Even the Easter Bunny would approve of this Cadbury egg cookie recipe. Who can resist chewy chocolate chip cookies studded with mini Cadbury eggs and a hint of coconut?
Perfect Easter Cookies
Every spring my family eagerly spots Cadbury Mini Eggs in the candy aisle. Their pastel shells and creamy milk chocolate centers are irresistible, and turning them into cookies is one of my favorite ways to enjoy them. These cookies combine chewy chocolate chip-style dough with crushed mini eggs, toasted coconut for texture and flavor, and semi-sweet chips for melty pockets of chocolate.
They’re festive, easy to make, and always a hit at Easter gatherings—perfect for cookie plates, bake sales, or a springtime dessert table.
How to Make Mini Cadbury Egg Cookies
- Prep – Coarsely chop or crush half of the Cadbury Mini Eggs and reserve the rest to press on top of the cookies. Line a baking sheet with parchment or silicone or lightly spray with cooking spray. Preheat the oven to 350°F (175°C).
- Wet ingredients – In a mixing bowl, cream the butter and light brown sugar until smooth and creamy. Beat in the egg and vanilla extract.
- Dry ingredients – In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Add the dry mix to the wet ingredients and stir until just combined. Fold in the toasted coconut (if using), semi-sweet chocolate chips, and the crushed Cadbury pieces.
- Form cookies – Portion the dough into balls (about 1 ounce or a tablespoon each) using a cookie scoop for even size. Place them at least 2 inches apart on the prepared baking sheet. Press 2–3 reserved Mini Eggs into the top of each dough ball for a colorful finish.
- Bake – Bake at 350°F for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Cool – Let the cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely before storing.
Pro Tips
- Don’t crush the Mini Eggs too finely; aim for pieces about the size of chocolate chips so you still get candy texture and color. Put them in a zip-top bag and use a rolling pin to gently crush.
- If you use unsalted butter, add 1/4 teaspoon extra salt to the dough to balance sweetness.
- Use a cookie scoop to portion the dough for consistent baking and evenly sized cookies.
Variations
- Swap semi-sweet chips for milk chocolate or white chocolate chips, depending on your preference.
- For extra coconut flavor, add 1/2 teaspoon coconut extract.
- If you don’t care for coconut, you can replace the 1/2 cup of toasted coconut with 1/2 cup oats for a different texture.
Cadbury Egg Cookies — Recipe
Cadbury Egg Cookies
Chewy Easter chocolate chip cookies loaded with crushed mini Cadbury Eggs and a touch of coconut.
Course: Dessert — Cookies
Cuisine: American
Servings: 24 cookies
Calories: 183 kcal per cookie
Ingredients
- 1/2 cup salted butter, softened to room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup toasted coconut (optional)
- 1/2 cup semi-sweet chocolate chips
- 1 1/4 cups Cadbury Mini Eggs, divided
Instructions
- Coarsely crush half the Mini Eggs and set the rest aside to decorate the tops. Line baking sheets with parchment or silicone liners or lightly grease them.
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat the butter and brown sugar with an electric mixer for 1–2 minutes until very creamy.
- Beat in the egg and vanilla until combined.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Add to the wet ingredients and stir until just combined.
- Fold in the toasted coconut, chocolate chips, and crushed Mini Egg pieces.
- Portion dough into tablespoon-sized balls (use a cookie scoop for uniform cookies). Place about 2 inches apart on the prepared baking sheet.
- Press 2–3 whole Mini Eggs into the top of each dough ball.
- Bake 10–12 minutes, until edges are golden and centers are set but still soft.
- Cool on the pan for 3–5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for 5–7 days.
Nutrition (per cookie)
- Calories: 183 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 10 g (Saturated fat: 6 g)
- Sodium: 92 mg
- Sugar: 15 g
These Cadbury Mini Egg cookies make a fun, festive Easter treat. If you try them, come back and let us know how they turned out!