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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!
If you love Bakery Style Chocolate Chip Cookies and Cadbury mini eggs, this recipe combines the best of both worlds into one delicious cookie. These Coconut Macaroon Cookie Nests are another fun way to use mini eggs!
Why you’ll love these Cadbury mini 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!
- 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.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- 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.
Variations
- Add Chocolate Chips: Mix in semi-sweet or milk chocolate chips for extra richness.
- Make Smaller Cookies: Use smaller scoops and reduce baking time slightly.
- Add Sprinkles: Mix in pastel sprinkles for an extra festive look.
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.
How to Store
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.
Frequently Asked Questions
It’s best to crush them first so they distribute evenly and are easier to bite into.
Yes, chilling helps prevent spreading and creates thicker, chewier cookies.
This usually happens if the dough isn’t chilled or if there’s too little flour.
Yes! You can refrigerate the dough or freeze it for later baking.
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Cadbury Egg Cookies
Equipment
- Large mixing bowl
- whisk
- Measuring cups
- measuring spoons
- Cookie scoop
- Cookie tray
- Parchment paper
- Rubber spatula
- Rolling pin or bowl
Ingredients
- ¾ cup melted butter
- ¾ cup dark brown sugar
- ½ cup sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 2 ¼ cup flour
- 1 teaspoon baking soda
- 1 ¼ teaspoon cornstarch
- ½ teaspoon salt
- 1 bag (16 ounces) Cadbury Mini Eggs
Instructions
- Line a baking tray with parchment paper or a silicone baking mat. Set the tray aside.
- Add the butter, brown sugar and white sugar to a mixing bowl and whisk together.¾ cup melted butter, ¾ cup dark brown sugar, ½ cup sugar
- Add the egg and vanilla and whisk again.2 eggs, 1 Tablespoon vanilla extract
- Add the flour, baking soda, cornstarch and salt to the bowl and stir until the batter is thick and shiny.2 ¼ cup flour, 1 teaspoon baking soda, 1 ¼ teaspoon cornstarch, ½ teaspoon salt
- Keep the Cadbury eggs in the bag and hit them with a rolling pin or bowl to crush them into smaller pieces. Pour the broken eggs into the cookie dough and mix well.1 bag (16 ounces) Cadbury Mini Eggs
- Scoop the cookie dough into ¼ cup balls and place them on the prepared cookie tray, spacing them about 2-3 inches apart.
- Place the tray in the fridge and let the cookie dough cool for at least an hour.
- Preheat the oven to 325 degrees Fahrenheit.
- Take the tray of cookie dough out of the fridge and place it right into the hot oven. Bake the cookies for 10 minutes. They will still look a little soft but the tops will no longer be shiny and wet and the edges of the cookies will be golden brown.
- Let the cookies cool for 10 minutes on the tray and then enjoy.
Perfect texture cookies and I love the fun, Eastery addition of the Cadbury eggs
These look so good — thick, chewy, and perfect for Easter. I love that the recipe makes a big batch too! 😍
These were a hit with my kids. Thick, chewy, and perfect for Easter 🤍
These sound absolutely delicious and the Cadbury eggs make them extra fun and festive!
These look absolutely delicious!
So good! Absolutely irresistible!