Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ¾ tsp table salt
Wet Ingredients
- ½ cup unsalted butter, melted and cooled
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 tbsp vanilla extract
Add-ins & Toppings
- 1 ¼ cup Cadbury mini eggs
- 2 tbsp milk or dark chocolate chips
- 3 tbsp white chocolate chips
- Pink oil-based food coloring (for decorating)
Instructions
- Crush Mini Cadbury Eggs: Place 1 ¼ cup Cadbury mini eggs into a ziplock bag and seal it. Use a rolling pin or meat tenderizer to smash them into smaller pieces. Alternatively, pulse briefly in a food processor. Avoid chopping with a knife to prevent accidents. Set aside about ¼ cup crushed eggs for topping.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, stir together melted unsalted butter, brown sugar, and granulated sugar using a silicone spatula until smooth, about 1 minute. Add vanilla extract and egg, mixing well until fully incorporated.
- Add Dry Ingredients & Mini Eggs: Gradually add the dry ingredient mixture and 1 cup of whole Cadbury mini eggs to the wet ingredients. Stir until no dry spots remain.
- Preheat Oven and Prepare Pans: Heat the oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking.
- Shape the Cookies: For regular cookies, scoop about 1 ½ tablespoons of dough per cookie and place them 3-4 inches apart on the lined baking trays. Sprinkle each with some crushed Cadbury eggs reserved earlier. For bunny-shaped cookies, scoop 1 ½ tablespoons for the head and shape into a ball. Use about ¾ teaspoon of dough to form ears by dividing into two 1.25-inch logs. Attach ears to cookie heads carefully so they don’t touch and connect during baking.
- Bake the Cookies: Bake for 11-13 minutes until edges are set and golden brown. Cookie centers may look slightly underbaked; they will firm up as they cool. Optional: For perfectly round cookies, gently press a circular object over warm cookies and rotate to smooth edges. Add extra crushed eggs on top if desired.
- Cool Cookies: Let cookies cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely. Bake remaining dough as needed.
- Decorate Bunny Faces (Optional): Melt milk or dark chocolate chips in 30-second intervals in the microwave, stirring until smooth. Place melted chocolate in a piping bag and pipe eyes and mouths on bunny cookies. Melt white chocolate chips similarly, add a drop of pink oil-based food coloring, and mix thoroughly. Use for ears and blush decoration. If chocolate seizes, add neutral oil teaspoon by teaspoon to smooth.
- Enjoy: Serve the colorful, festive Cadbury Egg Cookies and enjoy the delicious combination of soft cookie, crunchy candy, and chocolate decoration.
Notes
- Use oil-based food coloring for melting chocolate to avoid seizing; if unavailable, add neutral oil to fix.
- Don’t overbake cookies; slightly underbaked centers make them tender and chewy once cooled.
- To safely crush Cadbury eggs, avoid knives and opt for rolling pins or food processors.
- Bunny cookie shapes require careful spacing to prevent ears and heads from merging.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to substitute dark chocolate for milk chocolate for more intense flavor.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
