Dinner

Cadbury Egg Cookies Recipe

ByElla Hart April 28, 2026April 28, 2026

Introduction

These soft and chewy Cadbury Egg Cookies blend classic chocolate chip cookie dough with colorful mini Cadbury eggs for a festive and delicious treat. Perfect for Easter or any time you crave a candy-studded cookie, they bake up with golden edges and melting centers that delight every bite.

A close-up view of a soft, thick cookie with a golden-brown color and slightly cracked surface, embedded with colorful candy-coated chocolate eggs in pastel pink, blue, and yellow. The cookie dough is light brown with melted chocolate chunks spread unevenly throughout, giving it a gooey texture. The cookie sits on a smooth, white plate against a white marbled background, with parts of other similar cookies visible around the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
1 cup semi-sweet chocolate chips
1 ½ cups mini Cadbury chocolate eggs, roughly chopped

Instructions

Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6: Fold in the semi-sweet chocolate chips and chopped mini Cadbury eggs gently.
Step 7: Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Step 8: Bake for 10-12 minutes, until the edges are golden but the centers still look soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Press a few extra mini Cadbury egg pieces onto the tops before baking for a colorful, bakery-style look.
Use dark brown sugar instead of light for a chewier cookie with deeper flavor.
Chill the dough for 30 minutes if your kitchen is warm to prevent cookies from spreading too much.
Substitute white or dark chocolate chips for a different chocolate twist.
Freeze scooped dough balls on a tray, then store in a freezer bag for baking fresh cookies anytime; add 1-2 minutes to baking time when baking from frozen.

Storage

Store cooled cookies in an airtight container at room temperature for up to four days. To keep them fresh longer, freeze cookies in a sealed container for up to one month. Reheat gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

A close-up view of a soft, round cookie with a golden-brown crust that shows a baked, slightly bumpy texture. The cookie is baked to a light golden color with a few darker spots and has embedded candy pieces on the top layer, including pastel-colored candy-coated chocolate eggs in pink, yellow, blue, and white, along with molten milk chocolate chunks visible between them. The cookie sits on a simple white plate with a white marbled surface in the background, giving a clean bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Cadbury eggs instead of mini eggs?

Yes, simply chop regular Cadbury eggs into smaller pieces about the size of mini eggs for even distribution throughout the cookie dough.

How do I prevent Cadbury eggs from melting too much during baking?

Chop the eggs into various sizes and fold them carefully into the dough. Pressing some pieces on top before baking helps maintain their shape and ensures gooey pockets instead of completely melted candy.