The first time I made these Cadbury Egg Cookies I was suspicious that candy-studded cookies could outshine classic chocolate chip.
They surprised me: a crisp edged, soft-centered chocolate cookie dotted with pastel crunch that melts into pockets of creamy Cadbury chocolate.
This recipe is a winner because it balances chocolate intensity, sugar caramel notes from brown sugar, and the Easter-time nostalgia of Mini Eggs.
These cookies are easy to scale for parties, make-ahead sweets, or an indulgent weeknight treat.
If you want a quick savory weeknight companion, try my favorite easy sides while your cookies bake: 10-minute air fryer chicken sausage & veggies.
Why You’ll Love This Recipe
- Simple pantry ingredients with a candy-studded twist.
- Soft, fudgy center with slightly crisp edges for perfect cookie texture.
- Cadbury Mini-Eggs give pockets of creamy milk chocolate and the iconic thin candy shell.
- Versatile: easy to double, freeze, or adapt for seasonal variations.
The texture is what makes these addictive.
The outside edges caramelize just enough to be slightly crisp, while the interior stays soft and almost brownie-like because of the cocoa, the balance of sugars, and the short bake time.
When you bite in, you get a contrast between the tender chocolate dough and the crunchy Mini-Egg shell that dissolves into creamy milk chocolate — that interplay keeps you reaching for a second cookie.
“I baked these for an Easter brunch and everyone raved. The Mini-Eggs melt into pockets of chocolate that are pure joy — 5 stars!” — Jamie, reader
Key Ingredients
Unsalted butter + butter-flavor shortening (½ cup each)
Using a combination of unsalted butter and butter-flavor shortening gives the cookies the best of both textures: butter provides flavor and richness, while the shortening raises the melting point so the cookies spread less and keep a tender chew. If you only have butter, use all butter but chill the dough slightly before baking to prevent over-spread.
Light brown sugar and granulated sugar (1 cup each)
The brown sugar adds moisture and a toffee-like molasses depth that pairs beautifully with the cocoa. Granulated sugar helps with crisping the edges. For a more caramel-forward cookie, choose a darker brown sugar, but keep the ratio similar to maintain structure.
Cadbury Mini-Eggs (10-oz bag)
Mini-Eggs are the star; their thin shell gives a satisfying snap and their milk chocolate center melts into creamy pockets. Chop them roughly so you get varied sizes — tiny shards for crunch and larger chunks that create melty chocolate pockets. Reserve a few to press on top for a picture-perfect finish.
Full ingredient list:
- 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
Step 1: Preheat and prepare
Preheat your oven to 350℉.
Line a baking sheet with parchment paper or a silicone mat to prevent sticking and encourage even browning.
Pro Tip: You’ll know your oven is ready when it has stabilized at temperature; if yours runs hot, drop to 325℉ for the first batch.
Step 2: Chop the Cadbury Mini-Eggs
Chop the Cadbury Mini-Eggs into varied pieces using a knife, or place them in a zip-top bag and crush with a rolling pin for shards and crumbs.
Reserve a small handful of larger pieces to press on top of each cookie before baking.
Pro Tip: Keep some of the very fine crumbs separate — they burn faster — and stir them in at the end so chocolate pockets stay melty, not scorched.
Step 3: Cream the fats and sugars
In a large bowl, cream together the butter, shortening, brown sugar, and white sugar until light and fluffy.
Beat about 2–3 minutes on medium speed if using a stand mixer, until the mixture noticeably lightens in color.
Pro Tip: Scrape the bowl frequently so the creamed mixture is even; proper creaming incorporates air for lift and affects final texture.
Step 4: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition to ensure full incorporation.
Stir in the vanilla extract until evenly mixed.
Pro Tip: Room-temperature eggs blend more smoothly into creamed butter and help maintain emulsion, preventing greasy cookies.
Step 5: Mix dry ingredients
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder until uniform.
This ensures even rising and prevents cocoa clumps in the dough.
