Cadbury Egg Cookies

Delicious cookies with soft centers and slightly crisp edges filled with crunchy, candy-coated Cadbury Mini Eggs, perfect for sharing and celebrating.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dough Ingredients

½ cup Butter flavor shortening or butter Use high-quality butter for a rich flavor.
½ cup Unsalted butter At room temperature for smooth creaming.
1 cup Light brown sugar Packed for accuracy to maintain chewiness.
1 cup Granulated white sugar Balances moisture and texture.
2 large Eggs Beaten and at room temperature.
1 ½ teaspoon Vanilla extract
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 ½ cup All-purpose flour Spoon and leveled for best texture.
6 tablespoons Unsweetened cocoa powder Sift for even color.

Mix-in

10 oz Cadbury Mini-Eggs Chopped into uneven pieces for texture.

Method

Preparation

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.

Notes

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months. Chill dough if your kitchen is warm for best results.