Description
These Chewy Cadbury Egg Cookies are the ultimate Easter dessert! With a soft oat-filled cookie base, rich mini chocolate chips, and the creamy crunch of Cadbury mini eggs, these cookies are the perfect festive treat. Enjoy them fresh out of the oven or save some for later—if they last that long!
Ingredients
Unsalted butter (softened), brown sugar, granulated sugar, egg, pure vanilla extract, all-purpose flour, baking soda, kosher salt, quick oats, mini chocolate chips, crushed Cadbury mini eggs (divided).
Instructions
- Prepare the Cookie Dough – Preheat the oven to 350°F and line a baking sheet with parchment paper. Cream together butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing until smooth. Gradually add flour, mixing on low. Stir in baking soda, salt, and oats until evenly distributed. Fold in mini chocolate chips and crushed Cadbury eggs.
- Shape and Bake – Scoop dough onto the prepared baking sheet, spacing each ball about 3 inches apart. Bake for 8-9 minutes, until edges are lightly golden brown. Remove from oven and immediately press additional crushed Cadbury eggs onto the tops.
- Cool and Enjoy – Let cookies cool on the pan for 10 minutes before serving. Pair with a glass of cold milk for the ultimate Easter indulgence.
Notes
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- Swap dark chocolate chips for a richer flavor.
- Store cookies in an airtight container for up to 5 days.
Enjoy these delicious, festive Chewy Cadbury Egg Cookies, perfect for Easter or any springtime celebration!
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American