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Chocolate Chip Cadbury Egg Oatmeal Cookies

Chocolate Chip Cadbury Egg Cookies

These cookies combine rich butter, oats, and chocolate chips with chopped Cadbury mini eggs for a chewy, moist treat topped with crushed candy pieces for added texture and sweetness.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Course cookie, Dessert
Cuisine American
Servings 15 people
Calories 182 kcal

Equipment

  • 1 baking sheet lined with parchment paper
  • 1 mixing bowl
  • 1 electric mixer medium speed
  • 1 small bowl for whisking dry ingredients
  • 1 spatula or wooden spoon

Ingredients
  

  • 3/4 cup unsalted butter softened (preferably Kerrygold)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour King Arthur recommended
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup oats
  • 1 cup chocolate chips
  • 1 cup Cadbury mini eggs roughly chopped (1/4-inch pieces)
  • 1/4 cup Cadbury mini eggs crushed (for topping)

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a small bowl, whisk together the flour, baking soda, salt, and nutmeg to evenly distribute the dry ingredients.
  • Roughly chop 1 cup of Cadbury mini eggs into 1/4-inch pieces for the dough and crush 1/4 cup into smaller bits for topping.
  • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  • Add the room-temperature egg and vanilla extract to the creamed mixture and mix until smooth and combined.
  • Gradually add the dry ingredients and mix on low speed until just combined.
  • Fold in the oats gently using a spatula or wooden spoon.
  • Carefully fold in the chocolate chips and chopped Cadbury mini eggs, spreading them evenly without overworking the dough.
  • Drop 3-tablespoon scoops of dough onto the prepared baking sheet, spacing about 3 inches apart.
  • Bake for 8-9 minutes, until edges are golden and centers appear slightly underdone.
  • Remove from oven and immediately press the crushed Cadbury mini eggs onto the warm cookies.
  • Let cookies cool on the baking sheet for 10 minutes then transfer to a wire rack or plate to cool completely.

Notes

  • Use room-temperature egg for better dough emulsification.
  • Do not overmix dough to keep cookies tender.
  • Crushing Cadbury eggs with a food processor yields perfect topping texture.
  • Store leftover cookies in an airtight container for up to 5 days.