Cadbury Egg Brownie Cookies
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If you love a soft, fudgy cookie with a rich chocolate center, these Cadbury Egg Brownie Cookies are exactly what you want for Easter. They’ve got that crackly top like a brownie, with chunks of Cadbury mini eggs baked right in.
These cookies sit somewhere between a brownie and a cookie, which is why they work so well for Easter baking. You get that deep chocolate flavor with a soft center and slightly crisp edges.
They’re also a great addition to an Easter dessert spread alongside Cadbury Egg Brownies and something simple like Carrot Cake Cookies for a mix of textures.
Why you’ll love these Cadbury Egg Brownie Cookies
Cadbury Egg Brownie Cookies (Crackly Top Chocolate Cookies)
This is one of those recipes I like to make when I can’t decide between cookies and brownies. You still get that rich chocolate base, but in a smaller, grab-and-go form. They’re great to have sitting out alongside other Easter treats because people can just grab one without needing to slice anything.
Ingredients Needed for Cadbury Egg Brownie Cookies
- Butter and chocolate chips: Melted together to create that rich base.
- Granulated sugar and brown sugar: Gives sweetness and helps create the crackly top.
- Eggs: Adds structure and helps with that glossy finish.
- Vanilla extract: Brings out the chocolate flavor.
- Flour and cocoa powder: Gives structure while keeping the cookies soft.
- Baking powder: Helps them lift slightly.
Salt: Balances everything. - Cadbury mini eggs: Chopped for even distribution throughout the cookies.
How to make Cadbury Egg Brownie Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
Melt butter and chocolate chips together until smooth, and let cool slightly.
Whisk sugars, eggs, and vanilla until thick and glossy.
Add flour, cocoa powder, baking powder, and salt, and mix until combined.
Stir in the melted chocolate mixture.
Fold in chopped Cadbury mini eggs and chill for 30 minutes.
Scoop dough onto a baking sheet and add extra mini eggs on top. Bake until tops are crackly and centers are soft.
Variations
- Extra chocolate: If you want these a bit richer, add a handful of chocolate chips or chunks to the dough. It gives you more melted chocolate throughout without changing the texture.
- Stuffed cookies: Press a whole mini egg into the center of each cookie before baking. It softens in the oven and gives you a really nice gooey middle when you bite into it.
- Use different Easter candy: You can swap the Cadbury mini eggs for other Easter chocolates if that’s what you have. Anything chocolate-based works well here.
- Make cookie bars instead: If you don’t feel like scooping cookies, press the dough into a lined pan and bake it like bars. It ends up closer to your Cadbury Egg Brownies but with the same flavor.
- Add a little sea salt: A light sprinkle after baking helps balance the sweetness and brings out the chocolate flavor without making them taste salty
Serving Suggestions
- Serve with Cadbury Egg Brownies: If you’re putting together an Easter dessert spread, these work really well alongside my brownies. You’ve got something sliceable and something easy to grab.
- Add to a dessert tray: Pair them with Crockpot Easter Candy Clusters and my Rice krispie Easter Eggs for a fun and simple dessert board. It looks put together without needing a lot of extra effort.
- Serve slightly warm: They’re especially good when the centers are still soft. A quick few seconds in the microwave brings them right back to that fresh-baked texture.
- Include in Easter treat boxes: These hold their shape well, so they’re easy to pack into boxes or bags with other homemade treats like my Carrot Cake Cookies.
- Serve with coffee or milk: Nothing fancy here, but it works. The chocolate flavor pairs really well with both, especially after dinner. Try my Tres Leches Iced Latte!
Storage and Freezing
- How should I store Cadbury Egg Brownie Cookies?
Store them in an airtight container at room temperature for up to 4 days. They stay soft if sealed properly, but if you leave them out they’ll dry out quickly.
- Can I freeze Cadbury Egg Brownie Cookies?
Yes, they freeze really well. Place them in a sealed container or freezer bag and freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave. You can also freeze the dough. Scoop the dough onto a tray, freeze until solid, then transfer to a bag. Bake straight from frozen and just add a couple of extra minutes to the bake time.
Don’t forget to pin this for later!
Tips & Tricks
- Whisk the eggs and sugar until glossy: This step is what gives you that crackly brownie top. If you rush it, the cookies will still taste good but won’t have that classic brownie finish.
- Don’t overbake the cookies: The centers should look slightly underdone when you take them out. They’ll continue to set as they cool, which keeps that soft brownie texture.
- Chop the Cadbury mini eggs into different sizes: Some smaller pieces melt into the dough, while larger chunks give you bites of chocolate throughout. That mix makes a big difference in texture.
- Let the melted chocolate cool slightly before mixing: If it’s too hot, it can affect the texture of the dough and make it harder to get that smooth consistency.
- Use parchment paper for easy cleanup and better baking: It helps prevent sticking and keeps the bottoms from overbrowning.
Recommended
More Easter Ideas
Cadbury Egg Brownie Cookies
Soft brownie cookies with crackly tops and chunks of Cadbury mini eggs. A rich Easter cookie recipe that’s chewy, chocolatey, and easy to make.
Video
Ingredients
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped Cadbury mini eggs plus ½ cup for sprinkling on top
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Melt butter and chocolate chips together in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- In a bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until thick and glossy.
- Stir in flour, cocoa powder, baking powder, and salt until just combined.
- Pour in the melted chocolate mixture and mix until combined.
- Fold in chopped Cadbury mini eggs.
- Chill for 30 min
- Scoop about 2 tablespoons of dough per cookie (this makes about 12 large cookies). You can make smaller cookies if you prefer, just reduce the bake time slightly.
- Bake for 10–12 minutes, until tops are crackly and centers are soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Whisk the eggs and sugar until glossy:
This step is what gives you that crackly brownie top. If you rush it, the cookies will still taste good but won’t have that classic brownie finish. Don’t overbake the cookies:
The centers should look slightly underdone when you take them out. They’ll continue to set as they cool, which keeps that soft brownie texture. Chop the Cadbury eggs into different sizes:
Some smaller pieces melt into the dough, while larger chunks give you bites of chocolate throughout. That mix makes a big difference in texture. Let the melted chocolate cool slightly before mixing:
If it’s too hot, it can affect the texture of the dough and make it harder to get that smooth consistency. Use parchment paper for easy cleanup and better baking:
It helps prevent sticking and keeps the bottoms from overbrowning.
This step is what gives you that crackly brownie top. If you rush it, the cookies will still taste good but won’t have that classic brownie finish. Don’t overbake the cookies:
The centers should look slightly underdone when you take them out. They’ll continue to set as they cool, which keeps that soft brownie texture. Chop the Cadbury eggs into different sizes:
Some smaller pieces melt into the dough, while larger chunks give you bites of chocolate throughout. That mix makes a big difference in texture. Let the melted chocolate cool slightly before mixing:
If it’s too hot, it can affect the texture of the dough and make it harder to get that smooth consistency. Use parchment paper for easy cleanup and better baking:
It helps prevent sticking and keeps the bottoms from overbrowning.
Nutrition
Calories: 351kcalCarbohydrates: 44gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 51mgSodium: 141mgPotassium: 140mgFiber: 3gSugar: 33gVitamin A: 322IUVitamin C: 0.1mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!
