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Cadbury Chocolate Egg Cookies are soft cookies with sweet milk chocolate with crunchy candy shells…perfect for an Easter treat!
The recipe for these cookies was originally posted back in 2017. The images were updated in 2021.
Cadbury Egg Easter Cookies Are As Festive As They Are Delicious
Who feels like Easter Candy is the best candy? It all started, of course, with the Reese’s Eggs…now they make those for all the holidays, but dare I say that the egg shape still reigns supreme? And then, for sure, are the Cadbury Creme filled eggs, which I have loved my whole life. They seems to be a candy that folks either love or hate. I am firmly on the love side, always and forever. But the Cadbury Mini Eggs are one of those sneaky candies that can tend to get overlooked. By all accounts they are just a chocolate filled, candy coated egg…but they’re special. Cadbury milk chocolate is arguably one of the best…and that candy coating is made of sweet, crunchy magic.
I actually used the Soft Malted Chocolate Chip Cookie recipe that I made a few years ago with a few adaptations. They are a favorite of mine and I knew they would be perfect paired with the milk chocolate! I mean look at how gorgeous these candies are…
Ingredients:
- all purpose flour
- malted milk powder
- baking powder
- kosher salt
- cornstarch
- butter
- light brown sugar
- eggs
- vanilla
- Cadbury Milk Chocolate Eggs – crush these up coarsely by placing them in a large zip-top bag and use a rolling pin to crush.
- milk chocolate chips
What If You Can’t Find the Malted Milk Powder?
Recently I have had trouble finding malted milk powder at the supermarket, which is kind of annoying, but you can buy it on amazon. The chocolate version seems to be easier to find, but this recipe calls for the “original”. BUT if you can’t find it and don’t want to order it online you can absolutely make these cookies by simply omitting it. I’ve made them booth ways, and while I love the malted milk powder added, they turn out great without it too!
How To Make Cadbury Egg Cookies:
The steps for these cookies is extra easy, and you can even ditch the stand mixer if you want to!
- Whisk together your dry ingredients: flour, malted milk powder, baking powder, salt and cornstarch.
- Combine the melted butter and brown sugar on low speed in the mixer, or in a bowl with a wooden spoon!
- Add in the eggs and vanilla, mixing until smooth, and then the dry ingredients, mixing until combined.
- Stir in crushed candy and chocolate chips and chill the dough for 2 hours or up to 3 days.
- When you’re ready to bake, preheat the oven to 350°F, line a baking sheet with parchment paper and drop the dough onto prepared baking sheet 3 inches apart using a medium cookie scoop.
- Bake for 11-12 minutes until the edges golden.
- Allow the cookies to cool on baking sheet for 3 minutes and then transfer to a wire rack to cool completely.
Cadbury Chocolate Egg Cookies
Description:
These cookies are perfectly festive!
Ingredients:
- 2 1/2 cups flour
- 1/2 cup malted milk powder
- 1 teaspoon baking powder
- 1 1/4 teaspoons kosher salt
- 2 teaspoons cornstarch
- 1 cup butter, melted
- 1 1/2 cups light brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 1/2 cups Cadbury Milk Chocolate Eggs, crushed)
- 1 cup milk chocolate chips
Instructions
- Whisk flour, malted milk powder, baking powder, salt and cornstarch together. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, combine the melted butter and brown sugar on low speed. Alternately, this can be done in a mixing bowl with a wooden spoon or rubber spatula.
- With mixer still on low, add in the eggs and vanilla, and then finally the dry ingredients until evenly incorporated, scraping the sides of the bowl as necessary.
- Stir in crushed candy and chocolate chips.
- Chill dough for 2 hours or up to 3 days.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons) drop dough onto prepared baking sheet 3 inches apart.
- Bake for 11-12 minutes until the edges golden. Don’t over-bake.
- Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.
Notes:
Store airtight for up to 3 days If you can’t find malted milk powder, it can be omitted and the cookies will still be delicious! 