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 are SO delicious! Not only is the chocolate base perfect with the eggs, but the contrast in the dark color of cookie with the pastel eggs is so beautiful. This was a WIN for our neighborhood Cookie Friday!
These cookies are delicious! Currently making my second batch this Easter season. I’m also pretty picky about what cookies I’ll eat. I rarely enjoy deviating from my tried-and-true recipes. I love buying Cadbury eggs this time of year and was looking for a yummy way to use them, and these totally hit the spot. This will probably be a new Easter tradition for our family!
I keep trying to make these but I eat the bag of Cadbury eggs before I get time to make the cookies! Has happened twice now.
Why the combo of butter and butter flavored Crisco? Would it work with all butter instead. I hate to buy Crisco because it would never get used for anything else and would be a waste.
This recipe was developed for both texture and flavor using both. You can certainly use all butter- they will probably be a bit flatter but still taste amazing!
Have you ever tried microwaving the mini eggs? I’ll put 6-8 (or 16) on a paper towel in the microwave for 20-30 seconds theyre Delicious !!!!
Um, no! Must try!
I recently tried some “holiday mint” m&m’s and my mind when straight to the mini egg cookie recipe! I’ll post an update in a few days after I make them. ?
I made these cookies a few years ago and people still talk about them. I was in the grocery store a few days ago and just before i went to the check out, I noticed some reduced Easter items including Cadbury’s white chocolate mini eggs – I swooped up a bag and as soon as I got home, I knew exactly what I was going to make with them 🙂 Thank you Sara, this really is a brilliant recipe!
I’m so glad you love them!
Thanks for sharing! They look fantastic! I shared them on my site, bostongirlbakes.com, can’t wait to make them!
Just made these tonight for Easter tomorrow! They came out perfect! Thanks for the recipe!!