Pro Tip: Sift the cocoa if it’s lumpy — it’s dense and can create streaks in the dough if not well-aerated.
Step 6: Combine wet and dry
Gradually add the dry ingredients to the wet butter mixture, mixing until just combined and no streaks of flour remain.
Be careful not to overmix; that will develop gluten and make the cookies tough.
Pro Tip: The dough should look glossy and slightly sticky; a wooden spoon or low mixer speed works well to keep the texture tender.
Step 7: Fold in the Mini-Eggs
Fold in the chopped Mini-Eggs, reserving a small handful to press into the tops of the dough balls for visual appeal.
Use a rubber spatula so you don’t crush the candy shells further.
Pro Tip: If the dough feels very soft, chill for 15 minutes before scooping — this keeps cookies from sprawling too thin.
Step 8: Portion and bake
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between cookies.
Press a few reserved Mini-Egg pieces onto the tops of each dough mound.
Bake for 8–10 minutes, with 9 minutes often the sweet spot, until edges are set but centers still look slightly underdone.
Pro Tip: Cookies continue to cook on the hot cookie sheet; remove when centers look soft for a perfect chewy middle.
Step 9: Cool and finish
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
This short rest helps them set while preserving the tender interior.
Pro Tip: Use an offset spatula to transfer cookies gently to avoid breaking the delicate candy-topped surfaces.
Expert Tips for Success
- Dough temperature matters: Chill the dough 10–20 minutes if your kitchen is warm or your dough looks too soft to scoop. This prevents excessive spread and gives a better chew.
- Measure flour precisely: Use a scale for best results or spoon and level your flour with a knife; too much flour yields dense cookies, too little makes them flat.
- Cocoa choice: Use Dutch-process cocoa for a deeper flavor and darker color, or natural unsweetened cocoa if you want a brighter chocolate note. Adjust leavening slightly if switching — Dutch tends to need baking soda for balance.
- Egg size and role: Large eggs provide moisture and structure. If you sub smaller eggs, add a yolk rather than a whole egg to maintain richness.
- Baking sheet rotation: Rotate your pan halfway through baking if your oven has hot spots to ensure even browning.
- Candy placement: Press reserved Mini-Eggs on top mid-bake if you want melting to be less pronounced, or press before baking for a blurred, melted look.
- Don’t overbake: The key to chewy cookies is removing them while centers still look slightly undercooked; they’ll finish setting as they cool.
- Make-ahead dough: Dough can sit in the fridge up to 48 hours; cold dough often produces a more complex flavor as the brown sugar and butter meld.
- Equipment tip: Use a medium cookie scoop for uniform sizes; uniform cookies bake more predictably and keep batch timing consistent.
- Troubleshooting spread: If cookies are spreading too thin, check that your baking soda/powder are fresh and reduce butter temperature by chilling dough briefly.
Storage & Freezing
Fridge: Store baked cookies in an airtight container at room temperature for up to 4 days.
If you’re in a hot climate, refrigerate for up to a week but allow cookies to come to room temperature before serving for best texture.
Freezer (baked): Freeze cooled cookies on a tray until solid, then transfer to a freezer bag or airtight container for up to 3 months.
Thaw at room temperature for about 30–60 minutes before serving; refresh in a 325℉ oven for 4–5 minutes to revive surface crispness.
Freezer (dough): Scoop dough balls onto a tray and flash-freeze until firm, then pack into a freezer-safe bag with parchment between layers.
Bake frozen dough directly from the freezer, adding 1–2 minutes to the bake time. This is ideal for making fresh cookies on demand.
Reheat tips: Warm cookies 8–10 seconds in the microwave for a melty center, or reheat in a 300℉ oven for 4–6 minutes to restore crisp edges and a soft middle.
Variations & Substitutions
- Nutty twist: Add 1/2 cup chopped toasted pecans or walnuts for crunch that complements the candy shell.
