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.
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
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