Cadbury Egg Cookies-Chocolate chip cookies with Cadbury Mini Eggs and toasted coconut. The perfect cookies for spring and Easter!
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.
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
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.
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!
More Easter Dessert Recipes
- Carrot Cake Oatmeal Cookies
- Strawberry Shortcake
- Coconut Macaroons
- Coconut Macaroon Nutella Nests
- Easter Saltine Toffee
Cadbury Egg Cookies
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
- 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 for about 1 minute. Add in the eggs and vanilla and mix until combined.
- Add the dry ingredients and mix on low until just combined.
- Stir in the chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
- 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.
Notes
Nutrition
Have you tried this recipe?
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If you omit the coconut – do you need to addSomething else or can you let it be?
You can just leave it out.
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.
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.
Put them in a ziploc freezer bag and take your rolling pin to them!
I put them in a freezer bag and hit them with the edge or flat side of my meat tenderizer.
These were so fun to make and so delicious! Can’t wait to give them to friends and neighbors tomorrow.
I made these to bring to Easter dinner tomorrow. They are over the top delicious!!! I made sure some of the Cadbury eggs were showing on the top of the cookie. The flaked sea salt was a genius idea!! Love these!!!
So glad you loved the cookies!
Hi,
if I have chilled the cookie dough for 48 hours, do I need to bring to room temp before baking?
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!
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.
Does it really make a difference with using a paddle mixer versus the hand held mixer?
Does the difference in power/Wattage and the amount of time, make that much of a difference in the cookie going flat when cooked?
Update….I added about 3/4 cup flour and tbey turned out perfect!
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 🙂
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!
These are incredible! One question, and maybe I missed it…how many cookies in a serving? Thanks so much for the nutritional data.
One cookie:) Glad you liked the recipe!
This is a favorite recipe, and it gets rave reviews from friends. I have made it with toasted unsweetened coconut to cut down on the sweetness, and they taste great. This Christmas I used the holiday Cadbury eggs (red, green, and white) for a holiday cookie.
The other eggs are so hard to chop. I ended up throwing them away adding Reese’s pieces instead. I used the food processor after trying to cut them. The processor just knocked the coating of and they became an unusable mess.
These were SO yummy! I thought about leaving out the coconut b/c I’m not a big fan, but it was really good in these cookies, probably because it is toasted :). I did a quick microwave toasting for the coconut and that worked great. I did add an extra 1/4 cup of flour after reading others say their’s spread a bit too much, they were perfect! Thank you!
Glad you loved the cookies!
The recipe states 1 1/2 chopped Cadbury Mini Eggs, my question is are the are the Cadbury eggs whole when measuring the 1 1/2 cups or chopped.
I use 1 1/2 cups chopped eggs.
We followed the directions exactly and the taste was great but they did not flatten out. The baking powder and soda weren’t outdated so we’re wondering what we did wrong?
I followed this recipe but the cookies did not flatten while baking. Does anyone know why this might be? I figured the flour-to-butter ratio was off but based on the comments others didn’t have this issue, in fact, others had the opposite with the cookies flattening too much! I did chill the dough for 24 hours before baking so I thought this may have been the issue so I brought the dough to room temperature but that didn’t help. The cookies were still delicious and I will try baking them again but I may have to make a few minor adjustments.
Don’t pack your flour when measuring. I fluff, spoon into the cup, and level. It also might be where you live. You can try adding 1/4 cup less flour.
So stinking good! You were right about the cookie dough, it was so good I honestly wish I had saved some just to eat!
I made the recipe as is and our whole family loved it! Trying to think of other add ins to make these cookies year round…
I am so glad you loved the cookies!
What about high altitude? Do I need to add more flour? We’re at 4800 feet elevation.
I am in Salt Lake City so you might be fine. If the dough seems to wet, you can add a little more flour.
I am in Salt Lake City so you might be fine. If the dough seems too wet, you can add a little more flour.
Do you recommend sweetened or unsweetened coconut?
They are very different.
I use sweetened.
You are my go to for cookies recipes and this one did not disappoint! I used unsweetened coconut and they were perfect!
I love cookies:) Glad you loved this one too!
These were the best cookies! My favorite! Such a special treat. Going to make them even when its nots Easter as long as I can get some of those Cadbury Eggs.
Made these just as written and they’re amazing. I almost omitted the coconut because my
Mom, with whom I’m sharing, is anti coconut but then I decided yolo mom! It’s more texture than flavor in my opinion. I did the eggs in a bag and smash lightly method. Will definitely be making them again!
I love making this recipe! It’s always a big hit! The coconut is a great, subtle addition! I put the mini eggs in a zip lock bag and use a meat mallot to wack each mini egg 1 time.
Made these Easter Monday. They turned out great. I will make them again!
Could you make these with M&Ms instead of the Cadbury eggs?
Yes! Enjoy!
I made these cookies for Easter and they are fabulous! I am grudgingly going to offer my guests a container full to take home. Haha! Thanks for the great recipe. Love it!
Ha!
I made the Cadbury Egg cookies for Easter and my family and friends absolutely loved them. Everyone suggested I make them all year.
They are good anytime of the year:)
Excellent cookies! I made them with Cadbury micro mini eggs – no need to chop! Easy, delicious cookies. Thanks for the recipe!
So glad you loved them!
I JUST made these, they are AMAZING!!! Nice soft cookie with a lot of flavor.
L❤️VE!!
The BEST!
The toasted coconut takes these to the next level.
I agree! SO good!
Love these cookies, but lately when I make them they turn out flat, I follow the recipe exactly, but don’t chill the dough beforehand. Any tips?
Is your butter too warm? Try adding a little extra flour? Is your oven too hot?
These turned out really tasty! I made mine I guess bigger and got 24 cookies out of this one recipe.
Took around 14 min to bake and they turned out super yummy!
A big cookie is always a good idea:)
110% amazing cookie recipe!!! I don’t normally rate recipes but this cookie recipe was so good that I had to write a review. The cookies sweetness is perfectly balanced and the texture is crispy yet still soft in the middle. Enjoyed by all…kids and adults. We are definitly saving this recipe to make again (especially at Easter time 🙂
They are the best:)
I have been dying to try this recipe, so I made these wonderful cookies to take to a post-Easter family gathering and they were the hit of the dinner! The Cadbury Mini Eggs broke up easily in big pieces in a freezer zip lock bag using my meat mallet to break them up (not too much as the recipe says). These cookies are out of this world — a must try!