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I go through phases with chocolate, some weeks I have a particular craving for the creaminess of white chocolate, other days the bittersweet fruitiness of dark chocolate. The past couple weeks though? Milk chocolate’s pure nostalgic flavour has been calling my name.
So I took advantage of spring’s bounty and made Cadbury egg cookies! I know, not a fruit or vegetable, but they’re definitely seasonal. We start with chewy chocolate cookies with a crisp buttery outer shell, stuff them with Cadbury eggs, which get all melty in the oven, and fill them with a bit of unsweetened coconut for texture and some lightness.
They taste like milk chocolate candy bars, turned into cookies between the borders of lace cookies and double chocolate cookies. Dunk them in cold milk, stack in a vanilla bean sundae, eat them plain (they are not plain in any way), or however else you’d like!
If you need more convincing, let me assure you, as a professional baker, and also a cookie connoisseur who’s tried more cookies than I can count, these are good. They’re really good, I wish I left more room for dessert-kind of cookies. I can’t wait for you to try them.
Why you’ll love this recipe
- Chocolatey and buttery cookie base that tastes like a candy bar
- The best texture with chewy coconut, melty crunchy Cadbury eggs, and crisp edges
- One bowl, no chill-time and no electric mixer
Problems this recipe solves
- Uses up leftover Easter candy. I’d like to argue this isn’t a problem, but an opportunity…to make cookies.
- Complex recipes are no fun sometimes. This one is simple and straightforward 😊
- You know when you really want a good cookie ASAP? Like it should ideally already be on a plate in front of you? Well, these are the next best thing. If you’re fast, you can definitely have Cadbury egg cookies in under 30 minutes. (Ten of those minutes are just cookie baking and cooling, so really it’s 20 minutes of work).
Ingredients
- Unsalted butter: We’re melting it because creaming takes too long. That’s an extra 2 minutes earlier we can have cookies!
- Brown sugar: Brown sugar makes these cookies chewy and adds depth.
- Granulated sugar: Crispy edges are her best work.
- Egg: Egg adds structure, richness, all the good things.
- Vanilla extract: A splash of vanilla enhances the chocolate flavour.
- All-purpose flour: There’s not a lot of flour. This allows the chocolatey and buttery notes to be more prominent.
- Unsweetened shredded coconut: Coconut adds texture, lightness, and a subtle flavour. Make sure you’re using unsweetened coconut, or else the cookies will be way too sweet!
- Natural cocoa powder: I choose natural cocoa powder over Dutch-processed because the lighter colour pairs nicely with the pastel candy eggs. The flavour also works better here.
- Espresso powder: Chocolate’s invisible sidekick. You won’t taste espresso, but the chocolate flavour is more complex.
- Table salt: Salt balances out the sweetness. If using kosher salt or sea salt, double the volume listed in the recipe.
- Baking soda: This leavens the cookies. Do not substitute for baking powder, they are not interchangeable.
- Cadbury mini eggs: The star of the show! You can substitute with any other candy-shelled chocolates.
Instructions
Combine butter, cocoa powder, espresso powder, brown sugar and granulated sugar.
Add egg and vanilla.
Add dry ingredients.
Bake at 400F for 7-8 minutes.
Whisk until smooth. The sugar doesn’t need to be dissolved, as longas there’s no lumps, it’s good.
Whisk until smooth.
Scoop with a 1.5 tbsp cookie scoop.
Bake until the center looks dry and the edges are lightly golden.
Variations
These cookies are designed to highlight all of Cadbury eggs’ best qualities. You can substitute out them with the mix-ins of your choice if you’d like. Do not substitute the coconut, as they are essential for the structure of these cookies. Here are some mix-ins that’d taste great with the cookies.
- Toffee bits
- Peanut butter chips
- Milk chocolate chunks
Equipment
Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies. Don’t overbake these cookies or else they’ll become dry. If you’re curious, this is my favorite baking sheet I use for all my cookies.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These Cadbury egg cookies do not last long at my home. They are gobbled up at lightning speed. However, they do store pretty well. Once fully cooled, store the cookies in an airtight container at room temperature. If storing for a long time, you can freeze the cookies in an airtight container.
FAQ
Of course. Scoop the cookies on a parchment lined baking sheet, freeze until solid, then transfer to an airtight container and store in the freezer. Bake as usual at 400F for 9-11 minutes.
If you’re making these the night before, just cover your cookies and leave in the fridge overnight. Bake at 400F for 8-9 minutes.
Amazing question, I love the way you think. Yes you can. Bake at 375F until the centers no longer look wet. As soon as they look close to the colour of the edges, take them out and they’ll finish cooking as they cool. Use a spatula and be careful taking the cookies off the baking sheet, they’re thin and the size does not help their structural integrity. Max 1/4 cup cookies probably, or else they’ll break too easily.
You can use a circular cookie cutter that’s larger than your cookie to swirl the cookies around on the baking sheet when they’re fresh out of the oven. This will push the edges into a circular shape for more circular cookies. If you don’t have a cookie cutter, you can use an inverted bowl or cup.
For these cookies, this needs to be done the second the cookies are out. The thin edges will cool and set quickly, and the shaping needs to be done while they’re warm.
Let’s bake!
These Cadbury egg cookies are so good, I’m delighted you’ll get to taste them. I mean, they’re chewy crispy buttery chocolatey cookies. What is not to love?
When you make them, tag me on Instagram @bakewhenitrains so I can see your amazing cookies. I will live vicariously through your cookies all of summer, winter and fall, when I can’t buy Cadbury eggs.
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
Want other milk chocolate cookies? Check out these candy cookies (spiced, salted, and with dark chocolate!), or my favorite brown butter chocolate chip cookies.
With love,
Your baking friend Sherene ❤️
Cadbury Egg Cookies
Ingredients
- 90 g unsalted butter melted
- 2 tsp natural cocoa powder
- 1/4 tsp espresso powder
- 50 g brown sugar
- 25 g granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 75 g all-purpose flour
- 1/2 tsp table salt
- 1/4 tsp baking soda
- 35 g unsweetened shredded coconut
- 145 g Cadbury eggs roughly chopped (see notes)
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine melted butter, cocoa powder, espresso powder, brown sugar and granulated sugar. Whisk until smooth. It's okay if the sugars aren't fully dissolved, but there should be no lumps.
- Add egg and vanilla extract. Whisk until smooth.
- Add flour, salt, baking soda, coconut and Cadbury eggs. Fold until just combined (no visible flour streaks). The cookie dough will be sticky.
- Scoop 1.5 tbsp cookies onto the baking sheet, placing at 3 inches (8cm) apart.
- Bake for 7-8 minutes, until the centers no longer looks wet and the edges are light golden brown. They will lighten to the same colour as the edges. As soon as this happens, take the cookies out, they will continue to cook as they cool.
- Let cool fully before enjoying. They need to cool so they can set and you can pick them up without them falling apart.
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