I know that it’s still July, but I am also aware that kids will be heading back to school in a month. And when school starts up, I like to have easy treats that I can whip up as an after-school snack for that first week. 

Classic rice krispie treats, easy s’mores brownies, and these easy chocolate chip cookies are all on my list. Make them in almost no time at all, with minimal energy and basic pantry ingredients and your kids will be the happiest campers ever.

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I adore all things salted caramel. I go through phases where it’s all I want to bake.

From salted caramel brownies and salted caramel blondies to these salted caramel chocolate chip cookies – I’m obsessed.

My phases of infatuation with this sweet and salty flavor usually come about after, against my better judgment, I pick up a container of the Dark Chocolate Sea Salt Caramels from Whole Foods.

If you’ve never tried those little bites of caramel bliss, they’re “can’t keep my hands out of the container” incredible.

So if you’re also a big fan of the combination of chocolate, caramel, and sea salt, this cookie recipe is a must-make for you.

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We are absolutely cookie people in our house.

From no bake cookies and Grand Floridian chocolate chip cookies to these banana oatmeal cookies, cookies have been a love affair that’s gone on here at MBA for…well, let’s just say it’s been a long time.

And I have no intention of stopping any time soon. After all, you can never have too many incredible cookie recipes up your sleeve!

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Biting into a really good cookie just makes me feel like a kid again. Especially when it’s a gooey chocolate chip cookie, still warm from the oven.

Whether your childhood cookie memories come from baking them alongside your mom or grandma or enjoying the perfect chocolate chip cookie on vacation, I think we can all agree that there’s something special about replicating those memories in your own kitchen.

If you’re a Disney-World fan, get ready for a flood of memories and magic with this copycat of the Disney Grand Floridian chocolate chip cookies.

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Friday feels like a great day for cookies, doesn’t it? 

Mix together the batter for these white chocolate macadamia nut cookies today and you can enjoy freshly baked, warm-from-the-oven cookies all weekend long. Perhaps while snuggled up with a cup of spiced apple cider.

I mean, I think that sounds like a pretty perfect fall weekend! 

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By now, anyone who has been reading MBA for a while knows that TikTok has become one of my favorite places for recipe inspiration.

The algorithm really knows me, ok? And it keeps giving me great recipe ideas that it somehow knows you all would love, too.

Last summer it gave us the cinnamon rolls with heavy cream, which is still one of my absolute favorite recipes. It also inspired my chocolate chip cookies with brown butter and toffee.

This time, it has given us these giant s’mores cookies, and I couldn’t be more excited to share them with you.

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If you’re going to bake cookies, you might as well put in the effort to make big, hearty cookies, right?

That’s what I think about today’s cookie recipe, at least.

These cowboy cookies are anything but dainty. They’re big, chewy, and absolutely bursting with chocolate chips, oats, coconut, and pecans.

They’re a substantial cookie that makes for a great treat to share with neighbors and friends in need of cheering up. Or for just making on a random weekday. After all, why not?

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I first downloaded TikTok when the world shut down and it quickly became my favorite social media app.

I still enjoy seeing my friends’ photos and updates on other sites, but TikTok is so much fun and I learn a lot. And I get great recipe ideas!

I mean, learning about cinnamon rolls with heavy cream was basically life changing, ok? And I have lost count of how much I have made the TikTok grinder sandwich.

My newest TikTok inspiration? These chocolate chip cookies with brown butter and toffee! 

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Has spring finally sprung where you are? In Ohio, we keep getting glimpses of spring before the weather turns cold again.

I should be used to that kind of thing after living in the Midwest my whole life, but somehow it still surprises me every year.

Even if the weather is only teasing you, we can still channel spring in our kitchens with our baked goods! 

Whether it’s baking up a classic carrot cake, bright and tangy homemade lemon bars, or these adorable Cadbury egg cookies, this week before Easter is the perfect time to bring some cheer into our kitchens.

ADDING CADBURY MINI EGGS TO COOKIES

Having a kid will really change how you cook and bake. If you weren’t the type of person to care much about making cute, seasonal recipes before, suddenly it’s at the top of your to-do list.

Over the years I’ve made a few different cute Easter recipes, including bunny butt cupcakes and Easter bunny cinnamon rolls. This year, I’m letting the Easter candy aisle do the work for me by adding a bag of Cadbury mini eggs to chocolate chip cookies.

The Cadbury mini eggs have a crispy, colorful candy shell coating a milk chocolate center. They are fun and festive and are a super simple way to turn your favorite chocolate chip cookies into a springy treat!

Make these Cadbury egg cookies for an Easter egg hunt, tuck them into Easter baskets, or serve up a platter of them at your Easter brunch. They’ll be a big hit!

HOW TO MAKE CADBURY EGG COOKIES

If you love making cookies, you’ll love making these Cadbury egg cookies!

What kind of mini candy eggs should you use?

I like to use the Cadbury mini eggs in this recipe. As I mentioned before, they have a milk chocolate center and a hard, colored candy shell. This recipe uses a whole 9-ounce bag.

If you live somewhere that doesn’t have the Cadbury mini eggs, try looking for Hershey’s candy coated eggs or M&M’s eggs. Both of those brands have a similar milk chocolate center and candy shell.

If you find yourself with two extra bags, try making mini egg cheesecake, too!

Note that Robin Eggs candies, which are made by Whoppers, are a different type of candy. They have a malted candy center, so they aren’t the same as the Cadbury mini eggs. (Although they would still probably be delicious!) 

