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
These look SO good! I really wish I would have found this recipe before easter. I guess I’ll just have to try it out next year.
canNOT wait to try these. i haven’t seen an amount listed – how many cookies are people getting from this recipe?
Wow! I’m new to your blog and this is the first recipe I’ve tried. I cannot stop eating these cookies…they are amazing! Thanks for sharing such a tasty (and perfect for Easter parties) treat.
I just made these with my son and his friend, and all I have to say is, WOW!!! They are amazing! Thanks for sharing another great recipe…I remembered it from when you posted it last year and bought a bunch of the eggs to make sure we could make them this year!
I so thought that I was the only one who was addicted to these things. I’m always tempted to buy a couple of cases so I can have them year round. Can’t wait to try the cookies, only now the mini eggs are gone from the stores.
I just pulled these out of the oven on OH MY are they amazing!
I’m looking for a kid-friendly, mess free treat for after Easter dinner this year. These sound fantastic. I’m looking forward to “trying them out” beforehand too. How many cookies will the batch make?
BEST cookies I’ve ever had/baked! I’m so proud of myself for making something edible, the recipe was perfect & super easy! The cookies are beautiful & tasty, nothing better : )
Just made these–YUM-O!!! Big hit, luckily my husband took most of them to work! 🙂 You guys ROCK!
Love this recipe. So easy & quick, just made with my 4yr old daughter. We used PB chips this time and I’m looking forward to making them again with mini eggs as my husband is obsessed with mini eggs.