Cadbury Egg Cookies

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Cadbury Egg Cookies-Chocolate chip cookies with Cadbury Mini Eggs and toasted coconut. The perfect cookies for spring and Easter!

Cadbury Egg Cookies

This post is sponsored by Kroger.

Easter Cookies

I think Easter has the BEST candy selection, mostly because I LOVE Cadbury Mini Eggs. Those little pastel chocolate eggs with the sweet shell are pure heaven. As soon as our Kroger store puts them out on the shelves, I get excited. I hide Cadbury eggs, so my boys can’t find them. I have my own secret stash. I usually eat them by the handful when nobody is looking but the other day I got out a bag and made Cadbury Cookies.

The boys were so excited when they saw the cookies and were thrilled that I shared the cookies with them, ha! They LOVED them.

Easter Cadbury Egg Cookies

Cadbury Egg Cookie Ingredients

If you have a well-stocked baking pantry, you should be good to go. You just need to get a bag of Cadbury Mini Eggs…which in my opinion, are a pantry staple:)

Here are the ingredients! You can find everything you need at Kroger stores.

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Unsalted butter
  • Brown sugar and granulated sugar
  • Eggs
  • Vanilla Extract
  • Chocolate chips
  • Cadbury Mini Eggs
  • Flaked coconut
Cadbury Egg Cookie Ingredients

How to Toast Coconut

I add toasted coconut to this recipe because I love toasted coconut and it makes the cookies more festive for Easter. If you aren’t a coconut fan, you can leave it out, but it really is so good.

To toast the coconut, preheat the oven to 325 degrees F. Place one cup of shredded coconut on a baking sheet that has been lined with parchment paper or a Silpat baking mat. Spread out the coconut in an even layer onto the baking sheet. Bake for 5-7 minutes, stirring once, or until coconut is very light brown and toasted. Remove from oven and let cool completely.

Cadbury Eggs

How to Make Cadbury Egg Cookies

These cookies are fun to bake and eat! Let’s get started!

  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
  • Using a stand mixer, cream butter and sugars together until light and fluffy. Add the eggs and vanilla and mix. Add the dry ingredients and mix on low until just combined.
  • Now for the fun, stir in the chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut. Your dough is going to look so pretty! It will be hard to resist eating it all from the bowl, but try to so you can bake the cookiesJ
  • Form the cookie dough into balls and place on the prepared baking sheet. Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle the cookies with sea salt. Let the cookies cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and cool completely.
  • You can chill the cookie dough for 24 to 72 hours if you want to enhance the flavor of the cookies. The cookies will keep in an airtight container for 3 to 4 days, but ours never last that long.  You can also freeze the cookie dough and the baked cookies.

Perfect Easter Dessert

Make these cookies for Easter dessert, they are guaranteed to be a HUGE hit with your friends and family. You can also add them to your kiddos Easter baskets. Cookies AND Easter candy in one treat? YES! Pretty much the best Easter treat ever!

Cadbury Mini Eggs Cookies

More Easter Dessert Recipes

Cadbury Egg Cookies

Cadbury Cookies-Chocolate chip cookies with Cadbury Mini Eggs and toasted coconut. The perfect cookies for spring and Easter!

4 from 4 votes
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Cuisine
American
Servings
33

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups chopped Cadbury Mini Eggs
  • 1 cup chocolate chips
  • 1 cup toasted coconut
  • Flaked sea salt, for sprinkling on cookies

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
  3. Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined.
  4. Add the dry ingredients and mix on low until just combined.
  5. Stir in the chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut.
  6. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.

  7. Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Recipe Notes

See the post for instructions on how to toast coconut. You can chill the cookie dough for 24 to 72 hours if you want to enhance the flavor of the cookies. The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookie dough and baked cookies. 

Nutrition Facts
Cadbury Egg Cookies
Amount Per Serving
Calories 189 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g30%
Cholesterol 26mg9%
Sodium 116mg5%
Potassium 63mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 199IU4%
Vitamin C 1mg1%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

Easter

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Do you have any tips for chopping the mini Cadbury eggs? I had an impossible time even with my nicest cutco knife. I eventually switched to crushing them with the flat side of the chef’s knife blade, that worked much better for me.

    1. They do wobble a bit, but use a sharp knife and chop in the center and try to go slow so they don’t move around. You could pulse them in a food processor but I worry that would make them too chopped. If you try it, just pulse once or twice.

    1. No, you don’t, unless your dough is in a large ball, then you will need it to sit out for a bit so you can roll the cookie dough into balls. If the balls are already chilled, just bake! Enjoy!

  2. I omitted the coconut but otherwise followed the recipe. Although very tasty, the cookies spread a lot during baking. I feel like I should have added more flour but decided against it at the time. I will try them again with more flour to see if they will hold their shape better.

  3. 5 stars
    My family loved these yummy Cadbury Cookies 🙂 We made half coconut and half without as my younger son doesn’t like coconut. I loved the light coconut flavor and thought it enhanced the overall flavor! Our cookies didn’t look as pretty as yours but next time I’ll reserve some of the chopped mini Cadbury pieces to top the cookies. That way it’ll showcase the pretty pastel colors and make the cookies look pretty 🙂

  4. 5 stars
    My sister-in-law shared this recipe and I made it on Easter. These are beyond good! The chopped coconut take them over the top. The next day the cookies were even better. Super chewy and perfect balance of salt and sweet!

  5. 1 star
    I wanted to love these as we also love the Cadbury eggs, but they were so, so sweet. I sprinkled the salt on top, but I think with the amount of sugar in the recipe and the Cadbury eggs, it was over the top. Mine also spread a ton and I refrigerated them overnight.

  6. These are incredible! One question, and maybe I missed it…how many cookies in a serving? Thanks so much for the nutritional data.

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