These Cadbury Egg Cookies combine buttery soft chocolate chip cookie dough with the iconic Easter candy for a treat that’s impossible to resist! Whether you prefer the creamy filled Cadbury Creme Egg centers or the crunchy candy shell of Cadbury Mini Eggs, these Easter Cadbury Egg Cookies will become your new spring baking tradition!
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes | 12-15 minutes | 30 minutes | 24 cookies | Easy |
My Easter Cookie Obsession 🐰
Every spring, as soon as I spot those purple bags of Cadbury Mini Eggs at the store, I know it’s officially baking season! 🎉 I’ve been making these Cadbury Egg Cookies for my family for years, and they’ve become our favorite Easter tradition. There’s something magical about biting into a soft chocolate chip cookie with melty chunks of chocolate and those signature candy-coated mini eggs. If you’re looking for the best Cadbury Egg recipes to try this spring, these cookies are an absolute must-make! I’ve even created versions with Cadbury Creme Eggs stuffed inside for an extra special treat. These stuffed chocolate chip cookies always disappear faster than the Easter Bunny when I bring them to gatherings! 🍪✨
Why You’ll Love This Recipe ❤️
These Easter Cadbury Egg Cookies aren’t just delicious – they’re a complete spring baking experience! Here’s why you’ll fall in love:
- 🍪 Perfectly soft and chewy cookie base that stays soft for days
- 🥚 Versatile recipe works with both Cadbury Mini Eggs AND Cadbury Creme Eggs
- 🐣 Makes an adorable Easter dessert that kids and adults both love
- 👩🍳 Simple ingredients you probably already have (plus Easter candy!)
- 🎁 Beautiful enough to gift to friends and neighbors
- ⏱️ Quick prep time – ready in just 30 minutes
- 🌈 Customizable with different types of Cadbury eggs and chocolate chips
- 🤩 Guaranteed to impress at any Easter gathering or spring celebration
Ingredients You’ll Need
For the Cookie Base:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
For Mix-ins and Variations:
- Cadbury Mini Eggs
- Cadbury Creme Eggs
- Cadbury Caramel Eggs
- White chocolate chips (optional)
Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Possible Substitutions
| Ingredient | Substitution Options |
|---|---|
| Unsalted butter | Salted butter (reduce added salt), plant-based butter for dairy-free |
| Semi-sweet chocolate chips | Milk chocolate chips, dark chocolate chunks, white chocolate chips |
| All-purpose flour | 1:1 gluten-free flour blend (cookies may be slightly less chewy) |
| Cadbury Mini Eggs | M&Ms, Hershey’s Eggs, or any candy-coated chocolate eggs |
| Cadbury Creme Eggs | Other filled chocolate eggs or chocolate truffles |
Equipment You’ll Need
| Essential Tools | Why You Need It |
|---|---|
| Stand mixer or hand mixer | For creaming butter and sugar to perfect consistency |
| Mixing bowls | For combining wet and dry ingredients separately |
| Baking sheets | Heavy-duty sheets prevent burning on the bottom |
| Parchment paper or silicone baking mats | Prevents sticking and makes cleanup easier |
| Cookie scoop | Ensures uniform cookie size for even baking |
| Cooling rack | Allows cookies to cool properly without getting soggy |
| Measuring cups and spoons | For accurate measurements |
Step-by-Step Instructions
Preparing the Cookie Dough
- Prep your workspace – Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. Take your butter out of the refrigerator about 30 minutes before starting to soften.
- Cream the butter and sugars – In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Don’t rush this step! The creaming process creates tiny air pockets that help make your cookies soft and chewy.
PRO TIP: Make sure your butter is at room temperature but still slightly cool to the touch. If it’s too warm, your cookies might spread too much.
- Add the wet ingredients – Beat in the eggs one at a time, then mix in the vanilla extract until well combined. The mixture should look smooth and glossy.
- Combine the dry ingredients – In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. Be careful not to overmix!
