These Cadbury egg cookies are a perfect Easter treat that is surprisingly easy to make. Now you can have your favorite Easter candy and a cookie all at once!

close up image of cadbury egg cookies.

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Just a quick warning, once you try one of these cookies, you will want to eat more and more and more…They are just too good! The crunchy candy shell of the Cadbury eggs is perfect inside the soft, chewy cookie. Luckily, one batch makes 18 cookies so there will be plenty to share! 

top down image of 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! I wanted to combine my love for Cadbury eggs with my love for chewy chocolate chip cookies. So, I created this recipe, just in time for Easter.

Easter is just a few weeks away and I have already made multiple batches of these delicious Easter cookies. Luckily, these cookies only require about ten minutes of prep time. Then, they just need a quick ten minutes in the oven, and they are ready to eat. Easy cookie recipes are the best!

If you have ever made chocolate chip cookies, then you can definitely make these Easter egg cookies. Making the cookie dough is similar to making soft chocolate chip cookie dough. The butter and sugars combine.

Then, we add the eggs and vanilla. To finish, we add all the dry ingredients right into the bowl.

Crushed Cadbury eggs are the final touch and then the cookies are ready to bake. The perfect, pastel cookies are chewy and tender and will look beautiful on your Easter table. Start a new Easter family tradition today and give these cookies a try! 

ingredients to make cadbury egg cookies.

Ingredients For Cadbury Egg Cookies

See recipe card below this post for ingredient quantities and full instructions. 

  • Melted butter – I use unsalted butter when baking since we add salt to the recipe later on. 
  • Dark brown sugar – Dark brown sugar keeps the cookies soft and chewy while adding a rich taste. 
  • Sugar
  • Eggs
  • Vanilla extract
  • All-Purpose Flour
  • Cornstarch – Adding cornstarch to the cookie dough prevents gluten from forming as the cookies bake. This prevents them from spreading and also keeps the cookies chewy. 
  • Salt
  • Cadbury Mini Eggs – A one-pound bag of Cadbury Mini Eggs is the perfect amount of eggs for these cookies. 

How to Make Cadbury Egg Cookies

  1. Prep your tray: Line a baking tray with parchment paper or a silicone baking mat. Both will work well!
  2. Mix the wet ingredients: Add the melted butter, brown sugar, and white sugar to a large mixing bowl, and stir until light and fluffy. Add the egg and vanilla and stir again. Alternatively, you can use a stand mixer to cream the ingredients.
  3. Add the dry ingredients: Add the flour, cornstarch, baking soda, and salt to the bowl, and stir well. Scrape the sides as needed to incorporate all the ingredients. The batter will look thick and glossy. 
  4. Add the Cadbury Eggs: Break the Cadbury Eggs using a rolling pin or bowl. You want the pieces to be small but not completely crumbled. 
  5. Chill the dough: Scoop the cookie dough onto the prepared baking tray. Then, place the tray in the fridge to let the cookies cool for at least an hour. Chilled dough will make thicker, softer cookies.
  6. Bake: Preheat your oven, and place the tray of cookies straight into the oven. Bake just until the edges of the cookies are just beginning to turn brown.
  7. Cool: Let the cookies cool on the tray for ten minutes, and enjoy!
stacks of four cadbury egg cookies sitting on a wood board.

Quick Tip

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.

To eat, bake from frozen, adding a few minutes as needed. Now you can have fresh, homemade Easter cookies, on demand!

How to Store Cadbury Egg Cookies

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.

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!


How do you make chewy cookies?

Be careful not to overbake the cookies! Remove them from the oven as soon as the edges begin to turn golden brown. Remember, they will continue to cook as they cool on the baking sheet.

Another trick is to chill the cookie dough before baking. Cold dough will spread less, making thicker, chewy cookies.

Do Cadbury mini eggs melt?

The chocolate inside the Cadbury mini eggs does melt but the candy shell will stay hard. Since the shell does not melt, the Cadbury mini eggs will hold their shape when baked in the oven.

Did they discontinue Cadbury eggs?

You can still find many kinds of Cadbury eggs in stores. Mini eggs, as we use in this recipe, can be found in almost every grocery store at Easter time. You can also find classic Cadbury chocolate eggs and caramel-filled eggs. However, the Cadbury Dairy Milk Egg n’ Spoon was discontinued.

Why do people add cornstarch to cookies?

Cornstarch in cookies is one of the best ways to help cookies get that chew that we all love and crave!

How do I soften hard cookies?

If you notice that the Easter cookies have gotten a little hard during the storage process, no worries. You can wrap it in a napkin and microwave it for about 10 seconds. This should make the cookie soften right up back to it’s original texture.

What if I don’t have Cadbury Eggs?

If you don’t have Cadbury mini eggs, that’s okay! Sometimes we don’t have what we think we have – I’ve been there. You can easily make this simple Easter dessert with chocolate chips, or other chocolate eggs. Pivot – and enjoy!

More Easter Recipes

Two cadbury egg cookies.

Cadbury Egg Cookies

These Cadbury egg cookies are a perfect Easter treat that is surprisingly easy to make. Now you can have your favorite Easter candy and a cookie, all at once!
No ratings yet
Course: Dessert
Cuisine: American
Servings: 18 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • Large mixing bowl
  • whisk
  • Measuring cups
  • measuring spoons
  • Cookie scoop
  • Cookie tray
  • Parchment paper
  • Rubber spatula
  • Rolling pin or bowl


  • 3/4 cup melted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 bag (16 ounces) Cadbury Mini Eggs


  • 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.
    3/4 cup melted butter, 3/4 cup dark brown sugar, 1/2 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 1/4 cup flour, 1 teaspoon baking soda, 1 1/4 teaspoon cornstarch, 1/2 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.


Serving: 1serving | Calories: 317kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 213mg | Potassium: 39mg | Fiber: 1g | Sugar: 30g | Vitamin A: 319IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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