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Cadbury Egg Cookies

Chocolate chip coconut cookies loaded with mini Cadbury eggs are the perfect Easter cookie. There’s rich chocolaty goodness in every bite.

Cadbury Egg Cookies

My kids may be in their late teens, but they still want me to make holiday treats for them. I recently stumbled upon a recipe for these tasty treats on Two Peas and Their Pod so I surprised my kids with these cookies filled with chocolate chips, mini chocolate eggs, and toasted coconut. These decadent Easter cookies are fun & simple to make and they will make kids (and adults) of all ages happy.

Cadbury Egg Cookies

How to Make Cadbury Egg Cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Toast the coconut by placing 1/2 cup of shredded coconut on the prepared baking sheet. Spread out the coconut in an even layer and bake, watching carefully, for 2-3 minutes, stirring once, or until the coconut is toasted and light brown. Remove from oven and let cool completely; set aside until needed.

Combine the flour, baking powder, baking soda, and salt together in a small bowl; mix well.

Using a hand mixer or stand mixer, beat the brown sugar, white sugar, and butter together until creamy and smooth, about 1 minute. Add the egg and vanilla then beat until creamy and smooth.

Gradually add the flour mixture until combined. Stir in the Cadbury egg pieces, chocolate chips, and toasted coconut.

Use a cookie scoop or spoon dough into rounds of about 2 tablespoons each and place them a few inches apart on the prepared baking sheet. Slightly press them down and place a few extra Cadbury egg halves on top, if desired.

Cadbury Egg Cookies

Bake for 8-10 minutes or until the edges are slightly golden brown. Remove from the oven and add a few extra chocolate chips to the hot cookies, if desired.

Cool on the baking sheet for 5 minutes before transferring to a wire cooling rack and cool completely.

 

Cadbury Egg Cookies

Cadbury Egg Cookies

Cadbury Egg Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Servings: 22
Author: Adapted by Pam - For the Love of Cooking / Original by Two Peas & Their Pod

Equipment

Ingredients

  • ½ cup coconut
  • cups flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup light brown sugar
  • ¼ cup white sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¾ cup chopped Cadbury Mini Eggs
  • ½ cups semi-sweet chocolate chips, plus a few extra to add to the top of freshly baked cookies, if desired

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Toast the coconut by placing 1/2 cup of shredded coconut on the prepared baking sheet. Spread out the coconut in an even layer and bake, watching carefully, for 2-3 minutes, stirring once, or until the coconut is toasted and light brown. Remove from oven and let cool completely. 
  • Combine the flour, baking powder, baking soda, and salt together in a small bowl; mix well.
  • Using a hand mixer or stand mixer, beat the brown sugar, white sugar, and butter together until creamy and smooth, about 1 minute. Add the egg and vanilla then beat until creamy and smooth.
  • Gradually add the flour mixture until combined. Stir in the Cadbury egg pieces, chocolate chips, and toasted coconut. 
  • Use a cookie scoop or spoon dough into rounds of about 2 tablespoons each and place them a few inches apart on the prepared baking sheet. Slightly press them down and place a few extra Cadbury egg halves on top, if desired. 
  • Bake for 8-10 minutes or until the edges are slightly golden brown. Remove from the oven and add a few extra chocolate chips to the hot cookies, if desired. 
  • Cool on the baking sheet for 5 minutes before transferring to a wire cooling rack and cool completely. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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5 Comments

  1. If kids, really understood how much joy it brings us when they enjoy something we made for them, and ask us to do it again, long after we think they have moved on-it’s so nice!
    These cookies are delightful. A really nice twist for Easter.

    Happy Easter.

    Best,
    Velva