Hey there my friend 
. You know those creamy, chocolatey Cadbury eggs that pop up every Easter? Now imagine them baked into warm, gooey cookies. Yep, that’s what we’re making today. These cookies are thick, chewy, and packed with pockets of melty chocolate and crunchy candy shells.
And guess what? I’ve got a little trick to keep the mini eggs from cracking too much while baking. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Rolling pin (for crushing Cadbury eggs)
- Cooling rack
Important Info
- Servings: 18 cookies
- Estimated Cost to make this recipe: About $8 depending on ingredient prices
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Calories per serving: About 190 per cookie
- Cook method: Baking
- Season: Best for Spring but great anytime
- Courses: Dessert, Snack
- Cuisine: American-inspired
- Diets: Vegetarian
How to Make Cadbury Egg Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups Cadbury Mini Eggs, crushed
- 1 cup chocolate chips
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Unsalted butter | Margarine or coconut oil |
| Brown sugar | White sugar + 1 tablespoon molasses |
| All-purpose flour | Gluten-free flour blend |
| Baking soda | Baking powder (use 1 ½ teaspoons) |
| Cadbury Mini Eggs | Any chocolate candy-coated eggs |
| Chocolate chips | Chopped chocolate bar |
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Crush the Cadbury Mini Eggs using a rolling pin or place them in a sealed bag and lightly smash them with a heavy object.
- Cream the butter and sugars together in a mixing bowl using a hand or stand mixer until light and fluffy.
- Add the eggs and vanilla extract and mix until smooth.
- In another bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the crushed Cadbury Mini Eggs and chocolate chips using a spatula.
- Scoop out dough balls (about 2 tablespoons each) and place them on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden but the center looks slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Helpful Tips
- Don’t over-crush the Cadbury eggs—big chunks give the best texture.
- Use room-temperature butter for a smooth cookie dough.
- Slightly underbake for soft and chewy cookies.
- Chill the dough for 30 minutes if you want thicker cookies.
- Store cookies in an airtight container to keep them fresh longer.
What to Serve with Cadbury Egg Cookies
You can enjoy these cookies as they are, but they go great with:
- A cold glass of milk
- Hot chocolate
- A scoop of vanilla ice cream
- Coffee or tea
How Do You Serve the Recipe?
Serve these cookies warm or at room temperature. If you want to impress, stack a few on a plate and drizzle with melted chocolate.
Where Do You Serve This Recipe the Most?
These cookies are perfect for:
- Easter gatherings – The Cadbury eggs make them festive.
- Picnics – Pack them in a container for an easy snack.
- Birthday parties – Kids and adults will love them.
- Bake sales – They sell out fast.
Storage
Short-term Storage (Room Temperature)
- Keep cookies in an airtight container for up to 5 days.
- Store in a cool, dry place away from direct sunlight.
Refrigeration
- If you want to keep them longer, store them in an airtight container in the fridge for up to 2 weeks.
- Bring to room temperature before eating or warm them slightly in the microwave.
Freezing
- Place baked cookies in a freezer-safe container with parchment paper between layers.
- Freeze for up to 3 months.
- Thaw at room temperature or microwave for a few seconds before serving.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 3 days. Just let it sit at room temperature for 10 minutes before scooping and baking.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2 extra minutes to the bake time.
Can I use dark chocolate instead of milk chocolate?
Yes, you can use dark chocolate chips or chopped dark chocolate for a richer flavor.
Why did my cookies spread too much?
If your cookies spread too much, your butter may have been too soft. Chilling the dough for 30 minutes before baking helps prevent this.
Can I make these cookies gluten-free?
Yes. Use a gluten-free flour blend in place of all-purpose flour. Make sure all other ingredients are gluten-free.
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