Cadbury Egg Cookies

If you are making these cookies to celebrate Easter or Spring, check out these other great treats for this time of year: Lemon Cookies, Birds Nest Cookies and Lucky Charms Rice Krispie Treats.

Why You'll Love This Recipe

• These are no-chill cookies so you don’t have to chill the cookie dough in the refrigerator before baking.
• These cookies bake in 10-12 minutes and are super quick to whip up. This makes this recipe a great dessert option when you are short on time or need a last-minute treat to bring to someone’s house.
• Cadbury Mini Eggs are mixed into the cookie dough and create tasty pockets of milk chocolate throughout the baked cookie. The Cadbury Eggs add a nice subtle crunch.
• These homemade cookies are topped with mini chocolate chips and more crushed Cadbury Eggs.
• This is a fun recipe to make for Spring, Easter or with your kids.
• This recipe mostly calls for pantry staples so you should already have almost everything you need to make these cookies.
• These cookies are both sweet and salty. Adding a little extra salt to the dough helps balance out the sweetness of the mini chocolate chips and sweet chocolate eggs.

Ingredients

This recipe calls for mostly pantry staples. All you'll need to pick up that is specifically for this recipe is a bag of Cadbury Mini Eggs! And maybe some mini chocolate chips unless you want to use regular-sized chips.

• Butter
• Brown sugar
• Egg
• Vanilla
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cadbury Mini Eggs
• Mini chocolate chips

See the recipe card below for a full list of ingredients and measurements.

Substitutions

Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.

• Gluten-free? I have not tested this recipe with other flour. I recommend trying a gluten-free 1:1 baking flour if you try to make this recipe gluten-free. Leave a comment and let me know how this goes!
• Don’t have any Cadbury Mini Eggs? You can simply substitute chocolate chips or chocolate chunks instead.

Variations

Here are a few ideas for customizing this recipe and making different flavor variations:

• If you prefer dark chocolate, try the dark chocolate Cadbury Mini Eggs. These small egg-shaped chocolates are just like the traditional ones, but are made with dark chocolate and have a darker candy coating instead of pastel colors. 
• Use mini white chocolate chips. If you like to mix different types of chocolate, you’ll love these milk chocolate mini egg cookies topped with white chocolate. 
• Add some flaky salt on top once the cookies are baked. If you really love a salty cookie, you can add a pinch of flaky sea salt on top of the cookies while they are warm. 
• Make a double chocolate chip cookie! If you can never get enough chocolate, you can swap a little of the all-purpose flour for cocoa powder. I would recommend using ¼ cup cocoa powder and 1 ½ cups all-purpose flour for a rich chocolatey cookie. 
• Add some nuts! Mixing in some chopped walnuts or macadamia nuts would be amazing in these cookies. Or you could top them with some sliced and toasted almonds after baking. 
• Use brown butter. Simply brown a stick of butter and let it cool to room temperature before creaming it with the brown sugar. Brown butter will add a nuttiness and rich flavor to these already flavorful cookies.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How To Make Chocolate Chip Cookies With Cadbury Mini Eggs

Step 1: Cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. The mixture should appear lighter in color.

Step 2: Beat in the egg and vanilla extract until fully incorporated.

Step 3: Mix the dry ingredients in a separate bowl and add to the wet ingredients. Beat until just combined, don't overmix.

Step 4: Add the crushed Cadbury Eggs to the cookie dough and fold to combine.

Step 5: Use a cookie scoop to portion out the cookie dough. Roll each dough ball in between your palms to form a round ball. Dip in a small bowl filled with mini chocolate chips.

Step 6: Place cookie dough balls on a parchment paper-lined baking sheet a few inches apart and bake according to instructions. Top with more crushed Cadbury Eggs once you've removed the cookies from the oven.

Expert Baking Tips

• Measure out the Cadbury Mini Eggs and transfer to a ziplock bag. Use a heavy rolling pin or an empty mason jar to smash the Cadbury Eggs into smaller pieces. I do not recommend using a knife to chop the mini eggs as they are very hard to cut and roll around on the cutting board. Crushing them up in a plastic bag is way safer and faster! 
• Use a small to medium-sized cookie scoop to portion out the cookie dough. Roll the cookie dough ball in between your palms to help shape it into a round ball. Dip the cookie dough ball into the mini chocolate chips and then shape it again if needed. 
• Leave at least 2 inches between each cookie dough ball on your baking sheet. I find baking 6 cookies on a standard-sized baking sheet is a great fit. 
• Once your cookies are baked and you remove them from the oven, carefully place extra crushed Cadbury Eggs on top. This will make your cookies look extra pretty and is a nice finishing touch.
• Let your cookies cool on the baking sheet for a few minutes before removing and placing them on a cooling rack or tray.

Frequently Asked Questions

Have a question about this recipe? Here are some additional tips and commonly asked questions:

Equipment

You’ll only need to pull out the essentials to make this recipe which includes a baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and either a cookie scoop or spoon.

Storage

Room Temperature

Store cooled cookies in an airtight container for up to a week. Cadbury Egg Cookies are best enjoyed in the first couple of days.

Freezing Instructions

Store cooled cookies in a freezer-safe container or storage bag and freeze for up to two months. Once you're ready to enjoy them, let them thaw at room temperature.

For unbaked cookie dough balls, add them to a freezer bag with enough space in between each ball to prevent sticking. Lay the bag flat in the freezer. When you're ready to bake, remove the dough balls and let them thaw at room temperature for an hour or two or overnight in the fridge. If you're short on time, decrease your oven temperature by 25°F and bake for 2 to 3 extra minutes.

Keep in mind that baked cookies made with frozen dough may differ in appearance and texture from those made with fresh dough.

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