spacing the balls about 3 inches apart.
  7. Bake: Bake for 8-9 minutes, or until the edges are lightly golden. The centers will look slightly underbaked but will set as they cool.
  8. Add Topping: Immediately after baking, sprinkle the remaining crushed Cadbury eggs on top of the cookies.
  9. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Avoid Over-Mixing: Fold in the Cadbury egg pieces and chocolate chips gently to keep the cookies tender. Over-mixing can make them tough.
  • Perfect Texture: Remove the cookies from the oven when the edges are just golden. They’ll continue to set as they cool, ensuring a soft and chewy center.
  • Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
  • Freezing Dough: Scoop dough balls onto a baking sheet, freeze until firm (about 1 hour), then transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

Nutrition

Find it online: http://recipes.swedishinarabic.net/cadbury-egg-cookies-the-perfect-easter-dessert/