These Cadbury egg cookies are the perfect Easter cookies to bring to your next gathering! These delicious cookies feature crispy edges and a gooey center filled with semi-sweet chocolate chips, white chocolate chips, and chopped Mini Cadbury Eggs.
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If you think Cadbury mini eggs are the best candy, don’t forget to check out our other Easter desserts—Cadbury Egg Protein Bites and Cadbury Egg No-Bake Cookies!
Why You’ll Love This Recipe
- This Cadbury egg cookies recipe is sure to become a new favorite Easter treat! It is the perfect Easter cookie that takes basic chocolate chip cookies to the next level.
- The edges of the cookie are slightly crispy and yield a gooey, chewy center with the best texture for baked cookies.
- These cookies are a straightforward and easy treat to make, however, we have provided several tips to help you get the best cookies every time. We recommend that you read through the instructions first before baking!
- These Cadbury cookies are delicious Easter treats that are easy to share as well. We love to stack a few cookies in a cellophane bag and share with friends and neighbors. These are also easy to add to Easter baskets as well!
Ingredient Notes
- Butter - for this recipe, we prefer to use unsalted butter. That doesn’t mean we don’t want salt in the recipe, we just prefer to use unsalted butter and control the level of saltiness in the recipe. If you have salted butter, that is perfectly fine as well, but we would suggest reducing the amount of added salt in the recipe to ¾ tsp.
- Brown sugar and white sugar - this recipe needs a combo of brown and white sugar to achieve the perfect texture and sweetness. Pack the brown sugar when you are measuring.
- Eggs - you will need 2 eggs for this recipe.
- Vanilla extract - just a teaspoon of vanilla extract completes this recipe.
- All-purpose flour - you don’t need any special flour for this recipe, just the good old standard all-purpose flour.
- Baking powder and baking soda - you will need both baking powder and baking soda to create the perfect texture and rise for these cookies.
- Kosher salt - while you can use any sea salt in this recipe, we highly recommend using Kosher salt which is a slightly larger grain than the standard table salt.
- Semisweet chocolate chips and white chocolate chips - feel free to use your favorite brand of semisweet chocolate chips and white chocolate chips in this recipe. We think the semi-sweet chocolate chips balance out the sweeter taste of the white chocolate chips and Cadbury Eggs. You can use milk chocolate chips, but your cookies will be slightly sweeter. We love Ghiradelli, but any brand is great—this is chocolate we’re talking about!
- Mini Cadbury eggs - Cadbury mini egg candies* have become a favorite easter candy for many people. These are not to be confused with the classic Cadbury creme egg, which are much larger with creme filling. These are a small chocolate egg with a colorful candy shell. You can find them at the grocery store during the Easter season. Some stores, such as Target, have a dedicated Easter candy aisle where you can find bags of mini eggs. They even have a little bag that your littles may find from the Easter bunny alongside chocolate bunnies or in an Easter egg hunt. Costco now sells a large bag of Cadbury mini eggs if you're looking to buy them in bulk! For this recipe, we like to roughly chop one cup of Cadbury Eggs for better distribution throughout the cookie (please be careful when chopping—the Cadbury Eggs are hard and roll around easily!). The crushed Cadbury mini eggs add a perfect, crunchy and creamy texture to the cookies!
- Maldon sea salt flakes* (optional) - we love topping each cookie with this flaky sea salt! It provides a wonderful contrast to the sweetness of the chocolate.
See the recipe card below for a complete list of ingredients and measurements for these delicious Cadbury mini egg cookies.
Equipment You'll Need
- Large mixing bowl and hand mixer OR a stand mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper* for easy clean up
- Standard cookie sheet
- Cookie scoop* or food scale* (optional)
Step by Step Directions
For the full recipe instructions for these Easter cookies, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Line 2-3 cookie sheets with parchment paper for easy clean up.
Step 2: Next, unwrap the butter, cut it into tablespoons, and place it into the bowl of a stand mixer or large bowl. There is no need to soften the butter for this recipe! By cutting it into small pieces, the mixer can cream butter for you without having to soften it beforehand. Using the colder butter also creates a stiffer dough that better holds its shape when baking. Use the paddle attachment on medium-high speed to mix the butter until it is light in color and fluffy with no lumps. You may need to scrape down the sides of the bowl in between steps to ensure all ingredients are incorporated well.
Step 3: Add the brown and white sugar to the bowl. Cream the butter and sugar for 1-2 minutes, until the mixture is airy and fluffy.
Step 4: Next, add the eggs and vanilla. Mix until just combined.
Step 5: Add the flour, baking powder, baking soda, and salt. Mix together on low speed until the wet ingredients and dry ingredients are just combined.
Step 6: Add the semisweet chocolate chips, white chocolate chips, and Cadbury egg pieces to the dough. Pulse the mixer on a low speed until they are evenly distributed throughout the dough. Again, we want to avoid over mixing as it can affect the stiffness of the dough and result in flatter cookies.
Step 7: Divide the chocolate chip cookie dough into pieces about 3-ounces in size (if you don't have a scale to measure exactly, this is about 2 scoops from this cookie scoop*). This recipe should yield about 18, 3-oz cookies.
Bake 6 cookies at a time on one baking sheet to ensure there is enough room for the cookies without them running into each other. When you place the cookies on the lined baking sheet, do not flatten them or shape them in your hands. Keep the dough “rough-looking,” “stacked,” and upright. To make the cookies more decorative, place a few chocolate chips and a few large pieces of Cadbury mini eggs on top of each cookie dough before baking.
Step 8: Place in the preheated oven and bake for 8-10 minutes, or until there are a few spots that are golden brown on top.