PRO TIP: For extra soft cookies, chill your dough for 30 minutes before baking. This prevents the cookies from spreading too quickly.
- Add the mix-ins – Gently fold in the chocolate chips using a spatula. For Cadbury Mini Egg Cookies, crush about half of the mini eggs slightly (place in a zip-top bag and gently tap with a rolling pin) and fold them into the dough along with the whole mini eggs. For stuffed Cadbury Creme Egg Cookies, we’ll use the dough differently in the next steps.
For Cadbury Mini Egg Cookies:
- Scoop and shape – Use a cookie scoop to portion dough into 2-tablespoon balls. Place on prepared baking sheets about 2 inches apart.
- Add egg topping – Press a few additional Cadbury Mini Eggs onto the top of each cookie dough ball for a pretty presentation after baking.
- Bake to perfection – Bake for 10-12 minutes until edges are just golden but centers still look slightly underdone. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
For Stuffed Cadbury Creme Egg Cookies:
- Prep the creme eggs – Unwrap Cadbury Creme Eggs and place them in the freezer for 15-20 minutes to firm up, which makes them easier to work with.
- Wrap the eggs – Take 3-4 tablespoons of cookie dough and flatten it in your palm. Place a chilled Cadbury Creme Egg in the center and wrap the dough around it, sealing completely.
- Bake carefully – Place these larger stuffed cookies on the baking sheet well-spaced apart and bake for 12-15 minutes until the edges are golden. The centers will be very gooey when warm!
Pro Tips for Perfect Cadbury Egg Cookies 🧁
- 🌡️ Temperature matters! Room temperature butter and eggs blend more smoothly and create a better cookie texture.
- 🥄 Measure flour correctly by spooning it into measuring cups and leveling off with a knife – don’t scoop directly from the bag which compacts flour.
- 🔪 For mini egg cookies, roughly chop some of the eggs while leaving others whole for varied texture and appearance in every bite.
- ⏲️ Don’t overbake! Remove cookies when the edges are set but the centers still look slightly underdone – they’ll continue baking on the hot sheet.
- 🧊 For stuffed cookies, keep the Cadbury Creme Eggs cold until ready to use so they don’t melt too quickly during baking.
- 🛑 Space cookies properly on the baking sheet to allow for spreading – especially important for the stuffed version.
- 🔄 Rotate baking sheets halfway through baking time for the most even results.
- 🍪 For picture-perfect cookies, press a few additional mini eggs or chocolate chips on top right after taking them out of the oven.
Serving and Storage Suggestions
These Cadbury Egg Cookies are absolutely incredible when served slightly warm, when the chocolate is still a bit melty and the centers are ultra-soft! They make a perfect Easter dessert alongside a cold glass of milk or a scoop of vanilla ice cream.
For a special Easter brunch treat, try warming them briefly in the microwave (about 10 seconds) and serving with coffee or hot chocolate. You can also crumble these cookies over vanilla ice cream with some caramel sauce for an amazing Easter sundae!
Storage Tips:
- Counter storage: Keep in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep cookies soft and chewy!
- Refrigerator: Although not necessary, you can refrigerate these cookies for up to a week. Let them come to room temperature before serving for the best texture.
- Freezer: These cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet to flash freeze for 1 hour. Then transfer to a freezer-safe container or zip-top bag with parchment paper between layers. They’ll keep for up to 3 months frozen.
Make-Ahead Options:
You can prepare the cookie dough up to 3 days in advance and keep it refrigerated. Alternatively, portion the dough into balls, freeze them solid on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
The Cadbury Mini Egg Cookies freeze better than the stuffed Cadbury Creme Egg Cookies, which are best enjoyed fresh due to their gooey centers.
Soft & Gooey Cadbury Egg Cookies
Equipment
- Stand mixer or hand mixer (to cream butter and sugar)
- Mixing bowls (to handle both wet and dry ingredients)
- Baking sheets (heavy-duty prevents burning or uneven cooking)
- Parchment paper or silicone baking mats (non-stick for easy cleanup)
- Cookie scoop (for uniform cookie sizes)
- Cooling rack (to properly cool cookies without sogginess)
- Measuring Cups and Spoons – For accurate ingredient measurements.
