Try these Cadbury choc chip cookies with leftover Easter candy—or pick up a bag of Cadbury mini eggs before the holiday because these cookies are that good.
Easter candy is one of my favorite holiday treats—especially Cadbury Mini Eggs and Robin’s Eggs. With a bag of mini eggs on hand, I decided to fold them into cookie dough, and the result is irresistible.
These Cadbury choc chip cookies might send you straight to the pantry to check the usual ingredients. Chances are you already have everything you need—just pick up the candy and you’re ready to bake.
Easy Easter Dessert
These Cadbury chocolate chip cookies make a sweet hostess gift for an Easter egg hunt or holiday dinner. They’re also perfect for filling Easter baskets—package them in a small cookie box or goodie bag for a festive touch.
Ingredients for Cadbury Egg Cookies
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 ¼ cups Cadbury mini egg chocolates
Note: Butter should be softened to room temperature for creaming. You can melt butter if desired, but the texture of the finished cookies will change—softened butter yields the best cookie structure.
Fast Ways to Soften Butter
Quick methods to soften butter:
- Leave it on the counter for 30–60 minutes.
- Warm a heat-safe glass with boiling water for a few minutes, empty it, then cover the stick of butter with the warm glass to soften.
- Place butter in a zip-top bag and flatten it with a rolling pin, then let it sit 5–10 minutes until softened.
How to Make Cadbury Choc Chip Cookies
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper and set aside. You can line multiple sheets to bake several batches at once or reuse the same sheet for smaller batches.
3. In a large bowl, cream together granulated sugar, brown sugar and softened butter until blended.
4. Add the vanilla and egg, scraping down the bowl and mixing until combined.
5. Gradually add the flour, baking soda and salt, mixing until everything is incorporated.
6. Stir in the chocolate chips and 1 cup of the Cadbury mini eggs with a wooden spoon or spatula. Using your hands works well to evenly distribute the chips and candy through the dough.
7. Scoop dough using a 2-ounce ice cream scoop (about 4 tablespoons) onto the prepared baking sheet. I tested different sizes and prefer the larger cookies—they stay softer in the center.
8. Press the remaining ¼ cup of mini eggs onto the tops of any cookies that need extra candy on the surface.
Bake for 10–12 minutes, or until lightly golden at the edges. For firmer, crispier cookies bake 13–15 minutes. Allow cookies to cool on the sheet briefly before transferring to a cooling rack.
Storage and Variations
How long will these cookies last? Stored in an airtight container or a Ziploc bag, they stay fresh for about three days. To keep cookies soft, include a slice of bread in the container—the moisture helps maintain softness.
Can you make these cookies smaller? Yes. Use a 1-ounce (2 tablespoon) scoop for bite-size cookies and reduce the baking time by a couple of minutes so they don’t overbake.
Can you substitute or remove the candy? Absolutely. Swap in other Easter candies—try a mix of Cadbury eggs and milk chocolate Easter M&M’s, or omit candy chips if you prefer a classic chocolate-chip cookie. I tested variations and liked the version with all ingredients listed the best, but the recipe is flexible.
Cadbury Choc Chip Cookies Recipe
Brittni
Equipment
- Cooling rack
- Parchment paper
- Hand mixer (or stand mixer)
- 2-ounce scoop
- Heat-resistant rubber spatula
Ingredients
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 ¼ cups Cadbury mini egg chocolates
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Cream together the granulated sugar, brown sugar and softened butter until combined.
- Add the vanilla and egg, mixing and scraping down the bowl as needed.
- Slowly add the flour, baking soda and salt and mix until combined.
- Fold in the chocolate chips and 1 cup of the Cadbury mini eggs. Use your hands if needed to distribute evenly.
- Scoop dough with a 2-ounce scoop onto the lined baking sheet (about 4 tablespoons per cookie).
- Top any cookies that need more candy with the remaining ¼ cup of mini eggs.
- Bake 10–12 minutes until lightly golden; bake 13–15 minutes for crisper cookies. Cool briefly on the baking sheet, then transfer to a cooling rack.
Notes
Storage: Cookies keep about 3 days in an airtight container. Add a slice of bread to help keep them soft.
Smaller cookies: Reduce scoop size to 1 ounce (2 tablespoons) and shorten bake time by a few minutes.
Substitutions: Mix and match Easter candies—Cadbury Mini Eggs, M&M’s or other candy-coated chocolates work well. You can omit or swap chocolate chips to suit your taste.