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Cadbury Egg cookies start with a chewy oatmeal base and are studded with everyone’s favorite Easter candy making it a holiday favorite.
An Easter Tradition
We stock up when Cadbury Eggs hit those shelves because they’re a family favorite candy. They’re also the star of our new favorite Easter treat – Cadbury Egg cookies.
These delicious cookies have an oatmeal cookie base and are studded with chocolate chips AND Cadbury Eggs. The result is a simple, delicious, chewy cookie perfect for your holiday celebrations.
We especially love that these Cadbury mini egg cookies are simple to whip up, can easily be made ahead of time, and are perfect for transporting and sharing.
For more Cadbury favorites try our Easter Rice Krispie Treats, Easter Basket Cookie Cups, and Easter Sugar Cookies!
WHY WE LOVE IT:
- The cookie base. We LOVE the chewy oatmeal base, it’s the perfect complement to the chocolate chips and Cadbury Eggs.
- Baking is a breeze. There is no need to chill! You’ll be enjoying a batch of these easy cookies in under 30 minutes.
- So festive. The colorful Cadbury Eggs make these extra special, perfect for Easter celebrations!
Ingredients
PREP TIME: 10 minutes BAKE TIME: 12 minutes COOL TIME: 5 minutes
- 3 cups old fashioned oats – Old-fashioned oats have larger flakes which give this cookie structure and texture. Avoid quick or minute oats.
- 1½ cups all-purpose flour – see How to Measure Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt – reduce or omit if using salted butter
- 1 cup butter, softened – We use unsalted butter but salted can be used. See How to Soften Butter Quickly
- 1 cup brown sugar – light brown sugar or dark brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk – see How to Separate Egg Whites from the yolk. Room temperature eggs incorporate best with the other ingredients.
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips – or dark chocolate, semi-sweet chocolate chips, or white chocolate chips
- 1 (10-ounce) bag mini Cadbury eggs
Recipe Tips
- Must use old-fashioned oats for the best structure and texture.
- Be sure the butter has been softened otherwise it won’t incorporate as well.
- Cold eggs separate best, but then let the eggs come to room temperature before adding them to the recipe.
How to Make Cadbury Egg Cookies
- PREP. Preheat the oven to 350°F.
- BATTER. In a medium bowl, whisk 3 cups old-fashioned oats, 1½ cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
- In a large separate bowl or the bowl of a stand mixer, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup sugar, and mix until combined. Add 1 whole egg, 1 egg yolk, and 1 teaspoon vanilla, and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix to form a thick dough. Gently fold in 1 cup of chocolate chips and 10 ounces of Cadbury mini eggs to the mixture and mix to combine.
- BAKE. Scoop the dough into balls and place cookie dough balls on a parchment paper or silicone-lined baking sheet. Bake 12-14 minutes, or until light golden brown on the bottom and slightly crispy edges.
- Remove from the oven and let cool on the baking sheet for 5-10 minutes, then move to a wire cooling rack.
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Cadbury Egg Cookies
Equipment
Ingredients
- 3 cups old fashioned oats
- 1½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla
- 1 cup milk chocolate chips
- 1 (10-ounce) bag mini Cadbury eggs
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk the oats, flour, baking powder, baking soda, and salt.
- In a large bowl or the bowl of a stand mixer, beat the butter, brown sugar, and sugar, and mix until combined. Add the whole egg, egg yolk, and vanilla, and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix to form a thick dough. Gently fold in the chocolate chips and Cadbury eggs
- Scoop the dough into balls and place on a parchment or silicone-lined baking sheet. Bake 12-14 minutes, until light golden brown on the bottom.
- Remove from the oven and let cool on the baking sheet for 5-10 minutes, then move to a wire rack.
Video
Notes
- Must use old-fashioned oats for the best structure and texture.
- Be sure the butter has been softened otherwise it won’t incorporate as well.
- Cold eggs separate best, but then let the eggs come to room temperature before adding them to the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover the dough ball with plastic wrap and refrigerate for up to 24 hours before baking, or freeze the cookie dough for up to 3 months. See How to Freeze Cookie Dough for tips.
Allow the cookies to cool before storing them in an airtight container at room temperature for 3-4 days, or place them in a freezer Ziploc bag and freeze for up to 3 months.
