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    Home » Recipes » Cookies

    Cadbury Mini Egg Cookies

    Modified: Mar 22, 2025 · Published: Mar 18, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These Cadbury mini egg cookies are the perfect Easter treats to serve! They are chewy chocolate chip cookies filled with chopped mini eggs and plenty of mini chocolate chips.

    Chocolate chip cookies with cadbury eggs on a baking sheet.

    These Cadbury egg cookies have chewy centers, slightly crisp edges, and bake up to be thick. I used one of my favorite chocolate chip cookie recipe as the base, so you know they'll be good!

    The crushed cadbury mini eggs inside of the cookie dough make them the best Easter cookies!

    Looking for more Easter desserts? Then check out these: lemon blackberry cake, easy carrot pound cake, and strawberry cinnamon rolls.

    Jump to:
    • Why You'll Love These Cookies
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Cookie Recipes
    • 📖 Recipe
    Cadbury mini egg cookie split in half on parchment paper.

    Why You'll Love These Cookies

    • No hand mixer is needed.
    • They're easy and simple to make.
    • All you need are two mixing bowls.
    • They're both soft and chewy cookies.
    • They're filled with your favorite Easter candy; milk chocolate eggs!

    You can use either mini cadbury eggs or normal sized ones for this cookie recipe.

    With the extra chocolate eggs you could also make these easter mini egg cupcakes.

    A hand picking up a cookie that is filled with mini chocolate chips and cadbury colored eggs.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Flour: I used all-purpose flour.
    • Corn Starch: Helps the cookies to be soft and tender.
    • Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
    • Sugars: A combination of both white sugar and brown sugar is used.
    • Eggs: Use large eggs.
    • Cadbury Eggs: I like to crush these before mixing into the cookie dough batter. Add extras to the top of each cookie before baking if desired.
    • Chocolate Chips: I used mini chocolate chips, but you could also use normal size ones.
    Ingredients needed: flour, butter, salt, corn starch, baking soda, sugar, brown sugar, vanilla, eggs, chocolate eggs, and chocolate chips.

    Instructions

    Here are the step by step instructions on how to make these Easter egg cookies.

    Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.

    Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.

    Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.

    Wet ingredients in a glass bowl.
    Cookie dough with chocolate chips and colored candy eggs.

    Step 4: Combine the ingredients. Add the flour mixture and use a silicone or rubber spatula to gently mix until combined. Then fold in the Cadbury egg pieces and mini chocolate chips.

    Step 5: Preheat oven. Preheat the oven to 350 degrees and prepare each cookie sheet with parchment paper. Allow the cookie dough to rest while the oven preheats.

    Chocolate chip cookie dough with easter eggs.
    Cookie dough balls on a parchment lined baking sheet.

    Step 6: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place it on the lined baking sheet.

    Step 7: Bake. Bake the cookies for 9-12 minutes and allow them to cool on the baking sheet for 10 minutes before transferring them over to a cooling rack.

    Easter egg cookies with mini chocolate chips.

    Storage Tips

    Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    Expert Baking Tips

    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.
    • Rest the Cookie Dough: Let the cookie dough rest in the bowl while the oven preheats. This allows the butter to firm back up and for the cookies to bake thicker.
    • Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop.
    • Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.

    Recipe FAQs

    How Do I Crush The Chocolate Eggs?

    Place the Cadbury eggs in a ziplock bag or any freezer bag and use a rolling pin to smash them.

    What Size Cookie Scoop Should I Use?

    I used a medium-sized cookie scoop (2.7 tablespoons) but I also like to use a small cookie scoop sometimes (1.5 tablespoons). If you use a smaller one, just note that the bake time will be different.

    How Do You Bake Perfect Cookies?

    The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.

    Large cookies on a baking sheet with mini candy eggs on the side.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cookie Recipes

    • Easy Lemon Curd Thumbprint Cookies
    • Reese's Pieces Peanut Butter Cookies
    • Rolo Stuffed Cookies
    • A bite taken out of a banana cookie with frosting.
      Soft Banana Cookies with Frosting

    📖 Recipe

    Cadbury Mini Egg Cookies

    Karissa Parrish
    These Cadbury mini egg cookies are the perfect Easter treats to serve! They are chewy chocolate chip cookies filled with chopped mini eggs and plenty of mini chocolate chips.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Cook Time 10 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cookies

    Equipment

    • Parchment paper
    • Baking Sheets
    • Mixing Bowls
    • Cookie Scoop

    Ingredients:
     
     

    • 2 ½ cups all-purpose flour
    • 2 teaspoons corn starch
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsalted butter, melted & cooled for at least 20 minutes
    • 1 cup brown sugar
    • ⅓ cup sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1 cup Cadbury Eggs, roughly chopped
    • ¾ cup mini chocolate chips

    Instructions:
     

    • In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
    • In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
    • In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
    • Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined. Then fold in the Cadbury Eggs and mini chocolate chips.
    • Preheat the oven to 350 degrees and line two baking sheets with parchment paper. While the oven preheats, let the cookie dough rest in the bowl (about 10 minutes). The cookies will bake up thicker.
    • Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 9-12 minutes (top with extra eggs if desired).
    • Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
    • Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    Notes:

    Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.
    Rest the Cookie Dough: Let the cookie dough rest in the bowl while the oven preheats. This allows the butter to firm back up and for the cookies to bake thicker.
    Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop.
    Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.

    Nutrition

    Serving: 1cookieCalories: 173kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 79mgPotassium: 28mgFiber: 1gSugar: 15gVitamin A: 190IUVitamin C: 0.03mgCalcium: 18mgIron: 1mg
    US Customary - Metric
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    Comments

    1. Karissa Parrish says

      April 21, 2025 at 2:43 pm

      5 stars
      The kids love it when I add mini cadbury eggs to chocolate chip cookies, so this recipe is perfect!

      Reply
    4.80 from 5 votes (4 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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