Cadbury Egg Cookies
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These Mini Cadbury Egg Cookies are the perfect springtime treat, loaded with crunchy candy-coated chocolate and rich pools of melted chocolate throughout. Each cookie has crispy golden edges and a soft, chewy center. These cookies have deep, buttery caramel notes from brown butter and taste like they came straight from the bakery!
I love these cookies because the chopped mini Cadbury eggs add little pops of crunchy candy shell, which pair perfectly with the pool of melty chocolate. They’re festive, nostalgic, and incredibly easy to make. Perfect for your Easter baking, spring gatherings, or just using up a stash of seasonal candy.
For more of my favorite Easter recipes, try my Spring M&M Cookies, Blueberry Sour Cream Coffee Cake, Carrot Cake Bread, Carrot Cake Bars, or Raspberry Cheesecake Cookies.
Table Talk with Tawnie
Nothing screams Spring more than Cadbury Chocolate Eggs (my daughters keep sneaking into the pantry to eat them! š) so I had to take them and make these cutie cookies! My Easter Sheet Pan Cookies are always a hit at gatherings but I knew you’d love these individual cookies too – especially since they’re made with brown butter! Truly a delicious cookie – I just know this will be a Spring favorite!
- Butter: Make sure to use unsalted butter and visit this post on how to brown butter for an easy tutorial.
- All-purpose flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in drier, harder cookies, which you definitely don’t want with these ones!
- Honey: The honey adds a natural sweetness to these cookies while also helping to keep them moist and tender. It also helps the caramelization on the edges for that perfect crisp-chewy contrast.
- Mini Cadbury eggs: You can use the milk chocolate or dark chocolate Cadbury eggs (whichever you prefer!). I like to place the mini eggs in a zip-top bag and gently crush them with a rolling pin until roughly chopped. Just make sure to avoid over-smashing because we want chunks, not dust
- Chocolate bar: I like to use a semi-sweet chocolate bar. Ghirardelli is my go-to! Chopping a bar instead of using chocolate chips gives you those big, melty pools of chocolate throughout the cookies. The mix of larger chunks and smaller flecks also adds the best texture and flavor to every bite. You can also use my favorite Guittard super cookie chips if you don’t want to mess with chopping up the bar!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep the ingredients
Start by browning the butter. You can use this post for reference. Let it cool slightly. Meanwhile, go ahead and crush the Cadbury eggs and chop up your chocolate bar (if using chocolate chips, you can skip this step!)
Combine wet ingredients
Whisk together the browned butter, brown sugar, granulated sugar, and honey until smooth. Then add the egg and vanilla and whisk again until fully combined.
Whisk dry ingredients
In a separate bowl, whisk together the dry ingredients.
Combine ingredients
Fold the dry ingredients into the wet ingredients a few times (not fully combining yet!). Then, add the chopped chocolates, and fold until just combined.
Scoop & bake!
Scoop the cookie dough and place on a prepared baking sheet. I like to press a few extra Cadbury pieces on top. Bake for ~8-10 minutes. Immediately upon removing from the oven, use a round glass or biscuit cutter to gently “scoot” the cookies into perfect circles and sprinkle with flaky sea salt. Let cool, then ENJOY!!
Expert Tips
- Properly measure the flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Allow the brown butter to cool: Allow the brown butter to cool slightly before whisking it into the rest of the wet ingredients.
- Room temperature ingredients: Make sure to let your egg come to room temperature before adding into the rest of the wet ingredients. If you forget to pull it out in time, you can let it sit in a cup of water for about ~5 minutes.
- Don’t over-crush the chocolate: Avoid over-smashing the Cadbury eggs and chopping the chocolate since we want chunks, not dust.
- Don’t over-mix the dough: Mix until the ingredients are just combined. Over-mixing can develop too much gluten, making the cookies tough. To prevent this, I like to fold in the dry ingredients just until no more dry flour pockets are left.
- Don’t over-bake: These cookies look very soft and slightly underbaked when you take them out of the oven. The centers will continue to set as the cookies cool, keeping them soft and chewy with melty chocolate puddles.
Want perfectly circular cookies? While the cookies are still warm, place a circle cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. It so quick and easy and makes a huge difference!
Storage / Freezing
- Store these cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 3 Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.
My soft and chewy Easter Sheet Pan cookies are packed with melty chocolate chips and festive Cadbury Mini Eggs—perfect for Spring baking and Easter! They’re made in one bowl, no chill time necessary, and baked all on a single sheet pan. You can get 24 cookie bars (or more if you want to make the squares a little smaller!)
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 3/4 cup unsalted butter (browned and slightly cooled)
- 1 cup dark brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tsp. honey
- 1 large egg (room temperature)
- 2 tsp. vanilla extract
- 1¾ cups all-purpose flour (spooned and leveled (measure properly))
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup chopped Cadbury mini eggs (milk chocolate or dark chocolate (plus more for topping))
- 1/2 cup chopped chocolate (bar chocolate or super cookie chips)
- Maldon flaky sea salt (for finishing)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the butter: Use this post for reference. In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter foams, turns golden brown, and has a nutty aroma. Pour into a large heat-safe bowl and let cool slightly for ~10-15 minutes. Just so it’s not super hot anymore.3/4 cup unsalted butter
- Preheat and prep: Preheat the oven to 350°F and line a couple of baking sheets with parchment paper or silicone baking mats.
- Chop the Cadbury mini eggs and chocolate: I like to place the mini eggs in a zip-top bag. Seal and gently crush with a rolling pin until roughly chopped. Avoid over-smashing because we want chunks, not dust, and set aside. Chop the chocolate bar or super cookie chips as well.1/2 cup chopped Cadbury mini eggs, 1/2 cup chopped chocolate
- Combine wet ingredients: In a large bowl, whisk together browned butter, brown sugar, granulated sugar, and honey until smooth. Add egg and vanilla. Whisk until glossy and fully combined.
- Whisk dry ingredients: Whisk together the dry ingredients in a bowl.1¾ cups all-purpose flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 3/4 tsp. salt
- Combine ingredients: Fold into the wet ingredients a few times, don’t fully combine yet. Add the chopped chocolates, and fold until just combined. It may seem like it’s not coming together into a cookie dough, but it will hydrate.
- Scoop: Use a large scoop (about 3 Tbsp per cookie) and place dough on a parchment-lined baking sheet. Press a few extra Cadbury pieces on top (or just dunk the cookie dough ball into the chopped Cadbury eggs) – you can gently press the cookies down for a flatter cookie, or leave them in a ball for a slightly thicker cookie.
- Bake: Bake for ~8-10 minutes. Edges will be set, centers still a little underdone. Start Timer
- Cookie scoot: Immediately after removing from the oven, use a round glass or biscuit cutter to gently “scoot” the cookies into perfect circles.
- Finish: Sprinkle flaky sea salt over warm cookies. Let cool on the pan for ~5 minutes before transferring to a wire rack. ENJOYYY!!Maldon flaky sea salt
Notes
- Store these cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 3 Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
šø Photos by Megan McKeehan of The Broke Girl Table
