Is anyone else living off of Cadbury Eggs during this pandemic? I don’t even want to know how many bags I’ve gone through! They are so good, but if you haven’t tried them melted in a chocolate chip cookie, you are missing out big time. I first had Cadbury eggs in a chocolate chip cookie from Chip last April and was instantly in love. Why it took me an entire year to come up with my own Cadbury cookie is beyond me! This recipe is everything I dreamed of and more. Crispy on the outside, chewy on the inside, with pieces of crunchy Cadbury shell, pools of melted chocolate, and pockets of gooey marshmallow. My daughter and I both agree this is our favorite cookie we’ve ever had! If you aren’t a marshmallow fan, no problem! Just leave them out and add in about 3/4 cup extra of your favorite chips or extra Cadbury eggs! White chocolate would be a yummy sub!
A few tips before you start:
Don’t soften your butter too much! I warmed all four sticks of butter for 12 seconds in the microwave and called it good!
Since Cadbury eggs aren’t small, I made this recipe pretty big, and the cookies are quite big too. If you don’t have a large cookie scoop, use 1/3 cup to measure out the dough.
Chill the cookies before you bake them! At least 30 minutes in the fridge or 15 minutes in the freezer. Chilled cookies are key in helping your cookies have the perfectly golden outside and chewy inside!
I prefer to only bake as many cookies as we are going to eat that night. I form them all into balls, freeze them on a baking sheet for 30 minutes, and then put them in a freezer bag so I can take them out as we want them and bake them fresh!
Cadbury Chip Cookies
yields 30 cookies
Ingredients:
2 cups butter, cold but slightly soft to the touch (microwave for 12 seconds or so)
1 1/2 cups brown sugar
1 1/2 cups granulated sugar
3 large eggs, cold
1 Tablespoon + 1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
5 1/2 cups flour
1 teaspoon salt
1 Tablespoon baking soda
1 bag Cadbury eggs, slightly crushed (roughly 1 1/2 cups. I used milk chocolate, but dark or white would be good too—use whatever kind you love most or a combo of the three!)
1 to 1 1/2 cups semi sweet chocolate chips (I used 1 cup, but if you like your cookies a little extra chocolatey, use 1 1/2 instead)
1 cup mini marshmallows (or 3/4 cup white chocolate chips, extra crushed Cadbury eggs, or even dark chocolate chips if you’re not a marshmallow fan)
*extra whole Cadbury eggs for the top of the cookies (they crack in the oven as they melt)
Directions
In a stand mixer fitted with the paddle attachment, cream the butter on high for a minute or two.
Scrape down the sides of the bowl with a rubber spatula, add the brown and white sugar, and mix on medium until combined. Don’t over mix.
Add eggs, vanilla extract, and almond and mix again.
Next, add flour, salt, and baking soda and mix on low until just combined.
Stir in chocolate chips, crushed Cadbury eggs, and marshmallows (or extra chips) until evenly distributed.
Using 1/3 cup of dough each, form dough into balls and top with 2-3 whole Cadbury eggs. Try to push any marshmallows to the center or top of the cookie as those on the edge will explode slightly in the oven (you can see a few that exploded a little in my pictures, I just used a rubber spatula to gently push them back towards the cookie when they were still hot and gooey).
Place dough balls onto a pan lined with parchment paper and chill for at least 30 minutes in the fridge, or 15 minutes in the freezer. You can leave them in the fridge for a few hours or even overnight.
While cookies are chilling, preheat oven to 375 degrees F.
Bake cookies for 12-14 minutes, or until edges and tops are slightly browned. The cookies will still be soft and gooey on the inside, but they will set up as they cool. If the cookies aren’t perfectly round, you can use a spatula to gently push them into a rounder shape while they are still on the hot pan.
Let sit on the pan for 1 minute before transferring to a cooling rack. Cool for 10 minutes before serving. Or eat them hot and gooey. They are going to amaze you no matter how you eat them!
