These irresistible Cadbury Egg Cookies combine rich chocolate cookie dough with colorful Cadbury Mini-Eggs to create a treat that’s perfect for spring celebrations or anytime you’re craving something special. The crisp edges and soft, fudgy centers make these cookies impossible to resist, while the candy-coated chocolate eggs add beautiful bursts of color and delightful crunch in every bite!

Why You’ll Love This Recipe

  • Quick and Simple: From start to finish, these cookies take just 25 minutes – perfect for when you need a sweet treat without spending hours in the kitchen.
  • Crowd-Pleasing: The combination of chocolate cookie base with candy-coated chocolate eggs is a guaranteed hit with both kids and adults.
  • Adaptable: This versatile cookie base works beautifully with Cadbury eggs but can easily be customized with whatever chocolate treats you have on hand.
  • Perfectly Balanced: These cookies hit that sweet spot between crispy edges and soft centers, with crunchy candy bits providing a delightful texture contrast.

Ingredients You’ll Need

  • Butter flavor shortening: Creates a perfect texture while adding a rich buttery taste without spreading too much during baking.
  • Butter: Provides that irreplaceable real butter flavor and helps achieve the perfect cookie texture – always use room temperature for best results.
  • Brown sugar: Adds moisture and a deeper caramel flavor to complement the chocolate – don’t pack it too tightly when measuring.
  • White sugar: Creates those slightly crispy edges that contrast beautifully with the soft centers.
  • Eggs: Act as the binding agent while adding richness and helping the cookies rise properly – room temperature eggs incorporate better.
  • Vanilla: Enhances all the flavors and adds warmth to the chocolate base.
  • Baking powder and baking soda: This dynamic duo creates the perfect rise and texture – make sure yours are fresh for best results.
  • Salt: Balances the sweetness and enhances the chocolate flavor – don’t skip it!
  • Flour: Provides structure to the cookies – measure correctly by spooning into measuring cups and leveling off.
  • Cocoa powder: Creates that rich chocolate base – use unsweetened for the best flavor control.
  • Cadbury Mini-Eggs: The star of the show! Their candy shell provides colorful pops and a satisfying crunch against the soft cookie.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize these cookies? Here are some delicious options:

  • Holiday Swap: Replace Cadbury eggs with crushed candy canes for Christmas, conversation hearts for Valentine’s Day, or Halloween candy in October.
  • Mix-in Magic: Add 1/2 cup white chocolate chips or peanut butter chips to the dough for extra flavor dimensions.
  • Texture Boost: Fold in 1/2 cup chopped nuts like walnuts or pecans for added crunch and flavor.
  • Chocolate Lovers: Use dark cocoa powder instead of regular for an even more intense chocolate experience.

How to Make Cadbury Egg Cookies

Step 1: Prepare the Candy and Oven

Preheat your oven to 350°F. Chop the Cadbury Mini-Eggs into smaller pieces, or place them in a zip-top bag and carefully break them with a rolling pin until they’re in bite-sized pieces. Set aside a small handful of prettier pieces for topping the cookies.

Step 2: Mix the Wet Ingredients

In a large bowl, cream together the butter, shortening, brown sugar, and white sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla until well incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder until thoroughly combined.

Step 4: Form the Dough

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in most of the chopped Cadbury Mini-Eggs, reserving some for topping.

Step 5: Shape and Bake

Drop rounded tablespoons of dough onto ungreased cookie sheets. Press a few reserved candy pieces on top of each cookie dough ball. Bake for 8-10 minutes until the edges are set but the centers still look slightly underdone.

Step 6: Cool and Enjoy

Allow cookies to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely. This allows them to set properly while maintaining that perfect fudgy center.

Pro Tips for Making the Recipe

  • Don’t Overmix: Stop mixing as soon as the flour is incorporated to keep the cookies tender.
  • Perfect Timing: These cookies are done when the edges are set but the centers still look slightly underdone – they’ll continue cooking on the hot baking sheet.
  • Cookie Scoop: Use a cookie scoop for uniform cookies that will bake evenly.
  • Chill Option: If the dough seems too soft, chill it for 30 minutes before baking to prevent spreading.
  • Candy Placement: Place the candy pieces with the colorful coating facing up for the prettiest presentation.

How to Serve

These Cadbury Egg Cookies are versatile and can be enjoyed in various ways:

Simple Serving

Serve these cookies on their own with a cold glass of milk for the perfect snack or dessert.

