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Chocolate Cadbury Egg Cookies

Chewy Chocolate Cadbury Egg Cookies for a Sweet Easter Treat

These delightful Chocolate Cadbury Egg Cookies combine rich chocolaty goodness with crunchy textures, perfect for Easter celebrations.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1.75 cups all-purpose flour substitute with gluten-free flour if needed
  • 0.5 cups unsweetened cocoa powder sifted if lumpy
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt or sea salt
  • 0.5 cups unsalted butter can be substituted with coconut oil
  • 1 cups granulated sugar
  • 1 large egg or a flax egg for vegan option
  • 2 teaspoons pure vanilla extract
For the Crunch
  • 1 cup Cadbury chocolate mini eggs or any holiday chocolate
For Topping
  • to taste flaky salt for sprinkling on top

Equipment

  • Stand mixer
  • baking sheet
  • parchment paper
  • Cookie scoop
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Whisk together flour, cocoa powder, baking soda, and kosher salt in a bowl. Set aside.
  2. Cream together unsalted butter and granulated sugar on medium speed for about 2 minutes.
  3. Add egg and vanilla to the butter-sugar mixture and mix until fully incorporated.
  4. Gradually add dry mixture to wet ingredients, mixing until just combined.
  5. Fold in chopped Cadbury mini eggs evenly into the dough.
  6. Transfer the dough to a bowl, cover, and refrigerate for at least 1 hour.
  7. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Scoop cold dough onto the baking sheet, spacing them about 3 inches apart.
  9. Bake for 10 to 12 minutes until set, watching closely.
  10. Cool on the baking sheet for 5 minutes, then sprinkle with flaky salt and transfer to a wire rack.

Notes

Refrigerate dough for at least one hour for the best texture. Avoid overmixing the dough to keep cookies chewy.