If you love soft, bakery-style cookies loaded with melty chocolate and a little crunch in every bite, these Cadbury Egg Chocolate Chip Cookies are about to become your new favorite.
They’re buttery, thick, and filled with creamy milk chocolate and colorful candy shells. Perfect for spring baking and Easter treats.
A LITTLE STORY BEHIND THESE COOKIES
Growing up, we always had Hershey’s Eggs around Easter, but they’ve been so hard to find lately. These Cadbury Mini Eggs taste just like I remember, creamy milk chocolate with that perfect candy shell crunch.
And this year, they’ve been extra special in our house. We’ve been potty training my daughter, and these candies have become her little reward, so they’re definitely tied to some sweet mom moments right now.
WHY YOU’LL LOVE THESE COOKIES
- Soft, thick centers with lightly crisp edges
- Loaded with melty milk chocolate
- Crunchy candy shell in every bite
- No chill dough; quick and easy
- Perfect for Easter and spring
WHAT DO THEY TASTE LIKE?
These cookies have the best of everything.
The base is soft and buttery with a slightly crisp edge, while the inside stays gooey and rich. The milk chocolate melts into every bite, and the crushed Cadbury Mini Eggs add the perfect crunch and a little pop of sweetness.
They’re colorful, festive, and just the right amount of indulgent.
INGREDIENTS YOU’LL NEED
- Unsalted butter – helps control the salt level
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Cornstarch – keeps the cookies soft and tender
- Milk chocolate chips
- Cadbury Mini Eggs – crushed into chunks
Tip: Place the Mini Eggs in a zip-top bag and gently crush them with a rolling pin or meat tenderizer.
HOW TO MAKE CADBURY EGG CHOCOLATE CHIP COOKIES
1. Cream the Butter and Sugar: In a large bowl, cream slightly cold butter with both sugars until light and fluffy.
2. Add Eggs and Vanilla: Mix in the eggs one at a time, then add the vanilla extract and mix until combined.
3. Mix the Dry Ingredients: In a separate bowl, combine flour, salt, baking soda, baking powder, and cornstarch.
4. Combine: Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
5. Add the Mix-Ins: Stir in the chocolate chips. Crush the Cadbury Mini Eggs and mix them into the dough. I save about 1/4th of the crushed candies to press into the top of the cookie dough balls. See photo above.
6. Scoop and Bake: Scoop dough into 1½–2 inch balls and place on a baking sheet about 2 inches apart. Bake at 400°F for 9–11 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5–10 minutes before transferring.
HELPFUL TOOLS
- Rimmed baking sheet: I love these Nordic Ware baking sheets.
- Stand mixer with paddle attachment: I love my KitchenAid mixer OR
- Hand mixer: I love my Kitchen Aid hand mixer.
- Silicone spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set of measuring cups and spoons.
- Kitchen scale: This kitchen scale has great reviews.
- Cookie Scoop: I love and use this cookie scoop set.
- Mixing bowl: I love and use this mixing bowl set with lids.
MORE COOKIE RECIPES YOU’LL LOVE
- Thin and Chewy Chocolate Chunk Cookies
- No Chill, Soft and Chewy Sugar Cookies
- Homemade Oreo Sandwich Cookies
FINAL THOUGHTS
These cookies are one of those recipes that feel a little nostalgic, a little festive, and completely irresistible.
If you make them, I’d love to hear how they turn out! Leave a comment below or tag me so I can see your bakes.
Delicious Cadbury Chocolate Chip Cookies
Equipment
- Rimmed baking sheets
- Measuring cups and spoons
- Stand mixer or hand mixer
- Silicone spatula
- Kitchen scale
Ingredients
- 1 cup (227 g) unsalted butter, slightly cold
- 1 cup (213 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 1 teaspoon (4.3 g) vanilla
- 3 1/2 cups (420 g) all-purpose flour
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 1 ½ cups (336 g milk) chocolate chips
- 1 9 ounce bag (255 g) Cadbury Mini Eggs, crushed
Instructions
- Preheat oven to 400° F (200° C). Line baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. This takes about two to three minutes.
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl after mixing each egg.
- Add the vanilla and mix for about 20-30 seconds.
- With the mixer on low speed, add the all-purpose flour, salt, baking soda, baking powder, and cornstarch. Mix until just combined.
- Add the chocolate chips and crushed Cadbury Mini Eggs and mix on low speed. I save some crushed candies to press into the rolled cookie dough balls. After mixing in the chocolate chips and candies, remove the bowl from the mixer and take out the paddle attachment and give the dough a good stir with a silicone spatula.
- Using a #24 cookie scoop (about 2.5 ounces), portion dough and place on the baking sheet about two inches apart. Press remaining crushed candies into rolled cookie dough balls. Bake for 9-11 minutes at 400° F.
- For large bakery style cookies, divide the dough into 5 ounce balls and place on the baking sheet about three inches apart. Bake for 12-14 minutes.
- For mini cookies, use a #40 cookie scoop (about 1.2 ounces) and bake for 7-9 minutes.
- Cool on baking sheet for 5-10 minutes. Finish cooling on a cooling rack.
