Easter isn’t just about colorful eggs and bunny-shaped chocolates—it’s also a perfect excuse to bake something sweet, chewy, and indulgent. Enter the Cadbury Egg Cookies—an Easter dessert that blends nostalgia, crunch, and melt-in-your-mouth goodness. These cookies are spring-themed showstoppers, combining the rich flavor of chocolate chip cookies with crushed Cadbury Mini Eggs or gooey Creme Eggs.
Whether you’re looking for the perfect Easter brunch addition, or just want a fun baking project with the kids, this recipe delivers.
If you’re curious about where it all began, the history of Cadbury adds another layer of appreciation. For over a century, Cadbury has symbolized decadent chocolate indulgence—and Mini Eggs have become a seasonal staple worth celebrating.
Looking to expand your Easter baking spread? Pair these Cadbury Egg Cookies with some decadent Easter chocolate lasagna or chewy Easter rice krispie treats for a full dessert table that delights every generation.
🍫 What Are Cadbury Egg Cookies?
Cadbury Egg Cookies are classic chocolate chip cookies upgraded with crushed or whole Cadbury Mini Eggs or even Creme Egg centers. These cookies are:
- Colorful and festive
- Packed with crunchy chocolate shells
- Easy to make and even easier to love
They’re especially popular during the spring, but honestly, you’ll want to make them year-round.
📜 A Sweet Bit of History
Cadbury Mini Eggs were first introduced in 1967 and have since become an iconic Easter candy. Their crisp sugar shell, pastel colors, and rich chocolate core make them a perfect cookie mix-in. The Cadbury Creme Egg, launched even earlier in 1963, is another seasonal favorite, known for its gooey, fondant center.
Together, these treats have inspired everything from brownies to cheesecakes—but cookies remain the fan-favorite.
Why You’ll Love Baking These Cookies
- They’re chewy in the center, with slightly crisp edges
- They add a fun pop of pastel colors to your dessert table
- Kids love to help crush and mix in the Mini Eggs
- You can customize them with your favorite chocolate candies
Key Ingredients for Cadbury Egg Cookies
Understanding each component of your Cadbury Egg Cookies helps you tweak the recipe to perfection. Here’s a breakdown of the essential ingredients and why they matter:
- Unsalted Butter: Provides rich flavor and helps create a soft, chewy cookie texture. Make sure it’s room temperature for easier mixing.
- Brown Sugar: Adds moisture and a deeper, caramelized sweetness. It’s what gives cookies that soft and dense bite.
- Granulated Sugar: Balances the moisture of brown sugar and adds a bit of crispness around the edges.
- Vanilla Extract: A dash of vanilla rounds out the sweetness and enhances the flavor of the chocolate and candy.
- All-Purpose Flour: The structural backbone of the cookie. Too much leads to dense cookies; too little, and they’ll spread too much.
- Baking Soda: A leavening agent that helps the cookies rise and maintain that pillowy center.
- Salt: Just a pinch intensifies the sweetness and balances the chocolate.
- Cadbury Mini Eggs: The star! Crushed or halved, they add crunch, color, and a rich milk chocolate flavor.
- Optional Add-ins: Chocolate chips or Cadbury Creme Egg chunks for extra gooeyness and surprise bursts of flavor.
When combined, these ingredients create a cookie dough that’s not only festive but packed with texture and flavor. Make sure to measure accurately and chill the dough to get those picture-perfect Cadbury Egg Cookies every time.
👩🍳 Step-by-Step Recipe Instructions
Making Cadbury Egg Cookies is simple, fun, and totally beginner-friendly. Follow these steps to achieve soft, chewy cookies with bursts of chocolate crunch in every bite.
✅ 1. Prep Your Mini Eggs
- Place Cadbury Mini Eggs in a ziplock bag.
- Use a rolling pin or heavy object to gently crush them. Aim for large chunks—not dust—for the best texture and visual appeal.
- Optional: Save a few whole or halved eggs to press on top of the cookies just before baking for a pretty finish.
✅ 2. Mix the Wet Ingredients
- In a large bowl, cream together:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- ½ cup granulated sugar
- Beat until light and fluffy—this gives your cookies that signature chewy softness.
- Add 2 large eggs and 2 teaspoons vanilla extract and mix until well combined.
✅ 3. Combine the Dry Ingredients
- In a separate bowl, whisk together:
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Gradually add the dry mix into the wet ingredients until fully incorporated.
✅ 4. Fold in the Add-ins
- Gently mix in:
- 1½ cups crushed Cadbury Mini Eggs
- ½ cup chocolate chips (optional)
- Be careful not to overmix—just enough to evenly distribute.
