Chewy Cadbury Egg Cookies (The Ultimate Easter Treat)
Spring is here, and there is no better way to celebrate than with these thick, chewy Cadbury Egg Cookies. As seen in the photos, these are not just regular chocolate chip cookies; they are loaded with smashed pastel Mini Eggs and mini chocolate chips for a festive pop of color and crunch. The addition of quick oats gives them a hearty, bakery-style texture that holds up perfectly to the heavy mix-ins.
The magic of this cookie lies in the contrast. You get the creamy milk chocolate from the Cadbury eggs, the slight bitterness from the semi-sweet chips, and a salty-sweet dough that keeps you coming back for more. The pastel yellow and white shells peeking through the golden dough make them an instant centerpiece for any Easter basket or spring brunch table.
Secrets to the Perfect Cadbury Egg Cookies
Why It Works
This recipe works because of the “texture layering.” By using quick oats, we create a “chewy foundation” that prevents the heavy candy pieces from sinking or spreading too thin. Visually, the “exposed inclusions” technique—pressing extra candy pieces on top before baking—ensures that every cookie looks as good as it tastes, with the signature pastel shells clearly visible.
A specific technique visible in the photo is the **rough chop.** We don’t use whole mini eggs, which can be awkward to bite into. Instead, we roughly smash them so you get shards of crispy candy shell and pockets of creamy chocolate in every single bite.
Chef’s Tips
- Smashing the Eggs: Place your Cadbury Mini Eggs in a ziplock bag and gently whack them with a rolling pin. You want large chunks, not dust. This creates the “shattered” look shown in the image.
- Room Temp Butter: Ensure your butter is softened but cool. If it’s melted or too warm, the cookies will spread into puddles and lose that thick, craggy texture.
- Mini Chips Matter: Using mini chocolate chips instead of regular ones ensures that there is chocolate in every bite without competing with the star of the show: the Cadbury eggs.
Serve these warm with a tall glass of cold milk or crumble them over vanilla ice cream for a decadent sundae.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of white bread to the container to keep them soft. You can freeze the baked cookies or raw dough balls for up to 3 months.
Substitutions
Oats: If you don't like oats, replace the 1/2 cup of oats with an extra 1/2 cup of flour, but the texture will be less chewy. Candy: You can substitute M&Ms (pastel colors) or chopped chocolate bars if Cadbury eggs aren't available. Salt: If using salted butter, reduce the added kosher salt to 1/2 tsp.
Ingredients
1/2 cup (1 stick), softened
1/2 cup, packed
1/2 cup
1 large
1 tsp
1 1/4 cup (all-purpose)
1/2 cup (adds chewiness)
1 tsp
1 tsp
1 1/4 cup, roughly chopped/smashed
1 cup (semi-sweet)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Preheat oven to 350°F (175°C). Line large baking sheets with parchment paper. Smash the Cadbury eggs into chunks.
In a stand mixer or large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 mins).
Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
Add the flour, quick oats, baking soda, and salt. Mix on low speed just until streaks of flour disappear.
Fold in the mini chocolate chips and 1 cup of the smashed Cadbury eggs (reserve 1/4 cup for topping).
Scoop mounds of dough (about 2 tbsp each) onto the baking sheet.
Press the remaining Cadbury egg pieces onto the tops of the dough balls. Bake for 9-11 minutes, until edges are golden but centers look slightly soft.
Let cool on the baking sheet for 5 minutes to set, then transfer to a wire rack.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Chewy Cadbury Egg Cookies (The Ultimate Easter Treat)
Spring is here, and there is no better way to celebrate than with these thick, chewy Cadbury Egg Cookies. As seen in the photos, these are not just regular choc
Ingredients
Instructions
Preheat oven to 350°F (175°C). Line large baking sheets with parchment paper. Smash the Cadbury eggs into chunks.
In a stand mixer or large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 mins).
Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
Add the flour, quick oats, baking soda, and salt. Mix on low speed just until streaks of flour disappear.
Fold in the mini chocolate chips and 1 cup of the smashed Cadbury eggs (reserve 1/4 cup for topping).
Scoop mounds of dough (about 2 tbsp each) onto the baking sheet.
Press the remaining Cadbury egg pieces onto the tops of the dough balls. Bake for 9-11 minutes, until edges are golden but centers look slightly soft.
Let cool on the baking sheet for 5 minutes to set, then transfer to a wire rack.
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Tools You'll Need
- Stand Mixer or Hand Mixer
- Ziplock Bag & Rolling Pin
- Cookie Scoop
Recipe Tags
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At Cozy Bites Kitchen, we believe that great food doesn't have to be complicated. Our passion is creating easy, cozy, and delicious homemade recipes for everyday cooking - quick meals, comfort dishes, family dinners, soups, pastas, and simple home-style favorites. Warm, friendly, and fuss-free cooking made for real life.
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