These one-bowl Easter monster cookies are loaded with oats, Cadbury mini chocolate eggs, and mini chocolate chips. Soft and chewy with the perfect hint of cinnamon. Cadbury mini eggs can easy be crushed with the side of a knife. Simply scoop and chill the cookie dough for 30 minutes and the cookies are ready to bake. So fun for Easter time.
Find all of my Cookie Recipes or Dessert Recipes here for more inspiration! You will also like these Easter M&M’s Cookie Bars or my famous Nestle Toll House Chocolate Chip Cookie Bars.
You could substitute any of your favorite Easter candy like chopped kit kat’s, Reese’s peanut butter eggs, or bunny chocolates.
Why You’ll Love Them
- Gooey center and crispy edges: this chewy cookie has crisp edges and stays nice and gooey in the center. A sprinkle of flaky salt on top adds the perfect touch.
- Studded with chocolate: this is one mighty cookie, while it maybe just one it is still loaded with melty chocolate chips and crushed Cadbury mini eggs. I like to top my cookie with a few more chips before baking.
- Simple ingredients: this cookie is made with mostly pantry ingredients you already have on hand like all-purpose flour, brown sugar, granulated sugar, salt, baking soda, and chocolate chips. Softened butter, eggs, and vanilla are also common ingredients.
- 60 minute chill time: luckily this cookie only takes an hour to chill, so you can pop it in the oven in no time! You can scoop and chill the cookie dough or chill and scoop, either way works!
- Perfect for crowds: this recipe makes a great dessert options for crowds or holidays, the cookies can easily be transported and everyone is sure to love them! Add in different toppings as desired.
One-Bowl Easter Monster Cookies
These cookies couldn’t be simpler and they are easy to travel with, simply let your cookies cool completely and transfer in a large airtight container. Get creative with any combo of chocolate candy, sprinkles can also add a fun, festive touch.
If you’re a chocolate lover, you have to try these Chocolate Muffins, Edible Cookie Dough, Small Batch Chocolate Chip Cookie, or this Protein Pudding! The small batch chocolate chip cookies will be a new go to recipe when you don’t want to make an entire batch of cookies! I make cookies all the time, and this is one of those recipes that turns out perfectly each time. I learned how to make perfect cookies in culinary school, see more about my journey on my about me page!
Ingredient List & Substitutions
These cookies use simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
- Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract.
- Baking powder: make sure your baking powder is fresh and not expired, after a couple months it will start to lose it’s potency.
- Baking soda: make sure your baking soda is fresh and not expired, after a couple months it will start to lose it’s potency.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Chocolate: any kind of chocolate will work, semi-sweet, milk chocolate chips, dark chocolate chips, or white chocolate. Chopped chocolate bars work great as well, that’s what I use.
- Cadbury Eggs: find these in the Easter candy section of your grocery store. You want soft chocolate eggs not the malted ones, regular or mini M&Ms work for this recipe as well.
- Oats: quick oats or old fashioned oats will both work for this recipe.
How to Make The Cookie Bars
Let’s talk a little about how to make the One-Bowl Easter Monster Cookies (The printable instructions are in the recipe card below.)
Quick overview:
- Combine melted butter, sugars, eggs, and vanilla.
- Add in dry ingredients. Fold in oats, chocolate, and crushed eggs.
- Chill, scoop, bake, and enjoy!
- Line baking sheets with parchment paper or Silpat liners, set aside.
- In a large mixing bowl, combine the butter and sugars. Whisk well to combine. Add in the eggs, one at a time, and the vanilla.
3. To the wet ingredients, add in the flour, baking powder, baking soda, and salt. Mix until fully combined. Fold in the oats, chocolate chips, and Cadbury eggs.
4. Cover and allow the dough to chill for 60 minutes. Preheat oven to 350 degrees F.
5.Using a measuring spoon or portion scoop, scoop even sized balls of cookie dough – roughly 1 oz. per cookie. Arrange evenly on the prepared cookie sheet, leaving about 2-3 inches between each cookie.
6. Bake at 350 for 9-11 minutes, cookies will still be soft. Allow to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
Recipe Notes:
- Crush the Cadbury eggs by using the side of a knife and gently pressing down, this is easier than trying the cut through them! Or crush them in a food processor.
Tools I Recommend For The Cookies
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Recipe FAQs
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for an hour, if you do not chill this dough – the cookies could spread into each other.
I like rich, dark chocolate chips or a roughly chopped up chocolate bar. But any type of chocolate would work from white chocolate chips, to mini chocolate chips and semi-sweet chocolate.
Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days. See above instructions for freezing cookie dough.
You Can Freeze This Cookie Dough
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
Tips for Perfect Cookies
- Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
- Allow dough to chill this lets the fat set up so cookies do not spread too thin.
- If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
- Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies with not turn out as intended.
- Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
One-Bowl Easter Monster Cookies
Equipment
Ingredients
- 2 1/4 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted butter, melted
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla extract
- 1 cup Old fashioned oats
- 1 cup Semi-sweet chocolate chips
- 1 10 oz. bag Cadbury mini milk chocolate eggs, crushed with the side of a knife
Instructions
- Line baking sheets with parchment paper or Silpat liners, set aside.
- In a large mixing bowl, combine the butter and sugars. Whisk well to combine. Add in the eggs, one at a time, and the vanilla.1 cup Unsalted butter, 1 cup Granulated Sugar, 1 cup Light brown sugar, 2 whole Eggs, 1 tbsp Vanilla extract
- To the wet ingredients, add in the flour, baking powder, baking soda, and salt. Mix until fully combined. Fold in the oats, chocolate chips, and Cadbury eggs.2 1/4 cup All purpose flour , 1 tsp Baking powder, 1 tsp Baking Soda, 1 tsp Salt, 1 cup Old fashioned oats, 1 cup Semi-sweet chocolate chips, 1 10 oz. bag Cadbury mini milk chocolate eggs
- Cover and allow the dough to chill for 60 minutes. Preheat oven to 350 degrees F.
- Using a measuring spoon or portion scoop, scoop even sized balls of cookie dough – roughly 1 oz. per cookie. Arrange evenly on the prepared cookie sheet, leaving about 2-3 inches between each cookie.
- Bake at 350 for 9-11 minutes, cookies will still be soft. Allow to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
Notes
Nutrition
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