Other ingredients you’ll need

In addition to a 9-ounce bag of Cadbury mini eggs, you will need:

• 1 ½ cups unsalted butter at room temperature: If you forget to set your butter out ahead of time, I have a few tips on how to soften butter quickly.
• 1 cup granulated sugar: Granulated sugar helps give the cookies a bit of crispy texture on the outside.
• 1 cup packed light brown sugar: Brown sugar helps the cookies to stay nice and chewy on the inside. I have a brown sugar substitute you can use if you ran out of brown sugar, and make sure to check out my tips on how to soften brown sugar if yours has hardened.
• 1 tablespoon vanilla extract: You can use your favorite brand of vanilla or use homemade vanilla extract.
• 2 large eggs: Eggs help to bind the batter, make it chewy, and provide a bit of leavening.
• 3 ¾ cups all-purpose flour, spooned and leveled: Make sure you check out my tips on how to measure flour so these cookies turn out perfect every time.
• 2 teaspoons baking soda: A bit of baking soda provides the leavening we need in this recipe.
• 1 ¼ teaspoons sea salt + flaky sea salt for topping (optional): Learn about the types of salt and what role each one plays in this recipe. 
• 2 cups semi sweet chocolate chips: I like to use semi sweet chocolate chips in addition to the mini egg candies for lots of chocolate goodness in these cookies.

Making my Cadbury egg cookies

Grab your favorite mixer; you can use your stand mixer with the paddle attachment or an electric hand mixer for this recipe. 

Start by beating the butter and the sugars together until the mixture is light and fluffy. This will take about 3-4 minutes – don’t try to rush this step!

Next, add the vanilla and the eggs and beat until combined for another 3-4 minutes.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients until just combined, then fold in the chocolate chips and the mini eggs. I like to fold them in with a spatula instead of the mixer.

Now cover the dough and chill it for at least 2 hours or up to overnight before baking.

When you’re ready to bake the cookies, portion the dough into 2-tablespoon balls at least 2 inches apart on lined baking sheets. If you chilled the dough for more than a couple of hours, you may need to let it sit at room temperature for 30-45 minutes before it will be scoopable.

If you want to have some of the mini eggs visible on top of the cookies like in the pictures here, press a few additional candies onto the tops of each dough ball before baking.

Bake for about 13-15 minutes – the cookies will be golden but the centers will still be soft. 

If you like, sprinkle the tops with a bit of flaky sea salt as soon as they come out of the oven. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

STORAGE TIPS

Store your Cadbury egg cookies in an airtight container at room temperature for up to 5 days.

You can also freeze these cookies, either before or after baking.

If you’d like to freeze the dough to bake off whenever you want, follow my directions for how to freeze cookie dough. Then you can have freshly baked Cadbury egg cookies any time! 

You can also place the baked cookies in zip-top freezer bags and freeze them for up to two months. They thaw quickly at room temperature, so you won’t have to wait long before digging in.

Print

Cadbury Egg Cookies

Add a bag of mini eggs to your favorite chewy chocolate chip cookie base for these fun and festive Cadbury egg cookies!

Course Cookies

Keyword baking, cadbury, Chocolate, cookies, dessert, easter, mini eggs, spring

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 30 cookies

Calories 312kcal

Author Jamie

Equipment

• Pre-Cut Parchment Paper Baking Sheets
• Nordic Ware Aluminum Half Sheet Pans
• KitchenAid stand mixer

Ingredients

• 1 ½ cups unsalted butter room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 3 ¾ cups all-purpose flour spooned and leveled
• 2 teaspoons baking soda
• 1 ¼ teaspoons sea salt
• 2 cups semisweet chocolate chips
• 1 bag Cadbury Mini Eggs 9 ounces, chopped
• flaky sea salt for topping optional

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat butter and sugars until light and fluffy; about 4 minutes. Add in vanilla and eggs and continue beating on medium speed for an additional 3-4 minutes. 
• In a large bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Add in the chocolate chips and Cadbury Mini Eggs and mix until just combined. Cover and chill dough for at least 2 hours or overnight.
• When you are ready to bake the cookies, remove the dough from the refrigerator, preheat the oven to 350°F and line baking sheets with parchment paper. 
• Portion dough into 2 tablespoon balls and place them at least 2 inches apart on the prepared baking sheets. If you want the cookies to be as pictured, you can press additional chocolate and Cadbury Mini Egg pieces onto the tops of each dough ball before baking. 
• Bake 13-15 minutes or until golden brown (centers will be soft). If desired, sprinkle the tops of each cookie with flaky sea salt. Cool 2-3 minutes on the cookie sheet before removing the cookies to a cooling rack to cool completely.

Video

Notes

Store cookies in an airtight container for up to 5 days. You can also follow instructions for how to freeze cookie dough to freeze the dough before baking.

Helpful resources:

• Make sure you know how to measure flour correctly before you make this recipe.
• If your brown sugar has hardened, follow my tips for how to soften brown sugar.
• If you ran out of brown sugar, save yourself a trip to the grocery store with my brown sugar substitute.

Nutrition

Serving: 1cookie | Calories: 312kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 102mg | Fiber: 1g | Sugar: 18g | Vitamin A: 305IU | Calcium: 20mg | Iron: 2mg

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I love baking with oats. Whether it’s whipping up no bake cookies, making a pan of raspberry bars, or sandwiching together homemade oatmeal cream pies, so many desserts are better with oats in them. 

Which means I also love classic oatmeal cookies.

But not just any oatmeal cookie – I like them nice and chewy, full of flavor, and packed full of chocolate-covered raisins.

That’s right: We’re taking oatmeal raisin cookies to a whole new level today.

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