Cadbury Egg Cookies

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Cadbury Mini Egg Cookies are thick and bakery-style with crisp edges and soft, gooey centers. Packed with Cadbury Mini Eggs and chocolate chips, they’re the ultimate springtime cookie.

PIN these Cadbury Egg Cookies to try later!

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cadbury easter cookies

If Easter baking had a signature cookie, these Cadbury Egg Cookies would be it. They’re soft and chewy in the center, lightly crisp around the edges, and loaded with crunchy Cadbury Mini Eggs and melty chocolate chips.

The best part? The dough comes together fast with simple pantry staples, so you can have a batch in the oven anytime. Bake these for Easter, spring parties, or add them to Easter Baskets or treat bags for gifting.

Other recipes with Cadbury Eggs to try are these Mini Easter Cheesecakes, Bunny Bait, Easter Chocolate Chip Cookies, and Easter Rice Krispie Treats.

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key ingredients

• Sugar: Both brown and white granulated sugars are used for these M&M cookies to make them super soft and have the perfect amount of sweetness. The secret is using two different types of sugars to make sure you have a gooey cookie center.
• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much flour. 
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Eggs: Two whole eggs are used in this recipe to help bind the dough.
• Pure vanilla extract: You could also use vanilla bean paste for more flavor.
• Bag of Cadbury Mini Eggs: The star ingredient that gives an Easter twist! They have a crunchy and colorful candy-coated exterior with a creamy chocolate center. You could also use Mini Robbin Eggs if you prefer a malt flavor instead. Chop the eggs or place them in a ziplock bag and use a rolling pin to crush them.
• Chocolate chips: Good quality chocolate chips are always recommended for the best flavor. Semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or mini chocolate chips can all be used. You could also use a combination or chop up a chocolate bar.

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how to make CADBURY egg cookies

Cream butter, sugars and wet ingredients: With an electric mixer in a large bowl or in the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla extract. Beat until combined.

Add dry ingredients: Add the flour, baking soda and baking powder. Continue to mix together until cookie dough is formed, scraping down the sides of a bowl with a spatula occasionally. Do not over-mix.

Add the chopped Cadbury Mini Eggs and chocolate chips: Mix until incorporated.

Scoop cookies: With a large cookie scoop or ice cream scoop, equivalent to 1/4 cup, scoop cookie dough into balls and place on the prepared cookie sheets. *Optional, add more Easter candy, and chocolate chips to the tops of the cookies to look extra pretty.

Chill cookie dough balls: Place dough balls in the refrigerator for 30 minutes to overnight.

Bake, cool and enjoy! When ready, preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside. Bake for 9-11 minutes or until the tops are a light golden brown. Remove the cookies from the oven and let cool on the cookie sheets for a few minutes before transferring to a cooling rack. Enjoy!

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recipe variations

• Double Chocolate Cadbury Egg Cookies: Use a chocolate cookie dough base (add cocoa powder) and fold in mini eggs + chocolate chips.
• Sprinkle Funfetti Egg Cookies: Add 2–3 tablespoons Easter sprinkles to the dough for a super festive look.
• Nutty Crunch: Add ½ cup chopped pecans or walnuts for a crunchy texture.
• Sweet & Salty: Fold in ½–1 cup crushed pretzels (or potato chips) and finish with flaky sea salt.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend (texture may be slightly softer—chill the dough longer).
• Mini cookies: Scoop out a smaller portion of the cookie dough. Be sure to reduce the baking time.
• Cookie bars: Spread the cookie dough into the bottom of a greased 13×9-inch baking dish and bake at 350 degrees F for 20-25 minutes. 

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pro tips

• Room temperature ingredients: It’s important that your butter and eggs are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Under bake cookies: Remove the cookies from the oven after 8 or 9 minutes to keep them soft and chewy. The cookies will harden as they cool. 
• Make cookie dough ahead: Scoop the dough into balls and place in the refrigerator for up to 2 days or freeze up to three months. When ready to bake the cookies, thaw and bake according to recipe.
• Perfect shaped cookies: “Scoot” the cookies with a round glass or bowl right when they come out of the oven.

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leftovers & storage

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale. 

To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.

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