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Cadbury Egg Cookies Recipe

CADBURY EGG COOKIES
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Cadbury Egg Cookies: Delicious, easy recipe. Treat yourself!

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) brown sugar, packed
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 mini Cadbury Creme Eggs, chopped
  • 1 cup (170g) milk chocolate chips
  • 1/2 cup (85g) white chocolate chips
  • 1/4 teaspoon flaky sea salt (optional, for garnish)
  • 2 cups (240g) powdered sugar
  • 1/4 cup (56g) unsalted butter, softened
  • 2-3 tablespoons milk
  • 1-2 drops yellow food coloring
  • 1-2 drops orange food coloring
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sprinkles (optional, for decoration)

Instructions

  • Preheat your oven to a delightful 350°F (175°C) and line a couple of baking sheets with parchment paper or silicone mats to prevent any sticking.
  • In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light, fluffy, and looks almost pale – this usually takes about 2-3 minutes. This step is crucial for incorporating air and creating that melt-in-your-mouth texture.
  • Next, beat in the large egg, followed by the egg yolk, and then the vanilla extract, mixing well after each addition until everything is fully combined and smooth. Don’t rush this part; let the wet ingredients emulsify properly.
  • In a separate medium bowl, whisk together your dry ingredients: the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough should be soft and pliable.
  • Now comes the fun part: gently fold in your chopped mini Cadbury Creme Eggs, milk chocolate chips, and white chocolate chips. Don’t crush the Cadbury eggs too much!
  • Once your dough is ready, scoop about 2-3 tablespoons of dough per cookie, rolling them into nice, round balls. Place them on your prepared baking sheets, making sure to leave about 2 inches between each cookie to allow for spreading. If you like, you can press an extra piece or two of chopped Cadbury egg or chocolate chips onto the top of each cookie ball for a prettier finish.
  • Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft and puffy. The exact timing can vary with your oven, so keep an eye on them. You want them just barely set in the middle; this creates that perfect chewy interior. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps them set up and prevents them from falling apart. For an extra touch of gourmet magic, sprinkle a tiny pinch of flaky sea salt over the warm cookies just after they come out of the oven. This enhances the chocolate flavors beautifully.
  • To create that whimsical Cadbury Creme Topping, begin by creaming together the softened unsalted butter with the powdered sugar in a medium bowl until it’s wonderfully light and fluffy. This can take a few minutes, so be patient and let it really aerate. Next, gradually beat in the milk, one tablespoon at a time, until you reach your desired creamy and spreadable consistency. You want it thick enough to hold its shape but smooth enough to pipe. Stir in the vanilla extract for that lovely aromatic touch. Now, for the signature Cadbury Creme look, divide the frosting into two small bowls. In one bowl, stir in a tiny drop of yellow food coloring to achieve a soft pastel yellow. In the other bowl, add a touch of orange food coloring for a vibrant orange hue. Mix each color thoroughly until evenly distributed. This creamy, colored topping is what truly makes these cookies feel like giant Cadbury eggs!
  • Once your spectacular Cadbury Egg Cookies have cooled completely, it’s time for the final flourish! Take your beautifully colored yellow and orange Cadbury Creme Topping and transfer them into separate piping bags fitted with a small round tip, or simply snip a tiny corner off a Ziploc bag for a rustic look. Pipe a swirl or a dollop of yellow frosting onto the center of each cookie, reminiscent of the “yolk” of a Cadbury egg, then add a smaller blob or swirl of orange frosting on top of the yellow for that iconic Cadbury concentric circle effect. If you’re feeling extra festive, gently press a few sprinkles onto the frosting before it sets. Serve these beauties proudly, watching faces light up as they discover the delicious surprises within and atop!

Notes

These Cadbury Egg Cookies are an absolute dream come true for Easter and beyond! Imagine a soft, chewy, golden brown cookie, generously studded with chopped mini Cadbury Creme Eggs and a delightful mix of milk and white chocolate chips. Each bite offers a symphony of textures – the tender cookie yielding to the creamy, gooey center of the Cadbury eggs, all while delivering that iconic chocolatey sweetness. They are truly the perfect balance of classic homemade cookie comfort and festive, irresistible indulgence, guaranteed to put a smile on everyone’s face.

Find it online: https://homecookstudio.com/cadbury-egg-cookies-easy-recipe/