Cadbury Egg Cookies

These Cadbury Egg Cookies are super easy to make, just like your classic chocolate chip cookies but with your favorite Cadbury mini eggs crushed and folded right into the batter. They’re the perfect no-fuss treat for Easter!

Honestly, I just took my go-to M&M cookie recipe and swapped those candies for mini Cadbury eggs to create these fun and festive Easter cookies. Of course, you can also use pastel-colored Easter M&Ms if you prefer, but honestly, I just can’t get enough of the mini Cadbury eggs.

Cadbury Egg Cookies really are a must for Easter baking. Since those Cadbury mini eggs only come around for a limited time, it’s worth sinking your teeth into these cookies while you can.

My tip? Grab the big Costco bag of Cadbury mini eggs to have plenty on hand. But if you don’t have a giant stash, one regular 9-ounce bag is just right to make this recipe.

If you’re a fan of chocolate chip cookies and you adore those seasonal Cadbury mini eggs, you’re going to love these Cadbury Egg Cookies. They’re essentially my all-time favorite chocolate chip cookie dough with crushed Cadbury mini eggs folded right in, creating pockets of gooey chocolate and crunchy candy shell throughout. These colorful, festive cookies are great for Easter or whenever you want a simple sweet treat with a pop of fun.

In this post, I’ll walk you through everything: the full ingredient list, step-by-step instructions (there’s a printable recipe card waiting at the end for your convenience), plus my best tips for breaking the mini eggs without the colors becoming a messy blur, secrets to getting thicker cookies if you like them chubby, easy swaps and variations to fit your pantry or taste buds, and storage and freezing tips so you can bake ahead and always have cookies ready to go.

• Here’s what you can expect: cookies with just a hint of crisp edges, soft and chewy centers, little pockets of melty chocolate, and that satisfying crunchy candy coating.
• Why these are so easy: If you can handle chocolate chip cookies, you’re halfway there — just add crushed Cadbury mini eggs and you’re done!
• Plus, I’m sharing pro tips on how many candies to mix in versus press on top, the perfect scoop size for even baking, and how to freeze the dough or finished cookies.

What Makes Them Special

• All the Yummy Textures – These cookies have it all: a little crisp on the outside, soft and chewy inside, creamy chocolate chips, and a delightful crunch from the candy-coated Cadbury mini eggs. The texture is a crowd pleaser every time!
• Bright, Fun Colors – Those pastel mini Cadbury eggs give these cookies a cheerful pop of color that’s perfect for spring and Easter celebrations—especially a colorful Easter cookies lineup.
• Simple to Make – If you’ve baked chocolate chip cookies before, you’re totally set to make these. I use my favorite cookie dough recipe, loaded with extra brown sugar and vanilla, plus both chocolate chips and the festive Cadbury mini eggs to sweeten things up.

Ingredients and Measurements

• 3 ¼ cups (390 g) all-purpose flour, stirred, spooned & leveled
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (226 g) unsalted butter, softened (2 sticks), room temperature
• 1 cup (200 g) light brown sugar, gently packed
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 Tablespoon vanilla extract
• 1 cup (170 g) semi-sweet chocolate chips
• 9 ounces (255 g) Cadbury mini eggs

Step-by-Step Directions

1. Place Cadbury mini eggs in a zip-top bag and gently break into smaller pieces with a mallet, rolling pin, or bottom of a cup, keeping some halves larger; set aside.
2. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
3. Whisk together the flour, salt, and baking soda in a large bowl; set aside.

4. Beat softened butter, light brown sugar, and granulated sugar in a stand mixer fitted with the paddle until light and fluffy.

   

5. Add eggs and vanilla to the butter-sugar mixture, mix well, and scrape down the bowl.
6. Add the dry ingredients to the wet mixture and mix just until combined (about 1 minute), avoiding overmixing.
7. Fold in chocolate chips and all but ½ cup of the crushed Cadbury mini eggs, mixing gently on low for about 30 seconds to keep pieces chunky.

8. Optional: chill the dough 30–60 minutes for thicker, denser cookies.

   
9. Use a #30 cookie scoop (about 2 tablespoons) to drop dough balls onto prepared trays about 3 inches apart (about 8 per sheet).
10. Press the reserved ½ cup of crushed Cadbury mini egg pieces generously into the tops of each dough ball while keeping them round.
11. Bake at 350°F for about 10 minutes or until the edges just start to turn light golden brown.

12. If you want thicker cookies, immediately after baking press the edges inward with a spatula or swirl the edges with a round cookie cutter while cookies are still warm.

    

13. Let cookies cool on the sheet for 1–2 minutes, then transfer to a wire rack to cool completely.

    

Tips for Best Results

To get that signature crunch and melty texture, breaking up those Cadbury mini eggs the right way is key.

Just toss your mini eggs into a zip-top bag, seal it tight, and give them a few taps with a mallet, rolling pin, or even the bottom of a sturdy cup. Keep some pieces chunky by breaking some candies only in half rather than crushing everything into dust. Those larger shards also shine in our Easter Bunny Bark.

TIP: Keeping some bigger pieces gives you nice candy chunks that stay distinct in your cookies.