Step 9: Do not over bake. These cookies are best just slightly golden brown and still gooey in the middle. You can place the other unbaked cookies on the cookie sheet in the fridge while the other sheets are baking to prevent the last batch from spreading more.
Once the cookies are removed from the oven, sprinkle with flaky sea salt if desired. We love Maldon sea salt flakes*!
Let the cookies cool for at least 15 minutes before serving.
Tips & Variations
- While the small tips we’ve included for this recipe may seem unnecessary, they will help you create the perfect cookies. Keep a close eye on the cookies in the oven, they can brown quickly and you want to remove the cookies when they are only slightly golden brown.
- You can also place a few larger pieces of Cadbury Eggs and a few chocolate chips on top of the cookies before baking to help them be more visible after baking and add a decorative touch!
- For best results, we recommend that you do not flatten the dough, form the dough, or roll the dough before placing them on a cookie sheet. You can even use your hand to grab the dough and plop it right on the sheet! You want the dough to be “rough-looking,” “stacked,” and upright when placing them on the cookie sheet. The height of the cookies helps to give us that crispy outside and gooey center, as mentioned above.
- You can place the unbaked cookies on the cookie sheet in the fridge while the other cookies are baking to prevent the last batch from spreading more.
- When making 3 oz cookies, this recipe will yield about 18 cookies. If you are looking to make more cookies, you can always make smaller cookies. However, note that the bake time will differ and likely need a few less minutes in the oven.
If you are not eating the cookies right away, we recommend letting them cool on a cooling rack to room temperature, placing them in an airtight container or Ziplock bag, and storing them in the freezer. Take a cookie out to thaw 15 minutes before serving. This will ensure your cookies are fresh and taste like they were made that day.
These delicious Easter treats are not GF, DF, or Vegan. However, these cookies suit a vegetarian lifestyle. These cookies have not been tested with gluten-free flour or dairy-free butter and the results will likely differ.
If you like this recipe, here are some other cookie recipes the whole family can enjoy!
- Chocolate chip mini skillet
- Cadbury egg no-bake cookies
- Rainbow fruit sugar cookies
- Chocolate chip M&M cookies
If you make this Cadbury egg cookie recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Cadbury Egg Cookies
Ingredients
- 1 cup unsalted butter, cut into tablespoons
- ¾ cup light brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt (¾ tsp if using salted butter)
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1 cup mini Cadbury Eggs, roughly chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line 2-3 cookie sheets with parchment paper for easy clean up.
- Next, unwrap the butter, cut it into tablespoons, and place it into the bowl of a stand mixer or large bowl. There is no need to soften the butter for this recipe! By cutting it into small pieces, the mixer can cream butter for you without having to soften it beforehand. Using the colder butter also creates a stiffer dough that better holds its shape when baking. Use the paddle attachment on medium-high speed to mix the butter until it is light in color and fluffy with no lumps. You may need to scrape down the sides of the bowl in between steps to ensure all ingredients are incorporated well.
- Add the brown and white sugar to the bowl. Cream the butter and sugar for 1-2 minutes, until the mixture is airy and fluffy.
- Next, add the eggs and vanilla. Mix until just combined.
- Add the flour, baking powder, baking soda, and salt. Mix together on low speed until the wet and dry ingredients are just combined.
- Add the semisweet chocolate chips, white chocolate chips, and chopped Cadbury eggs to the dough. Pulse the mixer on a low speed until they are evenly distributed throughout the dough.
- Divide the chocolate chip cookie dough into pieces about 3-ounces in size (if you don't have a scale to measure exactly, this is about 2 scoops from this cookie scoop*). This recipe should yield about 18, 3-oz cookies.
- Bake 6 cookies at a time on one baking sheet to ensure there is enough room for the cookies without them running into each other. When you place the cookies on the lined baking sheet, do not flatten them or shape them in your hands. Keep the dough “rough-looking,” “stacked,” and upright. To make the cookies more decorative, place a few chocolate chips and a few large pieces of Cadbury mini eggs on top of each cookie dough before baking.
- Place in the preheated oven and bake for 8-10 minutes, or until there are a few spots that are golden brown on top.
- Do not over bake. These cookies are best just slightly golden brown and still gooey in the middle. You can place the other unbaked cookies on the cookie sheet in the fridge while the other sheets are baking to prevent the last batch from spreading more.
- Once the cookies are removed from the oven, sprinkle with flakey sea salt if desired. We love Maldon sea salt flakes*!
- Let the cookies cool for at least 15 minutes before serving.
- If you are not eating the cookies right away, we recommend letting them cool, placing them in a Tupperware or Ziploc bag, and storing them in the freezer. Take a cookie out to thaw 15 minutes before serving. This will ensure your cookies are fresh and taste like they were made that day.
Notes
- If you use salted butter, we would suggest reducing the amount of added salt in the recipe to ¾ tsp.
- While the small tips we’ve included for this recipe may seem unnecessary, they will help you create the perfect cookies. Keep a close eye on the cookies in the oven, they can brown quickly and you want to remove the cookies when they are only slightly golden brown.
- These delicious Easter treats are not GF, DF, or Vegan. However, these cookies suit a vegetarian lifestyle. These cookies have not been tested with gluten-free flour or dairy-free butter and the results will likely differ.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Cadbury Egg Cookies."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Eliza S.
These are AMAZING. 10/10 would recommend making these right now. Super cute for the Easter season, too.
Begin With Balance
We are so glad to hear you liked these cookies Eliza! We love making them for Easter too. Thanks so much for trying them and letting us know how they turned out!