Cadbury Egg Cookies

5 from 13 votes

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These Cadbury Egg Cookies are going to be your new favorite Easter treat! A basic chocolate chip cookie dough but instead of using chocolate chips, I use plenty of chopped Cadbury eggs. It’s a soft and sweet cookie filled with that amazing melty Cadbury chocolate and some crunchy candy shell pieces. If this isn’t heaven, I don’t know what is. Find yourself some Cadbury Eggs and make these cookies. You won’t regret it.

hand holding cadbury egg cookie

Cadbury Egg Cookies | A New Way to Enjoy Cadbury Eggs

Easter season is almost here which means GIVE ME ALL THE CADBURY EGGS. I realize it’s a little early in the season for Cadbury Egg treats, but honest question: is it ever too early for Cadbury Eggs? The answer is no. Always NO! Once my local grocery stores started carrying these cutie little eggs, I jumped all in and got several bags. (Anyone else hide candy so you can enjoy it once kids go to bed? No? Just me?)

Obviously, the Cadbury eggs are amazing on their own and there’s no need to really make cookies, BUUUTTTT, you’re really going to want to make these. They are soft, chewy, a little crunchy thanks to those candy shells and the melted Cadbury chocolate is HEAVEN when you enjoy a cookie warm and fresh out of the oven. Yes, make these asap.

brown sugar, granulated sugar, butter and shortening in bowl

Main Ingredients Needed

Lots of obvious culprits on this list! Just like you’re making regular chocolate chip cookies, but subbing out Cadbury eggs in place of the chocolate chips. (Or, add chocolate chips AND Cadbury eggs. I won’t stop ya.)

  • Butter + Shortening: I used both of these because, honestly, I didn’t have enough butter. But did you know, shortening helps keep these cookies soft? It’s true! They will stay super soft on the counter for days. Yes, you can use all butter or all shortening and have success. I really liked the combo of the two.
  • Brown Sugar + Granulated Sugar: brown sugar used for color and to help soften the cookie, granulated for more sweet flavor.
  • Vanilla + Eggs: flavor and a binder
  • All Purpose Flour + Salt + Baking Soda: Baking soda is the leavener, salt helps ‘ground’ the cookie and bring out the flavors of the other ingredients and well, flour is flour. So important for our cookies. See my All About Flour section below.
  • Cadbury Eggs: You’ll need a whole bag of Cadbury eggs for one recipe. Maybe more if you wanted to go nuts with it.

How to Make Cadbury Egg Cookies

In a large bowl or bowl of a stand mixer, cream the butter, shortening, brown sugar and granulated sugar together. Add in the eggs and vanilla and cream until light and fluffy. Don’t forget to scrape the sides and the bottom of the bowl to ensure everything is getting evenly mixed. (Usually only a problem if you’re using a stand mixer.)

Add in the all purpose flour, salt and baking soda and stir until just combined. Scrape the sides and the bowl again to make sure everything is getting mixed evenly.

Add in chopped Cadbury egg pieces by hand and then scoop onto prepared baking sheets using a 3 tablespoon cookie scoop (or ice cream scoop). Top with whole eggs on top, if desired, and bake.

Bake the Cookies

Add your cookies to the preheated oven and bake 8-10 minutes or until the bottoms of the cookies are golden and the cookies are puffed and golden (but really don’t have a ton of color at all.)

If you notice your cookies are spreading too much (and you don’t want them to) sprinkle in more flour and stir it in by hand. If you notice your cookies aren’t spreading at all, consider pressing your cookies down with the palm of your hand or the bottom of a glass and bake.

Remove from oven, cool 2-3 minutes and then transfer to a cooling rack. Enjoy warm or store at room temperature for up to 4 days in airtight containers.

cadbury egg cookie dough

All About Flour!

Believe it or not, the ratio of flour to fat in your cookie dough will determine whether you get flat cookies or big puffy cookies. We’ve all baked buttery, flat cookies. We’ve also all baked cookies that didn’t spread AT ALL. The cookies that spread flat simply didn’t have enough flour; the cookies that didn’t spread at all had too much flour.