• Use a cookie scoop. It helps to get evenly sized cookies that bake up beautifully and look consistent. I use a #30 size scoop, which is about 2 tablespoons of dough, for these cookies. (Pro tip: bigger scoop number = smaller size, vice versa.)
• Press extra candy on top. Only mix part of the crushed mini eggs into the dough, and save the majority to press into the tops of the cookie dough balls right before baking. You’ll see the same trick in our Easter Cookie Cake for a picture-perfect finish. Be generous here—cookies spread in the oven and this guarantees a Cadbury mini egg in every bite. I learned this the hard way, so I upped the amount to make sure you don’t miss out!
• Space cookies apart. Give your dough balls at least 3 inches between them while baking (rather than the usual 2 inches). This prevents cookies from melting into one another and also helps keep them thick and soft because they get baked evenly.

• Chill or skip chilling? Baking these cookies immediately gives you medium thickness. If you want thicker, denser cookies, chill the dough for 30 to 60 minutes before baking. Alternatively, you can shape the baked cookies while still warm by gently pressing the edges inward with a spatula or using a round cutter to swirl the edges for extra height. Your choice depending on how you like them!

Mix-Ins and Substitutions

Want to switch things up a bit? Here are some easy swaps and add-ins that keep the recipe simple but offer fun flavor twists:

• Swap the candy: you can use pastel-colored M&Ms instead of Cadbury mini eggs or pick any candy-coated chocolate eggs that you love.
• Change up the chips: try milk chocolate, dark chocolate, or even white chocolate chips for a different flavor vibe.
• Double chocolate delight: add 2-3 tablespoons of unsweetened cocoa powder to your dry mix and use only chocolate chips for an extra chocolaty cookie.
• Add crunch: fold in ½ to 1 cup of chopped pecans, walnuts, or sunflower seeds. Just skip this if you’re avoiding nuts.
• Gluten-free option: swap all-purpose flour for a 1:1 gluten-free blend. Texture might vary a bit; chilling the dough helps. If you’d prefer a fully tested GF cookie recipe, try our Lemon Cut Out Cookies (Gluten Free, Paleo).
• Dairy-free/vegan option: try plant-based butter and an egg replacer to make it work for your needs. Results may differ depending on the products used. Or, bake our Samoa Cookie Bars (Paleo, Vegan) for a naturally dairy-free, egg-free treat.
• More candy on top: set aside extra crushed candies and press plenty on top before baking for vibrant color and candy in every bite.

How to Store and Freeze

• To Store: Keep Cadbury egg cookies in an airtight container at room temperature for up to 1 week to keep them fresh and chewy.
• To Freeze Cookie Dough: Scoop dough balls onto a parchment or silicone-lined baking sheet and freeze for 1-2 hours until firm. Then transfer the frozen dough balls into a freezer-safe zip-top bag and freeze up to 3 months. When ready, bake straight from frozen—add 3 to 5 extra minutes to the bake time. This freeze-and-bake method also works for other drop cookies like chocolate chip pecan cookies.
• To Freeze Baked Cookies: Freeze baked cookies in single layers separated with parchment paper, wrap well, or seal in a freezer bag. Freeze up to 3-4 weeks and thaw at room temperature before enjoying. Delicate, buttery cookies such as pecan snowball cookies freeze especially well.

Common Questions Answered

Here are some quick answers to the questions I get most about Cadbury Egg Cookies:

• Q: Can I use whole Cadbury Creme Eggs or regular-sized chocolate eggs?
  A: You can chop bigger eggs into pieces, but be aware they have soft centers that melt more during baking. If you do use larger eggs, it’s best to press pieces onto the cookie tops instead of mixing them in to avoid soggy dough.
• Q: Why do the candy colors sometimes bleed or the shells melt?
  A: Heat can cause the candy shells to crack and colors to smear. To minimize this, only fold some crushed candy into the dough, and press most of the crushed candies on top just before baking, as the recipe suggests. If you’d prefer a no-bake Easter option that avoids melting altogether, see Easter Bunny Chow.
• Q: Can I make dough ahead of time or freeze it?
  A: Absolutely! Scoop cookie dough balls and freeze them on a sheet for 1–2 hours, then move to a bag for up to 3 months. Bake straight from frozen, adding about 3–5 minutes to usual bake time.
• Q: How do I get thick, chunky cookies?
  A: Chill your dough for 30–60 minutes before baking or press edges inward immediately after baking while cookies are warm. Also, bake fewer cookies per tray and space them 3 inches apart so they don’t spread too thin.
• Q: How many cookies does this recipe make and how do I store leftovers?
  A: This recipe makes about 32 cookies using a #30 scoop. Keep baked cookies fresh in an airtight container at room temperature for up to a week. Freeze for 3–4 weeks and thaw before serving.
• Q: Are there any allergy warnings?
  A: These cookies contain wheat, eggs, and dairy, and the chocolate candies may be made in facilities that handle nuts and soy. Always check ingredient labels if you’re concerned about allergens.
• Q: What’s the best baking temperature and time?
  A: Bake at 350°F for about 10 minutes until the edges just start to brown. If baking frozen dough or if you want a thicker texture, add a few extra minutes.