Cadbury Egg Cookies are the ultimate springtime indulgence, combining rich cookie dough with the iconic creamy sweetness of Cadbury Mini Eggs. These cookies are perfect for Easter celebrations, spring bake sales, or any time you want to treat yourself to something festive and decadent. The contrast of crunchy sugar-coated shells and smooth milk chocolate inside each mini egg adds both texture and a burst of nostalgia to every bite. Whether you enjoy them warm and gooey from the oven or slightly chilled for a firmer bite, these cookies are an irresistible twist on a classic chocolate chip cookie, and they capture the joy of the season in every mouthful.
The History of Cadbury Egg Cookies
The roots of Cadbury Eggs go back to 1923, when Cadbury first introduced filled chocolate eggs, but it wasn’t until 1963 that the famous Cadbury Creme Egg as we know it appeared. Mini Eggs, the candy-coated chocolate version, were launched in 1967 and quickly became a staple in Easter baskets around the world. Their pastel colors and smooth chocolate centers made them an instant seasonal favorite. As baking culture evolved in the late 20th and early 21st centuries, home bakers started incorporating popular candies into cookies, cakes, and bars. Cadbury Mini Egg Cookies began gaining traction around the early 2010s, fueled by food bloggers and social media trends that showcased creative ways to use leftover Easter candy. Today, they’re not just a way to use up extra Mini Eggs—they’re a highly anticipated seasonal bake in their own right, known for their vibrant appearance and rich chocolate flavor.
Ingredients Breakdown
1 cup unsalted butter, softened – creates a rich, chewy texture and helps the cookies spread evenly
1 cup light brown sugar, packed – adds moisture and a deeper flavor from the molasses
½ cup granulated sugar – contributes to the classic sweetness and helps create crisp edges
2 large eggs – bind the dough and contribute to a soft, cakey texture
2 teaspoons pure vanilla extract – enhances the sweetness and overall flavor profile
2½ cups all-purpose flour – gives structure and holds the cookies together
1 teaspoon baking soda – allows the cookies to rise and become fluffy
½ teaspoon salt – balances the sweetness and brings out the chocolate flavor
1½ cups Cadbury Mini Eggs, roughly chopped – the star ingredient; adds color, crunch, and creamy chocolate
1 cup semisweet chocolate chips – for added richness and gooey texture
Optional: extra Mini Eggs, halved or whole, to press into the tops for decoration
Step-by-Step Recipe
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light, fluffy, and well combined. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined—be careful not to overmix. Gently fold in the chopped Cadbury Mini Eggs and chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or heaping tablespoon, drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. If desired, press a few extra Cadbury Mini Eggs onto the tops of each dough ball for a festive look. Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container at room temperature for up to 5 days.
Tips for the Perfect Cadbury Egg Cookies
Make sure the butter is softened but not melted to achieve the perfect creamed texture in the dough. Use a mix of chopped and whole Mini Eggs for the best texture—chopped pieces melt slightly into the dough while whole ones provide a satisfying crunch. Chill the dough for 30 minutes before baking if you want thicker cookies that spread less. Always bake one tray at a time in the center of the oven for even cooking. Press a few extra Mini Eggs into the tops of the cookies right before or after baking for that bakery-style appearance. Don’t overbake—pull them from the oven when the centers still look a little soft to keep them chewy. For a bakery-style touch, roll dough balls to be slightly taller than wide so they puff up nicely in the oven. If your Mini Eggs are very hard to chop, place them in a resealable bag and gently crush them with a rolling pin.
Variations and Customizations
Swap semisweet chocolate chips for white chocolate chips for a sweeter, creamier twist that complements the Cadbury Mini Eggs. Use dark chocolate chips or chunks for a more intense flavor contrast. Stir in chopped walnuts or pecans for added texture and a nutty richness. Add a teaspoon of espresso powder to the dough for a subtle mocha undertone that enhances the chocolate. Replace some of the all-purpose flour with almond flour for a softer, slightly nutty texture. Try mixing in colorful sprinkles or confetti chips for an even more festive Easter cookie. For an extra decadent version, drizzle cooled cookies with melted chocolate or white chocolate. If you’re baking these off-season, substitute other chocolate candies like M&Ms or chocolate-covered caramels. Turn the dough into cookie bars by pressing it into a greased 9×13-inch baking dish and baking for 20–25 minutes until golden.
