Cadbury Egg Cookies
User Reviews
5
Cadbury Egg Cookies
Description
Cadbury Egg Cookies bring together softened butter, sugars, oats, chocolate chips, and crushed Cadbury eggs into a cookie dough that's scooped into balls and baked until the edges turn golden. The inclusion of quick oats adds chewiness, while the mini chocolate chips and crushed Cadbury Mini Eggs offer contrasting textures and pockets of chocolatey sweetness. The cookies finish with extra crushed Cadbury pieces on top, enhancing their crunch and visual appeal.
The baking method involves careful mixing to avoid overworking the dough, which helps maintain a soft cookie texture. Baking at 350 degrees Fahrenheit for about 8 to 9 minutes allows the cookies to set just right and firm up as they cool. This recipe balances a tender interior with a lightly crisp edge, ideal for anyone wanting candy-infused cookies with a slight crunch from the Cadbury pieces.
These cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to three months, making them convenient to prepare ahead. The dough can also be scooped and frozen before baking, which allows you to bake fresh cookies anytime by cooking frozen dough balls directly without thawing.
Ingredients
- ½ cup butter softened, unsalted
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract pure
- 1 ¼ cup flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ½ Cup quick oats
- 1 cup mini chocolate chips
- 1 ¼ cup Cadbury Mini Eggs divided, crushed
Instructions
- Preheat the oven to 350 degrees. Then prepare a baking sheet by lining it with parchment paper,
- Combine the butter, brown sugar, and sugar in the bowl of a stand mixer and beat until light and creamy.
- Add in the egg and vanilla and mix again until smooth.
- Add in the flour about 1/2 cup at a time, mix on low until all the flour has been added. Add the baking soda, salt, and oats mix again on medium low until the oats are mixed through.
- Stir in the chocolate chips and crushed Cadbury eggs with a wooden spoon or spatula (don't mix).
- Scoop the dough out onto the prepared baking sheet using a 3 tablespoon cookie scoop. Place each ball of dough about 3 inches apart.
- Bake the cookies for 8-9 minutes or until edges are golden.
- Put the rest of the crushed Cadbury eggs on top.
- Let the cookies cool on the pan for about 10 minutes then serve!
Notes
- Gently fold in the crushed Cadbury eggs and chocolate chips to keep the dough tender and prevent toughness.
- Use the extra crushed Cadbury egg pieces as a topping after baking to add crunch and enhance cookie appearance.
- Remove cookies from the oven once edges start to turn golden brown to avoid over-baking; they will firm up as they cool.
- Store baked cookies in an airtight container at room temperature for up to one week or freeze them for up to three months.
- To freeze dough balls, scoop onto a baking sheet and chill until firm, then transfer to an airtight container for up to three months; bake directly from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 304mg | 13% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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