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Soft & Gooey Cadbury Egg Cookies

Jessica Tran
These irresistible Cadbury Egg Cookies combine a soft, chewy chocolate chip cookie base with iconic Cadbury Mini Eggs or luxuriously gooey stuffed Cadbury Creme Eggs. Perfect for spring celebrations, gifting, or indulging in Easter magic!
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American

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

Serving Suggestions
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.