Celebrate Easter with these rich and fudgy Cadbury egg brownie cookies! The chocolate cookies are loaded with Cadbury eggs, making them the perfect Easter treat.
Cadbury Egg Brownie Cookie Recipe
These Cadbury egg brownie cookies will save you the next time you cannot decide between making a brownie or a cookie. The mashup of desserts combines the rich, fudgy flavor of a brownie, all in the shape and texture of a cookie. It's the dessert combo that will quickly become a favorite.
The brownie-cookie mashup isn't even the best thing about this recipe. The star of the show is the Cadbury chocolate eggs. If you've never had them, get ready to fall in love. They are basically like M&Ms but a much better version.
The eggs get mixed into the brownie cookie dough just like chocolate chips, so they are in each and every bite. I also like to place some eggs on top of the cookie dough before it goes into the oven to add some chocolate eggs to the top of the cookies.
Looking for more Easter ideas? My Oreo Blondies With Chocolate Eggs and Stuffed Carrot Cake Cookies are always a good addition to the menu.
Why I Love These Cadbury Egg Brownie Cookies
- Mashup - It's basically a brownie in cookie form. What more could you want?!
- Cadbury Eggs - This seasonal treat makes these cookies stand out. I love to stock up on them so I can make them throughout the year.
- Chocolate Overload - There is a great abundance of chocolate, in a good way, of course.
Ingredients Needed To Make Cadbury Chocolate Brownie Cookies
- Cadbury chocolate eggs - Use a rolling pin and place the eggs in a bag to crush them up.
- Espresso powder - Highlights the chocolate flavor.
- Canola oil - Helps create a fudgy flavor.
- Chocolate - Chocolate chips or a bar of chocolate will work.
- Cocoa powder - Besides the signature flavor, the cocoa powder will form the texture of the cookies.
How To Make Cadbury Eggs Brownie Cookies
- Prepare.
Preheat the oven to 350 and prepare a cookie sheet. Set to the side.
- Form the butter mixture.
Melt the butter and pour it over the chocolate. Mix until smooth and set to the side.
- Combine the dry ingredients.
In a medium-sized bowl, combine the dry ingredients.
- Mix wet ingredients.
Whisk the eggs and sugar until doubled in size. Add the oil and vanilla. Set to the side.
- Mix the batter.
Add the chocolate butter mixture to the wet ingredients, followed by the dry ingredients. Mix until fully combined. Fold in the chocolate eggs.
- Chill the dough.
Let the dough chill in the refrigerator for 30 minutes.
- Bake the cookies.
Form the cookie dough and place it in the oven. Bake the cookies for 8-12 minutes, until firm around the edges.
Make Ahead and Storage
The Cadbury egg cookies can easily be made 1-2 days in advance. Keep the cookies in an airtight container until ready to serve. Any extra cookies can be frozen and kept in the freezer for 2-3 months.
The Cadbury egg brownie cookies can also be frozen before they are baked as cookie dough. Make the cookies, and instead of chilling the dough, place the cookie dough in the freezer.
Tips and Variations
- Seasonal Treat — If you can find the Cadbury eggs, make these cookies. Since they are seasonal, swap them out for M&Ms or chocolate chips.
- Don't Skip The Chilling - The chilling process of the cookies is essential to get the brownie texture in the cookies. Don't skip it.
- Cook Time - Look for the edges on the cookies to know when to take them out of the oven. When they are firm, they are done.
FAQs
The espresso powder highlights the chocolate flavor. It doesn't really add an espresso flavor to the batter.
Unfortunetly no. The treat is seasonal and available in the spring during Easter time.
While these are chocolate cookies, they have the texture of a brownie. It's like a brownie in cookie form.
Cadbury Egg Brownie Cookies
Ingredients
Method
- Preheat the oven to 350 and prepare a cookie sheet. Set to the side.
- In a medium-sized bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt. Set to the set.
- Melt the butter and pour it over the chocolate. Stir the mixture until fully combined and smooth. Set to the side.
- In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, mix the eggs and the sugar until double in size. When doubled, add in the oil and vanilla.
- Add the chocolate mixture to the wet ingredients, followed by the dry ingredients. Fold in the chocolate eggs.
- Chill the cookie dough in the refrigerator for 30 minutes.
- Form the cookie dough balls and place on the cookie sheet. Top the cookie dough balls with the extra chocolate eggs. Bake the cookies in the oven for 8-12 minutes.
- Let the cookies cool on the cookie sheet and move to a cooling rack to continue cooling.
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