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These soft and chewy Cadbury egg cookies made with mini chocolate Cadbury eggs are the perfect Easter cookie.
Cadbury Egg Cookies
Easter is a little over a week away and I already have a stash of three bags of mini chocolate Cadbury eggs. They are essential in our home once it hits March. Anyone else a huge fan of mini Cadbury eggs?
Growing up, my Mom made Easter extra special. It would last the whole weekend with a big Easter Egg hunt with all of the cousins, aunts, and uncles at my Grandma and Grandpa’s home on Saturday with an Easter feast. We would devour creamy deviled eggs, easy ham and cheese sliders, the best potato salad, honey lime fresh fruit salad, and coconut cupcakes.
I remember vividly being disappointed when I opened eggs not filled with chocolate. I would usually trade all of my jelly beans for mini Cadbury eggs. The obsession definitely started young!
So I thought since Cadbury chocolate mini eggs are so good on their own…why not add them to a cookie? The results were Easter cookie perfection. I took a brown sugar cookie dough and added white or milk chocolate chips and mini chocolate Cadbury eggs to it and baked them until a light golden color.
These are the perfect Easter cookie to take to your potluck or Easter gathering. You just have to make sure they get there before you are tempted to eat them all!
Cadbury Egg Cookies Ingredients:
- Butter
- Brown Sugar and Sugar
- Egg
- Vanilla Extract
- Flour
- Baking Soda and Salt
- Mini Chocolate Cadbury Eggs — these are the crispy-shelled milk chocolate mini Cadbury eggs found in the Easter aisle.
- White Chocolate or Milk Chocolate Chips — Use your favorite type of chocolate chips. I suggest using Ghirardelli or Guittard chocolate chips.
How to make the Best Easter Chocolate Cadbury Egg Cookies:
- Start by creaming together softened butter and sugar for 4 minutes or until light and fluffy. Make sure to scrape the sides of the bowl and continue to mix to ensure even mixing. Add egg and vanilla.
- Fold in flour, baking soda, and salt, just until mixed together. Add milk chocolate or white chocolate chips and mini chocolate Cadbury eggs and lightly mix. This will allow to break up a few of the Cadbury eggs. You want to have some remain whole and intact and some of them can break apart a little. Set aside 1/3 of the bag to place on the cookies at the end.
- If time is on your hand, wrap the cookie dough in Saran Wrap and place it in the refrigerator to chill. It is ideal to wait 24-48 hours but even 30 minutes can help. This helps to solidify the butter so the cookies don’t spread as much and it deepens the flavor of the dough.
- Roll the dough into balls. Chop the remaining mini Cadbury eggs and press them into the tops of the cookies. Bake for 9-11 minutes.
Storage:
These cadbury eggs are best eaten the day of baking. However, these cookies freeze very well. Place in a freezer-safe bag and place in the freezer for up to 2-3 months.
These are my favorite baking essentials:
Nordicware Light-Colored Baking Sheets Parchment Paper Baking Sheets Cookie and Brownie Spatula
If you are looking for more Easter Recipes, check out my Easter Brunch Recipes and Best Easter Recipes all in one place.
Popular Easter Recipes:
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Chocolate Cadbury Eggs Cookies
Equipment
Ingredients
- 1/2 cup Butter (softened)
- 2/3 cup Brown Sugar (packed)
- 1/4 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1 1/3 * cups Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- (1) 10-ounce bag Mini Chocolate Cadbury Eggs
- 1/2 cup Milk or White Chocolate Chips (optional)
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, scraping the sides of the bowl often. Add egg and vanilla and mix.
- Fold in flour, baking soda, and salt. Mix in cadbury eggs (leave out 1/3 cup for adding to the cookies at the end) and either milk or white chocolate chips. Lightly mix together to allow some of the cadbury eggs to break apart and keep some whole.
- If time is on your side, wrap up the dough in Saran Wrap and let chill. It is ideal to chill the dough for 24-48 hours but even 30 minutes would work.
- Roll the cookie dough into balls and drop onto light-colored baking sheets (preferably lined with parchment paper sheets). Chop the remaining mini Cadbury eggs in half and press into the tops of the cookie dough balls before baking.
- Bake for 9-10 minutes or until a light golden color. May bake 1-2 minutes longer if you want crispier edges. Remove from the oven and let set up for several minutes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for my family Easter and they were the best cookies I’ve ever had!! They were perfectly crispy on the outside yet gooey on the inside. Pure perfection!!!❤️
Thank you so much for making this recipe, Presley!
How much of the micro Cadbury mini eggs do you use
Hi Claudia! I would use 1 1/4 – 1 1/2 cups of the Cadbury eggs.
These are my favorite Cadbury egg cookies I’ve ever had!
Thank you so much for making this recipe, Baylor!