Cadbury Egg Cookies

Cadbury Mini Eggs are one of the most beloved Easter candies, and they’re even better when combined with chocolate cookies. These Cadbury Mini Egg Chocolate Cookies are soft, chewy, and packed with mini eggs and milk chocolate that will make your taste buds dance!

Are you a fan of Cadbury Mini Eggs? Do you love the combination of chocolate and cookies? If yes, then this recipe is perfect for you. These Cadbury Mini Egg Cookies are not only easy to make but also incredibly delicious. They are crispy on the outside, soft on the inside, and packed with mini eggs that will satisfy your sweet tooth.

WHY THIS RECIPE WORKS

• The combination of brown and granulated sugars produces a rich, caramel-like flavor that complements the chocolate chips and chopped Cadbury Mini Eggs.
• The melted butter gives the cookies a tender texture.
• The use of simple ingredients creates a cookie that is soft, chewy, and packed with chocolatey goodness.
• These cookies are a great way to incorporate the classic Easter candy into a delicious treat that will be loved by all. They are perfect for Easter celebrations, but can also be enjoyed any time of the year.

For more Easter recipes, check out this Carrot Cake, Tsoureki (Greek Easter bread), and these fun Baked Carrot Cake Donuts. 

INGREDIENT NOTES

• Brown Sugar: You can use either light or dark brown sugar in this recipe. Dark brown sugar will result in a slightly stronger caramel flavor.
• Butter: Melt the butter before adding it to the recipe. This will help the cookies have a softer texture.
• Cadbury Mini Eggs: Roughly chop the mini eggs before adding them to the dough. This will help distribute the mini eggs evenly throughout the cookies.

STEP BY STEP INSTRUCTIONS

1. Beat sugars with egg. In a large mixing bowl, whisk together the brown sugar, granulated sugar, and egg until pale. 
2. Add butter and vanilla extract. Next, add the melted and slightly cooled butter to the bowl. Whisk for 2-3 minutes, or until pale and creamy. Add the vanilla and mix to combine.

3. Combine the dry ingredients in a separate bowl. In a separate bowl, whisk together the flour, baking soda, baking powder powder, and salt.
4. Add dry ingredients to wet ingredients. Add the flour mixture to the sugar mixture and mix with a rubber spatula or wooden spoon until there are no more dry spots.
5. Add chocolate. Once the cookie dough comes together, add the chopped chocolate and mini eggs. Mix until evenly distributed.

6. Scoop cookie dough. Using a large cookie scoop, arrange 5 cookie dough balls onto parchment lined cookie sheets.
7. Bake. Bake the cookies until the edges are set and the centers are slightly underbaked. Cool on the pans for 5 minutes before transferring to wire racks.

8. Top with mini eggs. Top the cookies with more mini eggs and enjoy!

PRO TIP: If you have the time, refrigerate the dough in the fridge for 1 hour or overnight before baking. This can be done with scooped pre-portioned dough balls covered tightly. Allowing the cookie dough to chill will help the dry ingredients absorb the wet ingredients and enhance the flavors. Chilling the dough will prevent the cookies from spreading too much during baking, producing thicker cookies.

EXPERT TIPS

• Accuracy: Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients.  
• Room temperature ingredients: Make sure the egg is at room temperature and the butter is melted and slightly cooled before beginning.
• Thick and chewy cookies: If you prefer thicker cookies, do not skip out on chilling the dough! Chill the dough for a minimum of 1 hour, if you must. For the best results, the dough can be chilled overnight or up to 48 hours.
• Make year round: To make these cookies year round, replace the Cadbury Mini Eggs with more chopped chocolate or any other candy coated chocolate, such as M&M’s.
• Do not overmix the dough. Overmixing can result in tough cookies.
• To achieve even-sized cookies, use a cookie scoop or a spoon to measure the dough.
• Do not overcrowd the baking sheet. Leave enough space between each cookie to allow for spreading.

More Easter Recipes You’ll Love!

