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Cadbury Egg Cookies

Cadbury Egg Cookies

  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes per batch
  • Total Time: + freeze time per batch 1 hour 37 minutes
  • Yield: Serves 12
  • Category: Cookies


This Cadbury Egg Cookies recipe takes two snack bags and gives us a dozen cookies which you can easily share with loved ones or hoard for yourself.


130 grams / 4.58 ounces butter, chilled and cubed
135 grams / 2/3 cup brown sugar
60 grams / 1/3 cup superfine/caster sugar
1 large egg, room temperature
1 teaspoon vanilla extract
267 grams / 1 2/3 cups plain flour
6 grams / 1 1/2 teaspoons baking powder
2 grams / 1/3 teaspoon baking soda
1/4 teaspoon sea or kosher salt
160 grams / 2 bags Cadbury mini eggs, some broken


  1. Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
  2. Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.
  3. In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
  4. Toss into butter mixture and combine on low until no dry portions remain in your bowl.
  5. Add 2/3’s of the mini eggs to the cookie dough and stir until fully incorporated.
  6. Scoop up portions of dough, pressing a few chocolate chunks into the top.
  7. Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
  8. Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
  9. Remove from the freezer and allow to sit at room temperature for 5 minutes on your baking tray, ensuring there is 1 ½ inches between each cookie.
  10. Bake for 11 minutes until lightly golden on the edges.
  11. Remove and allow to cool, setting onto your cooling rack.
  12. Serve up with a glass of milk.
  13. Dig in!


Recipe by Roamingtaste


  • Calories: 292 calories per cookie

Keywords: spring, mini egg baking, easter baking