A sweet, colorful cookie made with Cadbury Mini Eggs and chocolate chips. This simple recipe makes soft, chewy cookies with a fun candy crunch.

introduction

These Cadbury Egg Cookies are easy and fun to bake. The dough uses common pantry items and the Cadbury Minis add color and crisp candy. If you like simple cookie ideas, you may also enjoy the 3-ingredient brown sugar cookies for a quick treat.

why make this recipe

• The cookies are easy to mix and bake.
• They are great for holidays, parties, or snacks.
• Kids love the candy pieces and bright colors.
• You can make a big batch fast.

how to make Cadbury Egg Cookies

Follow the recipe steps below. Use room temperature butter and eggs for the best mix. Do not overbake so the cookies stay soft. Scoop dough with a large cookie scoop to make even cookies. Chill the dough a few minutes if it is too soft to scoop.

Ingredients :

1 cup butter, I use salted
2 1/4 cups brown sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon baking soda
1 teaspoon salt
3 cups flour
1 bag (9 oz) Cadbury Mini Eggs
1/2 to 3/4 cup chocolate chips, I use Guittard

Directions :

1. Line two baking sheets with parchment paper. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, cream together butter and brown sugar. Add in vanilla and egg until mix until well combined, scraping the sides and bottom as necessary.
3. Add the baking soda, salt, and flour and mix until evenly combined. Add in Cadbury mini eggs and chocolate chips. Mix on low until well combined.
4. Using a large cookie scoop, scoop out dough into balls onto prepared cookie sheets.
5. Bake for 9 to 10 minutes. Let cool on cookie sheet for about two minutes.

how to serve Cadbury Egg Cookies

Serve warm or at room temperature. Warm cookies taste soft and gooey. Plate them on a tray for a party. Add a glass of milk or coffee on the side.

how to store Cadbury Egg Cookies

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before serving.

tips to make Cadbury Egg Cookies

• Use salted butter as listed or unsalted if you prefer, and add a little more salt.
• Do not overmix after adding flour to keep cookies tender.
• Press a few extra Cadbury Minis on top after scooping for a pretty look.
• If dough is too soft, chill it 15–30 minutes before scooping.
• For another cookie style idea, try a similar bakery flavor with bakery-style raspberry white chocolate cookies.

variation (if any)

• Swap Cadbury Minis for M&M’s or chopped chocolate eggs.
• Use dark or milk chocolate chips for different chocolate taste.
• Add 1/2 cup chopped nuts for crunch.

FAQs

Q: Can I use regular chocolate eggs instead of Cadbury Mini Eggs?
A: Yes. Chop larger eggs and fold them in gently so they do not melt too much.

Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in the fridge for up to 48 hours or freeze for up to 1 month.

Q: How do I keep the cookies soft?
A: Bake until the edges set but the centers look slightly soft. Cool on the sheet for 2 minutes, then move to a rack.

Q: Can I make smaller cookies?
A: Yes. Reduce bake time by a few minutes and watch closely so they do not dry out.

Conclusion

For another take on Cadbury Egg Cookies, see the recipe on Modern Honey for Chocolate Cadbury Egg Cookies which offers a similar idea with tips. You can also check the classic version at Two Peas & Their Pod for Cadbury Egg Cookies {Easter Favorite} for more notes and photos.

Cadbury Egg Cookies

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• Author: make-recipe
• Total Time: 25 minutes
• Yield: 36 cookies 1x
• Diet: Vegetarian

Print Recipe

Description

A sweet cookie made with Cadbury Mini Eggs and chocolate chips, these soft and chewy cookies have a fun candy crunch.

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Ingredients

Scale 1x2x3x

• 1 cup butter, salted
• 2 1/4 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups flour
• 1 bag (9 oz) Cadbury Mini Eggs
• 1/2 to 3/4 cup chocolate chips, Guittard preferred

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Instructions

1. Line two baking sheets with parchment paper. Preheat oven to 350°F.
2. Cream together butter and brown sugar in the bowl of a stand mixer. Add vanilla and eggs, mix until well combined, scraping the sides as necessary.
3. Add baking soda, salt, and flour. Mix until evenly combined.
4. Fold in Cadbury Mini Eggs and chocolate chips on low until well combined.
5. Scoop out dough with a large cookie scoop onto prepared cookie sheets.
6. Bake for 9 to 10 minutes. Let cool on cookie sheets for 2 minutes.

Notes

Press a few extra Cadbury Minis on top for a pretty look. Chill the dough if too soft to scoop.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg