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Cadbury Egg Cookies

Soft, chewy, and loaded with candy-coated chocolate eggs, Cadbury egg cookies are an Easter treat that everyone looks forward to each year!

Cadbury egg cookies on the counter.
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Chocolate Chip Easter Cookies

Much like Easter cake pops, and chocolate egg nest treats, these Cadbury egg cookies always make an appearance around Easter.

Think about adding mini eggs to your favorite chocolate chip cookies or replacing the M&Ms in a batch of M&M cookies. Making these swaps is a simple way to get one of the best easy Easter desserts with minimal effort!

Why This Recipe Works

  • Fun and festive. The pastel colors of the mini eggs make the Cadbury mini egg cookies pop. They look adorable on any cookie tray and are the perfect treat for Spring.
  • Easy one-bowl recipe. A simple recipe using pantry staples and seasonal mini eggs. No rolling, shaping, or chilling is necessary.
Bowl of cadbury eggs.

Find the full printable recipe with specific measurements below.

  • Butter: Soften butter to room temperature about an hour ahead of time so it will cream easily without leaving clumps of butter.
  • 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 cookies from spreading as well as ensuring a nice soft center.
  • Baking soda: Not baking powder! Check to see if it’s still fresh.
  • Baking staples: A large egg, vanilla extract, all-purpose flour and sea salt.
  • Mini chocolate chips: Adds the perfect amount of chocolate in each cookie.
  • Mini Cadbury eggs crushed: These will pop up for everyone come Easter time. Walmart, local grocery stores, candy shops, you name it.

Substitutions and Variations

  • Toasted coconut would be a tasty addition to these Cadbury cookies.
  • If using salted butter, use less salt.
  • You can also swap the mini semi-sweet chocolate chips for milk chocolate or dark chocolate chips.

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 them cool on the baking sheet before transferring them to a wire rack to cool completely. Once they are set, dig in!

Expert Tips

  • 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.
Cadbury egg cookies on a pan.

Recipe FAQs

How to crush mini eggs?

These Easter egg cookies are chunky, so the key is not to crush them too much! You still want larger pieces in there. I usually just toss them into a Ziploc bag and go back and forth over them with a rolling pin.

Can I freeze the cookie dough?

Yes! This is a great way to preserve the dough and use it far beyond Easter! Just freeze cookie dough balls on a baking sheet for about 1 hour until they are solid. Transfer them to a freezer bag and keep them frozen for up to 3 months.

Place them on a baking sheet while your oven warms up and tack on an extra 1-2 minutes of baking time.

Do I have to use Cadbury eggs in this Easter cookies recipe?

No. There are a few dupes out there that are perfectly fine! Cadbury is well known, but you’ll find store-brand mini eggs out there that are similar.

How to store Cadbury egg cookies?

Keep them 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 them for up to 3 months, if desired.

Stack of cadbury egg cookies.

More cookie recipes perfect for spring include lemon cake mix cookies, cream cheese cookies and carrot cake cookies.

More Easter Desserts

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Cadbury Egg Cookies

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Soft, chewy, and loaded with candy-coated chocolate eggs, Cadbury egg cookies are an Easter treat that everyone looks forward to each year!
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 24



  • 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


  • 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 the butter, brown sugar, and white sugar. Add the egg and vanilla and mix to combine.
  • Mix in the flour, cornstarch, baking soda, and 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 mini cadbury eggs and 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.


  • 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. 


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.

Course: Dessert
Cuisine: American

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