Cadbury Egg Cookies

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If you’re looking for easter desserts to make this spring, then you need to try making these Cadbury egg cookies! This cookie recipe is chocolatey, colourful, and perfect for Easter.

Cadbury egg cookies scattered on a piece of parchment paper.

These Cadbury egg cookies are super buttery and have a soft centre and crispy golden edges.

Reasons you'll love this recipe

EASY: This Easter cookies recipe is easy to make with some very simple and basic ingredients.

FESTIVE: Just like other Cadbury egg desserts such as our Easter trifle with Cadbury mini eggs recipe, these cookies with Cadbury mini eggs really bring the Easter spirit with their beautiful pastel colours!

Three stacks of Cadbury egg cookies on a piece of parchment paper.

Ingredients

BUTTER: The butter should be room temperature for this recipe to make it easy for mixing and to help give these cookies the perfect chewy to crispy ratio. Use 1 cup.
SUGAR: This recipe uses two types of sugar to sweeten the cookies; white/granulated and brown sugar. Use 1 cup of packed brown sugar and ¾ cup of granulated sugar.
EGGS: Eggs help make the cookies super chewy. Use 2 eggs for the softest cookies ever!
VANILLA EXTRACT: For a hint of vanilla, add 1 teaspoon of vanilla extract.
FLOUR: This recipe uses all purpose flour. Use 2 cups.
BAKING SODA: Baking soda will help the cookies rise. Use 1 teaspoon.
SALT: To elevate the flavour of the cookies, add ½ a teaspoon of salt.
CADBURY MINI EGGS: This recipe uses a package of 200 grams of mini eggs and its the perfect ratio for this cookie dough!

Kitchen tools you'll need

MIXING BOWLS: To make this recipe for cadbury mini egg cookies, you will need a large bowl for the wet ingredients and a medium sized bowl for the dry ingredients.
ELECTRIC MIXER: An electric mixer will make mixing the dough easy.
ROLLING PIN: For slightly crushing the mini eggs, roll the pin over the mini eggs (keep in packaged bag or transfer to a sealed ziplock bag.
RUBBER SPATCHULA: For folding in the crushed mini eggs.
BAKING SHEETS: For baking the cookies.
MEASURING SPOONS AND CUPS: For measuring and adding the ingredients.

Instructions

Preheat the oven to 375° F or 190° C.
In a large mixing bowl, add the butter, brown and granulated sugars. Beat with an electric mixer until fluffy.
Add in the eggs and vanilla extract and mix again until fully combined and creamy.
In a separate mixing bowl, add and mix together the flour, baking soda, and salt.
Pour half of the dry ingredient mixture into the wet mixture and partially mix on low. Add the remainder of the dry mixture and mix until the dough is fully incorporated. Set aside.
Using a rolling pin, gently crush the mini eggs. Don’t over crush, you want some big chocolatey egg chunks! If its easier you can transfer the mini eggs to a sealed ziplock bag for crushing.
Using a rubber baking spatula, fold the crushed mini eggs into the cookie dough.
Roll dough into tablespoon size balls and place an inch apart on a baking sheet covered with parchment paper.
Bake for 8-10 minutes.
Repeat steps 8-9 for each batch. This recipe makes around two dozen cookies.

Recipe Tips

Leave the butter out over night. A good practice is to leave your butter out the night before you plan to make the recipe encase you forget it needs to be room temperature! (if you usually store it in the fridge). However, if you forget to give the butter time to get to room temperature, you can also just place it in the microwave at 10 second intervals until softened (but not melted).
Break up butter. Breaking up/slicing the butter into a few chunks before you mix it will make it easier to mix than if you place one whole chunk of butter in the bowl. This recipe cuts the butter into 3 separate chunks.
Crack eggs into separate bowl. Consider cracking the eggs into a separate bowl before adding them to the rest of the ingredients. This will help you easily pick out any shells that may occur during cracking.
Rub cookie dough off the mini eggs. After you roll the cookies into balls and place them on the baking sheet, use your fingers to rub off any cookie dough on top of the Cadbury mini eggs. This will ensure that the beautiful mini egg colours show once the cookies are baked!
Tap the cookie sheet. Once you remove the freshly baked cookies with cadbury mini eggs from the oven, tap the baking sheet on the counter a couple time to create crinkles in the cookies.

Ingredient Alternatives and/or Additions

Semi-sweet chocolate chips
Dark chocolate chips
Milk chocolate chips
White chocolate chips

Two stacks of Cadbury egg cookies on a piece of parchment paper.

Recipe FAQs

What is the secret to chewy cookies?

The secret to chewy cookies is all in the eggs! That’s why this recipe uses two eggs, instead of just one!

What is in Cadbury mini eggs?

View the Cadbury mini eggs ingredients to gain accurate details from their ingredient list.

Why do cookies spread too much?

This happens if you add too much butter. The reason cookies spread is because the fat (butter) melts in the oven. The flour in cookie recipes help hold the melted fat but if you add too much butter or not enough flour, there won’t be enough stability to keep the cookies from over spreading.

Why aren’t my cookies flat?

This happens if you add too much flour! Cookies rely on the correct ratio of butter and flour to spread out and flatten the right amount. To avoid flat cookies, do not pack the flour and instead use the spoon and level method for acing the right amount of flour!

How to store cookies?

Store the cookies in an airtight container at room temperature for up to 2 weeks. Alternatively you can store cookies in the freezer in an airtight container for up to 3 months.

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