My favorite Easter chocolate chip cookies are these Cadbury Creme Egg Cookies with cadbury mini eggs, chocolate chips, and cadbury creme eggs stuffed in the centers. These gooey chocolate chip cadbury egg cookies are perfect for the Easter season.
Chocolate Chip Cadbury Cream Eggs Cookies
Apparently I’ve been a little out of touch when it comes to Easter candy, because I didn’t know mini cadbury creme eggs were a thing until this year.
I’ve always loved a good cadbury creme egg, but they’ve got nothing on the mini creme eggs for three reasons:
1. Mini foods are significantly cuter than regular sized foods. It doesn’t matter if it’s candy, dessert, savory foods, etc. The smaller it is, the more likely I’m going to buy it out of sheer adorableness. (Marketing teams everywhere, make a note. I’m a sucker for cute things.)
2. The ratio of creme egg filling to chocolate shell is better in the mini cadbury cream eggs. There’s more cream filling to chocolate shell ratio, and it’s glorious.
3. You can stuff an entire mini egg into the center of cookies. It makes for the best Easter cookies.
Now that I’ve waxed poetic about the wonders of miniature cadbury crème eggs, let’s actually get to the point of this post: Cadbury Mini Egg Cookies stuffed with Creme Eggs.
Why You’ll Love These Cadbury Creme Cookies:
- Cadbury Creme Eggs: An entire cadbury creme egg (an entire mini cadbury creme egg) is stuffed in the centers of these chocolate chip cookies. When served warm, the cream eggs are melted and gooey and perfect.
- Texture: These aren’t just cadbury cream egg cookies, they’re chocolate chip cookies with cadbury mini eggs (the candy coated milk chocolate eggs). The crunchy candy shell adds so much texture next to the gooey cadbury creme eggs.
- No Chill: You don’t have to chill the dough for these cadbury egg chocolate chip cookies. Once the dough comes together, you bake immediately.
Ingredients for Cadbury Creme Egg Cookies Recipe:
These Cadbury Egg Chocolate Chip Cookies use mostly pantry staple ingredients, which makes them an easy cookie recipe for Easter.
- Unsalted Butter: Unsalted butter is my favorite choice for baking because it allows me to control the salt content in the recipe.
- Granulated Sugar and Brown Sugar: My favorite chocolate chip cookies use both granulated sugar and brown sugar. Brown sugar keeps the cookies moist and soft, while regular sugar adds chewiness and a hint of crunch on the edges.
- All Purpose Flour
- Baking Soda
- Espresso Powder: Adding espresso powder to chocolate chip cookies is optional, but espresso powder enhances the overall chocolate flavor. I add it to all my chocolate chip cookie recipes.
- Vanilla Extract
- Cadbury Mini Eggs: These are milk chocolate candy coated eggs.
- Mini Cadbury Creme Eggs: These are the mini version of regular cadbury cream eggs.
- Semi-Sweet Chocolate Chips
Let’s Make Easter Cookies With Cadbury Eggs!
This is a basic overview of how to make Cadbury Creme Easter Cookies. You’ll find the full recipe instructions in the recipe card below.
- Step 1: With a stand mixer or a hand mixer, cream unsalted butter until it is light and fluffy. This can take about 1-2 minutes. Next, add in both brown sugar and granulated sugar and continue to cream with your electric mixer until fluffy. Lastly, add in the egg and mix until combined.
- Step 2: Add in baking soda, salt, espresso powder, and vanilla extract. Mix until well combined.
- Step 3: Lastly, add in all purpose flour and mix until combined.
- Step 4: Add in crushed cadbury eggs and chocolate chips, and mix until combined.
- Step 5: Using a cookie scoop or two spoons, scoop out a large amount of dough (about 1 1/2 – 2 Tablespoons of dough). Flatten the dough a bit in the palm of your hand, and place a whole creme egg in the center of the cookie dough. Fold the dough around the egg until it is completely covered (you might need to add extra dough to cover completely).
- Step 6: Once the stuffed egg is completely covered, givie it a quick roll in your hands to make sure it’s in a circular ball. Then, place each cookie on parchment lined cookie sheets, spacing them about 2 inches apart.
- Step 7: Bake for 10-12 minutes, or until the cookies are just starting to turn lightly golden.
- Step 8: Allow to cool for 5-10 minutes on the tray (they will continue to cook on the tray as they rest), then transfer to a wire rack.
