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Chewy Cadbury Egg Cookies

chewy Cadbury Egg cookies - featured image

These chewy Cadbury Egg cookies with chocolate chunks deliver nostalgic comfort with gooey centers and melty chocolate pockets, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 large Cadbury Creme Eggs, chopped into 1-inch chunks
  • 1 cup (170g) semi-sweet chocolate chunks

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter with granulated sugar and light brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  6. Gently fold in the chocolate chunks and chopped Cadbury Creme Eggs, distributing evenly without smashing the eggs.
  7. Use a cookie scoop or tablespoon to drop dough balls onto the baking sheets, spacing about 2 inches apart. Each cookie should be roughly 1 ½ inches in diameter.
  8. Bake for 10-12 minutes, until edges are golden but centers still look soft.
  9. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chop Cadbury eggs into 1-inch chunks to maintain gooey pockets. Chill dough for 15-20 minutes if too sticky. Watch baking time closely to avoid overbaking. Dough can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: Cadbury Egg cookies, chewy cookies, chocolate chunk cookies, Easter treats, chocolate cookies, easy cookie recipe