This classic Cadbury Egg Easter Cookies Recipe makes soft and chewy cookies loaded with Cadbury Mini Eggs. These are great for celebrating Spring and Easter and are so delicious. The combination of soft and chewy cookie dough with chunks of rich and creamy Cadbury Egg chocolate creates a perfect balance of flavors and textures.
Why This Recipe is the Best
These Cadbury Egg Easter Cookies are the ultimate springtime treat-crisp on the edges, soft in the center, and packed with crunchy chocolate mini eggs. They celebrate everything we love about the season: bright colors, festive vibes, and sweet treats. If you're already obsessed with Cadbury Mini Eggs, this cookie recipe is a must-make for Easter or any spring gathering.
These go great in the springtime with our Tart Lemon Cookies and Key Lime Cookies.
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Key Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for the best results.
- Butter - softened. I used unsalted. To take these to the next level, they are amazing with Irish butter
- Light brown sugar- usually, I love a good dark brown sugar in my cookies, but to better accent the mini eggs, I recommend light. While recipe testing, I found the richer flavor of the dark brown sugar took away from the mini eggs being the star of the show
- Cadbury Mini Eggs- these are the star of this recipe!
How to Make Cadbury Egg Easter Cookies
Use these process shots to help get the results you want. The pictures can help with texture and be a visual guide for the best results.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Use an electric hand mixer or stand mixer. In the large mixing bowl, add the butter and sugars.
- Beat on high until the butter and sugar are well incorporated and become light and fluffy, about 2 minutes. Add the eggs and vanilla.
- Beat on high until the mixture has lightened and is fluffy, about 1 minute. Add the flour, baking soda, salt, and baking powder. Mix on low just until incorporated.
- Add mini eggs, then mix just until combined. Form dough balls about 2 Tablespoons big. Bake for about 10 minutes, just until the tops are matte and the edges have set. Allow to cool on the baking sheet 5-10 minutes before removing.
Hint: Be careful not to overmix your cookies. Once the flour is added, mix just until well combined.
Common Mistakes
The first time I made these, I mixed all of the Cadbury Eggs into the dough, but my intention was for some of them to be more exposed and visible. Most of them were pretty covered in the dough, and while they were still cute, I wanted the Cadbury Eggs to be more highlighted. Now, when I make them, I mix in about ⅔ of the mini eggs, form the dough balls, and place them on the sheet, then press the remaining mini eggs into the tops of the dough balls.
Top tip
Do not over bake the cookies! For the softest, chewiest cookies don't wait for them to turn golden. They are ready to come out as soon as the edges are set and the tops are matte. Then let them rest on the pan for 5-10 minutes. If you wait for them to turn golden, they will be drier and less chewy.
Recipe
Cadbury Egg Easter Cookies
Ingredients
- ⅞ cup butter (14 Tablespoons) I used salted, at room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 12 ounce cadbury mini eggs
Instructions
- Preheat oven to 350° F.
- Using an electric mixer, beat together the butter and sugar on high until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until the mixture is well combined and has lightened slightly in color, about 1 minute. Add the dry ingredients and mix on low just until well combined. Stir in the Cadbury Mini Eggs.
- Place dough in mounds of about 2 Tablespoons on a baking sheet, about 12 per sheet. Bake at 350° F for 10 minutes. For the softest and chewiest cookies, remove from oven as soon as the edges are set and the tops are matte, then allow to cool on the baking sheet 5-10 minutes before removing. For a slightly dry, slightly crisp cookie, bake until the edges turn golden.
Notes
- Store in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 8-10 seconds for that fresh warm softness.
- Store pre-made dough balls or baked cookies in the freezer for up to 2 months. To bake frozen dough, allow to come to room temperature then bake as normal.
- For cookies with more visible Cadbury Eggs: Stir in ⅔ of the mini eggs, then form dough balls. After forming dough balls, press the remaining mini eggs into the tops of the dough. This will create cookies where the mini eggs are more prominent and visible. Bake normally.
- Have fun and experiment with other types of Easter candy! Make them your own for something scrumptious.
- Be careful not to over bake for the softest and chewiest results.
Nutrition
Variations
- Chocolate Easter Cookies - make these chocolate by following our recipe for Halloween Cookies and using Cadbury Mini Eggs instead of M&Ms. Perfect for the chocolate lover in your life!
- Easter lovers - add 1 cup of your favorite Easter M&Ms and one cup of pastel colored vanilla chips in addition to the Mini Eggs for an intensely decorated Easter Cookie idea!
- Easter Candy - use any M&M's or other small Easter candy
Storing Cadbury Mini Egg Cookies
Store at room temperature in an airtight container for up to 3 days. Reheat in the microwave for 8-10 seconds for that ultra-soft texture.
To freeze: form dough into balls and freeze in an airtight container for up to 2 months. Thaw to room temperature, then bake as directed. Or, freeze cooked cookies in an airtight container for up to 2 months. We recommend freezing them when they are mostly cooled, but still slightly warm for ooey-gooey cookies upon thawing.
Nicole says
These yummy Cadbury Egg Cookies made the perfect spring cookies! Excited to make them again for Easter, we love them! So soft and chewy!
Dean says
How many eggs go into this recipe?
Andrea says
2 eggs. Thank you for pointing that out, it is fixed in the recipe card now.
Andrea says
Such a fun recipe to make this easter! My kids loved them and so did I. The perfect spring cookie.