I want you to land somewhere in between these two extremes to get amazing cookies!

Here’s how I suggest measuring your flour to have success with this recipe:

If you store your flour in the bag it comes in from the store or a canister on the counter, the longer it sits, the more it naturally settles, which just means there isn’t any air in your flour. We remedy this by sticking a large whisk directly into the bag or canister of flour, stirring it around a few times to aerate and then measuring. After doing this, it should be easy to drag a measuring cup through. Scoop to overfill the measuring cup and level the top with the flat side of a butter knife. Tada! Properly measured flour!

My recipe in the recipe card down below for these amazing Cadbury Egg Cookies calls for 2 3/4 cups flour. That’s exactly how much I used to get my cookies looking like they do in the pictures. If you’d like flatter cookies like I showed on my instastories on Sunday, use 2 1/2 cups of flour.

If you bake one cookie and notice you don’t like how much it’s spreading, simply add in more flour. If you have only baked one cookie, feel free to add in 2-4 tablespoons of extra flour. If you’ve baked half your batter and think they are spreading too much, only add in 1 tablespoon and see where it gets you.

I realize this isn’t a perfect system, and one that will require a little diligence from you, but I promise experimenting with this will make you a better baker.

hand holding two halves of a cookie

Other Easter Recipes You Should Totally Make:

hand holding cadbury egg cookie

So, there you have it! A super simple (AMAZING!) recipe for Cadbury Egg Cookies. I hope you become just as obsessed with them as I am! They are fabulous! Have a great day, friends!

hand holding cadbury egg cookie
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5 from 13 votes

Cadbury Egg Cookies

A soft and sweet cookie filled with that amazing melty Cadbury chocolate and some crunchy candy shell pieces.
servings 18 large cookies
Prep Time 10 minutes
Cook Time 10 minutes



  • Preheat oven to 350 degrees. Line two to three baking sheets with parchment paper and set aside.
  • Cream butter, shortening, brown sugar and granulated sugar together to cream. Add in vanilla and eggs and mix again until lighter in color and fluffy. Scrape the sides and bottom of the bowl and mix again to ensure an evenly mixed batter.
  • Add in your measured flour (see notes below), salt and baking soda. Stir until just combined. Scrape the sides and bottom of the mixer to ensure the batter is evenly mixed. Add in the chopped cadbury eggs and stir in by hand.
  • Using a 3 tablespoon cookie scoop, portion out cookies onto your baking sheets. Top with more cadbury eggs, if desired.
  • Bake cookies 8-10 minutes. Cool 2-3 minutes on the hot baking sheet before transferring to cooling rack.


How to measure flour: if you store your flour in the bag you get from the store or a canister on the counter, be sure to stick a whisk into the flour, stir it around a few times to aerate. It should be easy to scoop a measuring cup through. Scoop to overfill the measuring cup and level the top with the flat side of a butter knife. 
To get Flat Cookies, reduce the flour used to 2 1/2 cups. 
If you notice your cookies are too flat and you’d like them to hold their shape a little more, like in the pictures in this post, stir in a little extra flour by hand.


Calories: 299kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 254mg | Potassium: 46mg | Fiber: 1g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Course: Dessert
Cuisine: American

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Recipe Rating

41 Responses
  1. Pam

    I made these cookies with my chocolate chip recipe. I like that only the eggs are in the batter and not the semi sweet chips. I find it a little too sweet with the extra chips added. The eggs make them just right. Thanks for the recipe ❤️

  2. Mary

    5 stars
    I followed this recipe almost to a tee which is kind of unusual for me. The cookies came out excellent! Next time I will let the dough rest overnight and not use eggs, since I rarely have them anyway. Great job! 😋

  3. Margaret

    5 stars
    OMG just made these life changing cookies . The shortening made the s difference in the texture of these cookies . Took them in to my fellow Healthcare workers who appreciated the treat.

  4. MKA

    How long do I cook smaller cookies for? I got way more cookies.
    18 cookies that this recipe says it makes must be humongous
    Sized cookies..

