So, here’s the deal—Cadbury Egg Cookies are basically the cookie version of “treat yourself.” Think: warm, gooey, chocolatey goodness with mini Cadbury eggs melting right into soft, buttery dough. Yep, it’s that level of indulgence. If you’re looking for something light and diet-friendly… this ain’t it, chief 😅. But if you want a cookie that slaps hard and has people begging for your “secret recipe”? Buckle up, friend.
I stumbled on this gem during a post-Easter chocolate binge (zero regrets), and I’ve been making them ever since. Whether you’re hoarding leftover eggs or just addicted to those creamy little devils, this Cadbury Egg Cookies recipe will make you the hero of any gathering—or your own couch. Let’s do this.
Why You’ll Fall in Love with These Cookies
Ever tasted something so good it made you side-eye every cookie you’ve ever eaten before? These cookies hit like that. Here’s why:
- Buttery, soft cookie base: We’re not playing with dry, crumbly nonsense here.
- Chunks of melty mini Cadbury Eggs: Candy + cookie = pure serotonin.
- Perfect texture: Crispy edges, chewy middle. The holy grail of cookie structure.
- Ridiculously easy to make: If you can stir and not burn stuff, you’re good.
FYI: You don’t need to be a pro baker. If your oven has a “bake” setting, you’ve already got the qualifications 😉
Ingredients You’ll Need (Nothing Weird, Promise)
Let’s talk pantry basics + chocolate treasure:
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter (softened, not melted—this is important!)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins (aka the stars of the show):
- 1 ½ cups chopped Mini Cadbury Eggs (yes, chopped—more on that later)
- ½ cup semi-sweet chocolate chips (optional but highly recommended)
The Secret Sauce: Tips Before You Start
Okay, here’s where things get interesting. You could just mix everything and pray it works out, but let’s not play games with dessert.
Use Room Temp Butter
Not melted. Not cold. Room temp. You want that creamy, dreamy texture when you cream the butter and sugar together.
Chop the Cadbury Eggs
Don’t just toss them in whole. Give them a rough chop so they spread throughout the dough. Plus, biting into a whole one in a cookie? Meh. You want chocolate in every bite, not just one awkward lump.
Don’t Skip the Chill
Chill the dough for at least 30 minutes. It helps prevent your cookies from becoming pancake-flats. Trust me, the wait is worth it.
How to Make Cadbury Egg Cookies (Without Losing Your Sanity)
Step 1: Cream the Butter & Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Think “fluffy clouds” not “still looks like butter.”
Step 2: Add the Eggs & Vanilla
Crack in the eggs one at a time. Stir. Add the vanilla. Stir again. Easy, right?
Step 3: Combine the Dry Stuff
In a separate bowl, whisk together the flour, baking soda, and salt. Dump it into the wet mixture and stir until you’ve got a thick dough.
Step 4: Fold in the Chocolate
Toss in your chopped Cadbury Eggs and chocolate chips (if using). Fold them in like you’re mixing in little nuggets of joy. Because, well, you are.
Step 5: Chill That Dough
Cover the bowl and stick it in the fridge for 30–60 minutes. Or overnight if you’re a planner (unlike me).
Step 6: Bake!
Preheat the oven to 350°F (175°C). Scoop out balls of dough (about 2 tbsp each) onto a lined baking sheet. Leave room—they’ll spread a little.
Bake for 10–12 minutes or until the edges are golden and the centers still look a bit soft. That’s the magic spot.
Step 7: Cool & Devour
Let them cool for a few minutes on the tray, then transfer to a wire rack. Or, ya know, eat three while they’re still lava-hot. I won’t judge.
Cadbury Egg Cookie FAQs (Because You’re Definitely Not the Only One Wondering)
Can I use full-size Cadbury Eggs?
You could, but IMO they’re better off being dessert decoration or eaten straight up. The mini ones melt more evenly and blend better with the cookie dough.
What if I don’t have brown sugar?
Please don’t use all white sugar—it’ll mess up the texture. But if you’re desperate, mix white sugar with a tablespoon of molasses. Boom, instant brown sugar.
Can I freeze the dough?
Heck yes! Roll the dough into balls and freeze them on a tray. Once solid, toss them in a bag. Bake from frozen—just add 1–2 minutes to the bake time.
Make It Your Own: Fun Variations to Try
Feeling adventurous? Here are some ways to remix the classic:
Swap the Chocolate
- White chocolate chips for a sweeter twist
- Dark chocolate chunks if you like things intense
- Peanut butter chips (You rebel, you)
Add Some Crunch
- Chopped nuts (pecans or walnuts work great)
- Toffee bits for that extra snap
Easter Vibes
Want to go all out? Press a few whole mini Cadbury Eggs on top right after baking. Insta-worthy and ridiculously cute.
Storage Tips (If They Somehow Last That Long)
- Room Temp: Store in an airtight container for up to 5 days. They stay soft!
- Freezer: Freeze the baked cookies in a zip-top bag. Just thaw and microwave for 10 seconds when cravings hit. Boom—fresh cookie vibes.
Pro tip: Stick a slice of bread in the container with the cookies. It keeps them from drying out. No clue why. Cookie magic?
Why These Cookies Are Worth Your Time (And Your Waistline)
You know that moment when you take the first bite and everything just… stops? That’s what these cookies deliver.
They’re:
- Easy to make
- Stupidly delicious
- Perfect for Easter or literally any day that ends in “y”
- Great for sharing (or not—your call 😏)
Honestly, if you’ve ever loved a Cadbury egg—and who hasn’t?—these cookies will blow your mind. It’s a full-on flavor party with the chocolate doing the Macarena in your mouth.
Final Thoughts: Bake These Already!
Let’s be real—Cadbury Egg Cookies are everything you didn’t know you needed. Sweet, chewy, colorful, and just the right amount of over-the-top. Whether you’re baking them for Easter, a bake sale, or just because your sweet tooth demanded attention, you’re gonna be obsessed.
So go raid the candy aisle (or your post-holiday stash), grab those eggs, and get baking. And hey, once you taste them, don’t say I didn’t warn you—they’re dangerously addictive. 😉
Now tell me—are you Team Soft Center or Crispy Edge? Drop your answer in the comments (or text your mom, whatever works).
