If you’re a fan of chocolate chip cookies and love the crunchy, candy-coated goodness of Cadbury Mini Eggs, then this recipe is about to be your new favorite! These Cadbury Egg Cookies are soft, chewy, and loaded with melty chocolate chunks and crushed mini eggs, making them the perfect treat for Easter (or any time you’re craving something extra special).
why you'll love them!
- Festive & Fun – The colorful Cadbury Mini Eggs add the perfect seasonal touch.
- Soft & Chewy Texture – Thanks to a mix of brown sugar, butter, and egg yolk, these cookies bake up with the ultimate soft and gooey center.
- Double the Chocolate – With both chocolate chips and Cadbury Mini Eggs, you get melty, chocolatey goodness in every single bite!
Cadbury Egg Cookies Ingredients
- Butter: I always recommend using unsalted butter for this recipe so you can control the salt in the cookies. This recipe requires softened butter
- Eggs: you will need one large egg and one large egg yolk. I find using an egg yolk helps gives cookies the perfect chewy texture.
- Cadbury mini eggs: Chopped eggs are the star of these cookies! They add a nice crunch and make these cookies extra festive!
- Granulated sugar & light brown sugar: the dark brown sugar gives this recipe a bit of a warm caramel flavor and the granulated
- Vanilla extract: use the highest quality extract!
- Flour: All purpose flour is needed for this recipe
- Chocolate chips or chocolate chunks: I suggest using semi-sweet or dark chocolate to help balance the sweetness of the Cadbury eggs. The rich, slightly bitter chocolate pairs perfectly with the candy for a well-rounded flavor.
Tips for the Best Cadbury Egg Cookies
- Crush the Mini Eggs – I like to roughly chop the Cadbury eggs so you get pieces of chocolate throughout the cookie, while still keeping some whole for that crunchy bite.
- Don’t Overbake – The cookies will continue to set as they cool, so take them out when the edges are just golden, but the centers still look soft.
- Use High-Quality Chocolate – Semi-sweet or dark chocolate chips help balance the sweetness of the candy eggs, making for a perfectly rich and delicious cookie.
How to Store Cadbury Egg Cookies
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing Instructions: These cookies freeze beautifully! Place baked cookies in a freezer-safe bag and store for up to 3 months. Just let them thaw at room temperature before enjoying.
FAQs
Do I need to crush the Cadbury Mini Eggs before adding them to the dough?
It’s totally up to you! I recommend roughly chopping some of the mini eggs so you get little bits of chocolate throughout the cookies, but you can also leave some whole for extra crunch.
Can I use milk chocolate instead of semi-sweet or dark chocolate?
Absolutely! If you love extra sweetness, milk chocolate chips will work perfectly. However, semi-sweet or dark chocolate helps balance the sweetness of the Cadbury eggs.
Can I make these cookies ahead of time?
Yes! You can make the dough ahead and refrigerate it for up to 48 hours before baking. This also helps develop the flavor and makes the cookies even more delicious!
Can I freeze these cookies?
Definitely! You can freeze the baked cookies for up to 3 months or freeze the cookie dough balls and bake fresh whenever you’re craving a warm cookie.
If you make these Cadbury Egg Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.Enter your text here...
Cadbury Egg Cookies
Ingredients
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups chocolate chips I like to mix chunks
- 9 oz Cadbury mini eggs
Instructions
- Pre-heat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, use an electric mixer to cream the butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla and eggs, mixing until combined.
- Gradually add in dry ingredients. Mix until everything is combined, but don’t over-mix! Use a rubber spatula to fold in the chocolate chips.
- Scoop dough onto the baking sheet with a cookie scoop (Use 2-3 tbsp of dough)
- Bake for 9-12 minutes until the edges are lightly golden brown but the middle is still underdone. Press a few more chocolate chunks on top of each cookie!
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