If you’re a fan of Cadbury Eggs (and let’s be real, who isn’t?), these cookies are about to become your new obsession. Imagine soft, chewy cookies packed with melty chocolate and crunchy Cadbury Mini Eggs—it’s the ultimate Easter treat! Whether you’re making them for a holiday gathering, a springtime snack, or just because you need a little chocolate fix, these cookies are guaranteed to disappear fast.
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Why You’ll Love Cadbury Egg Cookies
Loaded with Chocolate: Between the crushed Cadbury Mini Eggs and extra chocolate chips, these cookies are a chocoholic’s dream.
Soft & Chewy: A perfectly balanced texture—crispy edges with a gooey center.
Festive & Fun: Perfect for Easter, spring celebrations, or any time you want a colorful, candy-filled treat.
Easy to Make: No complicated steps, just mix, bake, and enjoy!
Customizable: Love white chocolate? Prefer dark chocolate? Swap in your favorites to make them your own.
Ingredients in Cadbury Egg Cookies
Here’s what makes these cookies so irresistible:
Butter: Adds richness and keeps the cookies soft and chewy.
Brown Sugar & Granulated Sugar: The combination gives the cookies a perfect balance of sweetness and chewiness.
Eggs: Help bind everything together for the perfect texture.
Vanilla Extract: Enhances the overall flavor.
Flour: The base of the cookies, providing structure and chewiness.
Baking Soda: Helps the cookies rise and stay soft.
Salt: Balances the sweetness and enhances the flavors.
Chocolate Chips: Because more chocolate is always a good idea!
Cadbury Mini Eggs: The star of the show—crushed and whole eggs for texture and bursts of chocolatey goodness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter & Sugars: In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients: Mix in the eggs and vanilla extract until fully combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine Everything: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Chocolate: Gently stir in the chocolate chips and crushed Cadbury Mini Eggs.
Scoop & Bake: Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes or until golden around the edges.
Cool & Enjoy: Let the cookies cool for a few minutes before transferring them to a wire rack. Then, grab a cookie (or three) and enjoy!
How to Serve Cadbury Egg Cookies
With a Glass of Milk: Because classic combos never fail.
As an Ice Cream Sandwich: Sandwich a scoop of vanilla ice cream between two cookies for an extra indulgent treat.
Drizzled with Chocolate: Melt some extra chocolate and drizzle it over the cookies for a bakery-style touch.
With a Cup of Coffee or Tea: Perfect for an afternoon pick-me-up!
Additional Tips
Chill the Dough: If you want thicker cookies, chill the dough for at least 30 minutes before baking.
Don’t Overbake: The cookies will continue to set as they cool, so take them out when they’re slightly underdone for a chewy center.
Crush the Mini Eggs Carefully: Place them in a zip-top bag and gently tap with a rolling pin to break them up without shattering them completely.
Make Ahead: Freeze the dough balls and bake fresh cookies whenever a craving strikes!
FAQ Section
Q1: Can I use regular Cadbury Creme Eggs instead of Mini Eggs?
A1: You can, but they’re much softer inside. Try freezing them first and chopping them into smaller pieces before adding them to the dough.
Q2: How do I make these cookies extra thick?
A2: Chill the dough for at least an hour before baking. Cold dough spreads less in the oven.
Q3: Can I make these without chocolate chips?
A3: Of course! The Cadbury Mini Eggs provide plenty of chocolate on their own.
Q4: How do I store these cookies?
A4: Keep them in an airtight container at room temperature for up to 5 days.
Q5: Can I freeze the dough?
A5: Yes! Scoop the dough into balls, freeze them on a baking sheet, then store in a freezer bag. Bake straight from frozen, adding a minute or two to the bake time.
Q6: What’s the best way to reheat them?
A6: Pop them in the microwave for about 10 seconds to make them warm and gooey again.
Q7: Can I use white chocolate or dark chocolate Mini Eggs?
A7: Absolutely! Swap in your favorite type of Cadbury Eggs for a fun twist.
Q8: How do I crush the Cadbury Mini Eggs without making a mess?
A8: Place them in a zip-top bag and tap with a rolling pin—this controls the mess and keeps the pieces the right size.
Q9: Can I make these gluten-free?
A9: Yes! Just substitute the all-purpose flour for a 1:1 gluten-free flour blend.
Q10: Can I add nuts or coconut?
A10: Definitely! Chopped almonds, pecans, or shredded coconut would add a delicious crunch.
Final Thoughts
These Cadbury Egg Cookies are the perfect way to celebrate Easter, spring, or simply indulge in a little chocolatey goodness. They’re easy, fun, and guaranteed to bring smiles to anyone who takes a bite. So grab a bag of Cadbury Mini Eggs, preheat that oven, and get baking—you’re going to love these!
Print
Extra Good Puppy Chow
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 15 pieces 1x
- Category: Dessert
- Method: no bake
- Cuisine: American
Description
This extra-good Puppy Chow takes the classic treat to a whole new level with chunky clusters, extra chocolate, and peanut butter, all coated in a thick layer of powdered sugar. A Midwest summer favorite, perfect for snacking, parties, and gifting!
Ingredients
- 1 (12-oz.) box rice Chex cereal (about 10 cups)
- 2 cups semi-sweet chocolate chips
- 1 cup peanut butter
- 1/2 cup salted butter
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 cups powdered sugar (more as needed)
Instructions
-
Melt the Chocolate Mixture
- In a large microwave-safe bowl, melt the chocolate chips, peanut butter, and butter in 30-second intervals, stirring between each, until smooth.
- Stir in the vanilla extract and salt.
-
Coat the Cereal
- Pour the melted chocolate mixture over the Chex cereal.
- Gently toss with a wooden spoon until all the cereal is coated. Be careful not to crush the cereal.
-
Add Powdered Sugar
- Transfer the chocolate-coated cereal to a large resealable bag.
- Add powdered sugar to the bag, seal, and shake gently to coat.
- For a chunkier texture, mix in batches and avoid over-shaking.
-
Cool & Store
- Spread onto parchment paper or a baking sheet to cool and set.
- Tip: Store in the freezer for the best clustering and crunch!
Notes
- Make it Crunchier: Freeze for 15-30 minutes before serving.
- Storage: Keep in an airtight container in the fridge or freezer for up to 2 weeks.
- Add-ins: Try mixing in M&Ms, pretzels, or chopped Reese’s for extra flavor!
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg