I still remember the way my kitchen smelled the first time I tucked chopped Cadbury Creme Eggs into cookie dough — sugary vanilla, gooey chocolate, and a little chaos on the counter. That Easter basket magic turned into a full-blown habit: I’d hide in the kitchen while the house cleaned up, sneaking warm cookies with candy shells that cracked and melted into puddles of creamy yellow and white. Those sticky, slightly ridiculous cookies became my signature trade-off for stealing the last candy from the kids’ stash. If you love a cookie that’s equal parts nostalgia and downright silly deliciousness, you’re going to adore these Cadbury Egg Cookies.
Quick Facts
- Yield: Serves 18 (makes about 18 medium cookies)
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
These cookies marry soft, buttery dough with pockets of melty, gooey Cadbury Creme Egg centers and crunchy, colorful Mini Egg shells. They taste like childhood holidays but act like grown-up cookies — chewy in the middle, with slightly crisp, golden edges. They bake fast, make adorable messes, and look impressively festive. It’s so easy even your oven can’t mess it up (but if it does, I’ve got fixes below).
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup semisweet chocolate chips (optional, for extra chocolate)
- 8–10 Cadbury Creme Eggs, peeled and roughly chopped (about 10–12 oz total)
- 1 cup Cadbury Mini Eggs, roughly chopped or left whole for color/crunch
For the Sauce / Garnish (if applicable):
- Optional: 2 tbsp melted chocolate to drizzle over cooled cookies for shine
How I Make It
Step 1:
Preheat the oven to 350°F. Line two baking sheets with parchment or silicone mats. In a large bowl, I beat the softened butter with the brown and granulated sugars until the mixture looks pale and fluffy — about 2–3 minutes with a hand mixer. You’ll smell a sweet, caramel-y scent from the brown sugar; that’s a good sign. Add the egg and vanilla, and mix until glossy and smooth.
Step 2:
Whisk the flour, baking soda, and salt together in a separate bowl. Dump the dry mix into the butter mixture and stir with a wooden spoon until just combined — don’t overwork the dough. If you overmix, the cookies lose tenderness and get more like hockey pucks. Fold in the chocolate chips if using, then gently fold in the chopped Cadbury Creme Eggs and the Mini Eggs. The dough will look colorful and a little lumpy from the candy pieces.
Step 3:
Scoop heaping tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra Mini Egg pieces on top of each mound for prettiness. Slide the first sheet into the oven and listen for the soft lullaby of baking: that faint sizzle and the scent of butter turning golden. Bake the cookies for 10–12 minutes — they’ll puff and spread, and the edges will start to brown while the centers stay slightly soft.
Step 4:
Watch for golden edges and slightly glossy centers — that tells you they’re done. Take the sheet from the oven and let the cookies rest on the hot pan for exactly 3–5 minutes; the Creme Egg centers continue to melt and settle. Use a spatula to transfer cookies to a wire rack to cool the rest of the way. If you try to move them immediately, the gooey centers will squish and ooze everywhere (fun, but messy).
Step 5:
Once cool, if you like, drizzle with the optional melted chocolate for extra shine and drama. Serve warm for gooey centers, or at room temperature for a firmer cookie with crunchy candy shells.
Pro Tips
- Chop the Cadbury Creme Eggs on a chilled board so they don’t smoosh into a paste. A quick trip to the fridge for the eggs helps a ton.
- Use room-temperature butter for easier creaming; if the butter feels cold, zap it for 5–7 seconds in the microwave, not more.
- Don’t overbake — pull the cookies when the edges turn golden and centers still look slightly underdone; they firm up while cooling.
- Freeze cookie dough balls on a tray, then store in a bag to bake straight from frozen for fresh cookies anytime. Add 2–3 minutes to the bake time.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- If you can’t find Cadbury Creme Eggs, substitute chopped caramel-filled chocolates or chopped chocolate-covered marshmallow eggs; you’ll change the flavor but keep gooey centers.
- Swap unsalted butter with salted and reduce added salt to 1/4 tsp to balance flavors.
- For a dairy-free option, use vegan butter and dairy-free chocolate; texture shifts slightly but remains indulgent.
- For gluten-free, use a 1-to-1 gluten-free baking flour blend — the cookies might spread a touch differently, so watch bake time closely.
Variations & Tips
- Salted caramel twist: add 1/4 cup caramel bits and a pinch of flaky sea salt on top after baking.
- Peanut butter swap: replace 1/4 cup of butter with creamy peanut butter for a nutty depth.
- Double-chocolate: add 1/4 cup cocoa to the dry mix and use dark chocolate chips for an intense chocolate cookie.
- Kiddie version: leave the Creme Eggs whole and press into dough gently before baking for mini pockets of candy.
- Mini cookie platters: make small tablespoon drops for bite-size cookies — perfect for parties and less risk of exploding filling.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Scoop the dough into balls and freeze them on a tray for about an hour, then bag them. Bake straight from frozen and add 2–3 minutes to the bake time for fresh cookies whenever you want.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking to ensure even color. You might need to bake in batches so the oven remains at a steady 350°F.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and expect slightly different texture and spread.
- How do I know it’s done?
- Look for golden edges, slightly glossy centers, and a fragrant, toasty smell. They’ll firm as they cool, so don’t overbake.
- What if I don’t have ingredient X?
- Out of brown sugar? Use all granulated sugar and add 1 tbsp molasses to mimic that caramel flavor. No Mini Eggs? Swap M&Ms or chopped candy for color and crunch.
How I Like to Serve It
I love these cookies warm with a glass of milk or a big mug of coffee — the gooey center plays so well against a bitter brew. They work as a festive dessert for Easter brunch, a silly addition to a cookie swap, or a late-night reward when you’ve earned a sugar-loaded treat. They travel well to potlucks if you cool them completely, and kids always ask for them first.
Notes
- Store cooled cookies in an airtight container for up to 3 days at room temperature; warm in a 350°F oven for 3–4 minutes if you want them fresh again.
- If using meat in other recipes, follow safe cooking temps; for example, cook chicken to 165°F.
Final Thoughts
Closing: Go on — raid a candy bowl, get a little messy, and bake these Cadbury Egg Cookies. Now go impress someone — or just yourself — with your homemade masterpiece!