Health Considerations and Nutritional Value
Cadbury Egg Cookies are a rich treat and best enjoyed in moderation, especially considering their sugar and calorie content. Each cookie (depending on size and portion) can range from 180–250 calories, with a mix of sugars, saturated fats, and refined carbohydrates. While they’re not a health food, they can certainly fit into a balanced diet when consumed as an occasional indulgence. You can lighten them up slightly by reducing the sugar by ¼ cup or using dark chocolate chips, which offer some antioxidants. Swapping part of the all-purpose flour with whole wheat flour adds fiber, though it may make the cookies denser. Consider using a plant-based butter and egg substitute like flax eggs to make a vegan version. If serving to a crowd, especially during the holidays, always check for common allergens including dairy, eggs, gluten, and nuts, depending on the recipe adjustments you make. Portion control is key—these are delightfully rich, and a little goes a long way!
FAQ
Can I use whole Mini Eggs without chopping them? Yes, but the cookies will be slightly puffier and crunchier where the eggs are whole—chopping allows for more even distribution.
Can I freeze the dough? Absolutely. Shape the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, just add 1–2 minutes to the baking time.
Do I have to use Cadbury Mini Eggs? While they’re the signature ingredient, you can substitute with other chocolate candies or coated chocolates if needed.
Why are my cookies flat? This could be due to overly soft butter, overmixing, or skipping the chilling step—chill the dough to help them hold shape.
Can I make these ahead of time? Yes! Baked cookies stay fresh for about 5 days, or freeze them for up to 3 months. The dough can also be refrigerated for 72 hours.
Are these cookies soft or crispy? They’re meant to be soft and chewy with crisp edges—bake time and cookie size will affect texture slightly.
Can I make them gluten-free? Yes, use a gluten-free 1:1 flour blend and ensure all other ingredients (including candy) are gluten-free.
Can I make them egg-free? Yes, substitute with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or another egg replacer suited for baking.
Cadbury Egg Cookies
Ingredients
- 1 cup 200 g crushed Cadbury Mini Eggs – for bursts of milk chocolate and candy crunch in every bite
- 1 cup 240 g mini chocolate chips – adds extra melty richness throughout the cookies
- 1 cup 222 g salted butter – provides flavor and helps achieve a chewy texture
- 1 cup 246 g packed brown sugar – adds moisture and a deep, caramel-like sweetness
- ½ cup 115 g granulated sugar – for sweetness and to help create slightly crisp edges
- 1 large egg – binds the ingredients and contributes to the soft structure
- 1 teaspoon vanilla extract – enhances the flavor and warmth of the dough
- 2 cups 304 g all-purpose flour – gives the cookies structure and chewiness
- ½ cup 50 g rolled oats – adds texture and a subtle nutty note
- 1 teaspoon baking soda – provides lift and softness to the cookies
- ½ teaspoon salt – balances the sweetness and boosts flavor overall
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Measure out the crushed Cadbury Mini Eggs and mini chocolate chips, then set them aside.
- In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar together until the mixture is smooth, light, and fluffy—this will take a few minutes.
- Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until fully incorporated.
- Once everything is well combined, stop the mixer and add in the flour, rolled oats, baking soda, and salt.
- Begin mixing on low speed. When the flour mixture is about halfway incorporated into the dough, add in the crushed Cadbury Mini Eggs and mini chocolate chips. Continue mixing until everything is evenly distributed.
- Stop mixing as soon as all the flour is incorporated—be careful not to overmix the dough.
- Portion the dough into 1/3 cup mounds. Shape each portion loosely into a tall dough ball, leaving the tops rough and jagged for extra texture. Avoid pressing the dough together too firmly.
- Repeat the process until all the dough is portioned.
- Place the dough balls onto the prepared baking sheet and bake for 13–15 minutes, or until the cookies have spread and the edges begin to turn golden brown.
- Right after removing the cookies from the oven, use the back of a metal spoon to gently nudge the edges of each cookie toward the center to create perfectly round shapes.
- Let the cookies cool directly on the baking sheet for 20 minutes to set.
- Serve them warm and enjoy!