These Cadbury Egg Cookies are such a delicious cookie, loaded with mini Cadbury egg pieces, chocolate chips, and white chocolate chips. They have crispy edges, gooey centers, and are so perfect for Easter or any time you’re in the mood for a sweet chocolate treat.
Spring is such a great time of year for a lot of reasons, the weather starts to warm up, plants start to bloom, and also because Easter candy becomes available in the grocery store.
I especially love Cadbury Mini Eggs, with their crunchy pastel shells, and smooth chocolate insides. They are the perfect addition to these chocolate chip cookies because the pockets of creamy milk chocolate are so delicious when you bite into them.
These cookies are absolutely packed with chocolatey goodness. They have almost 4 cups of chocolate in them, and are loaded with semi-sweet chocolate chips, white chocolate chips, and chopped up Cadbury Mini Eggs.
The cookies are large, which gives them soft and gooey middles, and baked at a higher temperature so they have nice slightly crispy, chewy exteriors.
This is a quick overview of the ingredients you’ll need for this Cadbury Egg Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – I use cold butter in this recipe, but cut it into slices so it still mixes into the butter. This helps so you don’t have to chill the cookie dough before baking.
- Brown Sugar and Granulated Sugar- more brown sugar than granulated gives the cookies the best chewy texture
- Eggs – to hold everything together
- Vanilla Extract – I measure vanilla extract with my heart, and add a splash to almost every cookie recipe because I love the flavor
- All Purpose Flour – don’t forget to spoon the flour into the measuring cup, then level off the top with the back of a butter knife to make sure you aren’t over measuring.
- Cornstarch – this keeps the cookies extra soft
- Baking Soda and Baking Powder – this gives these cookies a nice lift and texture
- Salt – to balance out the flavor, if you’re using salted butter, cut the amount down by about 1/4 teaspoon.
- Mini Cadbury Eggs – chop them up with a knife, or add them to a zip top bag and hammer them with a mallet.
- Chocolate Chips – I use semi sweet for this recipe, since the mini Cadbury eggs are usually milk chocolate. Use whatever you have on hand
- White Chocolate Chips – I love the mix of white chocolate and chocolate together. You can add more chocolate chips if you don’t like white chocolate
How to make Cadbury Egg Cookies?
- Add the cold butter to a large mixing bowl (the bowl of a stand mixer is best, but a hand mixer works too) and the sugars and beat them together with a paddle attachment (if you have it) or a whisk attachment for a couple minutes.
- Add in the eggs, and vanilla extract and mix them into the sugar until just combined. Make sure to scrape the bottom and sides of the bowl as they mix to make sure there aren’t any chunks of butter stuck on the bottom.
- Add in the dry ingredients; flour, cornstarch, baking powder, baking soda, and salt and stir it into the mixture until you have a nice and soft cookie dough.
- Add in the chopped chocolate eggs, and white chocolate, and chocolate chips and fold them evenly into the cookie dough.
- Scoop the dough in big portions (I weigh mine out with a kitchen scale to be 3.5oz) about 6 TBS and place them onto a baking sheet lined with parchment paper or a silicone liner.
- Bake the cookies for 11 to 13 minutes, or until the bottoms are golden and parts of the top are golden brown too. A small part of the middle of the tops of the cookies may still look doughy, but that’s okay. Remove the pan from the oven and let the cookies cool on the pan for 10 minutes, then transfer them to a cooling rack to cool completely, or enjoy warm.
Tips and Tricks:
- Use high quality ingredients – this means use real butter instead of margarine, and good chocolate chips for the best results.
- Don’t chop the Cadbury egg pieces to be too small, I cut most of mine into halves or quarters, so you can have big pockets of chocolate in the cookies.
- For these cookies, I grab the dough and push it together, but don’t roll it into smooth balls. This keeps the tops a little craggly, and helps get nice crispy edges.
- Don’t overbake the cookies. The cookies may look doughy in the top middle of them but they will keep baking on the cookie sheet out of the oven. This will ensure a soft and gooey cookie middle, with the best texture.
- Add some extra chocolate chips and chopped up Cadbury Eggs to the top of the cookies to make them extra pretty.
- You can chill the cookie dough for 24 to 72 hours if you want to enhance the flavor of the cookies, or if you are worried about your cookies being too thin.
How to store leftover cookies?
Let the cookies cool completely to room temperature. Then you can transfer them to an airtight container or ziptop bag and store them for up to 4 or 5 days at room temperature.
The cookies can also be frozen if you want to store them for a longer period of time. Place the cookies on a cookie sheet and freeze them for one hour until they are frozen solid. Then transfer them to another freezer bag or container. They can be frozen for up to 3 months.
When you’re ready to eat them, thaw the cookies at room temperature for a few hours.
These are some of the best cookies, and will be sure to impress your whole family, if you’re willing to share any with them 😉 They are such a great Easter dessert, and you’ll want to make them all Easter season long.
They’re a perfect Easter cookie for Easter day, an Easter egg hunt, or for a baby shower, bridal shower, back yard bbq, or when that sweet tooth craving strikes.
More cookie recipes:
- Better than Sex Cookies
- Bunny Cookies
- Cadbury Egg Blondies
- Chocolate Peanut Butter Marble Cookies
- Lemon Sugar Cookie Bars
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Cadbury Egg Cookies
- 1 cup unsalted cold butter (two sticks)
- 1 cup packed brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs
- 1/2 TBS vanilla extract
- 2 3/4 cups all purpose flour (scoop and level method)
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups chopped Mini Cadbury Eggs
- 1 cup white chocolate chips
- 3/4 cup chocolate chips
- Large Mixing Bowl
- Preheat the oven to 375 degrees Fahrenheit. Line two cookie sheets, with parchment paper, or a silicone liner.
- Cut the butter into slices. Add the slices butter into a large mixing bowl (a stand mixer with a paddle attachment works great if you have it), and add the brown sugar, and granulated sugar and beat for about 2 minutes, until the butter is almost smooth and creamy.
- Add in the eggs and vanilla extract, and stir until just combined.
- Dump in the flour (I recommend doing the scoop and level method for measuring it out or you may end up with too much), cornstarch, baking soda, baking powder, and salt. Stir it together till you have a nice soft dough, scrape the bottom of the bowl as needed.
- Add the chocolate chips, and chocolate egg pieces and stir them into the dough until they are mixed throughout.
- Scoop out the dough to be 3.5 oz (about 6 TBS) and place the cookie dough onto the prepared cookie sheet. (For this recipe, I don't like to roll the dough into balls, I like the rougher look of kind of piecing it together as I get it out of the bowl.)
- Repeat and place 6 large cookie balls onto the cookie sheet.
- Bake in the preheated oven for about 10-14 minutes, or until the edges are golden and the tops are almost set. It's okay if a small top middle section still looks doughy.
- Remove from the oven and let the cookies cool on the pan for about 10 minutes.
- Then transfer the cookies to a cooling rack to cool completely, or enjoy them warm.