This post may contain affiliate links. Please read our disclosure policy.

Easter Chocolate Chip Cookies are a hearty chocolate chip oatmeal cookie filled with Cadbury Egg pieces and mini chocolate chips. These Cadbury Mini Egg cookies are always a hit with the whole family.

cadbury egg cookies with chocolate chip son the counter

Easter Chocolate Chip Cookies

You may disagree, but it is my deeply held conviction that Easter has the best candy of all the holidays! Seriously, when it comes to Easter candy, I am here for all of it! But the queen of Easter candy…the undisputed champion, is the Cadbury Mini Egg! And these brown sugar oatmeal based cookies are packed with them!

As you know by now, most of my cookie recipes do not contain oatmeal. But every now and then there is a cookie recipe that just needs the hearty chew of an oatmeal cookie base. And these Chocolate Chip Cadbury cookies are just that, hearty, chewy, soft on the inside but slightly crisp on the outside. They are absolute perfection!

So stock up on Cadbury Eggs, because these are Easter egg Cookies that you will want to make year round!

Ingredients for Cadbury Egg Cookies

  • Butter- You will want to make sure that the butter is softened so that it creams well with the sugar. I always use salted because that is what I have on hand, but if you use unsalted you can always add a pinch more salt to the recipe.
  • Brown Sugar– The brown sugar base is KEY to the caramelly cookie flavor that we want!
  • Eggs
  • Vanilla
  • All- Purpose Flour
  • Rolled Oats– Use old fashioned, rolled oats here! Not quick oats!
  • Salt
  • Baking Soda
  • Cadbury Eggs Pieces– I usually put my eggs in a zip top bag and then use my rolling pin to smash them into pieces. Great way to get out pent up anger. 😉
  • Mini Chocolate Chips- I personally love using the mini chips in this recipe, it ensures that each bite has an equal ratio of chocolate to cookie, but you can use regular chips if you want!
cadbury egg cookies  made with brown sugar and oatmeal

How to Make Cadbury Egg Cookies

Start by preheating your oven to 350 degrees.

While the oven is preheating, prepare your Cadbury Eggs by placing the mini eggs into a large zip-top bag and breaking them up with something heavy, like a rolling pin. Measure out a cup of Cadbury Egg bits and your mini chocolate chips and set them aside.

In a large bowl or in a stand mixer, cream together the butter and sugar until it is light and fluffy. This will likely take a few minutes, I know it is tempting. But don’t cheat this step. Scrape the sides of the bowl and add the eggs, vanilla and mix again until just combined.

Now stop the mixer and add your dry ingredients, the flour, oats, salt and baking soda and mix again until the dry ingredients are about half way incorporated into your dough. Next add the Cadbury Eggs and chocolate chips and mix again just until everything comes together.

Be careful not to overmix. Overmixing the dough once you have added the flour will result in dry, cakey cookies rather than the soft chewy cookies you want!

Measure out 1/3 cup of dough for each cookie. Loosely form the cookie into a tall ball rather than rolling the dough into a tightly packed ball. You will want to leave the top of the cookie rough and jagged for texture!

Bake at 350° for 13-15 minutes, or until the cookie dough has spread and the edges are turning a nice golden brown. The center of the cookie may seem a little gooey still, that’s okay. I’ll explain why in the next paragraph.

Immediately after removing the cookies from the oven, use a metal spoon to push the edges of the cookie towards the center to create a perfect circle. Allow the cookies to cool on the hot pan for 20 minutes. Letting them sit on the hot pan while everything cools actually will continue to bake the center of the cookies, which is why it is okay to pull them out of the oven while they are still a little gooey inside.

cadbury egg cookies on a black cooling rack

How long will the cookies stay fresh?

These cookies are best eaten within 24 hours but will stay fresh for up to 3 days. Put a slice of bread inside of the container to keep them soft.

Can I make smaller Cadbury Egg Cookies?

Definitely!! You’ll still ant to bake them at 350°, but start checking them for golden edges around 10 minutes. Pull them out of the oven when the edges are golden brown and they have spread.

pin image for easter chocolate chip cookies

Cadbury Mini Egg Recipes

More Recipes You Will Love

ad for cookie cookbook with 'order my cookie lover cookbook today' text and a photo of a girl holding the cookbook
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4.99 from 127 votes

Cadbury Egg Cookie Recipe

Easter Chocolate Chip Cookies are a hearty chocolate chip oatmeal cookie filled with Cadbury Egg pieces and mini chocolate chips. These Cadbury Mini Egg cookies are always a hit with the whole family.
Prep Time: 15 minutes
Cook Time: 14 minutes
Servings: 24 1/2 cookie servings

Ingredients 

Instructions 

  • Preheat the oven to 350° F (180°C).
  • Measure out the crushed cadbury mini eggs and mini chocolate chips. Set aside.
  • In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
  • Scrape the sides of the bowl and mix in the egg add vanilla.
  • Once completely combined, stop the mixer and add in the flour, rolled oats baking soda and salt.
  • Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the cadbury mini eggs and chocolate chips into the mixer and allow everything to mix together.
  • Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.
  • Measure out the dough into 1/3 cup portions of cookie dough for each cookie. Loosely gather the dough together in a tall 'ball' leaving the top jagged, for texture. Avoid packing the dough together tightly.
  • Repeat this with all of the cookie dough.
  • Bake at 350°F (180°C) for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.
  • Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
  • Allow the cookies to cool on the pan for 20 minutes.*
  • Serve warm.

Notes

*The cookies will continue to bake on the hot pan, so it is okay if the center of the cookies still look slightly underbaked when you take them out of the oven.

Nutrition

Calories: 202kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 172mg | Potassium: 30mg | Fiber: 1g | Sugar: 18g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Like this recipe? Rate and comment below!

Latest Crumbl Recipes:

Be sure to check out my loft house cookie recipe!!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




44 Comments

  1. 5 stars
    Absolutely delicious! After baking, I used a large round cookie cutter to shape them! They were PERFECT! Thank you so much for the recipe!

  2. 5 stars
    Such a great recipe! These cookies are delicious, they spread quite a bit so I made 5 on each sheet but they were delicious!!

  3. 5 stars
    I made the cookies last year and they were incredible!! Can I refrigerate the dough? If so, for how long?

  4. 5 stars
    I tried two of Karlis cookie recipes last night including this one and both were phenomenal. My family ate all of them in one night! For me this made exactly one dozen large cookies. If you are looking for fool-proof recipes, this is where to find them!

  5. 5 stars
    I’m not a baker and tend to mess recipes up. This was a success for me! The notes were helpful and I used a stand mixer as suggested. Delicious and super cute for Easter. Next time, I will put some of the crushed Cadbury eggs aside so I can press them into the top of the cookies before baking so they’re easy to see!

  6. 5 stars
    These cookies are dangerously good!! Is it possible to try baking them into bars? If so, do you think a 9×13 pan is suitable?

  7. 5 stars
    These were delicious! I planned on making them for Easter – but, my squirrel brain never got to them. So glad I finally made them. I had everything on hand & got it accomplished. Thanks for this amazing recipe!

  8. 5 stars
    Yum! So good. If you’re in Canada look at your Safeway for micro mini Cadbury eggs. They are about the size of a sunflower seed. In candy aisle in a medium bag. So cute!

  9. Can I make these the night before and leave in refrigerator? Or leave the dough in the freezer?