These cookies are incredibly soft, perfectly sweet, and bursting with seasonal charm. They’re easy to make and a fun way to use leftover Easter candy (if you have any!). Whether you’re baking with kids, making treats for a party, or just indulging your sweet tooth, Cadbury Egg Cookies are guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Cadbury Mini Eggs, crushed or chopped
Semi-sweet or milk chocolate chips (optional)
Directions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add in the eggs and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
Fold in chopped Cadbury Mini Eggs and chocolate chips, if using.
Scoop cookie dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Press a few extra Mini Egg pieces on top for decoration, if desired.
Bake for 9–11 minutes, or until the edges are lightly golden and the centers are set but still soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Variations
Blondie version: Press the dough into a baking pan and make cookie bars instead of individual cookies.
Add nuts: Mix in chopped pecans or walnuts for added crunch.
Use different chocolates: Swap in dark chocolate chips or white chocolate for variety.
Gluten-free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
Add sprinkles: Top with pastel sprinkles for an extra festive touch.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked cookies in a freezer-safe container or bag for up to 2 months. You can also freeze cookie dough balls and bake them straight from frozen, adding 1–2 minutes to the baking time. To reheat, microwave for about 10 seconds for a warm, gooey cookie.
FAQs
Can I use whole Cadbury Mini Eggs?
It’s best to crush or chop them slightly so they’re evenly distributed throughout the dough.
How do I crush the Mini Eggs?
Place them in a zip-top bag and gently tap with a rolling pin or meat mallet. Don’t crush too finely—chunks work best.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking.
Why are my cookies spreading too much?
Make sure the butter isn’t too soft, and chill the dough for 30 minutes if it seems too warm.
Can I double the recipe?
Absolutely. This recipe scales well for larger batches.
What type of chocolate chips should I use?
Semi-sweet, milk, or even white chocolate chips all work well—choose your favorite.
Do I need to chill the dough?
Not required, but chilling can help control spreading and enhance flavor.
Can I make these without a mixer?
Yes, a sturdy wooden spoon or spatula works fine—just cream the butter and sugars well by hand.
Can I use Cadbury Creme Eggs instead?
Mini Eggs work best due to their candy shell, but you can try chopping Creme Eggs and folding them in—just note they may melt more during baking.
Are these good for Easter baskets or gifts?
Yes! These cookies package beautifully and are a festive, homemade alternative to traditional Easter candy.
Conclusion
Cadbury Egg Cookies are the perfect way to celebrate spring with a sweet, colorful twist on a classic treat. Whether you’re baking for a holiday gathering or just looking for a delicious cookie recipe with a seasonal flair, these cookies are as fun to make as they are to eat. Bake a batch and enjoy the rich chocolate, crispy candy shell, and soft-baked perfection in every bite.
Cadbury Egg Cookies are soft, chewy Easter cookies packed with crushed Cadbury Mini Eggs and chocolate chips. With a sweet, festive flair and classic cookie texture, they’re perfect for springtime celebrations or using up Easter candy.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cups chopped Cadbury Mini Eggs
1 cup semi-sweet or milk chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla extract, mixing until combined.
Gradually mix in the dry ingredients just until incorporated.
Fold in chopped Cadbury Mini Eggs and chocolate chips if using.
Optional: Press extra Mini Egg pieces on top of each dough ball for decoration.
Bake for 9–11 minutes, until edges are lightly golden and centers are set.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Crush Mini Eggs in a zip-top bag using a rolling pin—leave some larger chunks for texture.Chill dough for 30 minutes if cookies spread too much during baking.Use white or dark chocolate chips for variation.To freeze, store baked cookies or raw dough balls in a freezer-safe container for up to 2 months.Warm baked cookies in the microwave for 10 seconds for a gooey texture.
