Cadbury Egg Cookies

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These Cadbury egg cookies are soft and chewy and chock full of Cadbury mini eggs! If you’re a fan of cadbury mini eggs like I am then I know you are going to love this recipe. These are the perfect Easter cookie. The cookie dough is made without melted butter and comes together in minutes. No mixer is needed to make these Cadbury min eggs cookies!

a plate of cadbury egg cookies


 

If you’re like me you cant’ wait and can’t resist when you see a bag of Cadbury mini eggs in the store. Cadbury mini eggs might be my favorite Easter candy so you know I had to stir some into chewy chocolate chip cookies. After making these Easter m&m cookies I knew I had to grab a bag of mini eggs and make this Cadbury egg cookies recipe for Easter. 

The best part about these Cadbury egg cookies is that you don’t need a mixer to make the dough and it mixes up in just a few minutes.

You do need to chill the dough overnight (I know the torture!) but trust me it’s well worth the wait. Chilling the cookie dough makes for the softest, thickest, chewiest chocolate chip cookie you will ever have in your life. I know that’s a big promise but I also know I can guarantee you are going to fall in love after one bite. 

So don’t wait for the easter bunny to drop off some mini eggs, run to the store right now and find the Easter candy aisle immediately. Grab a bag of Cadbury mini eggs so you can make these cookies now. 

See Also:

cadbury mini egg cookie pulled apart

Why You Will Love These Cadbury Egg Cookies

  • Dough mixes up in minutes.
  • You can mix this dough with just a whisk and spatula. No stand mixer or electric mixer needed!
  • Delicious recipe that creates a chocolate chip cookie with crispy edges, soft chewy centers.
  • Chock full of chocolate and Cadbury mini egg candies in every bite.
  • Great for freezing so you don’t have to make them all at once.
a plate of cadbury mini egg cookies

Ingredients Needed

  • All-purpose flour (spooned & leveled)
  • Baking soda
  • Cornstarch – This helps to make the cookies super soft!
  • Salt
  • Unsalted butter – You will use melted butter for these cookies, no need to wait for softened butter to come to room temperature! You can also use salted butter but then omit the salt. Keep in mind all brands of butter have varying amount of salt added and can make your cookies spread a bit more. 
  • Light brown sugar – You can use light or dark brown sugar. If you’re out of brown sugar, check out my tutorial on how to make brown sugar yourself!
  • Granulated sugar
  • Eggs – You need room temperature eggs so it doesn’t seize up the butter. Read my tutorial on how to get room temperature eggs fast.  You will need one egg and one egg yolk. Here is my tutorial on how to separate eggs.
  • Vanilla extract
  • Semi sweet chocolate chips 
  • Mini cadbury eggs – I use a cup of cadbury mini eggs. You will will need a cup of crushed Cadbury mini eggs. To make it easy, I place them in a ziplock bag and smash them with a mallet!
cadbury mini egg cookies ingredients

How To Make This Cadbury Egg Cookie Recipe

In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.

bowl of dry ingredients

In a second separate bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined.

sugars and melted butter in a bowl

Whisk in the whole egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated.

eggs added to cookie dough in bowl

With a spatula or wooden spoon, stir in the dry ingredients and mix together. The dough will be soft and thick. Fold in the chocolate chips and cadbury egg pieces.

bowl of cadbury egg cookie dough

Cover the cookie dough tightly and chill in the refrigerator overnight. This is important to get the softest, thickest, chewiest cookies that don’t spread. Don’t skip this step!

When ready to bake the cookies, take the cookie dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes to allow for easier scooping.

cookie scoop scooping cadbury egg cookie dough

Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Using a medium cookie scoop or use a measuring spoon and scoop dough into 2 heaping tablespoons portions (about 50 g). You can also bake these into smaller cookies (about 2 Tablespoons – about 35-40 g). Place the cookie dough balls about 2 inches apart onto a baking sheet. 

12 cadbury egg cookie dough balls on a baking sheet

Bake the cookies for 11-13 minutes (12 minutes was perfect for me!) or until the edges of the cookies are golden brown on the edges of the cookies and soft in the middle of the cookie. If you are baking smaller cookies, then bake for 9-11 minutes. The centers will look very soft, but the cookies will continue to set as they cool. 

To make a pretty cookie, when they come out of the oven I like to press a few extra chocolate chips and a Cadbury mini egg on top of the cookies for appearance! 

