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Soft Cadbury Egg Cookies
Daniel Hayes

Soft Cadbury Egg Cookies

These are the ultimate Easter dessert! Thick, soft, and chewy sugar cookies are loaded with molten chunks of frozen Cadbury Creme Eggs and semi-sweet chocolate chips. A foolproof recipe with tips to prevent the cookies from spreading, ensuring a bakery-style cookie that's bursting with gooey, iconic Easter candy flavor in every single bite.
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Prep Time 25 minutes
Cook Time 14 minutes
Chilling Time 2 minutes
Total Time 2 hours 39 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 standard Cadbury Creme Eggs, unwrapped and frozen solid
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 ¼ cups packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips

Equipment

  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Large mixing bowls
  • Electric mixer or whisk
  • Rubber Spatula
  • Sharp Chef's Knife For chopping frozen candy.
  • Wire Cooling Rack

Method
 

  1. Freeze the candy: Place the unwrapped Cadbury Creme Eggs in the freezer for at least 2 hours, or overnight, until completely solid.
  2. Make the dough: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until combined. Whisk in the egg, egg yolk, and vanilla extract until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. Combine wet and dry: Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula until just combined. Do not overmix. Gently fold in the chocolate chips.
  5. Chop and add Cadbury Eggs: Remove the frozen eggs from the freezer. Working quickly, use a sharp knife to chop each egg into 6-8 chunks. Immediately add the frozen chunks to the dough and fold gently to distribute.
  6. Chill the dough: Cover the bowl tightly and refrigerate for at least 2 hours, or up to 3 days.
  7. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop and bake: Scoop large mounds of dough (about 3 tablespoons) onto the prepared sheets, spacing them 2 inches apart. Bake for 12-14 minutes, until the edges are just set and lightly golden. The centers will still look soft.
  9. Cool: Let the cookies cool on the baking sheet for 10 minutes. This allows them to set. Then, transfer to a wire rack to cool completely or serve warm.

Notes

Freezing the Cadbury Eggs is non-negotiable for this recipe. It allows you to chop them cleanly and prevents them from melting into a puddle in the oven. The dough must also be chilled for at least 2 hours; this is crucial for preventing spread and developing flavor. For the best results, use standard-sized Cadbury Creme Eggs, not the mini ones. The cookies will look very soft when you take them out of the oven; let them cool on the baking sheet for 10 minutes to set up properly.