Cadbury Egg Cookies
These soft and chewy Cadbury Egg Cookies have crispy edges, notes of buttery brown butter caramel, crunchy candy shell pieces, and pools of melted chocolate in every bite. Perfect for your Easter baking. 🍪🐣
Servings 14 cookies
Calories 295kcal
Ingredients
- 3/4 cup unsalted butter browned and slightly cooled
- 1 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp. honey
- 1 large egg room temperature
- 2 tsp. vanilla extract
- 1¾ cups all-purpose flour spooned and leveled (measure properly)
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup chopped Cadbury mini eggs milk chocolate or dark chocolate (plus more for topping)
- 1/2 cup chopped chocolate bar chocolate or super cookie chips
- Maldon flaky sea salt for finishing
Instructions
- Brown the butter: Use this post for reference. In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter foams, turns golden brown, and has a nutty aroma. Pour into a large heat-safe bowl and let cool slightly for ~10-15 minutes. Just so it’s not super hot anymore.3/4 cup unsalted butter
- Preheat and prep: Preheat the oven to 350°F and line a couple of baking sheets with parchment paper or silicone baking mats.
- Chop the Cadbury mini eggs and chocolate: I like to place the mini eggs in a zip-top bag. Seal and gently crush with a rolling pin until roughly chopped. Avoid over-smashing because we want chunks, not dust, and set aside. Chop the chocolate bar or super cookie chips as well.1/2 cup chopped Cadbury mini eggs, 1/2 cup chopped chocolate
- Combine wet ingredients: In a large bowl, whisk together browned butter, brown sugar, granulated sugar, and honey until smooth. Add egg and vanilla. Whisk until glossy and fully combined.1 cup dark brown sugar, 1/4 cup granulated sugar, 1 tsp. honey, 1 large egg, 2 tsp. vanilla extract
- Whisk dry ingredients: Whisk together the dry ingredients in a bowl.1¾ cups all-purpose flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 3/4 tsp. salt
- Combine ingredients: Fold into the wet ingredients a few times, don’t fully combine yet. Add the chopped chocolates, and fold until just combined. It may seem like it’s not coming together into a cookie dough, but it will hydrate.
- Scoop: Use a large scoop (about 3 Tbsp per cookie) and place dough on a parchment-lined baking sheet. Press a few extra Cadbury pieces on top (or just dunk the cookie dough ball into the chopped Cadbury eggs) - you can gently press the cookies down for a flatter cookie, or leave them in a ball for a slightly thicker cookie.
- Bake: Bake for ~8-10 minutes. Edges will be set, centers still a little underdone. Start Timer
- Cookie scoot: Immediately after removing from the oven, use a round glass or biscuit cutter to gently “scoot” the cookies into perfect circles.
- Finish: Sprinkle flaky sea salt over warm cookies. Let cool on the pan for ~5 minutes before transferring to a wire rack. ENJOYYY!!Maldon flaky sea salt
Notes
- Store these cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 3 Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.
Nutrition
Serving: 1cookie | Calories: 295kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 229mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 323IU | Vitamin C: 0.001mg | Calcium: 40mg | Iron: 2mg