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Cadbury Mini Egg Milk Chocolate Chip Cookies

Angelina Papanikolaou

The BEST Cadbury Egg Chocolate Chip Cookie recipe – crispy edges with soft and chewy centers, these easy festive cookies made with simple ingredients are the only cookie recipe you will need this Easter/spring!

5 from 3 votes

PRINT RECIPE PIN RECIPE

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Course Cookies

Cuisine American

Servings 12 cookies

Calories 315 kcal

Equipment

• ▢
  Mixing bowls
• ▢
  Kitchen scale
• ▢
  Large cookie scoop
• ▢
  Baking sheet
• ▢
  Cooling rack

Ingredients 

1x2x3x

US CustomaryMetric

• ▢ 3/4 cup brown sugar light or dark
• ▢ 1/4 cup granulated sugar
• ▢ 1 egg
• ▢ 1/2 cup butter melted and slightly cooled
• ▢ 1 tbsp vanilla extract
• ▢ 1 2/3 cups all-purpose flour
• ▢ 3/4 tsp baking powder
• ▢ 3/4 tsp salt
• ▢ 1/2 tsp baking soda
• ▢ 5 oz Cadbury Mini Eggs chopped plus extra for topping
• ▢ 4 oz milk chocolate chopped

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
• In a large mixing bowl, whisk together the brown sugar, granulated sugar, and egg until light.
• Add the melted and slightly cooled butter to the bowl. Beat for 2-3 minutes, or until pale and creamy. Add the vanilla and mix to combine.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the flour mixture into the sugar/butter mixture and mix with a rubber spatula or wooden spoon until there are no more dry spots.
• Once the cookie dough comes together, add the chopped chocolate and chopped mini eggs. Mix until the chocolate is evenly distributed.
• Use a large cookie scoop to drop 3-4 tablespoon-sized dough balls onto a parchment lined baking sheet. At this point, you can cover the cookie dough tightly with plastic wrap and chill for at least 1 hour or up to 48 hours. If you don't have time, continue with the remaining steps. *Note: If you DON'T chill the cookie dough, your cookies will be thinner.
• Arrange 5 cookie dough balls onto parchment lined cookie sheets.
• Bake the cookies in a fully preheated oven for 12-14 minutes, or until the edges are set and the centers are slightly underbaked.
• Cool on the pans for 5 minutes before transferring to wire racks.
• Top the cookies with more chopped mini eggs and enjoy!

Video

Notes

• Storage: Store cookies covered in an airtight container at room temperature for up to 1 week. You can also freeze baked cookies in a freezer safe airtight container or zip-top bag for up to 3 months.
• Freeze cookie dough: To freeze cookie dough, scoop out the dough into balls and freeze them in a single layer on a parchment lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bag and freeze for up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350 degrees F. You may need to add an additional 2-3 minutes to your baking time.
• Freeze cookies: After baking, allow the cookies to cool completely. Place them on a parchment lined baking sheet to freeze, then transfer the frozen cookies to a freezer safe zip-top bag or airtight container. When you want to eat, remove the cookies from the freezer and allow them to defrost at room temperature. You can also warm then in the oven for a few minutes or microwave in 10 second intervals.
• Accuracy: Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients.  
• Room temperature ingredients: Make sure the egg is at room temperature and the butter is melted and slightly cooled before beginning.
• Thick and chewy cookies: If you prefer thicker cookies, do not skip out on chilling the dough! Chill the dough for a minimum of 1 hour, if you must. For the best results, the dough can be chilled overnight or up to 48 hours.
• Make year round: To make these cookies year round, replace the Cadbury Mini Eggs with more chopped chocolate or any other candy coated chocolate, such as M&M’s.

Nutrition

Serving: 1cookiesCalories: 315kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 36mgSodium: 304mgPotassium: 73mgFiber: 1gSugar: 30gVitamin A: 283IUVitamin C: 1mgCalcium: 49mgIron: 1mg

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