I have a special love for Cadbury mini-eggs. They remind me of my Mom, who always let me buy the little single serving packs they had near the register at our neighborhood grocery store growing up. These Cadbury egg cookies are softy and fudgy, with little pieces of crunch from the candy coating on the chocolate eggs. If you’d like to level up, I also have a fun GIANT Cookie version of this recipe as well!
Ingredient Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter flavored shortening – I sometimes like the combo of shortening and butter because you get flavor and tenderness from the butter, and some structure and softness from the shortening. If you’d rather not use shortening, or don’t have it on hand, you can definitely make this recipe will all butter as well.
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Flour
- Unsweetened cocoa powder
- Cadbury Mini-Eggs – You can use regular or dark eggs, and in any of the special colors they sometimes offer. You’ll want a standard 10oz bag.
How to Make Cadbury Egg Cookies
- Beat butter and sugar, add remaining wet ingredients.
- Mix dry ingredients together and add to dough.
- Stir in crushed Cadbury Egg candies. TIP: You’ll need some crushed Cadbury eggs for this recipe. I find the quickest and easiest way to chop the candies is putting them in a plastic bag and just smashing them with a heavy rolling pin or meat mallet. I like to leave some big chunks in there as well as the little slivers.
- Then bake them up! These are slightly crisp on the outside and soft and chewy in the centers. I like to under-bake them so they’re like a gooey brownie in the middle.
Storing and Other Tips
- Store finished cookies in an airtight container at room temperature. Enjoy within 3-5 days for best results.
- Pro tip: Save a few of those eggs and after you drop your dough onto the sheet, place them on top with the colored coating facing up. That way when they bake up they have those pretty bursts of pastel color.
- You could also raid your kids’ candy baskets and toss in chopped up chocolate bunnies, mini candy bars, or whatever. This is a great base recipe and perfect for any holiday add-ins.
Frequently Asked Questions
Can I make these ahead of time?
Yep! Bake them up a day ahead of time or bake, cool, layer between parchment in an airtight container, and freeze until needed, up to 3-6 months.
What if I don’t have Cadbury mini eggs?
This chocolate dough base is perfect for all sorts of add-ins. Chopped up candy bars, nuts, chocolate chips, etc. Feel free to add in whatever you have on hand!
Cadbury Egg Cookies
Soft and chewy chocolate cookies are studded with Cadbury Egg candies for the ultimate Easter cookie!
Servings cookies
Equipment
Ingredients
- ½ cup butter flavor shortening or butter
- ½ cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 ½ teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cup flour
- 6 tablespoons unsweetened cocoa powder
- 1 10-oz bag Cadbury Mini-Eggs
Instructions
- Preheat oven to 350℉. Chop Mini-Eggs to smaller pieces. You could also put them in a zip-top bag and bang on them with a rolling pin, until they are in smaller pieces, as pictured in the post.
- Cream together the butter, shortening, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine.
- You may want to reserve a small handful of chocolate pieces to put on top of dough balls, but then mix in the remainder. If you want your cookies to look pretty like mine, place a few of the reserved pieces on top of each cookie before baking so you get those colorful speckles on top!
- Drop onto a cookie sheet and cook for about 8-10 minutes. Mine are always done in exactly 9 minutes. They're soft and fudgy in the middle and a little crisp on the edges with crunchy little candy bits throughout.
Notes
- Store finished cookies in an airtight container at room temperature. Enjoy within 3-5 days for best results.
- Pro tip: Save a few of those eggs and after you drop your dough onto the sheet, place them on top with the colored coating facing up. That way when they bake up they have those pretty bursts of pastel color.
- You could also raid your kids’ candy baskets and toss in chopped up chocolate bunnies, mini candy bars, or whatever. This is a great base recipe and perfect for any holiday add-ins.
Nutrition
Calories: 195kcal, Carbohydrates: 28g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 151mg, Potassium: 52mg, Fiber: 1g, Sugar: 17g, Vitamin A: 138IU, Calcium: 24mg, Iron: 1mg
Calories: 195kcal
Cost: $7
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Questions & Reviews
very funny Drew, lol.
Hey Sara,
We used all our real eggs up silk-dying last night. Can you substitute with Cadbury Creme eggs?
I made them tonight without the baking powder, they turned out wonderful! Seriously great combo, cookies and cadbury mini eggs, heaven!
this looks great! We are cadbury addicts here! glad to know I did not just get BIGGER this year.. it is the egg!
Karen- yes you do put in both, i just typed the instructions in a hurry! It’s fixed now 🙂
These look amazing…
In the ingredients it lists both baking powder AND soda, but then only mentions the soda in the narrative. Does it really call for both??
I’m super excited because my hubby just bought me a huge bag of those Cadbury mini-eggs and can’t wait to try this recipe! Happy Easter ladies!
totally Awesome!
Jenni, I’m pretty sure regular Crisco would would just fine. You might get more buttery flavor with butter-flavored Crisco, but there are so many other flavors going on that I don’t really think it’d be a huge deal! Happy cookie-ing! 🙂
Okay, I’m seriously obsessed with those eggs. Gain weight every year between Feb and April (good thing I’m pregnant this year so I have an excuse.) I’ve always wanted to make a cookie with them. Thanks!