- Brown-butter upgrade: Brown the unsalted butter before creaming for a nutty, caramel aroma (reduce overall butter temp before mixing). This creates a deeper flavor — see variations like the brown-butter version linked in the conclusion for inspiration.
- Dietary swaps: For dairy-free cookies, substitute plant-based butter and a vegan shortening, and use dairy-free chocolate eggs or chopped vegan chocolate. Texture will vary slightly.
- Flavor add-ins: Stir in 1/2 teaspoon espresso powder to amplify chocolate depth, or swap half the cocoa for melted dark chocolate for a fudgier profile.
- Seasonal swaps: Replace Cadbury Mini-Eggs with other candy-coated chocolates for different holidays, or mix in dried cherries for a grown-up sweet-tart contrast.
- Savory pairing: Serve these cookies alongside a savory main like egg fried rice if you want a contrasting meal flow; try my take on a classic egg fried rice recipe for dinner first.
Frequently Asked Questions
Q: Can I use all butter instead of shortening?
A: Yes. All butter increases flavor but can cause more spreading. Chill the dough 15–30 minutes before baking to control spread and keep a tender center.
Q: How do I stop the Mini-Egg shells from bleeding color into the dough?
A: Roughly chopping the Mini-Eggs and folding them in last reduces surface smear. Pressing reserved pieces on top also keeps color primarily on the surface. Flash-freezing candy pieces for a few minutes before adding them helps, too.
Q: Can I make these cookies gluten-free?
A: Substitute a 1:1 gluten-free flour blend formulated for baking. Expect slightly different texture; adding 1/4 teaspoon xanthan gum can improve chew if your blend lacks binding agents.
Q: Why are my cookies cakey instead of chewy?
A: Over-mixing, too much flour, or too much leavening can make cookies cakey. Measure flour correctly, avoid over-creaming, and mix until just combined.
Q: How many cookies does this recipe yield?
A: Using rounded tablespoon scoops, expect about 36–40 cookies, depending on how close you place them on the sheet and the exact size of your scoops.
Final Thoughts
These Cadbury Egg Cookies are nostalgic, easy to make, and endlessly customizable.
They’re the kind of cookie that disappears fast at holiday gatherings and makes ordinary afternoons feel special.
Please leave a star rating in the recipe card below and pin this recipe to your Pinterest boards so friends can find it.
Conclusion
For another take on Cadbury Egg cookies, I like the playful copycat approach shown in Cadbury Egg Cookie Recipe – Cooking With Karli, which highlights simple family-friendly tips.
If you want a classic blogger-tested version with step photos and Easter serving ideas, see Cadbury Egg Cookies {Easter Favorite} – Two Peas & Their Pod.
And for a fancier spin with brown butter depth, check the inspiration from Brown Butter Cadbury Egg Cookies – Fresh Bean Bakery.
Cadbury Egg Cookies
Ingredients
For the Cookie Dough
- ½ cup Unsalted butter Provides flavor and richness.
- ½ cup Butter-flavor shortening Raises melting point and helps cookies maintain chew.
- 1 cup Light brown sugar Adds moisture and caramel depth.
- 1 cup Granulated white sugar Helps crisp edges.
- 2 large Eggs Provides moisture and structure.
- 1½ teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2½ cup All-purpose flour
- 6 tablespoons Unsweetened cocoa powder
- 10 oz Cadbury Mini-Eggs Chopped for varied sizes.
Instructions
Preparation
- Preheat your oven to 350℉ and line a baking sheet with parchment paper.
- Chop the Cadbury Mini-Eggs into varied pieces and reserve some larger pieces for the top.
- In a large bowl, cream together the butter, shortening, brown sugar, and white sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped Mini-Eggs, reserving some to press on top of the dough balls.
Baking
- Drop rounded tablespoons of dough onto the prepared sheet, pressing reserved Mini-Eggs into the tops.
- Bake for 8–10 minutes, until edges are set but centers look slightly underdone.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