- Step 9: Serve warm so the cadbury creme egg inside is melted and gooey!
- Step 10: If desired, sprinkle flaked sea salt on top of each cookie. It enhances the chocolate flavor in the homemade cookies!
These Cadbury Creme Cookies are best when eaten within a day (24 hours) of being baked, but they will last 3-4 days in an airtight container.
Make Ahead Tips:
If you want to make the cookie dough ahead of time, you can either refrigerate or freeze the dough. Follow all of the steps in the recipe except baking the cookies.
- Freeze: Flash freeze the cookie dough on a parchment lined baking sheet for about 45-60 minutes, then transfer the dough to an airtight container. Flash freezing keeps the cookie dough from sticking to one another. Frozen cookie dough can last up to 3 months.
- Fridge: Place the cookie dough balls in an airtight container, making sure the balls are not touching each other. The dough can last in the fridge for 1-2 days.
If you can’t find any of the ingredients for these Chocolate Chip Cadbury Egg Cookies, I have some substitutions you can use instead:
- Chocolate Chips: You can use any chocolate chip you want to, including semi-sweet, milk chocolate, dark chocolate, white chocolate, etc.
- Cadbury Mini Eggs: If you can’t find these cadbury egg candies, you can substitute M&Ms—regular sized or the M&M eggs. They’re slightly different than cadbury candies, but in a pinch, they’ll get the job done.
- Cadbury Creme Eggs: If you can’t find the creme filled cadbury eggs, you can use the caramel ones or the chocolate filled ones.
Other Easter Recipes To Make:
- Coconut Cupcakes (with cadbury egg nests)
- Lemon Coconut Cake
- Coconut Cream Pie Cookie Cups
- Banana Pudding
- Lemon Poppyseed Bundt Cake
- Lemon Bundt Cake
Tips and Tricks For These Cadbury Egg Easter Cookies:
- Mini Cadbury Eggs: Because of the hard shell, it can be difficult to chop these mini eggs into fine pieces. I suggest putting them in a ziplock bag and using a rolling pin to crush them into smaller pieces.
- Cadbury Creme Eggs: Make sure you use the mini cadbury creme eggs! Or, you can use the mini cadbury caramel creme eggs. Those work amazingly well in the recipe too!
- Sea Salt: I’m a big believer in adding flaky sea salt to any chocolate cookie recipe. After taking the cookies out of the oven, I sprinkle sea salt on each cookie.
- Warm: I prefer eating this cookies warm, as the cadbury eggs inside are gooey and melty. For any leftovers, I warm them in the microwave for a few seconds to get the stuffed cadbury eggs melted again.
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, large
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp espresso powder, optional
- 2 tsp vanilla extract
- 1 3/4 cups + 2 Tbsp all purpose flour
- 3/4 cups cadbury mini eggs, chopped in fine pieces
- 3/4 cup semi-sweet chocolate chips
- 12-14 mini cadbury creme eggs
- sea salt, optional
- Preheat the oven to 350 degrees and line 2 large cookie sheets with parchment paper.
- In a standing mixer (or with a hand mixer), cream unsalted butter until light and fluffy. Add in the granulated sugar and brown sugar, and continue to cream the mixture until light and fluffy.
- Next, add in the egg. Mix until well combined.
- Add in baking soda, salt, espresso powder, and vanilla extract. Mix until well combined.
- Add in the flour, and mix until the flour is combined.
- Lastly, add in the mini cadbury eggs and the chocolate chips. Mix until combined.
- Using cookie scoop, scoop out about 1 1/2 -2 Tbsp of cookie dough. Flatten the dough in the palm of your hand, and place a mini cadbury creme egg in the center.
- Fold the cookie dough around the creme egg, covering it completely with dough. (You might need to add a little extra dough to cover completely). Once it is covered, give the dough a quick roll between your hands and place on your baking sheet.
- Space the cookie dough about 2” apart (I generally make 6 cookies per cookie sheet). You should be able to get 12-14 cookies out of this recipe.
- Bake for 11-12 minutes, or until the cookies have set on top and are just beginning to turn lightly golden in color.
- Allow to cool for 5-10 minutes before transfering to a cooling rack.
- While the cookies are cooling, if desired, add more chocolate chips and crushed cadbury chocolate eggs on top. And, sprinkle with flaky sea salt.
- Serve slightly warm so the creme egg is still gooey inside.
Here are some cookie other recipes to try next:
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