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Cadbury Mini Egg Cookies

You’ll love making these Cadbury Mini Egg Cookies, where classic chocolate chunk cookies meet the iconic crunch and sweetness of Cadbury Mini Eggs! Perfect for springtime or as an Easter dessert, they’re easy to make and a fun baking project for kids! 

Cadbury Mini Egg milk chocolate chip cookies on a wire cooling rack.

Easter is one of my favorite holidays for baking! There are so many unique types of desserts that fit the Spring holidays, like Carrot Cake, Tsoureki (Greek Easter bread), or these fun Baked Carrot Cake Donuts for breakfast or brunch. But when I can use my favorite Easter candy in a tasty treat, it’s even better! 

Easter Chocolate Chip Cookies

Cadbury mini eggs are one of my favorite candies. These little chocolate eggs are a hallmark of Easter that combines milk chocolate wrapped inside a crunchy shell, all with the beautiful pastel colors of Spring. When added to chocolate chip cookie dough, they make the BEST cookie with crispy edges and soft and chewy centers, and are easy enough for kids to make!

Just mix sugars, egg, and melted butter, then add vanilla. Combine dry ingredients separately and mix them into the wet ingredients. Stir in chopped mini eggs and chopped chocolate, scoop onto a baking sheet, and bake. In no time, you’ll have Easter candy cookies loaded with mini eggs!

Cadbury Mini Egg milk chocolate chip cookie cut in the center.

Why You’ll Love This Recipe


  • Perfect texture: I’ve developed this recipe with a customized blend of white and brown sugar to produce a cookie base that has a caramel-like texture that really complements the Easter candy. 
  • Serve for Easter: Having an Easter brunch or holiday party? These cookies are a great way to combine two classic desserts for the occasion!
  • Enjoy year-round: The base of this cookie recipe can easily be adapted to using other chocolate candies or mix-ins like M&Ms, chocolate chunks, or even crunchy nuts. 
  • Easy to make: This cookie recipe has simple steps that anyone can follow, which makes it easy for the whole family to join in. 

Ingredient Notes

  • Brown Sugar (light or dark) – Adds moisture and a rich, caramel-like flavor to the cookies. You can make a choice between light or dark which affects the intensity of the caramel flavor.
  • Granulated Sugar – Adds to the crispness of the cookie edges while sweetening the base of the cookies.
  • Egg – Acts as a binder, giving the cookies structure.
  • Melted Butter – Provides richness, tender texture, and a buttery flavor. After melting, the butter needs to be cooled slightly to keep the cookie dough uniform. 
  • Vanilla Extract – Enhances the flavors of the other ingredients and adds a subtle floral sweetness.
  • All-Purpose Flour – Forms the structure of the cookies, helping the other ingredients mix together.
  • Leavening Agents (baking powder/soda) – Help the cookies rise and achieve a light, soft texture.
  • Salt – Balances the sweetness and enhances the chocolate taste.
  • Cadbury Mini Eggs – Add a festive, crunchy texture and chocolatey flavor, making them perfect for Easter. These will be used both IN the cookies and added to the top. 
  • Chopped Milk Chocolate – Increases the chocolatey goodness in every bite, melting into the dough for extra richness.
milk chocolate, cadbury mini eggs, melted butter, egg, vanilla extract, sugar, brown sugar, flour, baking powder, baking soda, salt on a gray surface.

Be sure to check out the recipe card for the full ingredient list below

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula or wooden spoon
  • Large cookie scoop
  • Baking sheets
  • Parchment paper
  • Cooling rack
  • Kitchen scale (optional accurately measure flour)

Step by Step Instructions

Prepare for baking: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

cadbury egg chocolate chip cookie wet ingredients in a mixing bowl.

Mix wet ingredients: Add the sugars to a large mixing bowl, then crack in the egg. Use a whisk to combine until light. Melt the butter, let it cool for 5 minutes, then whisk into the mixture for 2-3 minutes until the mixture is pale and creamy. Whisk in the vanilla extract until combined. 

cadbury mini egg cookie dough in a mixing bowl.

Add dry ingredients: In a separate bowl, add the flour, leavening agents, and salt, and whisk to combine. Gently mix the dry ingredients into the wet with a wooden spoon until there are no dry streaks of flour. Do this without overworking the dough!

cadbury mini egg cookie dough in a bowl.

Fold in chocolate: Fold in the chopped Cadbury mini eggs (reserving some for topping) and the chopped chocolate just until evenly distributed. 

unbaked cadbury egg cookies on a baking sheet.

Scoop and chill: Using a large cookie scoop, add the cookie dough (5 cookies per baking sheet) to the prepared baking sheets. Each cookie will be 3-4 tablespoons in size. At this point, decide whether or not you want to chill the dough before baking. Chill for at least 1 hour up to 48 hours for a thicker cookie. They can be baked as is but will spread out more for a thinner cookie. 

cadbury mini egg cookies on a wire rack.

Bake and cool: 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 additional chopped mini eggs. Enjoy! 

Tip: Pull the cookies out of the oven when the edges are set, but the centers are slightly underbaked for a soft, chewy texture.

