Go Back
Linda

Cadbury Egg Cookies

These Cadbury Egg Cookies are soft, chewy, and filled with colorful crunchy Cadbury mini eggs. Perfect for Easter, they combine a buttery cookie base with chocolatey bites and a festive look. Easy to make and great for parties, gifting, or holiday dessert tables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Cadbury Mini Eggs crushed
  • 1/2 cup chocolate chips optional

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the butter, brown sugar, and granulated sugar together until smooth and fluffy.
  3. Add the egg and vanilla extract, mixing until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
  5. Fold in the crushed Cadbury Mini Eggs and optional chocolate chips.
  6. Chill the dough for 30 minutes if needed to prevent spreading.
  7. Scoop dough onto the prepared baking sheet and top with extra Cadbury egg pieces.
  8. Bake for 10–12 minutes or until edges are lightly golden and centers are still soft.
  9. Let cookies cool on the baking sheet for a few minutes before transferring to a rack.

Notes

Do not overbake for soft and chewy cookies. Lightly crush the mini eggs to keep visible chunks. Chilling the dough helps create thicker cookies. Store in an airtight container for best freshness.