Chunky Cadbury Egg Cookies Recipe

Can you believe Easter is just around the corner? I mean, my goodness, time is truly flying by. Before you know it, we will be talking about pastel decorations and chocolate bunnies.

Until then, let us bask in where we are currently, yes? I’ve been enjoying quick bakes and things that I can make during Easter. Listen, I love spring baking sessions.

Cadbury Mini Eggs have always been on my list of must-have seasonal candies. I cannot wait to stock up every year when they hit the shelves.

Guys, I’ve been dreaming of sharing these chunky Cadbury egg cookies with you for a little bit.

My Best Tips for Making Chunky Cadbury Egg Cookies

Use old-fashioned oats. I know it’s tempting to grab quick oats, but trust me on this—old-fashioned oats have larger flakes that give this cookie structure and that perfect chewy texture. Quick oats just won’t hold up the same way.

Don’t skip the egg yolk. I add one whole egg plus an extra yolk to my dough. That extra yolk adds fat for chewiness and a tender texture that makes these cookies irresistible. Room temperature eggs incorporate better, too, so pull them out ahead of time.

Crush your Mini Eggs, but not too much. I like to place my Cadbury Mini Eggs in a ziplock bag and gently crush them with a rolling pin. You want chunks, not dust. Those colorful candy pieces are what make every bite special.

Chill the dough if you can. I know, I know; you want cookies NOW. But if you chill the dough for at least 30 minutes, the cookies bake up thicker and chewier. If you’re in a rush, you can skip it, but the wait is worth it.

Press toppings on top. Here’s my secret for pretty cookies: after I scoop the dough balls, I press a few extra chocolate chips and a chunk of crushed Cadbury Egg right on top. When they bake, those toppings stay visible and make the cookies look bakery-worthy.

Chunky Cadbury Egg Cookies

Ingredients

• For the Cookies
• 3 cups Old-Fashioned Oats (not quick oats!)
• 1½ cups All-Purpose Flour
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• 1 tsp Salt
• 1 cup Unsalted Butter, softened (2 sticks)
• 1 cup Packed Light Brown Sugar
• ½ cup Granulated Sugar
• 1 Large Egg + 1 Egg Yolk, room temperature
• 1 tsp Vanilla Extract
• 1 cup Milk Chocolate Chips (or dark chocolate if you prefer)
• 1 (10 oz) bag Cadbury Mini Eggs, roughly crushed

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt. Set aside.

In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes.

Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.

Gradually add the dry ingredients to the wet ingredients. Mix on low just until a thick dough forms. Don’t overmix!

Gently fold in the chocolate chips and crushed Cadbury Mini Eggs by hand. Save a few extra candy chunks for topping.

Scoop the dough into 3-tablespoon balls and place them on your prepared baking sheets, about 2 inches apart.

Press a few extra chocolate chips and Cadbury Egg pieces onto the top of each dough ball for that bakery look.

Bake for 12-14 minutes, or until the edges are lightly golden and the centers look set.

Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack. They’ll firm up as they cool.

What To Serve With Chunky Cadbury Egg Cookies?

These cookies are perfect on their own, but I love pairing them with:

A cold glass of milk. Classic combo, always a winner.

Coffee or tea. The slight crunch of the candy shell pairs beautifully with a warm beverage.

Easter brunch spread. I bring these to family gatherings alongside carrot cake, fruit salad, and quiche. They disappear fast!

Ice cream sandwich. Two cookies with a scoop of vanilla ice cream in the middle? Yes, please.

Storage & Make-Ahead Tips

Store baked cookies: Keep cooled cookies in an airtight container at room temperature for up to 4 days. They stay chewy and delicious.

Freeze baked cookies: Place cooled cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.

Freeze the dough: Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the bake time.

Make ahead: You can prepare the dough up to 24 hours in advance. Cover and refrigerate, then scoop and bake when ready. The flavors actually deepen overnight!

These Cookies Are Absolutely Delicious!

Chewy, crunchy, and so festive. Add colorful candy chunks and bake to golden perfection. You’ll love them, and it was worth the wait

This is definitely a must-try, one of my top go-to recipes when I need something sweet and full of Easter.

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Chunky Cadbury Egg Cookies Recipes

Recipe by Ren PetersCourse: DessertCuisine: American

Servings

36

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

150

kcal

Chewy oatmeal cookies loaded with milk chocolate chips and colorful crushed Cadbury Mini Eggs. Thick, festive, and perfect for Easter sharing, or anytime you need a sweet treat.

Ingredients

• For the Cookies

• 3 cups Old-Fashioned Oats (not quick oats!)

• 1½ cups All-Purpose Flour

• ½ tsp Baking Powder

• ½ tsp Baking Soda

• 1 tsp Salt

• 1 cup Unsalted Butter, softened (2 sticks)

• 1 cup Packed Light Brown Sugar

• ½ cup Granulated Sugar

• 1 Large Egg + 1 Egg Yolk, room temperature

• 1 tsp Vanilla Extract

• 1 cup Milk Chocolate Chips (or dark chocolate if you prefer)

• 1 (10 oz) bag Cadbury Mini Eggs, roughly crushed

Directions

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
• In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes.
• Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.
• Gradually add the dry ingredients to the wet ingredients. Mix on low just until a thick dough forms. Don’t overmix!
• Gently fold in the chocolate chips and crushed Cadbury Mini Eggs by hand. Save a few extra candy chunks for topping.
• Scoop the dough into 3-tablespoon balls and place them on your prepared baking sheets, about 2 inches apart.
• Press a few extra chocolate chips and Cadbury Egg pieces onto the top of each dough ball for that bakery look.
• Bake for 12-14 minutes, or until the edges are lightly golden and the centers look set.
• Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack. They’ll firm up as they cool.