- Rolling pin (optional, to lightly crush candy)
Ingredients
For the Cookie Base
- 1 cup unsalted butter softened, or substitute salted butter and reduce salt
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour or substitute with a 1:1 gluten-free flour blend
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
For Mix-ins (Choose your favorite)
- 1 cup Cadbury Mini Eggs optional: lightly crushed
- 1 cup Cadbury Creme Eggs optional: freeze before use for stuffed cookies
Optional: substitutes include M&Ms, Hershey’s Eggs, or dark chocolate chunks
Instructions
- Preparing the Cookie Dough
- Prep the Oven and Workspace
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars
- In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes).
- Pro Tip: Room temperature butter improves texture but avoid over-softening.
- Add Wet Ingredients
- Beat in eggs one at a time.
- Mix in vanilla extract until perfectly combined.
- Combine Dry Ingredients
- Mix flour, baking soda, and salt in a separate bowl. Gradually add this mixture to the wet ingredients, blending on low until just combined.
- Optional: Chill the dough for 30 minutes to prevent excessive spreading.
- Incorporate the Chocolate and Mix-ins
- Gently fold in the semi-sweet chocolate chips.
- Add Cadbury Mini Eggs (crushed for texture) or prepare Creme Eggs for stuffing.
- For Cadbury Mini Egg Cookies
- Scoop and Shape
- Use a cookie scoop to portion the dough into 2-tablespoon-sized balls.
- Place on baking sheets with at least 2 inches of space between each.
- Decorate
- Press a few additional Mini Eggs onto the tops of each cookie for a festive look.
- Bake to Gooey Perfection
- Bake for 10-12 minutes until edges are golden but centers remain soft-looking.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- For Stuffed Cadbury Creme Egg Cookies
- Prepare the Cadbury Creme Eggs
- Freeze the unwrapped Creme Eggs for 15-20 minutes before starting.
- Wrap the Creme Egg
- Take 3-4 tablespoons of the cookie dough, flatten it slightly, and fully wrap one chilled Creme Egg inside. Ensure it is sealed completely.
- Bake and Cool
- Bake for 12-15 minutes. The edges should be set while the centers remain gooey. Cool slightly before transferring to a rack.
- Pro Tips for Perfect Cookies
- Use room temperature butter and eggs for a better blend.
- Avoid overmixing the dough to maintain the chewy cookie texture.
- Use frozen Cadbury Creme Eggs to prevent premature melting in stuffed cookies.
- Remove cookies from the oven when edges appear done but centers are soft, allowing them to finish baking as they cool.
Video
Notes
Serve cookies warm with a cold glass of milk or scoop of vanilla ice cream.
Crumble cookies over ice cream for a delightful sundae.
Storage Tips
At room temperature: Store in an airtight container for up to 5 days (place a slice of bread inside the container to retain softness).
Refrigerator: Keep in an airtight container for up to 1 week.
Freezer: Place cooled cookies in a freezer-safe bag, layering parchment paper between them. Freeze for up to 3 months.
For Make-Ahead: Freeze raw cookie dough balls and bake directly from frozen, adding an extra 2-3 minutes to the bake time.
Nutritional Information
| Nutrition Facts | Per Cookie (based on 24 servings) |
|---|---|
| Calories | 275 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 35mg |
| Sodium | 150mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 1g |
| Sugars | 22g |
| Protein | 3g |
These cookies are definitely a sweet treat meant to be enjoyed as part of a balanced diet. The eggs provide a small amount of protein, and you can boost the nutritional value slightly by using dark chocolate chips, which contain antioxidants. For a slightly healthier version, you could reduce the sugar by 25% without significantly affecting the texture.
