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A close-up photo of freshly baked Chewy Cadbury Egg Cookies with cracked candy shells and melted chocolate on a rustic baking sheet.

Ultimate Chewy Cadbury Egg Cookies

These are the ultimate chewy cookies packed with chopped Cadbury Mini Eggs. Developed through rigorous food science, they feature a hybrid brown butter method, a high brown sugar ratio, and cornstarch for a perfect texture that's crisp at the edges and dense and chewy in the center. Chilling the dough is the non-negotiable secret to their legendary chew and flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups 280g
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup 170g
  • ¼ cup 50g
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups about 200g
  • ½ cup 85g) semi-sweet chocolate chips (optional

Equipment

  • Medium mixing bowl
  • Small saucepan
  • Large heatproof mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  2. Melt ½ cup (113g) of the butter in a small saucepan over medium heat. Cook, swirling occasionally, until it turns a deep golden brown and smells nutty (3-5 minutes). Immediately pour into a large heatproof bowl, scraping in all browned bits. Add the remaining ¼ cup of cold, cubed butter and stir until fully melted.
  3. Add both sugars to the warm butter and whisk vigorously for about one minute until well combined and slightly glossy.
  4. Add the whole egg, egg yolk, and vanilla extract. Whisk for 30-45 seconds until the mixture is smooth, thickened, and lightened in color.
  5. Using a spatula, fold in the dry ingredients until just a few streaks of flour remain. Before fully combined, add the chopped Cadbury Mini Eggs and optional chocolate chips. Fold until no dry flour is visible. Do not overmix.
  6. Cover the bowl and chill the dough for at least 1 hour, and up to 72 hours.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop dough into 3-tablespoon-sized balls (about 60g each) and place 3 inches apart on prepared sheets. Gently press a few extra candy pieces onto the tops of each dough ball.
  9. Bake for 10-12 minutes, until edges are set and golden but centers still look soft and puffy.
  10. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

For the best flavor and texture, chill the dough for 24 hours if possible. Store cooled cookies in an airtight container at room temperature for up to 5 days. The chopped candy shells create beautiful confetti-like speckles in the dough. Ensure your Cadbury Mini Eggs are roughly chopped, not crushed, for the ideal distribution of chocolate and crunch. Underbaking is key to a chewy center; the cookies will set as they cool.