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5.0 from 21 votes

Chocolate Cadbury Egg Cookie Recipe

These Chocolate Cadbury Egg Cookies are a great way to either use up leftover Easter candy or use it to celebrate the holiday itself. They're chewy and full of crunchy candy to make an ultimate Easter dessert.

Prep Time
10 mins
Cook Time
10 mins
Chilling Time
1 hr
Total Time
1 hr 40 mins
Servings: 16 cookies
Calories: 84 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups Cadbury Chocolate Mini Eggs chopped
  • flaky salt for topping

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  2. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. In one batch, add the dry ingredients and cover the mixer with a clean kitchen towel. Turn on low and then turn to medium and mix until combined, about 40 seconds. Add the mini chocolate eggs and mix until combined.
  3. Cover the bowl with plastic wrap and transfer the bowl of cookie dough to the fridge to chill for about 1 hour.
  4. When the cookies are done chilling, preheat the oven to 350 degrees F.
  5. Scoop cookies out onto cookie sheet lined with parchment paper, spacing them about 3 inches apart. Press the tops of them a bit with your hands.
  6. ake for 10-12 minutes, or until the cookies are set in the center. These cookies are tough to tell when they’re done because you can’t tell if they’ve gotten brown so definitely watch the clock. Cool on a wire rack completely and then sprinkle the top with salt.

Notes

  • Tips and Tricks:
  • I use Cadbury mini eggs in these, however any holiday chocolate candy would work! They're a great way to use up leftover holiday candy.
  • If you wanted to freeze the dough, just scoop out onto the parchment lined baking sheet and freeze until firm then transfer the balls of dough to a freezer safe bag.
  • To bake from frozen, just add a minute or two to the baking time, no need to defrost.
  • I use Cadbury mini eggs in these, however any holiday chocolate candy would work! They're a great way to use up leftover holiday candy.
  • If you wanted to freeze the dough, just scoop out onto the parchment lined baking sheet and freeze until firm then transfer the balls of dough to a freezer safe bag.
  • To bake from frozen, just add a minute or two to the baking time, no need to defrost.

Nutrition Information

Calories 84kcal (4%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 71mg (3%) Potassium 49mg (1%) Fiber 1g (4%) Sugar 13g (26%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16cookies

Amount Per Serving

Calories 84

% Daily Value*

Calories 84kcal 4%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 71mg 3%
Potassium 49mg 1%
Fiber 1g 4%
Sugar 13g 26%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.