giant bakery style cookie broken in half showing gooey chocolate and melty mini cadbury eggs.

Cadbury Egg Cookies

  • 8 large 6-oz cookies

  • Bake time: 12–14 min

FROM OUR BAKERY

These Cadbury egg cookies are not your average Easter cookie. Thick, buttery, gooey bakery-style dough packed with layers of crunch, sweetness, and melty chocolate… these babies will disappear from the dessert table and have people saying, “egg hunt who?!”. 👀😍

Ingredients

227g (1 cup) salted butter, cold and cubed

200g (1 cup packed) brown sugar

100g (1/2 cup) granulated sugar

10g (2 tsp) vanilla extract

2 Eggs (4oz)

435g (3 1/4 cups) all-purpose flour

10g (2 tsp) baking powder

7g (1 TBSP) corn starch

5g (1 tsp) fine sea salt

1 bag (9 oz) Mini Cadbury Eggs

150g (3/4 cup) chocolate chips (we prefer semi-sweet here, but you can use any favorite)

Instructions

  1. Preheat oven to 400° F.
  2. Measure out 170g (about 3/4 cup) of Cadbury eggs and crush them with a rolling pin or kitchen mallet until they are in rough pieces. Set aside the remaining eggs to top cookies.
  3. Cream together the cold cubed butter and sugars in either a large bowl with an electric hand mixer or with a stand mixer.
  4. Add the eggs and vanilla. Scrape down sides of bowl with a rubber spatula and mix well on medium speed.
  5. In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
  6. Add dry ingredients into the wet ingredients, and mix until just combined (see notes for texture).
  7. Add in the crushed Cadbury mini eggs and chocolate chips. Mix until evenly distributed.
  8. Divide the dough into eight 6oz portions.
  9. Roll into loose dough balls, place cookies onto the baking sheet, and bake for 12-14 minutes (cookies should no longer be shiny on the exterior).
  10. Remove tray from oven and immediately press a few mini eggs into the top of each cookie.
  11. Let cookies rest on the tray at least 30 minutes to allow to set up.  These are intentionally VERY gooey, and when cool, they stay soft for a week plus!

Notes

  • We highly recommend using our weight measurements for best results. Cups are provided but final weight can vary greatly.
  • Cold butter is important in keeping these cookies thick and soft.
  • When mixed, the dough should be a bit like playdough, but lightly tacky. If the dough is VERY wet, you can add flour 1TBSP at a time. 
  • We prefer to use parchment sheets and light aluminum baking pans to help keep cookies from spreading and the bottoms from getting too dark.
  • Internal temp (of dough, not mix-ins) should read at least 160°.
  • These cookies freeze GREAT. Put into an airtight container or ziploc bag and pull out anytime you crave something delicious!

 

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Cadbury Egg Cookies