Cadbury Chocolate Cookies

Cadbury Chocolate Cookies are slightly crispy on the outside, with a moist and dense chocolaty center. Stuffed with white chocolate chips and topped with chocolate mini eggs, these are substantial cookies, meaning that they are thick and filling. Great for dunking in a glass of cold milk too!

Easter is just around the corner, so it shouldn’t come as a surprise to you that I’m sharing a cookie recipe that showcases one of my favourite chocolate treats – Cadbury’s Easter Mini Eggs. I absolutely love mini eggs; in fact, it’s one of only two types of chocolate that I actually crave. The other is Lindt! So, I couldn’t resist whipping up a batch of Cadbury Chocolate Cookies with the last of my mini egg stash.

These cookies are very different from most of the cookies I’ve shared with you at Lord Byron’s Kitchen. Most cookies are soft and moist, but these are not. The inside is very chocolaty, because of the addition of the cocoa and the white chocolate chips. And, even though the cookie melts in your mouth, the cookie is not super moist and it is certainly not soft.

The outside of these cookies are firm. So, when you bite into one, the cookie will make a snapping sound when the crispy exterior is broken. But, as you chew, the chocolate melts in your mouth and that crispy bite of cookie turns into a chocolaty, melty mess and it’s absolutely delicious! Okay, let’s get into it!

CADBURY MINI EGGS

Cadbury Mini Eggs are one of my weaknesses. When it comes to snacks, I will always turn to salty snacks like chips or pretzels. But, when it comes to these mini eggs, I cannot turn them down. They are my kryptonite. That is exactly why I ate so many of these Cadbury Chocolate Cookies.

Cadbury Mini Eggs are a milk chocolate candy. They were introduced by the Cadbury company in 1967. The inner part of the egg is solid milk chocolate. The outer part consists of a hard candy shell. They are molded to resemble a miniature egg.

Did you know that originally Mini Eggs were only available at Easter with the exception of in Canada? You can now find them year round in most places. Did you know that the colours of the hard shell coating are different in other parts of the world?

In the UK, mini eggs come in white, yellow, pink and purple and are dotted with speckles. In Canada, the colours get even funkier. We have yellow and pink, but also green and turquoise. The original colours are white, pink, light blue, and yellow . Those are only available in the United States.

CAN’T FIND MINI EGGS?

If you cannot find Cadbury Mini Eggs, don’t worry about it, because you have other options. You can always find the Great Value brand at Walmart. Hershey’s also has their own version, which they call Eggies. The Hershey brand is easily found on Amazon.

Since these cookies are not baked with the mini eggs in them, then you have other options as well. You can certainly use M&Ms. Or, you can use Smarties if you live in Canada. (In Canada, Smarties are similar to M&Ms, not like in the US where Smarties are sugary, pill-shaped candies packaged in stacked rows.) The cookie base is delicious just as it is, especially with the white chocolate chips inside.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare these Cadbury Chocolate Cookies. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and there’s no difference in taste or appearance once all is said and done. Use what you have on hand.
• Brown Sugar – First of all, it has way more flavour than regular white sugar! And, in this recipe, brown sugar helps to keep the cookie moist and soft.
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies. 
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Cocoa Powder – Cocoa powder is an unsweetened chocolate product which adds deep chocolate flavor to desserts and beverages.  Use a good quality cocoa powder, not the kind we used to stir into milk as kids!
• Baking Soda – Commonly known as sodium bicarbonate, or just bicarb, it is a baking ingredient that helps with leavening or rising. 
• Salt – This is a common ingredient in baking and cooking.  In baking it helps to enhance and balance sweetness. 
• White Chocolate Chips – I use chocolate chips a lot in my recipes, and I change up the type depending on how I feel.  Unless the recipe states otherwise, you can use milk, semi-sweet, or dark chips too.
• Cadbury Mini Eggs 

SPEAKING OF COCOA POWDER

Cocoa powder is an unsweetened chocolate product which adds deep chocolate flavor to desserts and beverages.  Use a good quality cocoa powder, not the kind we used to stir into milk as kids! I have two types of cocoa that I use when baking. In cookies like these Cadbury Chocolate Cookies, just a regular, inexpensive cocoa powder will do just fine. Even though I don’t care for Hershey’s chocolate, I do like to use Hershey’s cocoa powder for cookies.

If, however, I’m making a cake or a cookie recipe with very few ingredients, I want to use a better quality cocoa powder. For me, Fry’s Premium Quality Cocoa has all that I’m looking for. It has a stronger chocolatey scent than other cocoa powders. When it comes to flavour, Fry’s wins out again. The only thing that Fry’s doesn’t offer is a deeper, chocolatey colour like you see in the photos. I find that Hershey’s does the better job in terms of colour.

HOW TO MAKE CADBURY CHOCOLATE COOKIES

Begin by preheating your oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper and set it aside. Next, in a mixing bowl, beat together the butter and the sugar until well combined. Then, add in the eggs and vanilla extract. Beat those into the butter and sugar mixture.

Sift together the flour, cocoa powder, baking soda, and salt. Add these to the wet ingredients and mix until well incorporated. Next, stir in one cup of white chocolate chips. Portion out one heaping tablespoon of the cookie dough. Roll into a ball and place onto the prepared baking sheet. With the palm of your hand, flatten the ball to just under half of an inch thick. Top each cookie with a few of the remaining white chocolate chips.

Repeat until you have used up all of the cookie dough, leaving two inches of space between each cookie. Bake for 12 minutes. Remove from oven and immediately press three or four Cadbury Mini Eggs into the top of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to finish cooling.

STORING, PACKAGING, AND FREEZING

These cookies will stay fresh for about 3-5 days in a covered container and in a cool place. But, if you plan to freeze these cookies, use a food-safe container that can be frozen. You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!

You can freeze these cookies for up to three months. They will come out of the freezer looking just like they did when you put them in there. Once you thaw them, they will taste just as fresh, and be just as soft, as the day you first baked them.

If you’re planning to share these cookies with your friends and neighbours, they make a lovely gift! Once they are completely cooled or thawed (if previously frozen), pile them into a food-safe container or a cellophane bag. Tie with a ribbon and you’re done!