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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 want 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 (50g) 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.1 cup (200 g) crushed cadbury mini eggs, 1 cup (240 g) mini chocolate chips
- 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.1 cup (222 g) salted butter, 1 cup (246 g) brown sugar, 1/2 cup (115 g) granulated sugar
- Scrape the sides of the bowl and mix in the egg add vanilla.1 egg, 1 tsp vanilla
- Once completely combined, stop the mixer and add in the flour, rolled oats baking soda and salt.2 cup (304 g) all-purpose flour, 1/2 cup (50g) rolled oats, 1 tsp baking soda, 1/2 tsp 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!!
Do these freeze well?
Yes! You can freeze these as dough balls prior to baking or as baked cookies. Enjoy within 3 months!
Amazing!!!!
These were amazing! Doubled the recipe and put in a half sheet cake pan to bake.
these are too good!
These cookies are delicious especially when they are still warm! Love!!
Absolutely delicious!!!!
How did you crush the eggs?
I place the Cadbury Eggs in a ziplock bag and crush with a rolling pin.
I have this problem a lot when I make cookies—they spread alot and with your Cadbury recipe this happened and not sure what I’m doing wrong. My cookies never look round and full like pictures, they end up flat and like they have too much butter or sugar. Do you pack the brown sugar when you say one cup? Is it one cup packed? Thought I creamed butter and sugar enough but they also tasted very sugary. 😞
Hi Susan, it might be an elevation issue. Try adding up to an additional 1/4 cup of flour and see if that helps. You can also use a cup to help round out the cookie after it bakes, helping it look a little rounder/fuller.
WARNING: if you double the recipe and use the g measurement rather than cups it doesn’t actually double sooo you might add 2x butter & eggs and 1x everything else… which doesn’t work well. That said when proportions are correct these cookies are incredible. I’ve used the base and swapped the Cadbury eggs for lots of other chocolate things depending on the time of year and they always turn out great!
These cookies are delicious! My family is already asking for more. Thanks for sharing!