What happens when you take everyone’s favorite Easter candy, Cadbury Mini Eggs, and add them to the Best Classic Chocolate Chip Cookie? You end up with a New Favorite Easter Treat!

Mini Cadbury Egg Chocolate Chip Cookies in a pile on a linen napkin.

Confession Time…yes I know, I’m jumping right in there today!

I didn’t immediately understand the obsession all my friends have with Cadbury Mini Easter Chocolate Eggs! (Some of you just gasped and grabbed your chests! Sorry, stay with me, it gets better!) My friends live for this time of year and those pastel little eggs!

Suddenly, I started seeing cookie recipes with smashed mini Cadbury eggs, and my interest was piqued. I asked myself… “What would happen if I put them in my favorite Best Chocolate Chip Cookie Recipe?”

Maybe they’d make the perfect cookies this Easter Season! Mixing Cadbury egg pieces and dark chocolate chips with my traditional “go-to” chewy cookie recipe? Well, the outcome has me joining the rest of the Cadbury Egg Lovers!

List of Ingredients

2½ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.4 ounce) package of instant vanilla pudding
2 eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cup semi-sweet chocolate chips
1½ cup smashed, or chopped, Cadbury mini chocolate eggs

Ingredients for Cadbury Mini Chocolate Chip Cookies on a white board.

How To Make Cadbury Chocolate Chip Cookies

Preheat oven to 350° F.

In a large bowl combine flour, salt, and baking soda. Whisk with wire whisk, or sift together. This creates a lighter flour for a more tender crumb cookie.

In the bowl of your mixer, cream together the butter, brown sugar, and white sugar. Scrape down the sides and bottom of the bowl at least once during mixing.

Butter and sugars creamed together in mixing bowl of mixer.

Beat in the instant pudding mix until blended. Why add pudding? It creates an incredibly soft cookie that stays soft for days!

TIP: Want to add a little flair of coconut…switch the pudding to coconut pudding. A richer cookie on your mind? Swap the vanilla pudding out for cheesecake pudding mix. Get creative! These are your cookies.

Add the eggs, one at a time, and vanilla. Scrape down the bowl.

Butter and sugars beaten together until creamy.

Add in the flour mixture. Mix until thoroughly combined.

Cookie Dough in a mixing bowl before adding in chips and mini eggs.

How To Easily Chop Cadbury Eggs for Baking

You can certainly chop the Cadbury eggs with a sharp knife on a cutting board, as you would with nuts. If you love flying little egg pellets then by all means…chop away! Just give everyone eye protection and bubble wrap!

For a quick and easy way to crush candy eggs, place the candy eggs in a quart size Ziploc bag. Seal the bag. Place the bag on a cutting board. Use a meat mallet and start hammering! (Therapy my friends!)

Continue until all the eggs have been broken. Reminder… We’re just breaking them up, not pulverizing them!

Finishing and Baking Cadbury Cookies

To finish the cookies off and create the BEST Easter Cookies…stir in the semi-sweet chocolate chips and crushed Cadbury eggs.

Cookie dough with chocolate chips and cadbury eggs.

Line 2 large baking sheets with silicone baking mats, or parchment paper.

Using a 1-inch cookie scoop, or large tablespoon, drop rounded spoonfuls onto prepared cookie sheets.

Pro-Tip: To create a professional looking cookie, press a couple chocolate chips and one, or two, pieces of broken Cadbury egg into the top of each cookie.

Bake for 10–12 minutes in preheated oven. Cookie edges should be golden brown. The centers should be slightly set.

Pro-Tip: Half-way through the baking time, switch cookie trays on the baking racks. Move those on the bottom rack to the top, and those on the top rack to the bottom. You will have perfectly baked cookies every time!

Remove cookies from the oven and place on cooling rack. (Notice I said to place them on a “cooling” rack…not directly into your mouth! I know it’s hard…but let them cool just a bit before devouring them!)

FAQ

Why did my cookies not spread as much? The reason cookies don’t spread is you’ve added too much flour. Be sure to use dry measuring cups when measuring dry ingredients, and liquid measuring cups when measuring wet ingredients.
Can these cookies be frozen? Yes. These mini Cadbury egg cookies can be frozen in an airtight container up to 3 months. You can also freeze the cookie dough balls if you’d like to bake them in smaller batches or one at a time.
Storing Cookies after baking – The cookies will remain fresh if stored in an airtight container, at room temperature, 3–4 days. The dough can also be prepped and kept cool in the refrigerator for about week before baking.
Can this recipe be doubled? Yes it can! In-fact I’ve cut the recipe in half because the original Chocolate Chip Cookie recipe makes 72 cookies! This will make 36!

Cookies in a pile with mini cadbury eggs all around.

Other Favorite Cookie Recipes

One of the things I love the most about my Semi-Sweet Chocolate Chip Cookie Recipe is that it’s a great basic cookie dough. You can add or create other versions of cookies with this recipe, and they will turn out great! Every. Single. Time!

Happy Nesting!

Yield: 36 cookies

Mini Cadbury Egg Chocolate Chip Cookies Recipe

Name: Mini Cadbury Egg Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 36
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1 teaspoon baking soda; 1 cup butter, softened; ¾ cups packed brown sugar; ¼ cup white sugar; ¼ teaspoon salt; 1 (3.4 ounce) package instant vanilla pudding; 2 eggs; 1 teaspoon vanilla extract; 1½ cup semi-sweet chocolate chips; 1½ cups chopped mini Cadbury eggs

What happens when you take everyone's favorite Easter candy, Cadbury Mini Eggs, and add them to the Best Classic Chocolate Chip Cookie? You end up with a New Favorite Easter Treat!

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

2½ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¾ cups packed brown sugar
¼ cup white sugar
¼ teaspoon salt
1 (3.4 ounce) package instant vanilla pudding
2 eggs
1 teaspoon vanilla extract
1½ cup semi-sweet chocolate chips
1½ cups chopped mini Cadbury eggs

Instructions

Preheat oven to 350 °F. Line two large baking sheets with silicone baking mats, or parchment paper. Set aside.
In a medium bowl combine the flour, baking soda, and salt with a wire whisk.
In the bowl of your mixer, cream together butter, brown sugar, and white sugar. Scrape down the sides of the bowl. Beat in the instant pudding and mix until blended.
Add in the eggs and vanilla. Gradually add flour mixture.
Stir in the chocolate chips and crushed Cadbury eggs.
Drop the cookies by the rounded spoonfuls, or cookie scoop, onto prepared cookie sheets.
Bake for 10–12 minutes in the preheated oven. Edges should be golden brown and center slightly set. Remove from baking sheets and place on a cooling rack. Store in airtight container up to 4 days or freeze for 3 months.

Mini Cadbury Egg Chocolate Chip Cookies Recipe

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size: