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Transform Your Leftover Cadbury Eggs Into These Delicious Cookies

Easter might be long gone, but if you’re anything like me, you have some leftover chocolate hanging around in your kitchen. Chocolate eggs can last up to four months in your pantry and even longer in your fridge, and this sweet treat is endlessly versatile as an unexpected guest star in your cookies. These Cadbury Mini Egg Cookies are luscious delights with a warm vanilla-scented, brown sugar base, plenty of white and milk chocolate chips, and the satisfying sugary crunch of mini eggs. Plus, I love how the colorful shells add a pop of pastel to the cookie and provide tons of textural interest. 

These cookies are also an exceptional way to bring a little Easter fun into the summer months, use up your leftover supply, and add a bit of sweet glory to a tried-and-true cookie base. They are my absolute faves, and once you taste them, they’re sure to be part of your regular cookie roster, too. 


Cookies and Cadbury: A Heavenly Duo

These cookies are a fun riff on your more traditional chocolate chip cookies with colorful bursts of Cadbury eggshell. Plus, the inside of each Cadbury egg gets soft and velvety in the oven, making the smooth chocolate a great foil to the crunchy shells. I like to eat them straight out of the oven, savoring each bite of melty chocolate and soft, sugary cookie. Each serving is studded with crisp on the outside, melty on the inside, chocolate eggs, and trust me when I say, these are cookies to absolutely die for.

Of course, they’re just as good once they’ve cooled and make the perfect BBQ or picnic food because they’re incredibly portable and guaranteed to be a crowd-pleaser. With their elegant pastel colors and layers of sweet flavor, they’re sophisticated enough to stand up at your next grown-up soiree but still kid-friendly. They’re a universal win!  

An Easy and Tasty Way To Use Your Pantry Staples

You probably have everything you need to whip up a batch of these cookies right in your fridge and pantry. In addition to a cup of leftover Cadbury eggs, you’ll just need some milk and white chocolate chips, a little flour, brown sugar, regular sugar, salt, baking soda, and vanilla. Add just a half cup of unsalted softened butter and an egg, and you’ll have a winning recipe.

The fact that I don’t have to run out to the grocery store to pick up supplies is one of the key things that I adore about these cookies. It’s all right there; anytime I want to put together a quick batch for a get-together or a quick treat for me and the kids.

If you don’t have white chocolate chips on hand, don’t worry. Simply double up on the milk chocolate ones. Personally, I like the interplay of white chocolate, milk chocolate, and Cadbury eggs and it does add another layer to the overall result, but it’s not mandatory. Feel free to have fun and play with the recipe.

It Comes Together in a Snap

This recipe is seriously foolproof, even if you’re a novice baker, and it all comes together in less than half an hour from start time until you take your warm and gooey cookies out of the oven. Start by preheating your oven to 350 degrees, and prepare your baking sheet with some parchment paper. Parchment paper is gold in any kitchen because it prevents your cookies from sticking, gives them a nice golden brown base, and doesn’t require any additional oils or sprays. Plus, you can pick it up everywhere. I use it all the time for both sweet and savory dishes. It’s a serious lifesaver.

Next, cream your butter and sugar, drop in the egg, add a touch of vanilla, then add your mixed dry ingredients. Then, the fun starts. Gently stir in your Cadbury eggs and chocolate chips, making sure to get bites of chocolate throughout the batter. The beauty of using mini Cadbury eggs in this recipe is that you don’t have to break them into smaller pieces. The eggs are already bite-sized, and while some will crack during baking, allowing the chocolate insides to infuse the cookie, you can let this happen naturally. The result will be big bites of chocolate egg and sweet candy shell nestled in a glorious sugar cookie base.

Then, you just need to portion out twelve cookies and let them bake for 10-12 minutes until they take on a beautiful golden brown color. Keeping the cookie size uniform is really important here because it helps cook them evenly. Next comes the only hard part: waiting a few minutes to try your creation. Let them cool for a moment on a wire rack, then indulge your sweet tooth with decadent and delicious Cadbury egg-studded treats!

Smart Cookie Storage

If your house is anything like mine, these cookies will vanish before they even have the chance to cool properly. However, if you find yourself with some extra after baking, it’s good to know that they do last with the proper storage. You’ll want to pop your extra cookies into an airtight container, where you can enjoy their chewy and chocolatey taste for up to a full week.

You can also make a double batch and either freeze your raw cookie dough in an airtight bag or store the cookies themselves in a similar fashion. I find that having frozen cookie dough on hand is a lifesaver for those times when I’m invited to a last-minute party and need to bring a homemade dish. It takes the guesswork out of what to bring, and you’ll arrive with something unique that everyone can enjoy.  

Mouthwatering Kitchen Creations

I love this recipe because it allows me to indulge my creativity in the kitchen, use up leftover Easter candy, and come up with something that’s both familiar and unique. These cookies have the power to transport me back to childhood, with each scrumptious bite reminding me of Easter egg hunts and the comfort of a homebaked treat served fresh right out of the oven.

Once you make this recipe, I’m sure you’ll agree that it’s a true home run! Mix up a batch and impress your friends, delight your kids, or just give yourself a well-needed treat after a long day.  

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