I also like to use a large round cookie cutter and place around the cookies and rotate the cookie cutter around to make the cookies round. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

twelve baked cadbury egg cookies on a baking sheet

Recipe Tips

  • Measure flour carefully. You don’t want to over-measure. Use a kitchen scale for exact measurements, or use a spoon to scoop the flour into the measuring cup and level it off with a butter knife. Don’t pack the flour down. For best accuracy, use a kitchen scale!
  • Adding the chocolate might be tricky. Because of the melted butter, it might be tricky to incorporate the chocolate chips/chunks and mini eggs so do the best you can!
  • Chill the dough. In order for the cookies to have the best texture, taste, and less spreading you need to chill the dough overnight. You can either cover the whole bowl of cookie dough or scoop the dough then cover the cookie dough balls. Just make sure it’s well covered!
  • Don’t overbake. Your bake time may be a couple minutes more or less than mine. Every oven is different. But you want to remove the cookies when they look slightly underdone in the middle. They will appear puffy and soft but not wet or raw looking. The cookie will continue to bake after you remove them from the oven and set up perfectly.
  • Bake on a cool baking sheet. Do not bake on a hot cookie sheet or the cookies will spread too much.

Recipe Variations

  • Use different chocolate chips – Try making these with dark chocolate, white chocolate chips or chopped chocolate!
  • Add crunchy nuts – Try adding toasted walnuts or toasted pecans for a little crunch!
  • Make a chocolate cadbury egg cookies version – You can use my chocolate cookie version and stir in the cadbury mini eggs!
six cadbury egg cookies on a wire rack

Recipe FAQs

How should I store these Cadbury min egg cookies?

Cookies stay fresh covered at room temperature airtight container or ziploc bag for up to 1 week. 

Can I freeze cookies?

Make and scoop the cookie dough onto the prepared baking sheet. Freeze the cadbury mini egg cookies on the sheet until solid, then store in an air-tight ziplock bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time. 
To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight freezer bag or container. Thaw at room temperature or microwave for a few seconds to re-warm. 
For a complete tutorial, be sure to read my post How To Freeze Cookie Dough.

Why did my cookies spread so much?

If your cookies spread or got very flat, it is likely due to one of these 8 reasons. Try reading through the list to pinpoint the problem. For this recipe in particular, it is important to start with room temperature butter (not too soft! See the notes in the recipe) and to measure the flour correctly to prevent flat cookies. You can always try chilling your dough for an hour, up to overnight to help reduce spreading.

More Recipes To Try

cadbury egg cookies on a plate

Cadbury Egg Cookies

These Cadbury mini egg chocolate chip cookies are perfectly soft and chewy! Made with chocolate chips and Cadbury mini eggs. For the best results you will want to chill the cookie dough for the softest, chewy cookies!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling time: 1 day
Total Time: 1 day 27 minutes
Servings: 20 cookies
Calories: 272kcal

Ingredients

  • 2 1/4 cups (280 g) all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1 ½ sticks, 170 g) unsalted butter melted and slightly cooled
  • 3/4 cup (150 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg + 1 egg yolk at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (170 g) semi sweet chocolate chips
  • 1 cup Cadbury mini eggs roughly chopped

Instructions

  • Combine the dry ingredients. In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 1/4 cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch 1/2 teaspoon salt
  • Combine butter and sugars. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined. 3/4 cup (1 ½ sticks, 170 g) unsalted butter 3/4 cup (150 g) packed light brown sugar 1/2 cup (100 g) granulated sugar
  • Add eggs and vanilla. Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg + 1 egg yolk 2 teaspoons pure vanilla extract
  • Add chocolate chips and candies. With a spatula or wooden spoon, stir in the flour mixture and mix together. The dough will be soft and thick. Fold in the chocolate chips and the m and m candies. 1 cup (170 g) semi sweet chocolate chips 1 cup Cadbury mini eggs
  • Chill the dough. Cover the dough tightly and chill in the refrigerator for one hour (up to 3 days). For best results I like to chill the cookie dough overnight for less spreading. When ready to bake, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
  • Prep oven and pans. Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Scoop dough. Using a cookie scoop or use a measuring spoon and scoop dough into 2 heaping tablespoons portions (about 50 g). You can also bake these into smaller cookies (about 2 Tablespoons – about 30-35 g).
  • Bake cookies. Bake the cookies for 11-13 minutes (12 minutes was perfect for me!) or until the edges are very lightly browned. If you are baking smaller cookies, then bake for 9-11 minutes. The centers will look very soft, but the cookies will continue to set as they cool. When they come out of the oven I like to press a few extra chocolate chips and M&M’s on top for appearance! Cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.

Notes

  • Storage: Cookies stay fresh covered at room temperature airtight container or ziploc bag for up to 1 week.
  • Freezing: Make and scoop the cookie dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight ziplock bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time. To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight freezer bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.

Nutrition

Calories: 272kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 128mg | Potassium: 83mg | Fiber: 1g | Sugar: 23g | Vitamin A: 252IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
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