Chewy and soft cookies filled with white chocolate chips and mini chocolate Cadbury eggs.
These White Chocolate Cadbury Egg Cookies are the perfect Easter treat. They have a soft and chewy interior with crisp edges, filled with white chocolate chips, and crunchy chocolate Cadbury eggs.
I don’t know how I am just discovering mini Cadbury eggs exist. They are seriously so addicting and the perfect addition to any Easter dessert.
These chewy and soft cookies are filled with gooey white chocolate chips and topped with the cutest mini Cadbury eggs for added crunch and sweetness. You can’t go wrong with these!
Why you’ll love these White Chocolate Cadbury Egg Cookies:
Soft and chewy. These cookies have a perfectly soft and chewy interior with a crisp exterior.
Simple and easy to make. This recipe all comes together in one-bowl and requires simple baking ingredients.
The perfect Easter treat. The addition of the mini Cadbury eggs make these the perfect addition to your Easter brunch or dinner spread.
Ingredient Breakdown:
- Butter – I recommend unsalted butter for this recipe.
- Brown sugar + granulated sugar – contains the perfect ratio of both sugars for a soft and chewy texture.
- Milk – any milk works in this recipe.
- Vanilla extract – for added flavor.
- Flour – I recommend all-purpose flour. I have not tested a gluten-free version of this recipe.
- Corn starch – since this recipe contains no (real) eggs, starch helps bind these cookies together.
- Baking soda + powder – for the right amount of lift and spread.
- White chocolate chips – can use either chips or roughly chop a white chocolate bar.
- Mini Cadbury eggs – the star of this recipe!
How to make White Chocolate Cadbury Egg Cookies:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together butter, sugars, milk, and vanilla until creamy. Add flour, corn starch, baking soda, and salt. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms. Fold in white chocolate chips. Cover and refrigerate dough for at least 1 hour.
- Use a 1.5 tbsp cookie scoop to distribute dough on to a lined baking sheet. Top with 3-4 mini Cadbury eggs and a few additional white chocolate chips. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven. Add additional mini Cadbury eggs while still warm, if you prefer. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack
Modifications:
Make this recipe vegan by:
- Substituting butter for vegan butter (my favorites are Earth Balance and Country Crock).
- Milk for non-dairy milk (almond, cashew, oat, etc)
- Substituting white chocolate chips for vegan white chocolate chips
- Substituting mini Cadbury eggs for vegan chocolate candies
Storage Instructions:
Cool cookies to room temperature and store in an airtight container at room temp. for up to 5 days.
More Easter Dessert Recipes…
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
White Chocolate Cadbury Egg Cookies
Ingredients
- ½ cup unsalted butter, melted
- ½ cup (102g) packed light brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp milk
- 2 tsp vanilla extract
- 1 ¼ cups (173g) all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ¾ tsp kosher salt
- ½ cup (95g) white chocolate chips + more for topping
- ½ cup (110g) mini Cadbury Eggs
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together butter, sugars, milk, and vanilla until creamy. Add flour, corn starch, baking soda, and salt. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms. Fold in white chocolate chips. Cover and refrigerate dough for at least 1 hour.
- Use a 1.5 tbsp cookie scoop to distribute dough on to a lined baking sheet. Top with 3-4 mini Cadbury eggs and a few additional white chocolate chips. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven. Add additional mini Cadbury eggs while still warm, if you prefer. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack
