You have to try these Cadbury Chocolate Chip Cookies with your leftover Easter candy… Or make a special trip to the grocery store before Easter to pick up some just for this recipe because they are that good.
Easter sweets are probably my favourite treats for the holidays… Cadbury mini eggs and Robin eggs in particular. And since we already had a bag of mini eggs lying around, I thought why not make some cookies. And they are delicious.
These Cadbury chocolate chip cookies will have you running to the pantry to see if you have all the ingredients. Spoiler alert: you probably do! Just buy the sweets at the supermarket to add them and you’re good to go.
Easy Easter Dessert
These Cadbury Chocolate Chip Cookies are delicious! They make a great hostess gift if you’re heading to someone’s house for an Easter egg hunt or holiday dinner.
They would also look super cute in Easter baskets on Easter morning, displayed in a little cookie tin.
Ingredients for Cadbury Egg Biscuits
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 cup butter*
- 1 teaspoon vanilla extract
- 1 egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 ¼ cups Cadbury mini chocolate eggs
*You must soften the butter to room temperature before using it for this cookie recipe. You can also melt the butter, if you wish, but that will change the consistency of the baked cookies. Something to keep in mind.
How to soften butter quickly?
There are many ways to soften butter, but the easiest ones I know of are:
- Leave the butter on the counter for 30 to 60 minutes.
- Heat the butter under a warm glass. You can warm a heat-resistant glass by pouring boiling water into it and letting it sit for 5 minutes. Pour the water out and place the glass over a stick of butter that is upright.
- Place the butter in a zip-top bag and beat it with a rolling pin until it starts to flatten. Then, turn it over and beat it again until it’s fairly flat. Wait about 5-10 minutes and it should be ready to use.
How to make Cadbury chocolate chip cookies
1. Start by preheating the oven to 375°F.
2. Next, line a baking sheet with parchment paper and set it aside. You can line multiple baking sheets and place them all in the oven at once, or make a small batch at a time and reuse the paper each time.
3. In a large bowl, beat sugar, brown sugar and butter until combined.
4. Next, add the vanilla and egg. Make sure to scrape down the bowl and mix until the ingredients are combined.
5. Slowly add the flour, baking soda and salt. Again, scrape down the bowl and mix until everything is combined.
6. Stir in the chocolate chips and 1 cup of the mini eggs using a wooden spoon or rubber spatula. You can also use your hands for this part, which I found easier to get the chocolate chips and candy to evenly distribute throughout the dough.
7. Scoop out the dough with a 2-ounce ice cream scoop and place it on the lined baking sheet.
A 2-ounce scoop equals 4 tablespoons, which seems pretty big for cookies. But after trying different sizes, I found that I liked the larger ones better. They are a little softer than a smaller version of these cookies, which is what I prefer.
8. Using the remaining ¼ cup of Cadbury mini eggs, add them to the tops of any cookies that may need to be topped with additional eggs.
Bake for about 10 to 12 minutes, or until lightly browned. For crispier cookies, bake for 13 to 15 minutes.
How long will these cookies last?
As with any cookie, the sooner you eat them after baking, the better. But of course, they will last at least 3 days if stored properly. Something as simple as a Ziploc bag with a piece of bread inside to keep the cookies soft is a great option.
Can you make these Cadbury biscuits smaller?
Yes! I mentioned it in the instructions, but you can easily make these delicious cookies smaller. Half the size (which would be 1 ounce/2 tablespoons) would be fine. However, you may need to reduce the baking time by a few minutes to compensate for the smaller size.
Can you substitute or remove the sweet from these cookies?
Yes! I made a batch with everything, a batch with just Cadbury eggs, and a small batch with a mix of Cadbury chocolate Easter M&M’S and milk chocolate (instead of chocolate chips).
I think the batch that had ALL the ingredients listed in this recipe was the tastiest. But you can easily mix and match the Easter candy and leave out any candy or chocolate chips you don’t want.
Cadbury Chocolate Chip Cookies Recipe
Easter sweets are probably my favourite for the holidays… Cadbury mini eggs and robin eggs, specifically. And since we already had a bag of mini eggs lying around, I thought why not make some cookies. And they are delicious. These Cadbury chocolate chip cookies will have you running to the pantry to see if you have all the ingredients. Spoiler alert: you probably do! Just grab the sweets from the supermarket to add them and you’re good to go.
- ¾ cup sugar granulated
- ¾ cup brown sugar
- 1 cup butter smoothing
- 1 teaspoon vanilla extract
- 1 egg
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 ¼ cup Cadbury Mini Chocolate Eggs
-
Start by preheating the oven to 375°F.
-
Next, line a baking sheet with parchment paper and set it aside. You can line multiple baking sheets and place them all in the oven at once, or make a small batch at a time and reuse the paper each time.
-
In a large bowl, beat sugar, brown sugar and butter until combined.
-
Next, add the vanilla and egg. Make sure to scrape down the bowl and mix until combined.
-
Slowly add the flour, baking soda and salt. Again, scrape down the bowl and mix until everything is combined.
-
Fold in the chocolate chips and 1 cup mini eggs using a wooden spoon or rubber spatula. You can also use your hands for this part, as I found it easier to distribute the chocolate chips and caramels evenly throughout the batter.
-
Scoop the dough with a 2-ounce ice cream scoop and place it on the lined baking sheet.
-
A 2-ounce scoop equals 4 tablespoons, which seems pretty big for cookies. But after trying different sizes, I found that I liked the larger ones better. They are a little softer than a smaller version of these cookies, which is what I prefer.
-
Using the remaining ¼ cup of Cadbury mini eggs, add them to the tops of any cookies that may need additional eggs added.
-
Bake for approximately 10 to 12 minutes or until lightly browned. For extra crispiness, bake for 13 to 15 minutes.
As with any cookie, the sooner you eat them after baking, the better. But of course, they will last at least 3 days if stored properly. Something as simple as a Ziploc bag with a piece of bread inside to keep the cookies soft is a great option.
Can you make these Cadbury biscuits smaller?
Yes! I mentioned it in the instructions, but you can easily make these delicious cookies smaller. Half the size (which would be 1 ounce/2 tablespoons) would be fine. However, you may need to reduce the baking time by a few minutes to compensate for the smaller size.
Can you substitute or remove the sweet from these cookies?
Yes! I made a batch with everything, a batch with just Cadbury eggs, and a small batch with a mix of Cadbury chocolate Easter M&M’S and milk chocolate (instead of chocolate chips).
I think the batch that had ALL the ingredients listed in this recipe was the tastiest. But you can easily mix and match the Easter candy and leave out any candy or chocolate chips you don’t want.
