Cadbury Mini Egg Cookies are the most festive and delicious Easter cookies! This easy Easter dessert is a chewy cookie stuffed with everyone’s favorite candy — Cadbury Mini Eggs.

I discovered the perfect chocolate chip cookie recipe in 2009 and have been making variations of it ever since. These Cadbury Mini Egg Cookies are the perfect Easter dessert that require minimal work and that everyone loves! Add a plate of these big, chewy cookies next to the traditional bunny cake for a divine Easter spread.

Hands down, Mini Eggs are my FAVORITE Easter candy of all time! And when Easter candy season rolls around, I almost always have some within my reach.

There’s a mini bag in the console of my car. I’ve got a small bag stashed one of the drawers of the bookcase in my office. And if I can get to BJ’s early enough to snag a BIG bag, that stays in the kitchen for spur of the moment baking urges.

Since they’re so sweet, I only pluck 1 or 2 out of the bag at a time and then move on to the next activity. Just a couple of eggs usually satisfy my sweet cravings during the day!


This is the basic shopping list for the best Easter cookies. The full list of ingredients is in the recipe card below, so be sure to keep scrolling down to check it out!

  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Cadbury Mini Eggs candies

How to Make Cadbury Egg Cookies

Here are the quick steps for how to make these Cadbury Egg Cookies! The full instruction list is in the recipe card below, so be sure to keep scrolling down to the card.

STEP 1: First, whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.

STEP 2: Then, mix the melted butter, brown sugar, and white sugar together in a stand mixer with the paddle attachment. If the butter is stubbornly not incorporating well, let the mixture sit a minute and try again. 

STEP 3: Now, beat in the egg, extra yolk, and vanilla extract until combined. 

STEP 4: Finally, reduce the speed and add the dry ingredients all at once until just combined. Be careful not to over mix! 

STEP 5: Dump in the Mini Eggs and stir until they are well-dispersed. The dough should look a bit dry but will hold its shape when squeezed together.

STEP 6: To shape the cookies, use a medium cookie scoop to portion out mounds of dough onto the baking sheet. 

STEP 7: Bake the cookies, turning the baking sheet halfway through, until they’re golden brown and just set at the edges. Repeat until you’re out of dough! 

READ MORE: Tips for Making the Best Chewy Cookies

Freezing Cookie Dough

To freeze cookie dough, you can scoop the dough out and freeze on a baking sheet. Once the dough balls are frozen, toss them into a ziplock bag for up to 2 months.

If you bake the cookies and want to freeze a bunch of leftovers, just slip them inside a zip-top bag and press all of the air out of it. The baked cookies will freeze well for about 1 month.

What Does Adding an Extra Egg Do to Cookies?

If you want the chewiest Easter cookies, you’ll need one key ingredient — a little extra egg.

For this Cadbury Mini Egg Cookie recipe, I use a whole large egg and one extra yolk to get thick, chewy cookies. It makes these cookies super rich and tender and binds the dough around the Cadbury Mini Eggs well, too!

Without the extra egg yolk, you still get delicious cookies — they’re just thinner like pan banging cookies, and just a tiny bit cakey.

What to Serve with These Mini Egg Cookies

These Cadbury Mini Egg Cookies are perfect to leave for the Easter bunny or nibble on Easter Sunday morning with a warm and creamy latte before anyone else wakes up. Or keep things chill before opening Easter baskets with an iced latte instead.

Either way, cookies on Easter morning are a must.

If you love pastel desserts, use a bag of Easter M&Ms in this chewy cookie recipe! The added bonus here is chocolate chips AND M&MS for more chocolatey goodness in every bite.

Need an Easter morning breakfast that isn’t sugary? You can never go wrong with a Parmesan thyme quiche! Plus, it’s easy to make ahead for an easy morning with the family.

Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies

Yield: about 2 dozen large cookies
Prep Time: 15 minutes
Bake Time: 13 minutes
Total Time: 28 minutes

Cabury Mini Egg Cookies are a fantastic way to use everyone's favorite Easter candy! These chewy cookies are a riff on my favorite chocolate chip cookie recipe except that I've swapped out the chips for Mini Eggs. With crispy edges and chewy middles, you can't go wrong with this easy Easter dessert recipe!


  • 2 cups plus 2 tbsp (10 ⅝ oz) all-purpose flour
  • 1 tbsp cornstarch
  • ½ tsp baking soda
  • ½ tsp table salt
  • 12 tbsp (6 oz) unsalted butter, melted and cooled until just warm to the touch
  • 1 cup (7 oz) light brown sugar, packed
  • ½ cup (3 ½ oz) granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 2 tsp pure vanilla extract
  • 14 oz (about 2 cups) Cadbury Mini Eggs candies, roughly chopped


  1. Adjust an oven rack to the center position. Preheat oven 325° F. Line two large baking sheets with parchment paper. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. If the butter is difficult to fully incorporate, let the mixture sit for 1 minute before continuing to mix. Repeat if needed after 15 seconds of mixing. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low-speed just until combined. Stir in the chopped candy. The dough should look a little dry and crumbly but be able to hold its shape when gently squeezed.
  3. Using a medium cookie scoop, portion out the dough onto the baking sheet pans (12 dough balls per pan).
  4. Bake 1 sheet at a time for 11 to 14 minutes, rotating the baking sheet front to back halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy. You should just be able to lift the edge of the cookie up without it loosing its shape. Do not overbake. Keep the 2nd pan in the fridge until ready to bake. Repeat with the 2nd pan after the 1st pan is finished baking.
  5. Transfer the pans to wire racks and allow the cookies to cool for 5 minutes before moving them to the racks to cool completely.


This recipe doubles really well for extra cookies! Be sure your mixer bowl is big enough to accomodate the extra ingredients. Mine is a 6-quart bowl and it just barely fits a double batch of ingredients without making a huge floury mess on the counter.

adapted from these thick and chewy chocolate chip cookies

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