This cookie is a riff on our very popular Cadbury Egg Cookies; it’s been slightly modified to make one single GIANT cookie! This is an amazingly soft, chewy chocolate cookie that is studded with crunchy bits of everyone’s favorite chocolate eggs. If it’s not Cadbury-Egg-Season, feel free to sub in another add-in. We love this one with chopped PB M&M’s as well!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter – Use real butter.
- Granulated sugar
- Brown sugar
- Egg yolk
- Vanilla
- Baking powder
- Baking soda
- Salt
- All-purpose flour
- Unsweetened cocoa powder
- Cadbury mini egg candies – Or other similar candy. We love these with peanut butter M&Ms!
How to Make a Giant Chocolate Cadbury Egg Cookie
- Chop your eggs. For this cookie I’m using chopped Cadbury Eggs. Use a larger chef style knife to do this, where you can gently rock the heel end of the knife over the eggs to slice in half. I just cut them in half (and naturally some will crumble a bit more than that). I found that chopping them too much and too finely results in a lot of gritty candy shell.
- You’ll mix up a basic chocolate cookie dough, then add your chopped Cadbury eggs. Reserve some of your candies to place on top of your cookie so it looks great coming out of the oven. I press this cookie into a circle between 6-6.5 inches in diameter. Use this template as a guide if you like!
- Bake. Sometimes the color of chocolate cookies make it difficult to guage done-ness. I look for cracking around the outside edge, but NOT in the center. When the outside is puffed and cracked along the outside inch of the cookie, that’s usually a good indicator. (See the photo of one I made with peanut butter M&M’s below!)
- In my oven this is done at about 11 minutes and 30 seconds, to be exact. But all ovens are different, so bake for 10-12 and keep an eye on it! As the cookie cools, it will develop some of that cracking in the center. This cookie is soooo soft and the perfect texture. I love the crunchiness of the Cadbury eggs in there- they’re both festive and delicious!
Storing and Other Tips
- I’m slowly working to update all of our giant cookie recipes with weighted measurements. We’ve found when working with such small amounts, even a slight mis-measurement can alter the finished product, so weighing ingredients gives consistent results. If you have a food scale, we recommend you use it for this recipe. If not, no worries- I’ve provided some tips on how to best measure.
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
Gifting Giant Cookies
- Giant cookies make a great gift for neighbors, teachers, and friends! 10-inch pizza boxes lined with parchment paper* hold one cookie perfectly and are adorable for gifting. *Make sure to line your box and use parchment or waxed paper and not tissue paper. Otherwise the box will absorb some butter and look greasy.
- If you are making several large cookies, I recommend setting out several bowls, one for each batch, and measure ingredients into each one by one. This will help prevent confusion when measuring ingredients and ensure that each dough ball is the correct size for one cookie. Alternately, you can use a food scale to accurately divide your dough into individual cookies.
- If you’d like to, use one bowl for every two cookies, so you can use one whole egg (instead of two yolks) and then just split the dough evenly into two pieces before baking. Again, a food scale is helpful!
Frequently Asked Questions
Can I make regular sized cookies with this dough?
Yep! For a small batch of cookies, split your dough ball into 4-6 portions and just keep an eye on them for doneness. I would start with about 8 minutes. If you’d like to make a full batch, follow this recipe for Cadbury Egg Cookies.
What else could I add to this dough?
We love peanut butter M&Ms, but any nuts, candies, or chips you’d add to a chocolate chip cookie would be great here!
Giant Chocolate Cadbury Egg Cookie
A rich, soft, chocolate cookie studded with chopped Cadbury Eggs. Feel free to sub another add-in in place of the eggs if you like. We love this one with chopped PB M&M's, too!
Servings large 9″ cookie
Equipment
Ingredients
- 4 tablespoons real butter, almost melted see note in instructions
- ¼ cup sugar
- ¼ cup brown sugar lightly packed
- 1 egg yolk
- ½ teaspoon vanilla
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup + 2 tablespoons all purpose flour
- 1 ½ tablespoon unsweetened cocoa powder
- ⅓ cup Cadbury Egg Candies roughly chopped in half
Instructions
- Preheat oven to 350℉. Line a baking sheet with a piece of parchment paper.
- Place butter in heat-safe mixing bowl and microwave in 20 second intervals until almost melted. It doesn't need to be completely liquid, just incredibly soft. I usually heat until about half is melted and the other half is super super soft.
- Mix sugars into butter thoroughly and then egg yolk and vanilla. Sprinkle in flour, cocoa powder, baking powder, baking soda, and salt and combine everything together. Set aside a tablespoon or so of your chopped candies and mix the rest into the dough.
- Pull dough together into a large ball and press down on your baking sheet into a circle that is 6-6.5 inches in diameter.
- Bake for 10-12 minutes, looking for crackling edges around the outer edge of the cookie. Cool on baking sheet for a few minutes and then transfer to a cooling rack.
Notes
- I’m slowly working to update all of our giant cookie recipes with weighted measurements. We’ve found when working with such small amounts, even a slight mis-measurement can alter the finished product, so weighing ingredients gives consistent results. If you have a food scale, we recommend you use it for this recipe. If not, no worries- I’ve provided some tips on how to best measure.
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
Nutrition
Serving: 1Cookie, Calories: 1369kcal, Carbohydrates: 270g, Protein: 23g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 205mg, Sodium: 747mg, Potassium: 369mg, Fiber: 9g, Sugar: 147g, Vitamin A: 415IU, Vitamin C: 0.4mg, Calcium: 241mg, Iron: 10mg
Calories: 1369kcal
Cost: $4
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
This was so fun, and so so good! Just as good as the original recipe, but in giant form. Easy!
What a wonderful dessert. Looks absolutely delicious.
Good one. This one is going to be my best when it comes to cookies.