Ingredient Substitutes and Variations

  • Use dark brown sugar instead of light to deepen the caramel flavor in the Cadbury cookies.
  • Instead of vanilla extract, use almond extract for a unique flavor twist.
  • Swap melted butter with coconut oil for a dairy-free version.
  • Substitute all-purpose flour with a gluten-free flour blend to make these cookies without gluten. Make sure you check the rest of your ingredients! 
  • Mix in a half cup of chopped nuts, like walnuts or pecans, for added texture and nutty flavor.
  • Use dark chocolate chunks instead of milk chocolate for a more intense chocolate taste.
  • Stir in a half cup of dried cranberries or cherries to add a tart contrast to the sweet chocolate.
  • Sprinkle sea salt on top of the cookies before baking to enhance the sweetness with a bit of contrast.

Storing and Freezing

Storage: Store leftover cookies covered in an airtight container at room temperature for up to one week. 

Freeze unbaked 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, adding 2-3 minutes to the baking time. 


Freeze baked 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. Rremove the cookies from the freezer and allow them to defrost at room temperature. You can also warm then in a 350F oven for a few minutes or microwave in 10 second intervals.


expert Tips

  • If you prefer thicker mini egg cookies, do not skip out on chilling the dough! Chill the dough for a minimum of 1 hour. For the best results, the dough can be chilled overnight or up to 48 hours.
  • Weigh your ingredients using a kitchen scale to make sure you’ll get the best consistency in your cookie dough.
  • Bring the egg to room temperature before mixing to help it incorporate more evenly into the batter.
  • Melt the butter and let it cool slightly before adding to the sugars to prevent the egg from cooking when combined.
  • Do not overmix the dough to keep the cookies tender and prevent them from becoming tough.
  • Though optional, chilling the dough before baking enhances the flavors and prevents the cookies from spreading too much.
  • Space the dough balls evenly on the baking sheet to allow for proper spreading and even baking. For best results, put five cookies on one sheet. 
  • Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack to maintain their shape and finish setting.
Cadbury mini egg chocolate chip cookies on a wire rack.

Frequently Asked Questions

Can I make these cookies without a cookie scoop?

Yes, you can make these cookies without a cookie scoop by using two spoons to portion the dough or rolling it into balls with your hands. 

How do I know when the cookies are done baking?

The cookies are done when the edges are golden and set, but the center still looks slightly underbaked. This makes a crispy edge with a soft, chewy middle once they cool down.

Why do my cookies come out flat?

Cookies come out flat if the dough isn’t chilled enough or if too much butter or sugar is used. For best results, measure ingredients with a kitchen scale and chill the dough to help keep the cookies from spreading too much during baking.

More Cookie Recipes

If you loved these Cadbury Mini Egg chocolate chip cookies, check out these other great recipes.

S'more skillet cookie topped with ice cream.

Gooey S’mores Skillet Chocolate Chip Cookie

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Cadbury Mini Egg chocolate chip cookies on a wire rack.

Cadbury Mini Egg Cookies

Angelina Papanikolaou
You’ll love making these Cadbury Mini Egg Cookies, where classic chocolate chunk cookies meet the iconic crunch and sweetness of Cadbury Mini Eggs! Perfect for springtime or as an Easter dessert, they're easy to make and a fun baking project for kids!
5 from 3 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 12 cookies
Calories 315 kcal

Equipment

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

Ingredients 

  • 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

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.
    3/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg
  • 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.
    1/2 cup butter, 1 tbsp vanilla extract
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    1 2/3 cups all-purpose flour, 3/4 tsp baking powder, 3/4 tsp salt, 1/2 tsp baking soda
  • 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.
    5 oz Cadbury Mini Eggs, 4 oz milk chocolate
  • 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 leftover cookies covered in an airtight container at room temperature for up to one week. 
Freeze unbaked 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, adding 2-3 minutes to the baking time. 
Freeze baked 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. Rremove the cookies from the freezer and allow them to defrost at room temperature. You can also warm then in a 350F oven for a few minutes or microwave in 10 second intervals.

Nutrition

Serving: 1cookiesCalories: 315kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 36mgSodium: 304mgPotassium: 73mgFiber: 1gSugar: 30gVitamin A: 283IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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12 Comments

  1. Hi! I just tried to make this (also watched your YouTube video) and my dough is now super crumbly… it won’t fold into actual dough. It resembles brown sugar.. what did I do wrong?

    1. Hi Rachel! Oh no! My guess is that you added too much flour. The best way to measure flour is to weigh it out (you can see weight measurements in the recipe card if you click on “metric”). If you don’t have a scale, use a spoon to scoop the flour into a measuring cup being careful not to pack the flour down.

  2. 5 stars
    Made with a bag of Cadbury eggs I crushed in my blend tec (no other chocolate) and 1 teaspoon vanilla. I’m a huge fan, husband prefers regular semi sweet chocolate chip cookies, if that helps anyone.

  3. Hi!

    How do I freeze these cookies once they are baked? I’d like to make them today, to be served over the weekend. Should I freeze them or keep them in an airtight container at room temp?

    Thanks!

    1. Hi Prathna! To freeze the cookies, allow them to cool completely and then place them in a freezer ziploc bag. Freeze the cookies until you are ready to serve! To serve, simply remove the cookie from the freezer and allow to thaw to room temperature. You can also freeze unbaked cookie dough balls and bake the cookies when on the weekend for fresh baked cookies! To freeze the cookie dough, chill the cookie dough balls in the refrigerator for 1 hour.
      Then, place the cold cookie dough balls into a zip-top bag. (Freeze cookie dough for up to 3 months.) When you are ready to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s instructions, and bake the cookies for 2-3 minutes longer since the dough is frozen.

      Enjoy!!

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