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–+ servings
Easy Cadbury Egg Cookies

Deliciously Easy Cadbury Egg Cookies for Festive Fun

Celebrate Easter with these Easy Cadbury Egg Cookies, combining the crunch of mini eggs and gooey Cadbury Creme Eggs for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour substitute with gluten-free all-purpose flour for a gluten-free option.
  • 1 teaspoon baking soda check for freshness.
  • 1 pinch salt fine sea salt ensures even distribution.
  • 0.5 cup unsalted butter at room temperature for easy mixing.
  • 0.75 cup brown sugar light or dark can work depending on preference.
  • 0.5 cup granulated sugar sweetens the cookies.
  • 2 large eggs room temperature eggs are key.
  • 1 teaspoon vanilla extract opt for pure vanilla for the best taste.
For the Chocolatey Goodness
  • 1 cup Cadbury Mini Eggs crushed or whole, save some whole for topping.
  • 1 large Cadbury Creme Egg optional; freeze before chopping.

Equipment

  • oven
  • Baking Tray
  • Mixing Bowls
  • Electric Mixer
  • spatula
  • cookie scoop

Method
 

Step‑by‑Step Instructions for Easy Cadbury Egg Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing until just combined, then add the vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed.
  6. Fold in the crushed Cadbury Mini Eggs and chopped Cadbury Creme Egg.
  7. Drop balls of dough onto the prepared baking sheet, leaving space between each.
  8. Bake for 10-12 minutes until edges are golden; allow to cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1.5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 90mgPotassium: 30mgFiber: 0.5gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Refrigerate the dough for 30 minutes before baking to prevent overspreading. Store cookies in an airtight container for freshness.

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