These Cadbury Egg Cookies are as easy to make as classic chocolate chip cookies — just fold crushed Cadbury Mini Eggs into the batter for a colorful, festive twist. A perfect, simple Easter cookie recipe.
This recipe started with a reliable chocolate chip cookie base, swapping M&M’s for Cadbury Mini Eggs to create bright, crunchy, melt-in-your-mouth Easter cookies. You can also use pastel Easter M&Ms, but the Cadbury eggs give a unique texture and flavor that I love.
Why You’ll Love This Easter Cookies Recipe
- Fantastic texture – Crisp edges, soft chewy centers, gooey chocolate chips and the crunchy candy shell of Cadbury Mini Eggs combine for the best cookie bite.
- Bright, festive colors – The pastel Mini Eggs add cheerful color, making these cookies ideal for spring gatherings and Easter baskets.
- Simple to make – If you can make chocolate chip cookies, you can make these. A slightly extra dose of brown sugar and vanilla gives a rich, chewy cookie dough that pairs perfectly with chocolate chips and crushed Mini Eggs.
Cadbury Egg Cookies
Cadbury Egg Cookies are a seasonal favorite. Cadbury Mini Eggs are sold for a limited time each year, so making these cookies while they’re available is a must. One standard 9 oz (255 g) bag is just right for this recipe, though buying a larger bag will keep you stocked for snacking and baking.
Cadbury Mini Eggs
You’ll want to break the Cadbury Mini Eggs into smaller pieces for the dough. Place the candy in a sturdy zip-top bag and crush with a mallet, rolling pin, or the bottom of a heavy cup. I like to keep some pieces larger — breaking a few only in half gives nice candy bursts in the baked cookies.
How To Make Cadbury Egg Cookies
Note: Full ingredient amounts and the printable recipe are included below in the recipe card.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Whisk together the flour, salt, and baking soda in a large bowl and set aside.
- Cream the room-temperature butter with the brown and granulated sugars in a stand mixer fitted with the paddle attachment until light and fluffy.
- Add the eggs and vanilla, mixing until combined and scraping down the bowl as needed.
- Mix the dry ingredients into the butter mixture until just combined, about 1 minute.
- Fold in the chocolate chips and all but 1/2 cup of the crushed Cadbury Mini Eggs. Mix gently on low speed until just combined, about 30 seconds.
- Using a #30 cookie scoop (about 2 tablespoons), portion dough into balls and place on the prepared sheet about 3 inches apart (about 8 per tray). Press the reserved Cadbury pieces into the tops of each dough ball to keep a round shape and ensure candy on top after baking.
- Bake at 350°F for about 10 minutes, until edges are just beginning to brown. For thicker cookies, immediately press the edges inward with a spatula or lightly swirl with a round cutter while the cookies are still warm. Cool 1–2 minutes on the sheet, then transfer to a wire rack to cool completely.
Storing and Freezing
- To store: Keep cookies in an airtight container at room temperature for up to one week.
- To freeze dough: Scoop dough balls onto a parchment-lined tray and freeze 1–2 hours until firm. Transfer to a freezer-safe bag and freeze up to three months. Add 3–5 minutes to the bake time if baking from frozen.
- To freeze baked cookies: Layer cookies between parchment sheets, wrap or place in a freezer bag, and freeze for 3–4 weeks. Thaw at room temperature before serving.
Recipe Tips
- Use a cookie scoop. A consistent scoop yields evenly baked cookies and a uniform appearance. A #30 scoop (about 2 tablespoons) works well for these cookies.
- Reserve extra candy for the tops. Mix only a portion of the crushed Mini Eggs into the dough and press the remainder generously onto the tops of each dough ball so every cookie has visible candy pieces after baking.
- Space dough 3 inches apart. Fewer cookies per tray (about 8) yields thicker cookies and prevents them from spreading into one another.
- Chill if you want thicker cookies. These bake to medium thickness if baked immediately; refrigerate dough for 30–60 minutes for a noticeably thicker result.
More Easter Cookies
- Lemon Crinkle Cookies
- Pistachio Pudding Cookies
- Carrot Cake Whoopie Pies
- Coconut Cookies
- Lime Crinkle Cookies with Glaze
Cadbury Egg Cookies
Ingredients
- 3 ¼ cups (390 g) all-purpose flour, stir, spoon & level
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- 1 cup (200 g) light brown sugar, gently packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- 9 ounces (255 g) Cadbury Mini Eggs
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Half sheet pans
- Silicone baking mats or parchment paper
- #30 cookie scoop (about 2 Tbsp)
Instructions
- Place the Cadbury Mini Eggs in a zip-top bag and crush with a mallet, rolling pin, or heavy cup. Keep some pieces larger by breaking only in half. Set aside.
- Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
- Stir together flour, salt, and baking soda. Set aside.
- In a mixer bowl, cream butter and both sugars until light and fluffy (1–2 minutes). Add eggs and vanilla, mixing until incorporated and scraping the bowl as needed.
- Add dry ingredients and mix until just combined, about 1 minute. Fold in chocolate chips and all but 1/2 cup of the crushed Mini Eggs on low speed until combined, about 30 seconds.
- Scoop dough with a #30 scoop (about 2 Tbsp) and place on baking sheet about 3 inches apart (8 per tray). Press the reserved Mini Egg pieces into the tops of each dough ball.
- Bake 10 minutes at 350°F or until edges begin to brown. For thicker cookies, press edges inward with a spatula or swirl with a cutter while warm. Cool 1–2 minutes on the tray, then transfer to a wire rack to cool completely.
Nutrition
Disclaimer: Nutritional values are estimates provided for guidance only.
Sharing this recipe with a link is appreciated. Content and photographs are copyright protected.