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These Cadbury egg cookies are soft, chewy, and packed with crunchy chocolate candy pieces in every bite. Made with crushed mini eggs, these Cadbury mini egg cookies are the perfect Easter treat—easy to make and completely irresistible!
Why You’ll Love My Cadbury Egg Cookies
Mini Cadbury eggs have always been one of my favorite Easter candies. I could easily eat a whole bag on my own—and I mean the big bag, not the little one!
If you love the crisp outer shell of M&Ms in M&M Cookies, these Cadbury cookies deliver even more of that crispity-crunchity goodness. And oh my goodness, are these cookies easy to make. Just 10 minutes of prep and 10 minutes in the oven!
Go to the recipe: Cadbury Egg Cookies
The Perfect Easter Cookie
Go to the recipe: Cadbury Egg Cookies
- Soft and Chewy Texture: These cookies stay thick and soft thanks to a simple dough and a touch of cornstarch.
- Crunchy Candy Pieces: Crushed Cadbury Mini Eggs add the perfect crispy bite.
- Easy to Make: Just 10 minutes of prep and simple ingredients.
- Perfect for Easter: A festive treat that’s always a hit.
Ingredients for Cadbury Egg Cookies
Go to the full recipe here: Cadbury Egg Cookies
- Melted butter – Adds richness and helps create a soft, chewy texture.
- Dark brown sugar – Keeps the cookies moist and adds deep flavor.
- Granulated sugar – Balances the sweetness and helps with texture.
- Eggs – Bind the dough and create structure.
- Vanilla extract – Enhances the overall flavor.
- All-purpose flour – Forms the base of the cookie dough.
- Baking soda – Helps the cookies rise.
- Cornstarch – Keeps the cookies thick and chewy.
- Salt – Balances the sweetness.
- Cadbury Mini Eggs – The star ingredient, crushed for the perfect mix of textures
How to Make Cadbury Egg Cookies
- Make the dough: Whisk together the melted butter, brown sugar, and granulated sugar until smooth. Stir in the eggs and vanilla until fully combined. Mix in the flour, baking soda, cornstarch, and salt until a thick dough forms.
- Add the Cadbury eggs: Place the mini eggs in a bag and gently crush them with a rolling pin. Stir the crushed Cadbury eggs into the dough.
- Scoop the dough: Portion into large cookie dough balls and place on the baking sheet. Refrigerate for at least 1 hour to prevent spreading.
- Bake: Preheat oven to 325°F and bake for about 10 minutes, until the edges are golden and centers are set. Let the cookies cool on the pan before serving.
Go to the recipe: Cadbury Egg Cookies
How to Store
Go to the full recipe by clicking here: Cadbury Egg Cookies
Room temperature: Once cooled, you can transfer the cookies to an airtight container or sealable bag. This will stay fresh at room temperature for four to five days.
Freezing the baked cookies: For a longer-lasting option, freeze the cookies for up to three months. Thaw at room temperature, or warm cookies in the microwave for about 20 seconds to enjoy!
Freezing the dough: Make the Cadbury egg cookie dough, and scoop it into balls. Arrange the balls on a baking sheet, and freeze the dough solid. Then, transfer the cookie dough to a sealable bag, and freeze for up to two months. Bake the dough from frozen, adding a few minutes as needed.
More Easy Easter Desserts
Want even more effortless Easter desserts? I have so many fantastic recipes that are perfect for the holiday and for Spring. Check them out and add a few to your Easter table!
Go to the recipes: 18+ Easy Easter Desserts