  5. Liz

    5 stars
    Used the more flour option and they turned out perfect. The biggest issue I had was chopping the eggs, so I used the bottom of a cup to crush them up.

  6. Sandy

    5 stars
    Once again a Lauren recipe did not disappoint! These are delicious! I made them to give to my young adult kids for Easter tomorrow.

  7. Kay

    5 stars
    Delicious and definitely a keeper but how did everyone chop the eggs? I put them in my food processor but it sounded like my blade was going to break!

  8. Dana

    5 stars
    Hello! I made these yesterday for my daughter, who’s a big Cadbury Mini Egg fan, and her family. They are beautiful and delicious! I followed your instructions for the flour because I don’t have a scale, and it worked perfectly. My cookies look just like yours. I like to bake, but I’m not patient and don’t like to follow a lot of instructions. I’m glad I read your entire post and followed the instructions. Worth it! Thanks for a great, springy recipe that shouts Happy Easter!

  9. Kim

    5 stars
    I’ve tried a lot of chocolate chip cookie recipes and this one works perfectly! The dough acts as a great base, you can replace the Cadbury eggs w m&ms or chocolate chips. I replaced the Cadbury eggs with chocolate chips (obviously) and oh my goodness, was it ever delightful! It tasted just like the sweet Martha cookies from the MN State Fair.

  10. Sandy

    Is there a substitute for shortening? Should I just use butter instead of shortening?
    Thanks and I can’t wait to try these!!


    I have never seen these type of Cadbury Eggs, ???? Cadbury Eggs here are chocolate filled with ream to resemble a raw egg

    1. Lauren

      These are not Cadbury cream eggs, these are the Cadbury eggs with the hard shell. They come in a dark purple package.

  12. Meaghan

    5 stars
    I LOVE this recipe! I have made it twice! I used butter instead of shortening and the cookies are soft and delicious. Whisking the flour made my cookies fluffy and they are perfect for Easter. 🐣
    Thanks Lauren.

  13. Nicole McDonald

    5 stars
    Thank you for sharing! I just made these and they came out SO yummy! I used the less flour option and they were perfect. I definitely recommend putting a couple eggs on top as a garnish. They are so pretty 🙂

    1. Stephanie

      5 stars
      So yummy! Big Cadbury egg fans around here and putting them in cookies is an excellent idea! But I suggest having 2 bags of eggs on hand because everyone who walks through the kitchen will eat a handful, then you won’t have enough to put some on the top!

  14. Michele

    Is it the mini size Cadbury eggs or regular size Cadbury eggs. And is it the whole bag of Cadbury eggs or 1 cup. It mentions both amounts. Can’t wait to try these. Thank you.

    1. Lauren

      I didn’t know there were multiple sizes? Just the regular cadbury eggs…as in not the cream filled kind. You will chop up 1 cup to put in the batter and then use the remaining bag of whole eggs to add to the tops of the cookies before baking. You will use a whole bag.

    1. AG

      You are sure missing out then! Cadbury minis are the best! Not sure why you felt the need to comment instead of just scrolling on by…

  15. Rose

    YES! Making these this weekend! We just polished off a bag of the eggs today LOL So glad you addressed what flour version you did to match with your stories. I love how thorough you are!
    🥚+ 🍪 = 😍

  16. Jess

    I can’t wait to try these, just a thought though….wouldn’t it be much easier just to weigh the flour and then everyone would have the correct amount?

    1. Lauren

      Yes, it definitely would be easier, but the majority of my audience doesn’t own a kitchen scale, so I’m trying to help THOSE people become better bakers by giving them a little how-to guide to have the most success without a scale.

      1. Lauren

        I do like weighing flour as well, but the majority of my audience doesn’t own a kitchen scale, so I’m trying to help THOSE people become better bakers by giving them a little how-to guide to have the most success without a scale.

        1. Allison

          Maybe you could provide both weight and cup measurements? That way people who do have kitchen scales could go the easier route and weigh.