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Chocolate Cadbury Egg Cookies

These cookies feature a rich chocolate base combined with crunchy, colorful Cadbury mini eggs, making them a delightful treat for all ages.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 10 tbsp Butter Softened to room temperature
  • 1 cup Sugar Granulated
  • 1 Egg Egg At room temperature
  • 1.5 tsp Vanilla extract Pure vanilla extract
  • 1.25 cups Flour All-purpose flour
  • 3/4 cup Cocoa powder Unsweetened
  • 1/2 tsp Baking soda Fresh
  • 1/4 tsp Salt Regular salt
  • 1/2 tsp Espresso powder Optional, for flavor depth
  • 1.5 cups Chocolate mini eggs Cadbury or similar brand
  • 1/4 tsp Flaky salt For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–4 minutes.
  3. Beat in the egg and vanilla extract until the mixture looks even and glossy.
  4. In another bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft, thick dough.
  6. Fold in the chocolate mini eggs gently to keep some whole.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart.
Baking
  1. Bake for 10–12 minutes or until edges are firm and tops are slightly cracked.
  2. Let cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.

Notes

Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week. Freeze for longer storage.