Cadbury Easter Egg Cookies

These Cadbury Easter Egg Cookies are chewy, delicious, and a perfect spring chocolate chip cookie. They’re filled with dark chocolate chips and Cadbury Mini Eggs, making them colorful and festive for holidays.

While I’m not usually a huge candy person, mini Cadbury Easter eggs are definitely an exception. Every year when they show up in the grocery store I snag at least one bag and they don’t seem to last very long. I can blame it on my kids, right?

But this year I decided to try baking with them, and these cookies are the result. As much fun as it can be to make a fancy Easter dessert, sometimes a simpler option – Like cookies or mini egg blondies – are good to have on hand. That’s where these Cadbury Easter egg cookies are perfect–they’re simple and classic while still celebrating the spring season! And because they’re a perennial favorite, everyone from the kids to the grandparents will enjoy them.

The cookies are chewy and substantial, and perfect for sandwiching around a scoop or two of vanilla bean ice cream–make your own or buy it premade. Scroll to the bottom of the post for directions!

How to Make Easter Egg Cookies

• First, preheat the oven to 350° and line a large baking sheet with parchment paper.
• In a mixing bowl, cream together 1 cup (2 sticks) of softened butter and 1 1/2 cups (300 g) of brown sugar and 3/4 cup (150 g) white sugar until they are a smooth mixture with no lumps. You can do this by hand or with a handheld or stand mixer.
• Add the 2 eggs and 2 tsp. vanilla, then beat them in until completely mixed and the mixture is thick and smooth.

• Add in the 2 3/4 cups (385 g) all-purpose flour, 1 1/2 tsp. salt, and 1 tsp. of baking soda and stir them into the wet ingredients until thoroughly combined.
• Stir in 1 cup dark chocolate chips and 1 cup of chopped chocolate Cadbury eggs.
• Use a 2 oz. cookie scoop to portion out the cookie dough and press in a few more pieces of chopped Cadbury egg on top.
• Bake the cookies, six on a sheet with at least 2-3″ between them, for 10-12 minutes or until the edges are beginning to turn a pale golden brown.

How to Chop Cadbury Eggs

Since Cadbury Eggs tend to roll around on the cutting board and when you cut them, they can be a bit difficult to chop safely. I would recommend cutting each one in half, then when they lay flat chop them roughly. It may take a little extra time, but it’s definitely safer since your knife won’t slip.

Alternatively, you can place them in a zippered bag and whack the eggs with a mallet. This will make them break into pieces, but can also cause the colored coating to chip off. Choose whichever method you prefer!

Recipe Notes and Tips

• For the most accurate measurements and consistent cookies, I recommend using a scale to weigh your ingredients. This is my favorite digital scale for quick, easy baking. Weighing ingredients also means fewer dishes to wash, which is always a good thing!
• You can make the cookie dough ahead of time to bake later. Pre-scoop the dough, cover them well, then refrigerate or freeze the balls of cookie dough until you’re ready to bake.

Easter Egg Cookie Ice Cream Sandwiches

These cookies are perfect for turning into ice cream sandwiches! Simply place 1 large or two small scoops of vanilla ice cream on the bottom of one cookie, place another on top of it (bottom down) and gently press them together. If there’s any extra ice cream

You can eat them just like that, or make it a little extra fancy. Roll the edge of the ice cream sandwich in chopped Cadbury Eggs, or dip half of it in melted chocolate and sprinkle a few egg bits on top. Any way you like it, it’s delicious!

You can make the ice cream sandwiches ahead of time and store them covered in the freezer. Or, you can make the sandwiches just before eating them.

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