These Cadbury egg cookies might just be the Easter Bunny’s favorite cookie recipe! Chewy chocolate chip cookies are packed with Cadbury mini eggs for a cookie that is as cute as it is delicious.

Has spring finally sprung where you are? In Ohio, we keep getting glimpses of spring before the weather turns cold again.

I should be used to that kind of thing after living in the Midwest my whole life, but somehow it still surprises me every year.

Even if the weather is only teasing you, we can still channel spring in our kitchens with our baked goods! 

Whether it’s baking up a classic carrot cake, bright and tangy homemade lemon bars, or these adorable Cadbury egg cookies, this week before Easter is the perfect time to bring some cheer into our kitchens.

ADDING CADBURY MINI EGGS TO COOKIES

Having a kid will really change how you cook and bake. If you weren’t the type of person to care much about making cute, seasonal recipes before, suddenly it’s at the top of your to-do list.

Over the years I’ve made a few different cute Easter recipes, including bunny butt cupcakes and Easter bunny cinnamon rolls. This year, I’m letting the Easter candy aisle do the work for me by adding a bag of Cadbury mini eggs to chocolate chip cookies.

The Cadbury mini eggs have a crispy, colorful candy shell coating a milk chocolate center. They are fun and festive and are a super simple way to turn your favorite chocolate chip cookies into a springy treat!

Make these Cadbury egg cookies for an Easter egg hunt, tuck them into Easter baskets, or serve up a platter of them at your Easter brunch. They’ll be a big hit!

HOW TO MAKE CADBURY EGG COOKIES

If you love making cookies, you’ll love making these Cadbury egg cookies!

What kind of mini candy eggs should you use?

I like to use the Cadbury mini eggs in this recipe. As I mentioned before, they have a milk chocolate center and a hard, colored candy shell. This recipe uses a whole 9-ounce bag.

If you live somewhere that doesn’t have the Cadbury mini eggs, try looking for Hershey’s candy coated eggs or M&M’s eggs. Both of those brands have a similar milk chocolate center and candy shell.

If you find yourself with two extra bags, try making mini egg cheesecake, too!

Note that Robin Eggs candies, which are made by Whoppers, are a different type of candy. They have a malted candy center, so they aren’t the same as the Cadbury mini eggs. (Although they would still probably be delicious!) 

Other ingredients you’ll need

In addition to a 9-ounce bag of Cadbury mini eggs, you will need:

• 1 ½ cups unsalted butter at room temperature: If you forget to set your butter out ahead of time, I have a few tips on how to soften butter quickly.
• 1 cup granulated sugar: Granulated sugar helps give the cookies a bit of crispy texture on the outside.
• 1 cup packed light brown sugar: Brown sugar helps the cookies to stay nice and chewy on the inside. I have a brown sugar substitute you can use if you ran out of brown sugar, and make sure to check out my tips on how to soften brown sugar if yours has hardened.
• 1 tablespoon vanilla extract: You can use your favorite brand of vanilla or use homemade vanilla extract.
• 2 large eggs: Eggs help to bind the batter, make it chewy, and provide a bit of leavening.
• 3 ¾ cups all-purpose flour, spooned and leveled: Make sure you check out my tips on how to measure flour so these cookies turn out perfect every time.
• 2 teaspoons baking soda: A bit of baking soda provides the leavening we need in this recipe.
• 1 ¼ teaspoons sea salt + flaky sea salt for topping (optional): Learn about the types of salt and what role each one plays in this recipe. 
• 2 cups semi sweet chocolate chips: I like to use semi sweet chocolate chips in addition to the mini egg candies for lots of chocolate goodness in these cookies.

Making my Cadbury egg cookies

Grab your favorite mixer; you can use your stand mixer with the paddle attachment or an electric hand mixer for this recipe. 

Start by beating the butter and the sugars together until the mixture is light and fluffy. This will take about 3-4 minutes – don’t try to rush this step!

Next, add the vanilla and the eggs and beat until combined for another 3-4 minutes.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients until just combined, then fold in the chocolate chips and the mini eggs. I like to fold them in with a spatula instead of the mixer.

Now cover the dough and chill it for at least 2 hours or up to overnight before baking.

When you’re ready to bake the cookies, portion the dough into 2-tablespoon balls at least 2 inches apart on lined baking sheets. If you chilled the dough for more than a couple of hours, you may need to let it sit at room temperature for 30-45 minutes before it will be scoopable.

If you want to have some of the mini eggs visible on top of the cookies like in the pictures here, press a few additional candies onto the tops of each dough ball before baking.

Bake for about 13-15 minutes – the cookies will be golden but the centers will still be soft. 

If you like, sprinkle the tops with a bit of flaky sea salt as soon as they come out of the oven. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

STORAGE TIPS

Store your Cadbury egg cookies in an airtight container at room temperature for up to 5 days.

You can also freeze these cookies, either before or after baking.

If you’d like to freeze the dough to bake off whenever you want, follow my directions for how to freeze cookie dough. Then you can have freshly baked Cadbury egg cookies any time! 

You can also place the baked cookies in zip-top freezer bags and freeze them for up to two months. They thaw quickly at room temperature, so you won’t have to wait long before digging in.

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