Fresh, slightly crisp edges give way to a soft, fudgy center studded with crunchy, candy-coated Cadbury Mini Eggs. These cookies are the kind you bake when you want something playful, chocolatey, and perfectly portioned for sharing.
They bake fast and travel well, and they feel both nostalgic and a little fancy thanks to the pastel candy shells. Read on for the science, troubleshooting photos-in-your-head, and pro tips to nail them every time.
If you love holiday cookies that look like a treat but come together quickly, you’ll want to bookmark this one.
Why You’ll Love This Cadbury Egg Cookies Recipe
– Quick bake time — ready in about 25 minutes from start to finish.
– Chocolate-forward with crunchy candy bursts in every bite.
– Crowd-pleasing colors perfect for Easter or any celebration.
– Soft centers with slightly crisp edges for ideal cookie texture.
– Easy to make with pantry-friendly ingredients.
– forgiving dough that holds shape and stores well.
– Great for bake sales, lunchboxes, or last-minute guests.
These cookies deliver a rich cocoa base that’s mellowed by brown sugar for depth and a hint of chewiness. The Cadbury Mini Eggs bring a crisp candy shell and creamy chocolate center that contrasts the fudgy cookie, creating a bright, festive mouthfeel.
"Absolutely delicious — the cookies came out soft, chocolatey, and the Mini Eggs added the perfect crunch. My kids declared them ‘Easter magic’!" — 5-star reader review
Key Ingredients for Cadbury Egg Cookies Recipe
Unsalted butter
Unsalted butter gives the dough a clean, rich flavor and helps create the tender, slightly crisp edge that defines a great cookie. Use high-quality butter at room temperature so it creams smoothly with the sugars. If you substitute margarine or a low-fat butter, expect less flavor and a softer spread during baking.
Light brown sugar
Brown sugar adds moisture and a subtle molasses note that deepens the chocolate flavor and helps keep the centers chewy. Pack the brown sugar into the measuring cup for accuracy. Swapping all brown sugar for white will give a drier, less complex cookie with more crispness and less chew.
All-purpose flour
All-purpose flour provides structure while allowing the cookies to remain tender. Spoon and level your flour into the cup for the best texture; too much flour makes them cakey. A switch to bread flour will produce chewier cookies; cake flour will make them too delicate.
Cadbury Mini-Eggs (10-oz bag)
The Mini-Eggs are the signature crunch and visual pop — the candy shell stays crisp while the center softens slightly in the oven. Chop into uneven pieces so you get chocolate pockets and tiny colorful flecks. If you use plain chocolate chips, you lose the candy shell crunch and pastel aesthetic.
Full Ingredient List for Cadbury Egg Cookies Recipe
– Butter flavor shortening or butter – ½ cup
– Unsalted butter – ½ cup
– Light brown sugar – 1 cup
– Granulated white sugar – 1 cup
– Large eggs – 2
– Vanilla extract – 1 ½ teaspoon
– Baking powder – 1 teaspoon
– Baking soda – 1 teaspoon
– Salt – ½ teaspoon
– All-purpose flour – 2 ½ cup
– Unsweetened cocoa powder – 6 tablespoons
– Cadbury Mini-Eggs – 10-oz bag
Step-by-Step Instructions for Cadbury Egg Cookies Recipe
Step 1: Preheat oven and prep your Mini-Eggs
Preheat your oven to 350℉. Chop the Cadbury Mini-Eggs into smaller pieces using a knife or place them in a zip-top bag and crush gently with a rolling pin. Reserve a small handful of chopped pieces to press into the tops of the dough balls before baking.
Pro Tip: Visual cue — the bag should show a mix of large and small candy fragments, with some powdered shell dust.
Step 2: Cream fats and sugars
In a large bowl, cream together the butter, shortening, light brown sugar, and granulated white sugar until the mixture is light and fluffy and slightly pale. This usually takes 2–4 minutes with a hand mixer or stand mixer on medium speed. Proper creaming incorporates air that helps the cookies rise slightly and gives them a tender crumb.
Pro Tip: Visual cue — the mixture should look noticeably lighter in color and feel airy when you lift the beater.
Step 3: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition so the batter emulsifies. Stir in the vanilla extract until evenly combined. Scrape the bowl to make sure there are no streaks of unmixed egg.
Pro Tip: Visual cue — the dough should be smooth and glossy, not separated or curdled.
Step 4: Combine dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and unsweetened cocoa powder until uniform. Sifting the cocoa over the flour helps remove lumps and ensures even color.
Pro Tip: Visual cue — the dry mix should be even in color with no dark cocoa clumps.
Step 5: Mix dry ingredients into wet
Gradually add the dry ingredients to the wet butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender. Stop once there are no streaks of flour visible.
Pro Tip: Visual cue — the dough will be dense, fudge-like, and slightly glossy, not sticky like batter.
Step 6: Fold in chopped Mini-Eggs
Fold in the chopped Cadbury Mini-Eggs using a spatula, keeping some aside to press on top of the dough balls. Distribute them gently so they don’t melt from friction. The mix should show colorful candy pieces throughout.
Pro Tip: Visual cue — you should see pastel flecks and small chocolate pockets distributed in the dough.
Step 7: Portion the dough
Drop rounded tablespoons of dough onto a baking sheet lined with parchment or a silicone mat, spacing them about 2 inches apart. Press a reserved handful of chopped Mini-Eggs into the tops of each dough ball for a decorative finish.
Pro Tip: Visual cue — dough balls should hold their shape and look slightly domed, not flattened.
