Spring just SCREAMS for baking, doesn’t it? And honestly, is there anything more tempting than a Cadbury Egg staring you down from the candy aisle? I think not! That’s why I went a little crazy and whipped up these AMAZING Cadbury Egg Cookies. Seriously, they’re so easy, even my kids can (almost) make them without my help. I’m talking minimal effort, maximum chocolatey, spring-y goodness. Last Easter, my little one declared these were “way better than bunny-shaped pancakes!” – high praise indeed. Get ready to have your kitchen smell incredible!
Why You’ll Love These Cadbury Egg Cookies
Okay, so why should you drop everything and bake these *cadbury egg cookies* RIGHT NOW? Lemme tell ya… they’re:
- Easy to make: Seriously, under 30 minutes from start to finish!
- Perfect for spring: I mean, Cadbury Eggs? Spring vibes all the way!
- Family-friendly: Even picky eaters adore ’em. Trust me!
- Delicious chocolate flavor: We’re talking milk chocolate chips AND Cadbury goodness. Double the chocolate, double the fun!
- Visually appealing: Hello, Pinterest perfection! These cookies are total showstoppers.
Quick and Easy Cadbury Egg Cookies Recipe
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Ingredients for Your Cadbury Egg Cookies
Alright, let’s talk ingredients! This isn’t rocket science, but using good stuff *does* make a difference. You’ll want:
- 1 cup (that’s 2 sticks!) of unsalted butter, softened. Seriously, softened is key – don’t microwave it to death!
- 3/4 cup granulated sugar. Good old white sugar, nothing fancy here.
- 3/4 cup packed brown sugar. I like dark brown for extra molasses-y flavor, but light brown works great too!
- 2 large eggs. Gotta have ’em!
- 1 teaspoon vanilla extract. Real vanilla, please! It makes a difference, I swear!
- 2 1/4 cups all-purpose flour. The workhorse of the baking world.
- 1 teaspoon baking soda. For that perfect cookie puff.
- 1 teaspoon salt. Just a pinch to balance the sweetness.
- 1 cup milk chocolate chips. Use your favorite brand!
- And the stars of the show: 1 1/2 cups Cadbury Mini Eggs, roughly chopped. Don’t pulverize them, just give ’em a little chop!
Ready to get baking?!
How to Make Cadbury Egg Cookies: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t be scared; it’s super straightforward. Just follow these steps, and you’ll be munching on warm, gooey *cadbury egg cookies* in no time!
Preparing the Dough for Cadbury Egg Cookies
First things first, preheat your oven to 375°F (190°C). Trust me, a preheated oven is a happy oven! While it’s heating up, grab a large bowl and cream together your softened butter, granulated sugar, and brown sugar until it’s all smooth and dreamy. I use a hand mixer, but you can totally do it by hand if you’re feeling strong! Next, beat in those eggs one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. This makes sure everything’s evenly distributed. Now, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! We don’t want tough cookies.
Adding Chocolate and Cadbury Eggs to Your Cookies
This is the fun part! Stir in your milk chocolate chips and those roughly chopped Cadbury Mini Eggs. Make sure they’re evenly distributed throughout the dough. I like to save a few extra Cadbury Eggs to press on top of the cookies before baking – makes them look extra pretty!
Baking Your Cadbury Egg Cookies to Perfection
Drop by rounded tablespoons onto ungreased baking sheets. I use a cookie scoop for uniform sizes, but spoons work just fine! Bake for 9-11 minutes, or until the edges are golden brown. Keep a close eye on them; you want them to be soft in the middle. Don’t overbake, or they’ll be dry! Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. And then… devour!
Tips for the Best Cadbury Egg Cookies
Want to take your *cadbury egg cookies* to the next level? Here are a few tricks I’ve learned along the way. First, make sure your butter and eggs are at room temperature – it makes a HUGE difference in texture! Don’t overmix the dough; stop as soon as everything’s combined. Overmixing leads to tough cookies, and nobody wants that! And finally, store your cookies in an airtight container to keep them soft and chewy. Trust me, these little tips will make all the difference!
Cadbury Egg Cookies Variations
Okay, so you’ve mastered the basic *cadbury egg cookies* recipe? Awesome! Now, let’s get a little crazy! Why not swap out the milk chocolate chips for dark chocolate? Or maybe add some chopped walnuts or pecans for a little crunch? My favorite? Using the caramel-filled Cadbury Eggs instead of the regular mini ones. Talk about a gooey, delicious surprise! Seriously, the possibilities are endless – get creative and have fun with it!
Storing Your Homemade Cadbury Egg Cookies
So, you’ve managed NOT to eat all the *cadbury egg cookies* in one sitting? Impressive! To keep ’em fresh and delicious, just pop them into an airtight container. They’ll stay soft and chewy for about 3-4 days at room temperature… if they last that long, that is! Good luck with that!
Cadbury Egg Cookies FAQs
Got questions about these *cadbury egg cookies*? I got answers! Here are a few of the most common things people ask me. Don’t see your question here? Just drop a comment below!
Can I make these Cadbury Egg Cookies ahead of time?
You betcha! The dough actually chills really well. Just wrap it tightly in plastic wrap and pop it in the fridge for up to 2 days. When you’re ready to bake, let it sit at room temperature for about 15-20 minutes to soften up a bit. Easy peasy!
What’s the best way to store these Cadbury Egg Cookies?
Airtight container, my friend! Keep ’em at room temperature, and they’ll stay soft and chewy for 3-4 days. Though, honestly, they never last that long at my house!
Can I use a different type of chocolate in these Cadbury Egg Cookies?
Absolutely! Milk chocolate is classic, but dark chocolate or even white chocolate would be amazing. Go wild! You could even use different flavored Cadbury Eggs – the caramel ones are TO DIE FOR! Just have fun with it!
Nutritional Information for Cadbury Egg Cookies
Okay, let’s talk numbers! Now, I’m no nutritionist, so please don’t take this as gospel, but here’s a rough estimate of the nutritional info for one of these *cadbury egg cookies*:
- Calories: ~220
- Sugar: ~18g
- Sodium: ~120mg
- Fat: ~12g
Keep in mind that these numbers are just estimates and can vary depending on the specific ingredients and brands you use. So, you know, maybe don’t eat the *entire* batch in one sitting… unless you’re having a REALLY bad day! 😉
Enjoyed This Cadbury Egg Cookies Recipe?
Woohoo! So glad you gave these *cadbury egg cookies* a try! If you loved them as much as my family does, please leave a comment below and rate the recipe! Sharing is caring, so don’t forget to snap a pic and tag me on social media! What’s your favorite thing about these cookies? I’m dying to know!
Print
Irresistible Cadbury Egg Cookies: A 30-Minute Disaster
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Total Time: 24-26 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these Cadbury Egg Cookies, a perfect spring treat. This recipe is easy, quick, and family-friendly.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- 1 1/2 cups Cadbury Mini Eggs, roughly chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the milk chocolate chips and chopped Cadbury Mini Eggs.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes, or until the edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use room temperature butter and eggs.
- Do not overbake the cookies.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