Gifting

Pack these cookies in a decorative tin or cellophane bag tied with a ribbon for a thoughtful homemade gift.

Dessert Upgrade

Sandwich vanilla ice cream between two cookies for a spectacular ice cream sandwich, or crumble over ice cream as a sundae topping.

Make Ahead and Storage

Storing Leftovers

Keep these cookies in an airtight container at room temperature for 3-5 days. Place a slice of bread in the container to help keep them soft.

Freezing Cookie Dough

Roll the dough into balls, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet and add 1-2 minutes to the baking time.

Freezing Baked Cookies

Fully cooled cookies can be frozen in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature for a few hours before serving.

FAQs

  1. Can I use regular butter instead of part shortening?

    Yes, you can use all butter instead of the butter/shortening combination. Your cookies might spread a bit more and have a slightly different texture, but they’ll still be delicious. If you notice too much spreading, chill the dough for 30 minutes before baking.

  2. What if I can’t find Cadbury Mini-Eggs?

    Don’t worry! These cookies work wonderfully with other candy-coated chocolates like M&Ms, chopped chocolate bars, or even chocolate chips. The base cookie recipe is versatile and pairs well with many mix-ins.

  3. How do I know when the cookies are done baking?

    The perfect cookie will have set edges but a center that looks slightly underdone at the 8-10 minute mark. They’ll continue to firm up as they cool on the hot baking sheet. For a fudgier center, aim for the shorter baking time.

  4. Can I make the dough ahead of time?

    Absolutely! The dough can be refrigerated for up to 3 days before baking. You can also portion it into balls and freeze them for longer storage. When ready to bake, just add a minute or two to the baking time if using from frozen.

Final Thoughts

These Cadbury Egg Cookies are simply magical – they combine the nostalgic joy of springtime candy with the comfort of a perfect chocolate cookie. The contrast between the soft, fudgy cookie base and the crunchy, colorful Cadbury pieces creates something truly special that’s sure to become a favorite in your recipe collection. Whether you’re making them for a spring celebration or just because you deserve a treat, these cookies are guaranteed to bring smiles all around!

Print
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Cadbury Egg Cookies Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Soft and fudgy in the middle with a slight crisp on the edges, these Cadbury Egg Cookies are bursting with delightful chocolatey goodness and crunchy candy coating bits throughout. Perfect for Easter, holidays, or any time you need a sweet treat, these cookies are sure to impress with their colorful bursts and rich flavor.

 

Ingredients

Units Scale

Wet Ingredients:

  • 1/2 cup butter flavor shortening or butter
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla

Dry Ingredients:

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 6 tablespoons unsweetened cocoa powder

Add-ins:

  • 1 10–oz bag Cadbury Mini-Eggs

Instructions

  1. Preheat and Prepare Ingredients
    Preheat your oven to 350℉. Chop the Cadbury Mini-Eggs into smaller pieces. Alternatively, place them in a zip-top bag and gently smash them with a rolling pin until they break into smaller chunks.
  2. Cream Wet Ingredients
    In a large mixing bowl, cream together the butter, shortening, brown sugar, and white sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Stir in the vanilla.
  3. Mix Dry Ingredients
    In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  4. Add Cadbury Mini-Eggs
    Reserve a small handful of chopped chocolate pieces for topping, if desired. Gently fold the remaining candy pieces into the dough. If you want colorful speckles on your cookies, place a few reserved candy pieces on top of each dough ball before baking.
  5. Shape and Bake
    Drop dough by the spoonful onto a cookie sheet, spacing evenly. Bake for 8-10 minutes or until the cookies are set. For best results, bake for exactly 9 minutes. The cookies should be soft and fudgy in the center with slightly crisp edges.
  6. Cool and Store
    Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for freshness.

Notes

  • Store finished cookies in an airtight container at room temperature and consume within 3-5 days for the best taste and texture.
  • Pro Tip: Save a few Cadbury Mini-Eggs to place on top of the cookie dough before baking. This method creates beautiful pastel bursts of color.
  • Feel free to get creative — raid leftover candy, such as chocolate bunnies or mini candy bars, to use as an alternative to Cadbury Mini-Eggs. This base dough works well with various holiday-inspired candies.

Nutrition

  • Serving Size: 1 serving
  • Calories: 185
  • Sugar: 12g
  • Sodium: 80mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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