These Cadbury Mini Egg Cookies are soft, chewy, and loaded with your favorite Easter candy. Made with crushed Cadbury Mini Eggs and mini chocolate chips, these cookies come together quickly with simple pantry ingredients and are guaranteed to disappear fast. Whether you’re baking for Easter, a spring celebration, or just because a bag of Mini Eggs found its way into your cart, this recipe delivers every time.

Recipe Highlights

• Freezer-friendly: Both the baked cookies and the unbaked dough freeze beautifully for whenever a cookie craving strikes.
• The ultimate Easter cookie: Crushed Cadbury Mini Eggs baked into a chewy chocolate chip cookie make this a seasonal treat that’s hard to resist.
• Quick and easy: No chilling required and just 10 minutes of bake time means fresh cookies on the table in under 30 minutes.
• Soft and chewy texture: A touch of cornstarch in the dough gives these cookies their perfectly tender, chewy consistency.
• Pantry-friendly ingredients: Aside from the Mini Eggs, everything you need is likely already in your kitchen.
• Great for sharing: This recipe makes about 30 cookies, making it perfect for Easter gatherings, cookie exchanges, or neighbor gifts.

Ingredients in Cadbury Mini Egg Cookies

• Butter: Softened to room temperature, butter creates the rich flavor and chewy texture that makes these cookies so irresistible. Real butter works best here.
• Granulated sugar: Adds sweetness and helps give the cookies their slightly crisp edges.
• Brown sugar: Fresh, lightly packed brown sugar adds moisture and a subtle caramel depth to the dough.
• Vanilla extract: Two teaspoons of vanilla round out the flavor and complement the chocolate and candy coating beautifully.
• Eggs: Two large eggs add structure and richness to the dough and help bind everything together.
• All-purpose flour: Provides the structure for the cookies. If needed, a gluten-free flour substitute can be used.
• Cornstarch: Just one teaspoon makes a noticeable difference, giving these cookies their signature soft and chewy texture.
• Baking soda: Acts as the leavening agent to help the cookies rise and spread just the right amount.
• Cadbury Mini Eggs: One 10-ounce bag, crushed into large chunks. Place them in a zip-top bag and use a meat mallet to break them up — you want chunky pieces, not a fine powder.
• Mini chocolate chips: Mini chips distribute more evenly throughout the dough, but regular semi-sweet chips work just as well.

Tips for the Best Cadbury Mini Egg Cookies

Full instructions can be found on the recipe card below, but here are a few helpful tips.

• Don’t melt the butter: Softened butter is key. Melted butter will change the texture and cause the cookies to spread too much.
• Cream the butter and sugars well: Taking 2–3 minutes to cream them together properly improves the overall consistency of the cookie.
• Crush the Mini Eggs in chunks: Large pieces give you bursts of candy in every bite. Avoid crushing them into powder.
• Reserve some Mini Eggs for the tops: Pressing a few pieces onto each dough ball before baking makes the cookies look as good as they taste.
• Don’t overbake: Pull the cookies when the edges are just barely golden — they’ll continue to set on the pan as they cool.
• Use a cookie scoop: This keeps all your cookies uniform in size so they bake evenly.

Storage Instructions

Store baked cookies in an airtight container at room temperature for up to 3–4 days.

To freeze baked cookies, place them in an airtight container and freeze for up to 6 months. To freeze the dough, scoop into balls, freeze flat on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

Print

Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies are soft, chewy and filled with your favorite Easter candy! Chewy cookie recipe made with chocolate chips and crushed Cadbury Mini Eggs.

Course Cookies

Cuisine American

Keyword Cadbury Mini Egg Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 30 cookies

Calories 230kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temperature
• ½ cup sugar
• 1 ¼ cups brown sugar lightly packed
• 2 tsp vanilla extract
• 2 large eggs
• 3 cups flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 10 oz bag Cadbury Mini Eggs crushed (I placed them in a Ziplock bag and crushed with a meat mallet – don’t crush them too much because you want fairly large chunks in the cookies).
• 1 cup mini chocolate chips

Instructions

• Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
• Beat butter and sugars together for 2-3 minutes. Add eggs and vanilla and beat for another 1-2 minutes.
• In a separate bowl, mix the flour, cornstarch and baking soda together.
• Add the flour mixture to the butter mixture and mix just until well combined. Stir in the crushed Cadbury Mini Eggs and the chocolate chips. (I like to reserve about 1/4 cup of the mini eggs to use on the tops of the cookies).
• Use a cookie scoop to scoop the dough into heaping tablespoonfuls onto the prepared cookie sheets. Press a few Mini Egg pieces onto the top of each cookie ball.
• Bake for about 10 minutes or until the edges barely begin to brown. Cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 230kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 108mg | Potassium: 32mg | Fiber: 1g | Sugar: 22g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

FAQs

Do I need to chill the dough? No, this dough does not require chilling. It bakes up perfectly as-is. If you do chill it ahead of time, let it sit at room temperature for about 30 minutes before baking.

Can I use regular-sized chocolate chips instead of mini? Yes. Mini chips distribute more evenly, but regular semi-sweet chocolate chips work just fine in this recipe.

How do I crush the Cadbury Mini Eggs without making powder? Place the Mini Eggs in a zip-top bag and gently tap with a meat mallet. You’re looking for chunky, uneven pieces — not a fine dust. A few gentle strikes is usually all it takes.

Can I freeze the cookie dough? Absolutely. Scoop the dough into balls, freeze on a baking sheet, then store in a freezer-safe bag for up to 6 months. Bake from frozen with an extra 1–2 minutes added to the bake time.

How do I soften butter quickly? Use the defrost setting on your microwave in 10–20 second intervals, checking often. The butter should indent when pressed, but not be greasy or melted.

More delicious Easter cookie recipes to try:

• Easter Sugar Cookies are simple buttery cookies topped with white chocolate ganache, sprinkles, and chocolate eggs for an easy and adorable Easter treat.
• Made with a brownie mix, mini chocolate chips, and festive sprinkles, Easter Brownie Blossom Cookies are a rich, chocolaty holiday cookie the whole family will love.
• Rolled in pastel sanding sugar and topped with a chocolate kiss, these Easter Blossom Cookies are a lovely, festive family favorite that couldn’t be simpler to make.
• From scratch and lightly frosted, Easter Egg Sugar Cookies are a delicious Spring treat made with simple ingredients that make a beautiful addition to any holiday dessert table.
• A soft and chewy cookie cake made with butter, brown sugar, and chocolate chips, this Easter Cookie Cake is finished with vanilla buttercream and chocolate eggs for a show-stopping Easter dessert.

These Cadbury Mini Egg Cookies are a simple, festive treat that’s perfect for the Easter season — chewy, chocolatey, and packed with candy crunch in every single bite.

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