These Cadbury egg cookies are made with soft and chewy chocolate chip cookies loaded with mini chocolate chips and Cadbury mini eggs for a festive Easter treat!

Cadbury egg cookies on the counter.

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Cadbury Mini Egg Easter Cookies

Much like Cadbury Egg Easter cupcakes and chocolate egg nest treats, these Cadbury egg cookies always make an appearance around Easter. Prove me wrong, but Easter has the best candy, I just love all the pastel colors!

This Easter egg cookie recipe starts with my best chocolate chip cookies then adds in chopped mini Cadbury eggs making them perfect for Spring! They are soft, chewy and the Cadbury mini egg shell, much like an M&M cookie, adds the perfect crunch.

Bowl of cadbury eggs.

Find the full printable recipe with specific measurements below.

  • Unsalted butter: Soften butter to room temperature about an hour ahead of time so it will cream easily without leaving clumps of butter. If using salted butter, reduce the salt to 1/2 teaspoon.
  • Sugars: I love the combination of both white sugar and brown sugar. Brown sugar adds moisture and a deeper flavor.
  • Cornstarch: This helps prevent the Cadbury egg cookies from spreading as well as ensuring a nice soft center.
  • Baking staples: A large egg, vanilla extract, baking soda, all-purpose flour and salt.
  • Mini chocolate chips: Adds the perfect amount of chocolate in each cookie. Swap for regular sized semi-sweet chocolate chips, milk chocolate chips or dark chocolate chips.
  • Cadbury mini eggs: To crush them into pieces, add them to a ziploc bag and use a rolling pin to roll across them a few times. Just don’t crush them too fine, chunky Easter egg cookies is what we are after. You can use store-brand or M&M eggs.

How to Make Cadbury Egg Cookies

Showing how to make cadbury egg cookies in a 4 step collage.
  • Cream the butter and sugars. In a large bowl, beat the softened butter with the sugars. Then, add the egg and vanilla and mix to combine. A stand mixer can be used for this as well.
  • Add dry ingredients and mix-ins. Mix in the flour, cornstarch, baking soda, and salt until just combined. Do not overmix. It is a thicker dough, so there will be flour steaks, and that’s what we want! Fold in the mini eggs and chocolate chips until just combined.
  • Scoop out the dough. Use a medium cookie scoop to scoop the dough into 1-inch balls. Place them onto the prepared parchment-lined baking sheets and bake in a preheated 350°F for 8-10 minutes. They should have golden crispy edges and soft chewy centers.
  • Try not to eat them all. Let Cadbury mini egg cookies cool on the baking sheet before transferring them to a wire rack to cool completely. Once they are set, dig in!

Tips and Variations

  • Make ahead. Get ahead and make the dough up to 24 hours before you’re ready to bake. Just keep them covered in the fridge and they’ll be ready when you are.
  • Be sure to line your cookie sheet. Using parchment paper or a silicone baking mat not only prevents sticking, but it also prevents too much spreading.
  • Bigger cookies. These Cadbury egg cookies are made using 1.5 ounces of dough per ball. If you want bigger cookies, use 2-3-ounce dough balls. If you make smaller cookies, start checking them for golden edges early.
  • Add-ins: Toasted coconut would be a tasty addition to these Cadbury cookies.
Cadbury egg cookies on a pan.

Storage

  • Store: Keep Cadbury egg cookies covered in an airtight container on the counter. These don’t need to be refrigerated, but they do need to stay covered so they don’t dry out.
  • Freeze: Freeze them for up to 3 months, if desired. You can also freeze cookie dough balls on a baking sheet for about 1 hour until they are solid then transfer them to a freezer bag and keep them frozen for up to 3 months. Bake from frozen.
Stack of cadbury egg cookies.

More Easter dessert recipes include Easter cake pops, lemon cake mix cookies, and carrot cake cookies.

More Easter Dessert Recipes

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Cadbury Egg Cookies

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 24
These Cadbury egg cookies are made with soft and chewy chocolate chip cookies loaded with mini chocolate chips and Cadbury mini eggs for a festive Easter treat!
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Ingredients 

  • ¾ cup (163 grams) unsalted butter , softened
  • ¾ cup (145 grams) light brown sugar , packed
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (280 grams) all-purpose flour , + 1 Tablespoon if needed
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 1 cup (215 g) mini cadbury eggs , crushed
  • ¾ cup (130 g) mini chocolate chips

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment.
  • In a large bowl or the bowl of a stand mixer, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Add 1 egg and 1 teaspoon vanilla and mix to combine.
  • Mix in 2 cups flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon salt until barely combined (there should be some flour streaks still). This should be a thicker dough. Add in an extra Tablespoon of flour if needed. Mix in the 1 cup crushed mini cadbury eggs and 3/4 cup mini chocolate chips, just until combined.
  • Use a medium cookie scoop to scoop the dough into 1-inch balls (golf ball size about 1.5 ounces). For a bigger cookie you could do 2-3 ounce balls. Place on prepared baking sheets. Bake 8 to 10 minutes, or until golden around the edges.
  • Remove from oven and let cool on baking sheet before removing to a cooling rack. Store in a covered container up to 3 days.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • Butter: Make sure to leave the butter out on counter hour before making or follow these tips on how to soften butter. If using salted butter, only use 1/2 teaspoon salt. 
  • Cornstarch: The cornstarch in this dough helps the cookies not to spread, while also making the center extra soft. 
  • Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
  • Storage: Store leftover cookie sin an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
  • Freezing cookie dough: Cookie dough balls can also be stored in the freezer for 2-3 months. I like to place the dough on the baking sheet and freeze for 30-60 minutes, or until firm. Then you can stack in a freezer bag or covered container. When you are ready to bake, place on the pan while the oven is preheating and bake an extra 1-2 minutes. 

Nutrition

Serving: 1cookie, Calories: 126kcal, Carbohydrates: 19g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 92mg, Potassium: 22mg, Fiber: 1g, Sugar: 9g, Vitamin A: 129IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.