Cadbury egg cookies are my ABSOLUTE FAVORITE Easter treat, and I’m not even exaggerating when I say people have begged me for this recipe! These soft, chewy cookies are loaded with colorful Cadbury mini eggs, and they’re so pretty and festive that they practically SCREAM spring celebration.
The candy-coated chocolate eggs get all melty and delicious in the oven, creating these pockets of chocolate heaven throughout each cookie. I make these every single Easter, and honestly? I start getting requests for them in FEBRUARY. They’re THAT good, friends!
Why You’ll Love This Recipe
These cookies are SHOWSTOPPERS! First, they’re absolutely GORGEOUS – those pastel eggs make them look like something from a fancy bakery. Second, they’re SO EASY to make. If you can make chocolate chip cookies, you can make these!
The base is a soft, buttery cookie dough that’s perfectly chewy (none of that hard, crunchy cookie business here!). And those Cadbury eggs? They add the PERFECT amount of chocolate and that signature malty, creamy flavor that only Cadbury can deliver.
Plus, they’re festive WITHOUT being overly themed – they’re just really, REALLY good cookies that happen to be perfect for Easter!
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Cadbury Egg Cookies
- Total Time: 27 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Soft, chewy cookies loaded with colorful Cadbury mini eggs – the perfect Easter cookie that everyone will love. Easy recipe with bakery-perfect results!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups Cadbury mini eggs, roughly chopped (plus extra for topping)
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper. Roughly chop your Cadbury mini eggs – put them in a zip-top bag and give them a few gentle whacks with a rolling pin. Don’t pulverize them – you want chunks! Set aside a handful of whole eggs for pressing into tops.
2. In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy – about 3-4 minutes. Don’t rush this! It should look pale and creamy.
3. Add eggs one at a time, beating well after each one. Then mix in vanilla extract. Your mixture should look smooth and gorgeous.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing on low speed just until combined. Stop as soon as you don’t see dry flour – don’t overmix!
5. Using a spatula, gently fold in chopped Cadbury eggs. The dough will be thick and studded with colorful candy pieces.
6. Use a cookie scoop (2 tablespoon size) to drop dough onto prepared baking sheets, spacing about 2 inches apart. Press a whole mini egg or two into the top of each cookie dough ball for pretty presentation.
7. Bake for 10-12 minutes. Edges should be just barely golden and centers will look slightly underbaked – that’s perfect! They’ll continue cooking on the pan.
8. Let cool on baking sheet for 5 minutes (important for setting!), then transfer to wire rack. Or eat one warm with cold milk!
Notes
Buy EXTRA mini eggs because you WILL snack on them while baking!
Butter must be SOFTENED, not melted – there’s a huge difference in texture!
Cookies should look slightly underdone when you pull them out – they finish baking on the hot pan.
Chill dough for 30 minutes before baking if you have time – helps cookies hold shape better.
Press extra mini eggs on top RIGHT when they come out of the oven for bakery-perfect look!
Store in airtight container with a slice of bread to keep them soft!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredient List
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups Cadbury mini eggs, roughly chopped (plus extra for topping!)
Pro tip: Buy EXTRA mini eggs because you WILL snack on them while baking. Trust me on this!
Why These Ingredients Work
The combination of granulated and brown sugar is KEY here – the granulated sugar helps the cookies spread just right, while the brown sugar adds moisture and that gorgeous chewy texture we’re after.
The butter needs to be softened (not melted!) for the perfect texture. And can we talk about those Cadbury mini eggs? They’re not just ANY candy – they have that signature creamy Cadbury chocolate with a candy shell that gets just slightly soft in the oven but still maintains some crunch. PERFECTION!
Chopping them roughly means you get chocolate in every bite, and those pretty pastel colors peek through all over the cookie!
Essential Tools and Equipment
- Electric mixer (stand or hand mixer works!)
- Large mixing bowl
- Baking sheets (2-3 is ideal)
- Parchment paper or silicone baking mats
- Cookie scoop (makes uniform cookies!)
- Sharp knife for chopping eggs
- Wire cooling racks
How To Make Cadbury Egg Cookies
Step 1: Prep and Chop
Preheat your oven to 350°F and line your baking sheets with parchment paper. Now for the fun part – roughly chop your Cadbury mini eggs! I like to put them in a zip-top bag and give them a few gentle whacks with a rolling pin.
Step 2: Cream the Butter and Sugars
In your large bowl, beat together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy – this takes about 3-4 minutes. Don’t rush this step!
Step 3: Add Eggs and Vanilla
Add those eggs one at a time, beating well after each one. Then mix in the vanilla extract. Your mixture should look smooth and gorgeous now!
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, and salt. Gradually add this to your wet ingredients, mixing on low speed just until combined.
Step 5: Fold in Those Gorgeous Eggs
Using a spatula, gently fold in your chopped Cadbury eggs. The dough will be thick and studded with colorful candy pieces. It’s SO PRETTY!
