Cadbury Snowball Cookies
Cadbury Snowball Cookies combine a cozy oatmeal cookie base with creamy chocolate Cadbury Mini Snowballs for a fun, festive twist!
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Chewy oats and creamy milk chocolate Cadbury candies come together in these irresistible Cadbury Snowball Cookies. Inspired by my Mini Egg Oat Cookies (made with those hard-to-resist chocolate mini eggs), this recipe delivers the same cozy texture with a festive twist. They’re soft, chewy, and packed with chocolate in every bite – perfect for holiday baking or an addition to your Christmas cookie boxes!
How to Make Cadbury Snowball Cookies
- Cool and enjoy! These cookies can be enjoyed warm, but for ultimate chewiness, I recommend allowing them to cool completely to room temperature.
- Crush the chocolate. Place the chocolate snowballs into a zip-top bag. Use the bottom of a glass or measuring cup to crush the chocolates into smaller pieces. Set aside.
- Mix the dough. Cream butter, brown sugar, and granulated sugar with an electric mixer until smooth. Scrape the bowl, then add egg and vanilla and mix until combined. Mix in the dry ingredients, which include flour, cornstarch, baking soda and powder, salt, and oats. Then stir in the pieces of crushed chocolate, reserving a few for pressing into the tops of the dough.
- Portion the dough. Use a #24 size cookie scoop (which is about 3 Tablespoons) to portion the cookie dough. Place the dough balls on a baking pan lined with parchment paper, spacing the cookies at least 2” apart. Press the reserved chocolate pieces into the tops of the dough balls.
- Bake the cookies. The cookies bake at 350°F for 10-12 minutes. They should turn golden brown just around the edges.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
FAQs
What is the best way to store the cookies?
Store the cookies in an airtight container or zip-top bag at room temperature for up to 3 days.
Do the cookies freeze well?
Yes, the cookies freeze great! Freeze the finished cookies in an airtight container or zip-top freezer bag for up to 3 months. To thaw the cookies, remove them from the freezer and allow them to sit at room temperature for a couple of hours or overnight before serving.
Does the cookie dough need to chill?
No, thanks to the oats, this dough is nice and firm, so it does not require any chilling time! The cookie dough can go right into the oven once it’s mixed.
Favorite Tools
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Cadbury Snowball Cookies
Ingredients
- 1 (9 oz) bag Cadbury milk chocolate “mini snowballs”
- ¾ cup (170g) unsalted butter, at room temperature
- ¾ cup (152g) brown sugar
- ½ cup (108g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon vanilla extract
- 1 ¾ cup (230g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (80g) old-fashioned oats
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Place the mini chocolate snowballs into a zip-top bag and use the bottom of a glass or measuring cup to crush them into pieces. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 2-3 minutes. Scrape the bowl well, then with the mixer on low speed, add the egg and vanilla. Mix until well combined.
- Scrape the bowl again and add the flour, cornstarch, baking soda and powder, salt, and oats. Mix just until the ingredients are combined. Stir in the crushed chocolate snowballs, reserving a few Tablespoons for the tops of the cookies.
- Portion the dough using a #24 cookie scoop (about 3 Tablespoons). Place the cookies onto the prepared pans, spacing them at least 2 inches apart. Press the reserved chocolate snowball piecess into the tops of the scoops of dough.
- Bake at 350°F for 10-12 minutes or until the edges are set and lightly golden brown. Allow to cool for at least 10 minutes and enjoy!
