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Easter Chocolate Chip Cookies are a hearty chocolate chip oatmeal cookie filled with Cadbury Egg pieces and mini chocolate chips. These Cadbury Mini Egg cookies are always a hit with the whole family.
Easter Chocolate Chip Cookies
You may disagree, but it is my deeply held conviction that Easter has the best candy of all the holidays! Seriously, when it comes to Easter candy, I am here for all of it! But the queen of Easter candy…the undisputed champion, is the Cadbury Mini Egg! And these brown sugar oatmeal based cookies are packed with them!
As you know by now, most of my cookie recipes do not contain oatmeal. But every now and then there is a cookie recipe that just needs the hearty chew of an oatmeal cookie base. And these Chocolate Chip Cadbury cookies are just that, hearty, chewy, soft on the inside but slightly crisp on the outside. They are absolute perfection!
So stock up on Cadbury Eggs, because these are Easter egg Cookies that you will want to make year round!
Ingredients for Cadbury Egg Cookies
- Butter- You will want to make sure that the butter is softened so that it creams well with the sugar. I always use salted because that is what I have on hand, but if you use unsalted you can always add a pinch more salt to the recipe.
- Brown Sugar– The brown sugar base is KEY to the caramelly cookie flavor that we want!
- Eggs
- Vanilla
- All- Purpose Flour
- Rolled Oats– Use old fashioned, rolled oats here! Not quick oats!
- Salt
- Baking Soda
- Cadbury Eggs Pieces– I usually put my eggs in a zip top bag and then use my rolling pin to smash them into pieces. Great way to get out pent up anger. 😉
- Mini Chocolate Chips- I personally love using the mini chips in this recipe, it ensures that each bite has an equal ratio of chocolate to cookie, but you can use regular chips if you want!
How to Make Cadbury Egg Cookies
Start by preheating your oven to 350 degrees.
While the oven is preheating, prepare your Cadbury Eggs by placing the mini eggs into a large zip-top bag and breaking them up with something heavy, like a rolling pin. Measure out a cup of Cadbury Egg bits and your mini chocolate chips and set them aside.
In a large bowl or in a stand mixer, cream together the butter and sugar until it is light and fluffy. This will likely take a few minutes, I know it is tempting. But don’t cheat this step. Scrape the sides of the bowl and add the eggs, vanilla and mix again until just combined.
Now stop the mixer and add your dry ingredients, the flour, oats, salt and baking soda and mix again until the dry ingredients are about half way incorporated into your dough. Next add the Cadbury Eggs and chocolate chips and mix again just until everything comes together.
Be careful not to overmix. Overmixing the dough once you have added the flour will result in dry, cakey cookies rather than the soft chewy cookies you want!
Measure out 1/3 cup of dough for each cookie. Loosely form the cookie into a tall ball rather than rolling the dough into a tightly packed ball. You will want to leave the top of the cookie rough and jagged for texture!
Bake at 350° for 13-15 minutes, or until the cookie dough has spread and the edges are turning a nice golden brown. The center of the cookie may seem a little gooey still, that’s okay. I’ll explain why in the next paragraph.
Immediately after removing the cookies from the oven, use a metal spoon to push the edges of the cookie towards the center to create a perfect circle. Allow the cookies to cool on the hot pan for 20 minutes. Letting them sit on the hot pan while everything cools actually will continue to bake the center of the cookies, which is why it is okay to pull them out of the oven while they are still a little gooey inside.
How long will the cookies stay fresh?
These cookies are best eaten within 24 hours but will stay fresh for up to 3 days. Put a slice of bread inside of the container to keep them soft.
Can I make smaller Cadbury Egg Cookies?
Definitely!! You’ll still ant to bake them at 350°, but start checking them for golden edges around 10 minutes. Pull them out of the oven when the edges are golden brown and they have spread.
Cadbury Mini Egg Recipes
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Cadbury Egg Cookie Recipe
Ingredients
- 1 cup (200 g) crushed cadbury mini eggs
- 1 cup (240 g) mini chocolate chips
- 1 cup (222 g) salted butter
- 1 cup (246 g) brown sugar
- 1/2 cup (115 g) granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 cup (304 g) all-purpose flour
- 1/2 cup (50 g) rolled oats
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350° F (180°C).
- Measure out the crushed cadbury mini eggs and mini chocolate chips. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
- Scrape the sides of the bowl and mix in the egg add vanilla.
- Once completely combined, stop the mixer and add in the flour, rolled oats baking soda and salt.
- Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the cadbury mini eggs and chocolate chips into the mixer and allow everything to mix together.
- Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.
- Measure out the dough into 1/3 cup portions of cookie dough for each cookie. Loosely gather the dough together in a tall 'ball' leaving the top jagged, for texture. Avoid packing the dough together tightly.
- Repeat this with all of the cookie dough.
- Bake at 350°F (180°C) for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.
- Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
- Allow the cookies to cool on the pan for 20 minutes.*
- Serve warm.
Notes
Nutrition
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Be sure to check out my loft house cookie recipe!!
Sooo yummy!! However I made smaller balls of about 3 oz (more regular sized cookie) and got 14 (had some dough). I’m thinking there’s noooo way this recipe would make 24 6oz cookies. Did I read something wrong?
We subbed gluten free flour for normal flour, and while they spread out quite a bit, they were so good. My son said they were the best cookies ever, and he was so happy to be able to eat baked goods with a simple substitution.
Very easy to prepare and bake. Excellent instructions. And most important, delicious!
LOVE this recipe. I substituted the chocolate chips for white chocolate chips and added 2/3 cups of coconut.
Beautifully crispy on the outside and chewy on the inside.
I made these on Saturday night & they didn’t make it to Monday!
Karli these are amazing I love you I trust you with my life
Loved! Mine spread a little because our house was VERY warm so the butter was soft. I pushed the sides in with the back of the spoon when I took them out of the oven and they turned out great.
These were amazing! I used an entire bag of Hershey Egg chocolate candies (couldn’t find Cadbury) and some Ghirardelli semi sweet chocolate chips. These cookies were SO TASTY and gooey. I tried the batter too which was delicious! I love the difference in texture between the candy coated chocolates, mini chocolate chips, and the chewy oats. I just know these are going to be a hit.
So amazing. Cadbury eggs are my favorite candy this time of the year, so I knew I had to make these cookies. My husband and son loved them. Will have to have cadbury eggs on hand so I can make these all the time.
These are so good I have already made them two times!! They did spread out a lot, but I tried your spoon trick and was able to reshape them. They are absolutely delicious & I loved the variety of texture. The combination of chewy oats, gooey chocolate pieces, and the crunchy shell of the cadbury eggs was amazing.