Cadbury Egg Cookies

These Cadbury Egg Cookies are as simple as making chocolate chip cookies with your favorite Cadbury mini eggs crushed and folded into the batter. A super easy Easter cookies recipe!

Basically I took my M&M cookies recipe and swapped the M&M’s for mini Cadbury eggs and got these super fun Easter cookies. However, you could use the pastel colored Easter M&Ms too. I just can’t get enough of those mini Cadbury eggs.

Why You’ll Love This Easter Cookies Recipe

• So Many Textures – These cookies are slightly crisp on the outside, soft and chewy on the inside, with melt-in-your-mouth chocolate chips and crunchy candy coated Cadbury mini eggs. These cookies have the BEST texture!
• Bright Colors – The mini Cadbury eggs add a pop of color to these Easter egg cookies to make them fun and bright. The pastel colors are perfect for springtime!
• Easy to Make – If you have made chocolate chip cookies before, then you can make these. I’m using my favorite cookie dough recipe (with extra brown sugar and vanilla) combined with chocolate chips and Cadbury mini eggs to make this Easter cookies recipe.

Cadbury Egg Cookies

Cadbury Egg Cookies are a must-make for Easter. After all, those delicious Cadbury mini eggs are a seasonal, limited time only treat.

I suggest you buy the big bag of Cadbury mini eggs at Costco, so you have a large stash to last you a while. However one regular size (9oz) bag is just right for this recipe.

Cadbury Mini Eggs

You will need to break up the Cadbury mini eggs into smaller pieces for these Easter cookies.

To do this, simply place the mini eggs inside of a zip-top bag and use a mallet, rolling pin, or the bottom of a sturdy cup to break up the candies into smaller pieces.

NOTE: I like to keep some pieces bigger by breaking some of the mini eggs only in half.

How To Make Cadbury Egg Cookies

NOTE: The full ingredients and instructions are in the recipe card at the end of the post.

• Preheat the oven to 350 degrees Fahrenheit. Line cookie sheet trays with parchment paper or a silicone baking mat.

1. Stir together the flour, salt, and baking soda in a large bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy.
3. Add the eggs and vanilla. Mix well and scrape the bowl with a spatula.
4. Add the dry ingredients to the butter mixture and mix until just combined, about 1 minute.

• Add the chocolate chips and all except 1/2 cup of the crushed Cadbury mini eggs. Mix gently on low speed until just combined, about 30 seconds.

• Use a #30 cookie scoop (about 2 Tablespoons) to spoon the cookie dough into a ball and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press the remaining Cadbury mini egg pieces into the tops of the cookie dough balls while maintaining a round shape.
• Bake at 350˚F for 10 minutes or until the edges are just barely starting to brown. For thicker cookies, immediately press the edges inward with a serving spatula or swirl with a round cookie cutter while still warm. Allow cookies to cool for 1-2 minutes on the tray, then transfer them to a wire rack to cool completely.

Storing and Freezing

• To Store: Place Cadbury egg cookies in an airtight container at room temperature up to 1 week.
• To Freeze Cookie Dough: Scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer safe zip-top bag and freeze up to 3 months. NOTE: You will need to bake cookies roughly 3-5 minutes longer, if baking from frozen.
• To Freeze Baked Cookies: Freeze cookies in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks. Thaw at room temperature.

Recipe Tips

• Use a cookie dough scoop. This helps the Cadbury egg cookies bake evenly and look uniform. I prefer a #30 scoop. (affiliate) NOTE: The bigger the number, the smaller the scoop, and the smaller the number the bigger the scoop. A #30 scoop is about 2 Tbsp of cookie dough and is what I used for the cookies shown.
• Gently place a generous amount of Cadbury mini eggs on top of cookie dough balls before baking. Only mix a small portion of the crushed mini eggs into the chocolate chip cookie dough and press the majority of the candies into the tops. Be generous because the cookies spread, and you want Cadbury mini eggs in each bite. I only saved 1/4 cup and wished I had set aside more, so I adjusted that for you in the recipe.
• Space cookie dough 3-inches apart, not two. I like to bake 8 cookies per tray compared to the typical dozen (12). (See photo in post.) First of all, you don’t want your cookies melting into each other. Secondly, the more cookies on the tray, the thinner the cookies bake because the heat is trying to distribute evenly across all of the cookies. If you like thicker cookies, make sure you bake them like this.
• To Chill or Not to Chill the Dough? These cookies are a medium thickness when baking right away. You can press the edges of the cookie inward with a serving spatula or swirl the edges with a round cookie cutter just after the tray comes out of the oven to make them slightly thicker. If you want extra thick cookies, you will want to refrigerate the dough for at least 30-60 minutes. The choice is up to you.

More Easter Cookies

• Lemon Crinkle Cookies
• Pistachio Pudding Cookies
• Carrot Cake Whoopie Pies
• Coconut Cookies
• Lime Crinkle Cookies

Cadbury Egg Cookies

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

Yield: 32 cookies

These Cadbury Egg Cookies are as simple as making chocolate chip cookies with your favorite Cadbury mini eggs crushed and folded into the batter. A super easy Easter cookies recipe!

4.75 from 4 ratings

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Ingredients

• ▢ 3 ¼ cups (390 g) all-purpose flour, stir, spoon & level
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 cup (226 g) unsalted butter, (2 sticks) room temperature
• ▢ 1 cup (200 g) light brown sugar, gently packed
• ▢ ¾ cup (150 g) granulated sugar
• ▢ 2 large eggs
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 cup (170 g) semi-sweet chocolate chips
• ▢ 9 ounces (255 g) Cadbury mini eggs

Equipment

• ▢
  KitchenAid 5-Qt. Stand Mixer 
• ▢
  Half Sheet Pans
• ▢
  Silicone Baking Mats
• ▢
  #30 Cookie Scoop

Instructions

 

• Place the Cadbury mini eggs inside of a zip-top bag and use a mallet, rolling pin, or the bottom of a sturdy cup to break up the candies into smaller pieces. Keep some pieces larger by only breaking in half. Set aside.
• Preheat the oven to 350 degrees Fahrenheit. Line cookie sheet trays with parchment paper or a silicone baking mat. Set aside.
• Stir together the flour, salt, and baking soda in a large bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy. Add the eggs and vanilla. Mix well and scrape the bowl with a spatula.
• Add the dry ingredients to the butter mixture and mix until just combined, about 1 minute. Add the chocolate chips and all except 1/2 cup of the crushed Cadbury mini eggs. Mix gently on low speed until just combined, about 30 seconds.
• Use a #30 cookie scoop (about 2 Tablespoons) to spoon the cookie dough into a ball and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press the remaining Cadbury mini egg pieces into the tops of the cookie dough balls while maintaining a round shape.
• Bake at 350˚F for 10 minutes or until the edges are just barely starting to brown. For thicker cookies, immediately press the edges inward with a serving spatula or swirl with a round cookie cutter while still warm. Allow cookies to cool for 1-2 minutes on the tray, then transfer them to a wire rack to cool completely.

Serving: 1 cookie, Calories: 80kcal, Carbohydrates: 15g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 114mg, Sugar: 5g

Author: Amber Brady

Course: Cookies

Cuisine: American