Chocolate Cadbury Egg Cookies
chocolate chips cookies dessert

Chocolate Cadbury Egg Cookies

It’s almost Easter! Can you believe it! Let’s celebrate with some Chocolate Cadbury Egg Cookies.

One thing that cracks me up is the arrival of candy during holiday seasons. Doesn’t it seem like as soon as Christmas is over, the Cadbury Mini Eggs come out? And they’re always strategically placed–right on the end cap of the last aisle you walk down. Always testing you and your children’s willpower!

Once I got a mini bag for my kiddo to snack on in the car. I kid you not, he memorized exactly what the bag looked like so the next time we went to the store, he spied those things and was wailing for them. So when I bought some bags for these cookies, he knew what I was grabbing and insisted that he was a part of it.

Actually, I’m really glad my kids like these things because it makes me feel less guilty about buying some. Then I know I can pawn some off before I wolf down the whole bag!

What can you do with the Cadbury Mini Eggs other than just inhale them like they’re an essential food group? Well, make Chocolate Cadbury Egg Cookies with them, of course! After you’ve made them, put on your shoes and deliver them to all your friends and neighbors like you’re the Easter Bunny.

Mini Shimmer Cadbury Eggs

Now, I used the Shimmer Cadbury Mini Eggs for these, just because I was feeling zesty. But of course, you can use regular Mini Eggs or even the white chocolate ones. Mmmm!

This batch also makes a sizable amount of cookies. If you’re not in the mood to make that many, just half the recipe. It’s easy!

I hope you like these as much as my kiddos!

Chocolate Cadbury Egg Cookies


Chocolate Cadbury Egg Cookies

What could possibly make Cadbury Mini Eggs better? Throwing them into cookies, of course!

Servings 40 cookies


  • 2 cups unbleached all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 16 ounces (2 3/4 cup) semi-sweet chocolate chips
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 10 tablespoons unsalted butter, at room temperature
  • 1 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 bag Cadbury Mini Eggs (plus more for garnishing, if you'd like)
  • 1/2 cup semi-sweet chocolate chips
  • white sprinkles (optional)


  1. Preheat oven to 350 F. Line two baking sheets with parchment paper.

    In a ziplock bag, gently smash the Mini Cadbury Eggs with a rolling pin or a meat mallet. I like to hit them once or twice until they break in half or into thirds. You don't want them pulverized.

  2. In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.

  3. Add 16 ounces (2 3/4 cups) of chocolate chips in a medium-sized microwavable bowl. Microwave on 50% power for two minutes. Stir, then microwave on 50% power for 30 second increments, stirring after each increment, until chocolate is smooth and melted. Toward the end of the microwaving, you'll probably find that a few of the chocolate chips haven't melted, but if you keep stirring, they will melt. Be careful not to overheat the chocolate. 

  4. Mix together eggs and vanilla in a small bowl and set aside. 

  5. In the bowl of a stand mixer or using a hand mixer, cream the butter for 30 seconds on medium speed until fluffy. Add sugars and beat for an additional minute, scraping down sides as necessary. Lower speed and slowly add egg and vanilla mixture, continuing to scrape down the sides and bottom to make sure everything is evenly incorporated. Slowly add the melted chocolate and mix until combined.

  6. Add the dry ingredients to the mixture and mix until just combined. The mixture will probably be really thick at this point, and that's just fine. Add crushed Cadbury Eggs and remaining 1/2 cup chocolate chips and mix until evenly distributed. 

  7. The mixture should be fudge-like. If it's not, let it set for 15-20 minutes until it is more set. Scoop dough with a cookie scoop (I used size 30) and give them quick roll between your hands to smooth them out. Bake for 10-11 minutes. Cookies will still look soft in the middle (be careful not to overbake!) Let cool on sheet pan for five minutes. While they're cooling, garnish with additional Mini Eggs and sprinkles, if desired. Remove to a cooling rack to finish cooling. Enjoy!

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