Copycat Crumbl Cadbury Egg Cookies
These Cadbury Egg Cookies reimagine the classic chocolate chip cookie – featuring a buttery cookie base loaded with chunks of Cadbury mini eggs.
Cadbury Egg Cookies
A couple years ago a Cookie Co store opened nearby and I spent almost an entire year trying all of their different cookies. My absolute favorite is their Cadbury Egg Cookie, but you can only find them for a week around Easter.
These are big, bakery-style cookies that taste like chocolate chip cookies, only the chocolate is Cadbury mini eggs rather than chocolate chips. So you get that crunch from the candy coating, as well as big chunks of creamy milk chocolate, in a buttery cookie base.
Crumbl also has a Cadbury egg cookie, but they add frosting to their recipe. I’ve included a frosting recipe here too, so you can choose whether to make your Cadbury egg cookies in the style of Cookie Co (no frosting) or Crumbl (with frosting).
Ingredients
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- 1 cup unsalted butter
- 1 teaspoon salt
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 egg yolks
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup Cadbury mini eggs (or similar chocolate eggs), cut in half
Frosting Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk
- 3 cups powdered sugar
Toppings
- Cadbury Eggs or similar Chocolate Eggs
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 350°F (175°C) and line a 9×11 baking sheet with parchment paper or silicone baking mat.
To Bake The Cookies
- In a large mixing bowl with an electric mixer (or the bowl of a stand mixer), cream together butter, salt, granulated sugar, and brown sugar, until smooth and creamy. Add the egg yolk, milk and vanilla extract to the butter mixture and beat until well combined.
- Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a cohesive dough forms. Fold in the chopped Cadbury mini eggs.
- Portion out the dough into 10 balls of equal size and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake at 350°F for 17-19 minutes, or until the edges are lightly golden brown.
TIP: If you’re not frosting the cookies, press 2-3 chocolate eggs into the tops of the still-warm cookies while they are on a cooling rack.
To Make The Frosting
I like these cookies all on their own, but Crumbl adds a sweet buttercream frosting on top, so I’ve included directions to make frosting as well. Be sure to let the cookies cool completely before adding frosting.
- Mix together the softened butter with 3 cups of powdered sugar, until the frosting is light and fluffy.
- Add the almond extract, vanilla extract, and milk, mixing until smooth.
- Scoop the frosting into a piping bag with a round tip.
- Add a generous swirl of frosting on top of each cookie and finish with 3 mini eggs on top.
Video Demo:
Prep Tips
- Yield – We made cookies that were 4oz each, with a total of 10 cookies in the batch.
- Flour – Cake flour is a bleached flour that is extra finely milled — it is ideal for baked goods because it creates a softer, fluffier texture. We used a combination of cake flour and all-purpose flour to get those thick, bakery-style cookies.
- Frosting – The frosting is optional. The Cadbury Egg Cookies at Cookie Co are made without frosting. Crumbl’s Cadbury Egg Cookies do have frosting, so I have included instructions here for frosting too. Feel free to make yours with, or without frosting. They are plenty sweet without frosting, so that’s how I make them myself.
- Storage – Keep cookies in an airtight container at room temperature for 3-4 days. They can also be frozen for long term storage.
More Easter Cookie Recipes To Try:
- Easter Bird’s Nest Cookies
- Nutter Butter Chicks
- Easter Sandwich Cookies
- Easter M&M Cookies
- Carrot Cake Oatmeal Cookies
Cadbury Egg Cookie Recipe (Printable Recipe Card)
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Copycat Crumbl Cadbury Egg Cookies
Equipment
- 1 9×11 Baking Sheet
- Parchment paper
- 1 Electric mixer
- 1 Piping bag with round tip (if frosting the cookies)
Ingredients
Cookie Ingredients:
- 1 cup unsalted butter
- 1 teaspoon salt
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 egg yolks
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup Cadbury mini eggs or similar chocolate eggs, cut in half
Frosting Ingredients
- 3/4 cup unsalted butter softened
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk
- 3 cups powdered sugar
Toppings
- Cadbury Eggs or similar Chocolate Eggs
Instructions
- To Prep: Preheat oven to 350°F (175°C) and line a 9×11 baking sheet with parchment paper or silicone baking mat.
To Bake The Cookies
- In a large mixing bowl with an electric mixer (or the bowl of a stand mixer), cream together butter, salt, granulated sugar, and brown sugar, until smooth and creamy. Add the egg yolk, milk and vanilla extract to the butter mixture and beat until well combined.
- Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a cohesive dough forms.
- Fold in the chopped Cadbury mini eggs.
- Portion out the dough into 10 balls of equal size and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake at 350°F for 17-19 minutes, or until the edges are lightly golden brown.
- TIP: If you're not frosting the cookies, press 2-3 chocolate eggs into the tops of the still-warm cookies while they are on a cooling rack.
To Make The Frosting
- I like these cookies all on their own, but Crumbl adds a sweet buttercream frosting on top, so I’ve included directions to make frosting as well. Be sure to let the cookies cool completely before adding frosting.
- Mix together the softened butter with 3 cups of powdered sugar, until the frosting is light and fluffy.
- Add the almond extract, vanilla extract, and milk, mixing until smooth.
- Scoop the frosting into a piping bag with a round tip.
- Add a generous swirl of frosting on top of each cookie and finish with 3 mini eggs on top.
Video
Notes
- Yield – We made cookies that were 4oz each, with a total of 10 cookies in the batch.
- Flour – Cake flour is a bleached flour that is extra finely milled — it is ideal for baked goods because it creates a softer, fluffier texture. We used a combination of cake flour and all-purpose flour to get those thick, bakery-style cookies.
- Frosting – The frosting is optional. The Cadbury Egg Cookies at Cookie Co are made without frosting. Crumbl’s Cadbury Egg Cookies do have frosting, so I have included instructions here for frosting too. Feel free to make yours with, or without frosting. They are plenty sweet without frosting, so that’s how I make them myself.
- Storage – Keep cookies in an airtight container at room temperature for 3-4 days. They can also be frozen for long term storage.
Nutrition
Pin our Crumbl Cadbury Egg Cookies on Pinterest:
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These cookies sound phenomenal, especially with the twist of using Cadbury mini eggs instead of regular chocolate chips. The contrast between the crunchy shell and creamy chocolate seems irresistible.
I’m curious, do the cookies maintain their shape or spread quite a bit during baking? I often struggle with getting the perfect texture.
And also, how well do these freeze? Would love to make a batch ahead of time!
Keep up the great work with these inventive recipes!
They do spread a bit, so make sure to leave space between them on the baking sheet.