More Easter Treats You’ll Love
If you enjoy these Cadbury Egg Cookies, you’ll definitely want to try my other Easter-themed desserts! My Cadbury Mini Egg Blondies use the same beloved Easter candy in a chewy, buttery blondie base. For more Cadbury Egg recipes, check out my Cadbury Creme Egg Brownies with a fudgy chocolate base and creamy egg center. And don’t miss my Easter Basket Cookie Cups that use the same soft cookie dough as a base for a cute mini basket filled with candy eggs and coconut “grass”!
What’s your favorite way to use Easter candy in baking? Drop a comment below and let me know which version of these cookies you tried! 📌 Don’t forget to save this recipe to your Easter Desserts board on Pinterest for later!
Essential Tools for Cadbury Egg Cookies
Having the right equipment makes baking these cookies so much easier! Here are my top recommendations:
| Tool | Why I Recommend It | Price Range |
|---|---|---|
| KitchenAid Stand Mixer | Makes creaming butter and sugar effortless | $280-350 |
| OXO Medium Cookie Scoop | Creates perfectly uniform cookies every time | $15-20 |
| Nordic Ware Aluminum Baking Sheets | Conducts heat evenly without warping | $25-30 |
| Silicone Baking Mats | Reusable, non-stick surface that’s easy to clean | $15-25 |
| Cooling Racks | Essential for proper cooling and texture | $15-20 |
Frequently Asked Questions
Can I use regular M&Ms instead of Cadbury Mini Eggs?
Absolutely! While Cadbury Mini Eggs have that signature candy shell and creamier chocolate interior that makes them special for Easter baking, regular M&Ms work great too. You’ll still get that colorful candy-coated crunch in every bite. You could also use the special Easter-colored M&Ms to keep the spring theme going!
Why did my cookies spread too much?
If your cookies spread too much, there could be a few culprits: 1) Your butter might have been too warm, 2) You might need a bit more flour in the dough, or 3) Your baking sheets might have been warm from a previous batch. Try chilling the dough for 30 minutes before baking, make sure your measurements are accurate, and always start with cool baking sheets.
Can I make these cookies gluten-free?
Yes! I’ve tested these with a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur), and they turn out great. The texture is slightly different – a bit more tender and less chewy – but still delicious. Just make sure all your other ingredients, including the candy, are certified gluten-free if needed.
How do I prevent the Cadbury Creme Eggs from leaking out during baking?
The key is to completely seal the cookie dough around the creme eggs and to chill both the eggs and the assembled cookies before baking. I recommend freezing the unwrapped Creme Eggs for about 20 minutes before wrapping them in dough, then chilling the wrapped cookies for another 15 minutes before baking. Also, make sure you’re using enough dough to fully encase each egg.
Can I make smaller cookies with the mini Cadbury eggs?
Definitely! For mini cookies, use a small cookie scoop (about 1 tablespoon of dough) and press just 1-2 crushed mini eggs into each cookie. Reduce the baking time to 8-9 minutes and watch them closely. These smaller cookies are perfect for Easter baskets or cookie platters!
Let’s Make Easter Magic! 🐰
I hope you’re feeling inspired to create these amazing Cadbury Egg Cookies for your Easter celebration! Whether you choose the Cadbury Mini Egg Cookies with their colorful candy crunch or go all out with the stuffed Cadbury Creme Egg version, your friends and family are in for a special treat.
These cookies truly capture the joy and sweetness of the Easter season, and there’s something so fun about incorporating those iconic seasonal candies into homemade baked goods. The combination of soft chocolate chip cookies with the unique flavors of Cadbury eggs creates something truly magical that you can’t get any other time of year.
Don’t forget to snap a photo of your cookies and tag me on social media or save this recipe to Pinterest so you can find it again next Easter season! I absolutely love seeing your creations and hearing how these recipes become part of your family traditions.
What Cadbury candy is YOUR favorite for baking? Will you try the mini eggs version or the stuffed creme egg cookies first? Let me know in the comments below! 💕
0 Comments