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Stack of cadbury egg cookies with cadbury candies around it
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5 from 1 vote

Cadbury Egg Cookies Recipe

Cadbury Mini Egg Cookies - this easy chocolate chip cookie recipe is filled with Cadbury Mini Eggs. It's the perfect Easter dessert recipe!
Prep Time30 minutes
Cook Time15 minutes
Chill Time2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 197kcal
Author: Dorothy Kern
Cost: $8


  • 1 cup (226g) unsalted Challenge butter
  • ¾ cup (150 g) granulated sugar
  • 1 cup (200g) light brown sugar packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 3 cups (372g) all-purpose flour
  • ½ teaspoon salt
  • 2 ½ cups Cadbury Mini Eggs chopped, plus more for topping


  • Note: This dough requires chilling!
  • Note on Cadbury Mini Eggs: they’re hard to chop - they roll - so do it carefully and slowly.
  • Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  • Pour butter into an electric mixer fitted with paddle attachment. (You can also use a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes, then mix in the eggs and vanilla. Mix in the baking soda and salt, then slowly mix in flour until mixture is just combined. Stir in the chopped Cadbury Mini Eggs.
  • Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 tablespoon balls of cookie dough a place balls on cookie sheet. Spacing doesn’t matter, you’ll be chilling the dough. Cover cookie sheet with plastic wrap and chill at least 4 hours (but overnight is better.)
  • Preheat oven to 350°F. Place cookies 2” apart on 2 cookie sheets and bake (while the balls are cold from the refrigerator) for about 12-15 minutes or until they just begin to turn brown and are no longer glossy on top. Cool at least 5 minutes on cookie sheet before removing.
  • Store in an airtight container for up to 3 days or freeze for up to one month.



Serving: 1Cookie | Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 889mg | Fiber: 1g | Sugar: 16g