Irresistible Cadbury Egg Cookies
Delightful cookies made with Cadbury Eggs that evoke nostalgia and indulgence, perfect for any occasion.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Make sure butter is at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Mix
- 3 cups all-purpose flour Spoon and level for accuracy
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Mix-ins
- 1 cup mini Cadbury Eggs, chopped Can substitute with other candies
- ½ cup chocolate chips Optional, can omit for more Cadbury flavor
Instructions
Preparation
- Gather all ingredients on a clean workspace and ensure butter is softened.
- Preheat your oven to 350°F (175°C).
Mixing the Cookie Base
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar for 2-3 minutes until smooth and creamy.
- Beat in the egg and vanilla extract until fully incorporated.
Combining Ingredients
- In another bowl, whisk together flour, baking soda, and salt until well combined.
- Gradually mix the dry ingredients into the wet mixture using a spatula until just combined.
- Fold in the chopped mini Cadbury Eggs and chocolate chips.
Baking
- Line a baking sheet with parchment paper.
- Using a cookie scoop, drop spoonfuls of dough onto the baking sheet, ensuring space between each.
- Bake for 10-12 minutes or until edges are golden brown but centers remain soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a vegan version, substitute egg with flaxseed meal mixed with water and use vegan butter. To store, keep in an airtight container for up to a week.