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Cadbury Mini Egg Cookies are chocolate chip cookies with Cadbury mini eggs. These cute Easter cookies are a great addition to your Easter desserts menu and an easy treat the whole family will love!

Mini egg cookies with Cadbury mini eggs for Easter

If you are looking for an easy Easter treat or a new addition to your Easter dessert table, try these adorable Cadbury mini egg cookies.

This is a basic chocolate chip cookie recipe with crushed mini eggs added into the cookie dough and more candy eggs on top. With the extra chocolate, it’s pretty much the perfect cookie!

If you’re looking for more Easter treats, try my Mini Eggs Dip, Easter Brownies Recipe, Easter Lamb Cake and Bird’s Nest Easter Cupcakes and browse even more Easter recipes your family will love.

ingredients to make chocolate chip cookies with mini eggs


Here are the ingredients you need for this Easter cookie recipe. The exact amounts are in the printable recipe card below. You can find them in your grocery store.

  • Mini Cadbury eggs — or your favorite Easter candy eggs. Choose either milk chocolate or dark chocolate. You will need some for the dough and some to add to the top of the cookies
  • Flour — all purpose flour works best
  • Cinnamon — ground cinnamon for extra flavor
  • Baking soda
  • Salt
  • Butter –salted butter or unsalted butter. Use room temperature butter for best results. Not cold butter or melted butter
  • Brown sugar — light brown sugar or dark brown sugar.
  • Granulated sugar
  • Vanilla extract
  • Eggs
  • Semi sweet chocolate chips

How to Make Cadbury Egg Cookies

First, you need to crush up the chocolate egg candy. The best way to do this so the eggs don’t get completely crushed is to add them to a large freezer bag.

Then, gently use the flat end of a meat mallet to break them up. A rolling pin will also work.

crush mini egg candy with mallet

Next, combine the dry ingredients in a medium bowl. Set aside. Then, in a large mixing bowl, cream the butter with an electric mixer on medium speed.

You can use a stand mixer with a paddle attachment if you prefer.

Then, add the brown sugar and white sugar and mix until creamy. Add the vanilla extract and eggs.

cream butter, brown sugar and sugar in mixing bowl with electric mixer

Next, gradually add the flour mixture to the wet ingredients. Mix the ingredients on low speed, working up to medium speed as the ingredients are blended.

Then, stir in the chocolate chips and the crushed candy eggs using a spatula or large spoon.

mix chocolate chips and chocolate eggs into cookie dough

Place the bowl into the refrigerator for 15-30 minutes to chill the dough. Preheat your oven to 350 degrees f.

Line baking sheet with parchment paper or aluminum foil for easier clean up. Or use silicone baking mats.

Use a cookie scoop or tablespoon to scoop the dough up and place cookie balls on the parchment-paper lined baking sheet about 2 inches apart.

I like to place more crushed eggs on top of the cookie dough balls. It’s a lot of candy, but the taste is worth it!

Easter cookie dough balls on baking sheet

Baking Time

Bake the cookies for 9-12 minutes or until the edges are firm and golden brown. The exact baking time may vary with individual ovens.

Do not over bake the cookies. They will firm up as they cool.

baked Easter egg cookies on parchment paper cookie sheet


Allow these Easter chocolate chip cookies to cool completely. Then, place cookies in an airtight container. They should stay fresh for about 5 days at room temperature. A slice of bread in the container will help keep these soft chewy cookies fresh longer!

You can freeze the cookies for up to 3 months for best taste. You can make the dough ahead of time and freeze the dough balls until ready to use.

Cadbury mini eggs cookie cut in half

Expert Tips for Perfect Cookies

Be careful not to crush the mini eggs up too much. You want large enough pieces for best taste and texture.

Chilling the dough helps prevent cookies from spreading out too much while baking. If your kitchen is cold, you can skip this part. The first batch always tends to spread a little, though.

Use a cookie scoop for evenly sized cookies.

You can use the glass trick to help cookies puff up after baking. Just place a drinking glass over the baked cookies and swirl it around a couple of times. The cookies should stay nice and round.

plate of chocolate chip Easter egg cookies

Recipe Variations

Add whole mini Cadbury eggs to the top of the cookies after baking for extra chocolate flavor.

Use milk chocolate chips or dark chocolate chips instead of semi sweet.

Make double chocolate chip mini eggs cookies for a different flavor. You can use my double chocolate chip cookies recipe.

5 from 11 votes

Mini Egg Cookies Recipe

By: Dee
Mini Egg Cookies are chocolate chip cookies with Cadbury mini eggs. These cute Easter cookies are a great addition to your Easter desserts menu and an easy treat the whole family will love!
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 35


  • 2 ¼ cups flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 cup butter softened
  • 1 cup brown sugar firmly packed
  • ½ cup white sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 cup mini eggs crushed
  • 1 cup semi sweet chocolate chips
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  • In a medium mixing bowl, stir together the flour, cinnamon, baking soda and sea salt until evenly combined. Set aside.
  • In a large mixing bowl, cream the butter until smooth.
  • Add the brown sugar and white sugar and cream together until well combined.
  • Mix in the vanilla extract.
  • Add the eggs, one at a time, beating well after each egg is added.
  • Gradually add in the flour mixture and mix until completely blended.
  • Crush the mini eggs and add them and the semi sweet chocolate chips into the dough.
  • Refrigerate dough for 15 to 30 minutes.
  • Preheat oven to 350℉.
  • Drop tablespoon sized balls of dough onto a cookie sheet lined with parchment paper, leaving two inches between each dough ball. Top with extra crushed up mini eggs.
  • Bake for 9-12 minutes (depending on your oven), or until edges are just slightly brown. Do not over bake.
  • Remove from oven, top with even more crushed mini eggs if desired, allow to cool slightly, then transfer to cool surface or baking rack to cool completely.


If dough is firm and your kitchen is cool, you can skip refrigerating the dough. 
Be careful not to crush the candy up too much. You want large enough chocolate chunks for best flavor.
Be careful not to over bake cookies. They will firm up as they cool.


Calories: 145kcal, Carbohydrates: 18g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 112mg, Potassium: 52mg, Fiber: 1g, Sugar: 11g, Vitamin A: 179IU, Vitamin C: 0.004mg, Calcium: 14mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies, Dessert
Cuisine: American
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Recipe published in 2023 and updated in 2024.

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Recipe Rating


  1. Candace says:

    Made these with the grandkids today! So easy and fun! Hard not to eat the ingredients as you go!5 stars

  2. Andrea says:

    These are so cute!!! I love how colorful they are with the eggs- perfect for Easter! I also never heard of the trick to use a glass to make cookies puffy and round!! Super helpful5 stars

    1. Dee says:

      Thank you so much! I’m glad you liked the cookies!

  3. Betty says:

    Awesome Easter dessert! Grandkids loved making them too!5 stars

  4. Ann says:

    I made these for a picnic lunch and everyone loved them! Will have to make them for the family gathering on Easter!5 stars