Step 8: Bake and cool
Bake for 8–10 minutes; 9 minutes is usually the sweet spot for a soft center with set edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tip: Visual cue — edges will look set and slightly matte, center still soft and glossy but not raw.
Expert Tips for Cadbury Egg Cookies Recipe
– Chill the dough for 15–30 minutes if your kitchen is warm; this prevents excessive spread and keeps centers soft.
– For firmer cookies increase baking time by 1–2 minutes, watching closely; for softer centers, remove at 8–9 minutes.
– Use an oven thermometer to ensure a true 350℉; many ovens run hot or cold by 10–25 degrees.
– Swap the butter flavor shortening for all butter for deeper flavor; a 50/50 blend gives structure and flavor balance.
– If cookies are cakey, reduce flour by 1–2 tablespoons next batch and ensure you didn’t pack the flour too tightly.
– Use a cookie scoop for uniform size and even baking times; this helps with professional-looking rounds.
– Avoid overmixing after adding flour—stir until just combined to keep the crumb tender.
– Line baking sheets with parchment or silicone rather than greasing; this prevents bottoms from browning too quickly.
Storage & Freezing for Cadbury Egg Cookies Recipe
Room temperature storage: Place cooled cookies in an airtight container with a sheet of parchment between layers to prevent sticking. Keep at room temperature for up to 4 days for best texture.
Fridge storage: Store in an airtight container in the fridge for up to 10 days if you prefer a firmer, chewier cookie. Bring to room temperature before serving for the best flavor.
Freezer storage: Flash-freeze single cookie trays for 1 hour, then transfer to a freezer-safe bag or container with parchment layers. Freeze up to 3 months. Dough balls can also be frozen on a tray and then bagged for later baking.
Thawing & reheating: Thaw frozen cookies at room temperature for 30–60 minutes. Reheat individual cookies in a 300℉ oven for 3–5 minutes for a freshly-baked texture, or microwave for 8–12 seconds for a quick warm-up.
Variations & Substitutions for Cadbury Egg Cookies Recipe
White chocolate swirl variation: Fold 1/2 cup chopped white chocolate into the dough with the Mini Eggs. The white chocolate melts into creamy ribbons, brightening the flavor and adding sweetness to balance the cocoa.
Brown butter variation: Brown the unsalted butter until nutty and fragrant, then cool slightly before creaming with shortening. This adds deep caramel notes and a more complex aroma to the cookie.
Nutty crunch variation: Add 1/2 cup toasted chopped pecans or almonds to the dough. Nuts add an earthy crunch that complements the candy shell and provides a sophisticated texture contrast.
Double cocoa variation: Replace 2 tablespoons of flour with an additional 1 tablespoon of unsweetened cocoa (total cocoa increases) for a more intense chocolate profile. Expect a slightly drier dough; add a tablespoon of milk if needed.
Frequently Asked Questions About Cadbury Egg Cookies Recipe
Q: Can I use all butter instead of butter flavor shortening?
A: Yes, using all unsalted butter will give richer flavor and a slightly softer texture. Butter has less stability than shortening, so cookies may spread a bit more; chilling the dough for 15–30 minutes helps control spread.
Q: How do I stop the Mini Eggs from bleeding color into the dough?
A: Chop the candies into larger shards rather than small granules to minimize colored dust. Pressing some pieces onto the tops after scooping reduces rubbing and melting during mixing. Refrigerate the dough briefly if your kitchen is warm.
Q: Can I make the dough ahead of time?
A: Absolutely — prepare the dough and store it covered in the refrigerator for up to 48 hours, or freeze portioned dough balls for up to 3 months. Bake directly from chilled or frozen dough, adding a minute or two if frozen.
Q: Why are my cookies flat and greasy?
A: Flat, greasy cookies usually mean too much fat, not enough flour, or over-creaming. Measure flour correctly, chill the dough if needed, and avoid over-creaming the butter and sugar past the point of light and fluffy.
Q: Can I use a different candy instead of Cadbury Mini-Eggs?
A: Yes — use similar-sized candy-coated chocolates for a comparable effect. Keep in mind that taste and shell thickness vary; some candies may soften more in the oven and change the final texture.
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Final Thoughts on Cadbury Egg Cookies Recipe
These Cadbury Egg Cookies Recipe are a fun, chocolate-forward treat that balance soft centers with crunchy candy bursts. If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest.
Conclusion: Cadbury Egg Cookies Recipe
For a classic take on Cadbury Egg cookies with helpful tips and visuals, see this trusted version at Cadbury Egg Cookie Recipe – Cooking With Karli for comparison ideas.
If you want an Easter-favorite approach with extra step-by-step photos, check out the detailed post at Cadbury Egg Cookies {Easter Favorite} – Two Peas & Their Pod.
For a gourmet spin using brown butter, explore the technique at Brown Butter Cadbury Egg Cookies – Fresh Bean Bakery.
Cadbury Egg Cookies
Ingredients
Method
- Preheat your oven to 350℉. Chop the Cadbury Mini-Eggs into smaller pieces.
- In a large bowl, cream together butter, shortening, light brown sugar, and granulated white sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Whisk together flour, baking soda, baking powder, salt, and cocoa powder in a separate bowl.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in chopped Mini-Eggs, reserving some for topping.
- Drop rounded tablespoons of dough onto a baking sheet, spacing them about 2 inches apart, pressing reserved Mini-Eggs on top.
- Bake for 8–10 minutes until edges are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.