5.0 from 30 votes
Cadbury Egg Cookies
These tasty mini Cadbury egg cookies make the perfect Easter dessert. These delicious cookies have perfectly chewy centers, and golden brown tops, and are stuffed with mini Cadbury eggs.
Prep Time
15 mins
Cook Time
15 mins
Cool Time
10 mins
Total Time
34 mins
Servings: 12 cookies
Calories: 276 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 ¼ cup flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ½ Cup quick oats
- 1 cup mini chocolate chips
- 1 ¼ cup crushed Cadbury mini eggs divided
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!
Cup of Yum
Notes
- Fold in the egg pieces and mini chocolate chips to avoid over-mixing the dough. If you over mix it, the cookies can become tough.
- Top with crushed Cadbury egg pieces for picture-perfect cookies. It also gives the cookies an added crunch to the soft chewy texture that makes them even tastier!
- Pull out the cookies when they are barely golden brown, you don’t want to over-bake. These cookies will set as they cool, so you don’t want to over-bake them or they will come out hard. As soon as you start to see golden brown on the edges or tops they are done.
- Store these in an air-tight container for up to one week at room temperature or for three months frozen.
- Freeze cookie dough balls by scooping them onto a cookie sheet and then placing them in the fridge until they begin to harden, typically one hour. Then transfer them into an airtight container and place them in the freezer. They will store for up to three months. Bake dough as directed, no need to thaw.
Nutrition Information
Calories
276kcal
(14%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
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%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 276
% 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.