Step 6: Scoop and Top
Use a cookie scoop (I use a 2-tablespoon scoop) to drop dough onto your prepared baking sheets, spacing them about 2 inches apart. Here’s my SECRET TRICK: press a whole mini egg or two into the top of each cookie dough ball.
Step 7: Bake to Perfection
Bake for 10-12 minutes. The edges should be just BARELY golden, and the centers will look slightly underbaked – THAT’S PERFECT! They’ll continue cooking on the pan. If you overbake them, they won’t be chewy!
Step 8: Cool and Enjoy
Let them cool on the baking sheet for 5 minutes (this is important – they need to set!), then transfer to a wire rack to cool completely. Or eat one warm with a glass of cold milk.
You Must Know
The BIGGEST mistake? Overbaking these cookies! They should look slightly underdone in the center when you pull them out. They’ll finish baking on the hot pan and come out PERFECTLY chewy. Also, your butter MUST be softened, not melted – there’s a huge difference! Softened butter = fluffy, perfect cookies. Melted butter = flat, greasy cookies. Set your butter out about 30-45 minutes before baking!
Personal Secret: I chill my dough for 30 minutes before baking! This helps the cookies hold their shape better and stay nice and thick instead of spreading too much. If you have time, it’s TOTALLY worth it.
Pro Tips & Cooking Hacks
- Uniform cookies: Use a cookie scoop for even sizes that bake evenly!
- Soft cookie hack: Add a slice of bread to your cookie container – it keeps them soft!
- Too thin? Chill your dough for 30 minutes before scooping.
- Color coordination: Separate eggs by color and make all-pink or all-blue batches!
- Extra chocolate: Add ½ cup chocolate chips too – SO good!
- Make them HUGE: Use a ¼-cup scoop and bake 13-15 minutes for bakery-style cookies!
Flavor Variations / Suggestions
Double Chocolate Version: Add 3 tablespoons cocoa powder to your dough for chocolate cookies with Cadbury eggs!
White Chocolate Addition: Mix in ½ cup white chocolate chips – SO good with the malty Cadbury flavor!
Peanut Butter Twist: Replace ½ cup butter with ½ cup peanut butter. Amazing!
Sprinkle Fun: Add pastel sprinkles to the dough for extra Easter vibes!
M&M Version: Use pastel M&Ms if you can’t find Cadbury eggs – still delicious!
Make-Ahead Options
Dough Ahead: Make the dough, scoop it into balls, and freeze on a tray. Once frozen, transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to baking time!
Baked Cookies: Store in an airtight container for up to 1 week (they never last that long at my house!).
Freeze Baked Cookies: Freeze for up to 3 months! Thaw at room temperature.
Recipe Notes & Baker’s Tips
- Cadbury mini eggs are seasonal – stock up when you see them!
- The candy shell will crack in the oven – this is normal and creates pretty patterns!
- Don’t skip the salt – it balances the sweetness perfectly!
- Room temperature ingredients mix better and create fluffier cookies.
- Every oven is different – watch your first batch closely!
Serving Suggestions
These are PERFECT for Easter brunch, bake sales, cookie exchanges, or just because! Serve them on a pretty platter with pastel napkins for your Easter celebration. They’re gorgeous next to other spring treats. Package them in cellophane bags tied with ribbon for adorable Easter gifts! And honestly? They’re fantastic with coffee or milk any time of day!
How to Store Your Cadbury Egg Cookies
Room Temperature: Store in an airtight container for up to 1 week. Add a slice of bread to keep them soft!
Refrigerator: Not recommended – they get hard in the fridge!
Freezer: Freeze baked cookies for up to 3 months. Layer with parchment paper.
Dough Freezing: Freeze cookie dough balls up to 3 months. Bake from frozen!
Allergy Information
Contains: Gluten (flour), dairy (butter), eggs, milk chocolate
Gluten-Free: Use 1:1 gluten-free flour blend – works great!
Dairy-Free: Use vegan butter and dairy-free chocolate eggs.
Egg-Free: Use flax eggs (2 tablespoons ground flax + 6 tablespoons water).
Questions I Get Asked A Lot
Can I use the large Cadbury eggs instead of mini eggs?
The mini eggs work SO much better! They’re the perfect size for cookies. The large ones are too big and make the cookies fall apart. Stick with the minis!
My cookies spread too much – help!
Chill your dough for 30 minutes! Also make sure your butter was softened, not melted, and your baking soda is fresh!
Why are my cookies hard instead of chewy?
You overbaked them! Pull them out when the centers still look slightly underdone. They’ll finish cooking on the pan!
Can I make these year-round?
Stock up on Cadbury mini eggs during Easter season! They keep for months. Or use M&Ms – still delicious!
How do I keep them from getting hard?
Store in an airtight container with a slice of bread. The cookies absorb moisture from the bread and stay soft!
💬 Tried this recipe? Leave a comment and rating below! Did you make them for Easter? What color eggs did you use?