✅ 5. Chill the Dough
- Cover the dough and refrigerate for 30 to 60 minutes.
- This step prevents spreading and deepens the flavor, resulting in thick, bakery-style cookies.
✅ 6. Bake
- Preheat oven to 350°F (175°C).
- Scoop dough into 1.5-tablespoon balls and space 2 inches apart on a parchment-lined baking sheet.
- Bake for 10–12 minutes, or until the edges are golden and centers still look soft.
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
These steps guarantee perfect Cadbury Egg Cookies every time—crisp edges, soft centers, and irresistible chocolatey bursts throughout.
💡 Pro Tips for Perfect Cadbury Cookies
Want to take your Cadbury Egg Cookies from good to unforgettable? These expert tips will help you get bakery-level results every time.
- Chill the dough: Refrigerating your cookie dough for at least 30 minutes prevents overspreading and helps develop richer flavor.
- Use a cookie scoop: This ensures uniform cookies that bake evenly and look professional.
- Top with extra Mini Eggs: Press a few whole or halved Mini Eggs into the tops of each dough ball before baking for that picture-perfect look.
- Don’t overbake: Cookies should look slightly underdone in the center when you pull them out. They’ll continue to cook on the tray—this is key for chewy centers.
- Line with parchment paper: It prevents sticking and promotes even browning.
- Measure flour correctly: Use the spoon-and-level method to avoid dry, cakey cookies.
Creative Variations to Try
Spice up your cookie game with these delicious spins:
- Cadbury Creme Egg Centers: Press a frozen Creme Egg chunk into the center before baking.
- Blondie Bars: Use the same dough but bake in a square pan and cut into bars.
- White Chocolate Version: Swap regular Mini Eggs for white chocolate Mini Eggs.
- Gluten-Free or Dairy-Free: Use gluten-free flour blends or plant-based butters and chocolate.
Cadbury Egg Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups Cadbury Mini Eggs crushed or halved
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract; mix until smooth.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Combine dry ingredients into the wet mixture gradually.
- Fold in crushed Cadbury Mini Eggs and chocolate chips.
- Chill the dough for 30–60 minutes.
- Scoop dough into 1.5-tablespoon balls; place on baking sheet.
- Bake for 10–12 minutes until edges are golden.
- Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
- Chill dough to prevent overspreading.
- Add extra Mini Eggs on top before baking for a decorative finish.
- Store in an airtight container for up to 5 days or freeze for 3 months.
🎨 Easter-Themed Decorating Ideas
Get festive with some fun, Instagram-worthy touches:
- Drizzle with melted white chocolate
- Sprinkle with pastel confetti or sanding sugar
- Package in clear bags tied with ribbon for Easter baskets or gifts
Serving & Pairing Suggestions
These cookies go great with:
- Cold milk (classic!)
- Hot cocoa or lattes
- A dessert wine at your Easter dinner
Serve them alongside spring-themed cupcakes, or let them shine solo on a pastel platter.
How to Store & Freeze
- Store in an airtight container for up to 5 days
- Freeze raw cookie dough balls for up to 3 months
- Bake from frozen—just add 1-2 minutes to the cook time
🚫 Common Mistakes to Avoid
- Overbaking: they’ll lose their soft centers
- Skipping dough chilling: this leads to flat, spread-out cookies
- Crushing Mini Eggs too finely: you’ll miss that crunchy texture
❓ Frequently Asked Questions (FAQ)
Can you freeze Cadbury Egg Cookies?
Absolutely! Freeze dough balls or fully baked cookies in an airtight container. They stay fresh for up to 3 months.
Do Cadbury Eggs melt in the oven?
Mini Eggs hold their shape due to their candy coating. Creme Eggs do melt—freeze them first for better structure during baking.
How do you crush Mini Eggs without a mess?
Use a heavy rolling pin or meat mallet and place them in a sealed zip bag. Don’t use a food processor—they’ll turn into powder fast.
Can I use regular chocolate eggs instead?
Yes, but they may melt differently. Cadbury Mini Eggs have a signature crunch that’s hard to replicate.
Are Cadbury Egg Cookies gluten-free?
Not by default, but you can substitute gluten-free all-purpose flour. Be sure your chocolate is certified gluten-free as well.
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🎉 Final Thoughts
Baking Cadbury Egg Cookies is more than just a holiday activity—it’s a tradition waiting to happen. These cookies are festive, flavorful, and completely customizable. Whether you’re making them for an Easter party, a bake sale, or a lazy spring Sunday, you’re guaranteed to impress.
So preheat that oven, stock up on Mini Eggs, and let the Easter cookie magic begin.
