Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Chocolate Cadbury Egg Cookies are a great way to either use up leftover Easter candy or use it to celebrate the holiday itself. They’re chewy and full of crunchy candy to make an ultimate Easter dessert.
Easter is one of my favorite cooking holidays. I love the pastel colors, fresh flavors and spring strawberries. I love it all! And these cookies absolutely deserve a place at your Easter table. If you have any extra mini cadbury eggs, be sure to check out my Cadbury Mini Eggs Cookies that’s a skillet cookie. Divine!
How to Make Chocolate Cadbury Egg Cookies:
- Mix the dry ingredients. Whisk or sift together the flour, cocoa, baking soda, and salt.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined.
- Combine the wet and dry. Add the dry ingredients and mix just until combined.
- Add the mini eggs! Chop up the candy and add to the dough, mixing just until the candy is evenly disbursed.
- Chill. Wrap up the dough and chill for an hour to help the cookies hold a little bit of shape.
- Scoop and bake! Scoop the dough out onto a parchment lined baking sheet and bake.
- Cool and serve. After the cookies are baked, let them cool for about 5 minutes then serve, or you can let them cool completely and wrap up to take to a party. These stay chewy, which is why I love them, for a couple of days.
Tips and Tricks:
- I use Cadbury mini eggs in these, however any holiday chocolate candy would work! They’re a great way to use up leftover holiday candy.
- If you wanted to freeze the dough, just scoop out onto the parchment lined baking sheet and freeze until firm then transfer the balls of dough to a freezer safe bag.
- To bake from frozen, just add a minute or two to the baking time, no need to defrost.
Recipe FAQs
Yes! I love freezing cookie dough. I have a tutorial on how to freeze cookie dough. Follow that with these and they’ll still be amazing.
I don’t recommend that. The creme will be all gooey and I’m not sure how it’ll bake into this cookie dough.
More Spring Recipes
Cakes
Best Carrot Cake
Desserts
Big Strawberry Shortcake
Desserts
Strawberry and Cream Cookies
Desserts
Lemon Poppy Seed Cookies
If you tried this Chocolate Cadbury Egg Cookie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Cadbury Egg Cookie Recipe
Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted if lumpy
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups Cadbury chocolate mini eggs, chopped
- Flaky salt, for topping
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. In one batch, add the dry ingredients and cover the mixer with a clean kitchen towel. Turn on low and then turn to medium and mix until combined, about 40 seconds. Add the mini chocolate eggs and mix until combined.
- Cover the bowl with plastic wrap and transfer the bowl of cookie dough to the fridge to chill for about 1 hour.
- When the cookies are done chilling, preheat the oven to 350 degrees F.
- Scoop cookies out onto cookie sheet lined with parchment paper, spacing them about 3 inches apart. Press the tops of them a bit with your hands.
- ake for 10-12 minutes, or until the cookies are set in the center. These cookies are tough to tell when they’re done because you can’t tell if they’ve gotten brown so definitely watch the clock. Cool on a wire rack completely and then sprinkle the top with salt.
Notes
- I use Cadbury mini eggs in these, however any holiday chocolate candy would work! They’re a great way to use up leftover holiday candy.
- If you wanted to freeze the dough, just scoop out onto the parchment lined baking sheet and freeze until firm then transfer the balls of dough to a freezer safe bag.
- To bake from frozen, just add a minute or two to the baking time, no need to defrost.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I baked these cookies as part of an Easter brunch spread for my family and wow are they delicious! Cadbury eggs are the best spring chocolate and these make the most festive and fun cookies for the season. Thank you for this recipe! I also sprinkled some dried edible flowers post-oven and I recommend if you have any!
So easy and delicious! I used a small cookie scoop and baked for 8 minutes and they were perfect. I’ll add espresso powder next time like someone mentioned below!
Yumm that sounds like the perfect addiiton. 🙂
Wanted to double check before trying these. Your write up says baking powder, the recipe says baking soda. I read comments and saw mixed messages…thanks!
hi sorry for the confusion! it’s baking soda only.
Major typo! The recipe should state baking POWDER not soda! It’s stated correctly in one part but not in the actual recipe and now I’m sitting here with 30 inedible cookies.
hi! nope the recipe is baking soda. they should be ok.
Sadly, they are not okay. Completely flat and leaves an awful after taste. There is nothing acidic to react with the soda. I read the post after the fact and notice it states baking powder in the post.
These are the best cookies I’ve ever made, hands down! I didn’t chill for the full hour because I was low on time but they still turned out amazing!
omg amazing!!
Hi
made these and theyre the best soft and chewy cookies ive ever made! I used hersheys cocoa powder and didnt turned as dark as your cookies. Mind telling me what cocoa powder you used?
i used the 365 brand from whole foods! a lot of times dutch-processed cocoa powder will result in darker baked goods. but i didn’t use dutch-processed. 🙂 so glad you loved them!
I did a few high altitude adjustments on the recipe ingredients since I live above 5,000 feet and added a tiny amount of instant coffee to give it a mocha flavor. The cookies came out amazing. I’m going to try them without the coffee next time. I think I found my new favorite chocolate cookie recipe! The edges and the Cadbury egg shells give it the perfect amount of crisp, and the middle is nice and soft.