Cadbury Egg Cookies

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Buttery, soft, and bursting with chocolate, these Cadbury Egg Cookies are made even better with the colorful crunch of Cadbury mini eggs. They are a must-bake treat for Easter, springtime dessert, and beyond.

The best way to enjoy Cadbury mini eggs? In a cookie, of course!

These cookies are thick, soft chocolate chip cookies loaded with that irresistible crunch from my favorite Easter candy. Perfect for sharing… or not!

Since they come together with just a few simple ingredients, they’re perfect for any baking day.

Why I love this recipe

Baking with holiday candy makes everything feel more festive. The crispy Cadbury egg shell against the soft, chewy cookie is my favorite part.

If you love fun, festive cookies, you should try my Funfetti cake mix cookies or peppermint Hershey kiss cookies too!

Ingredients

• softened butter
• granulated sugar
• light brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• Cadbury mini eggs
• semi-sweet chocolate chips

Step by step

1. Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper. Set aside.
2. Cream together the butter and sugars in a large bowl or stand mixer until smooth. Beat in the egg and vanilla extract until well incorporated.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined and a crumbly dough forms.

1. Gently fold in the chopped Cadbury eggs and chocolate chips i to the cookie dough. Using a medium cookie scoop, scoop the cookies onto your parchment-lined pan. (Make each cookie about two tablespoons if you don’t have a cookie scoop.)
2. Bake for 9-11 minutes, until cookies are starting to turn golden brown at the bottom, cookies will still be pretty pale on top.
3. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Variations

There are so many ways to change up this recipe! White chocolate chips or dark chocolate chips can be substituted for the semi-sweet chips. You can swap out the Cadbury mini eggs for peanut butter eggs or caramel-filled chocolates for a fun surprise. And if you’re a fan of crunch, toss in some chopped pecans or almonds!

Serving suggestion

If you are serving these for an Easter get-together try making them with our Easter crescent roll carrots, carrot cookie cups, or lemonade cookies.

Storage

To keep these cookies fresh, store them in an airtight container at room temperature for up to five days. If you need to store them longer, freeze them in a sealed bag for up to three months. Let them thaw or give them a quick microwave zap before enjoying.

If you try this recipe please comment and rate it below, I love hearing from you!

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