I can’t resist these Cadbury Egg Cookies with their chewy centers, crisp edges, and candy-speckled chocolate crunch. They’re the Easter treat that disappears faster than I can set down the plate.

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I’m obsessed with these Cadbury Egg Cookies because they hit that sweet spot between classic cookie and Easter candy chaos. I get the buttery edges, the soft middle, and those crunchy little candy shells scattered through every bite.

The Cadbury Mini Eggs melt just enough, but still keep that snappy texture I love. And honestly, the colors make the whole batch look ridiculous in the best way.

I like adding vanilla extract because it makes the cookie base taste bigger without stealing the spotlight. But the real reason I keep reaching for another?

Chocolate, crunch, and chewy cookie. Pure trouble.

Ingredients

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All-purpose flour gives the cookies structure, so they’re soft but not falling apart.
Baking soda helps them spread just enough and keeps the centers tender.
Salt balances the sweetness, because these cookies definitely aren’t shy.
Soft butter makes everything rich, cozy, and a little bakery-style.
Granulated sugar adds sweetness and helps those edges get lightly crisp.
Brown sugar brings chewiness, moisture, and that caramel-like cookie vibe.
Eggs hold it all together and give the dough a nice richness.
Vanilla makes the whole batch smell amazing and taste more homemade.
Cadbury Mini Eggs add crunch, color, and that fun Easter candy bite.
Plus chocolate chips make them extra gooey, if you’re feeling it.

Ingredient Quantities

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter softened (2 sticks)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups Cadbury Mini Eggs, coarsely chopped

Optional: 1 cup semi sweet chocolate chips

How to Make this

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1. Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.

3. In a large bowl, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy.

4. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain.

6. Fold in 1 1/2 cups coarsely chopped Cadbury Mini Eggs and, if using, 1 cup semi sweet chocolate chips, taking care not to crush the candies too finely.

7. Scoop dough by rounded tablespoon or
1.5 inch cookie scoop onto prepared sheets, spacing cookies about 2 inches apart.

8. Bake for 9 to 11 minutes, or until edges are set and lightly golden while centers remain soft.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Equipment Needed

1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer or sturdy whisk
7. Measuring cups and spoons
8. Rubber spatula and wooden spoon
9. 1.5 inch cookie scoop or rounded tablespoon
10. Wire cooling rack and cutting board with a knife for chopping the candies

FAQ

Can I substitute margarine or oil for the butter? Margarine will work but flavor and texture will be slightly different; do not use liquid oil because cookies will spread too much.

What oven temperature and baking time should I use? Bake at 350°F for 9 to 12 minutes until edges are set and centers look slightly soft; cookies continue to firm as they cool.

Can I use whole Cadbury Eggs instead of mini chopped? Yes, but halve or quarter them and press pieces into dough right before baking to avoid excessive melting and color bleed.

How should I store leftovers and how long do they keep? Store in an airtight container at room temperature for up to 4 days or freeze baked cookies for up to 3 months.

Can I freeze the cookie dough? Yes. Portion into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the bake time.

Can I add chocolate chips or nuts? Yes. Fold in up to 1 cup of semisweet chips or 1 cup chopped nuts along with the Mini Eggs for extra texture and flavor.

Cadbury Egg Cookies Recipe Substitutions and Variations

All purpose flour: Replace with a 1 to 1 gluten free baking blend formulated for cookies, or use 100 percent whole wheat pastry flour for a slightly denser, nuttier cookie (may need 1 to 2 tablespoons extra liquid).
Unsalted butter: Swap with equal weight solid coconut oil for a hint of coconut flavor, or use softened margarine or vegan butter for a dairy free option; note texture may be a touch different.
Eggs: For each egg, use 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let rest 5 minutes) for vegan or egg-free cookies.
Cadbury Mini Eggs: Substitute with M&M’s, chopped milk chocolate mixed with crushed plain sugar-coated candies, or 1 1/2 cups chopped chocolate plus 1 cup chopped toasted nuts for extra crunch.

Pro Tips

1. Chill the dough for 20 to 30 minutes before scooping. It firms the butter slightly so the cookies spread less and come out thicker with chewy centers.

2. When folding in the Mini Eggs, gently press any large pieces against the side of the bowl instead of smashing them. You want chunks that give a candy crunch, not dust that colors the dough.

3. Use a light hand when mixing the dry ingredients in. Stop as soon as the flour streaks disappear to keep the cookies tender instead of dense.

4. Bake one sheet at a time on the middle rack and rotate the pan front to back halfway through baking for even browning. If you like gooey centers, pull them from the oven when the edges are set but the tops still look slightly underbaked; they continue to firm as they cool.

Cadbury Egg Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can’t resist these Cadbury Egg Cookies with their chewy centers, crisp edges, and candy-speckled chocolate crunch. They’re the Easter treat that disappears faster than I can set down the plate.

Servings

servings

Calories

258

kcal

Equipment: 1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer or sturdy whisk
7. Measuring cups and spoons
8. Rubber spatula and wooden spoon
9. 1.5 inch cookie scoop or rounded tablespoon
10. Wire cooling rack and cutting board with a knife for chopping the candies

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened (2 sticks)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups Cadbury Mini Eggs, coarsely chopped
Optional: 1 cup semi sweet chocolate chips

Directions

Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
In a large bowl, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain.
Fold in 1 1/2 cups coarsely chopped Cadbury Mini Eggs and, if using, 1 cup semi sweet chocolate chips, taking care not to crush the candies too finely.
Scoop dough by rounded tablespoon or
5 inch cookie scoop onto prepared sheets, spacing cookies about 2 inches apart.
Bake for 9 to 11 minutes, or until edges are set and lightly golden while centers remain soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.