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Cadbury Chocolate Chip Cookies

Elevate your Easter dessert spread with these decadent Cadbury Chocolate Chip Cookies. Renowned for their thickness and soft texture, these colorful cookies are irresistible. Once you bake a batch, rest assured there won’t be a single crumb left.

Stacked layers of Cadbury Mini Egg Chocolate Chip Cookies

Cadbury Mini Egg Cookies

For those yearning for thick Chocolate Chip Cookies, you’ve landed in the right place. I’ve combined my favorite recipes for thick chocolate chip cookies and loaded them with the finest Easter candy ever – Cadbury Mini Eggs.

I don’t know about you, but hands down, nothing beats Cadbury Mini Eggs. I have to buy the mini bags just to keep myself from eating an entire bag. First, I added them to these Easter Brookies, and now we’re going straight to chocolate chip cookies.

What You’ll Love About Them

  • Thick- This recipe has minimal spreading with two scoops of stacked dough which gives you a nice and thick cookie.
  • Soft texture- With the addition of a little cornstarch, these cookies will stay soft for days
  • Festive holiday treat- Although Cadbury Mini Eggs have long been associated with Easter, they have expanded their releases to include other holidays. This means you can savor these treats well beyond the Easter season.
A stack of broken chocolate chip cookies showing you the inside of the cookie

Ingredients to Note

  • Cadbury Mini Eggs- This recipe has a 9-ounce bag, it’s about 1 ¼ cups. These should be crushed into smaller pieces, which ensures you get them in nearly every bite.
  • Cornstarch- This is used to keep the cookies extra soft; I recommend not skipping it.
  • Mini Chocolate Chips- I typically use regular chocolate chips but the mini chips gives you a more even disbursement of chocolate chips amongst the Cadbury mini eggs.

What Are Cadbury Mini Eggs?

For those who have stumbled upon this recipe, you might already have these on hand; if not, let’s talk about it. Cadbury Mini Eggs are crafted from a decadent and smooth chocolate egg, coated with a crispy and colorful candy shell.

The Cadbury Chocoalte. brand was dates back to 1824 when John Cadbury opened a bakery in England. The Cadury you know today (here in the States), is owned and produced by Hershey’s in Pennsylvania.

A white bowl of crushed Cadbury Mini eggs with more whole eggs laying around the bowl

How to Make Cadbury Chocolate Chip Cookies

  • Crush the eggs. Place the eggs in a Ziploc bag and use a heavy object like a rolling pin to break the mini eggs into small pieces.
  • Beat the butter and sugar. Cream the butter and sugar together for a couple of minutes.
  • Add the liquids. Next, add the eggs and vanilla and beat until well incorporated.
A glass mixing bowl with creamed butter and sugar
Creamed butter and sugar.
  • Add the dry ingredients. Combine the dry ingredients in a separate bowl. Slowly add to the dough, mixing on low just until the flour starts to combine. Add in the mini chocolate chips and crushed Cadbury eggs. Be sure to reserve a handful of eggs to put on top of the cookies. Beat until the dough forms.
  • Portion out the dough. Using a medium-sized cookie scoop, portion out the dough a stack one on top of the other, gently pressing down. This is roughly 4 tablespoons or 3 ounces. Place a few extra crushed eggs or mini chocolate chips on top.
  • Bake. Place 3 inches apart on the baking sheet. Bake for 12 to 15 minutes, then allow the cookies to cool on the baking sheet for 15 minutes.

Bakery-Style Cookie Tips

  • Use a cookie scoop. This helps ensure evenly-sized cookies, resulting in consistent baking times
  • Get the look. Before baking, add a few chocolate chips and crushed mini eggs on top.
  • Shape the cookies. The second these come out of the oven, grab a large round cookie cutter or two spoons and push the edges of the center back into middle of the cookie. This not only helps maintain the thickness, but it shapes them into nicer looking cookies. This has to be done right away.
  • Top them off. Again, right when these come out of the oven you can fill in any gaps on top by pushing more chocolate chips into the cookies or more eggs.

A Cadbury Mini Egg Chocolate Chip Cookie leaning up against a pile of more cookies

Recipe Tips

  • Increasing the mixing speed: Due to the amount of dry ingredients, the bottom of the mixing bowl may be hard to incorporate. If you turn up the speed on the mixer for a few seconds, it will help to fully incorporate the dough.
  • Smaller cookies: If you’d like a smaller cookie, simply use a large cookie scoop, and reduce the baking time by approximately 2 minutes.
  • How to tell they’re done. Even though the middles should be slightly under-baked, the edges of the cookies will start to crisp up, and the top of the cookies shouldn’t have any gloss or shine to them.

A stack of 5 thick chocolate chip cookies loaded with Cadbury Mini Eggs

Storage and Freezing Instructions

  • Storing: Chocolate chip cookies will stay fresh when stored in an airtight container or Ziploc bag for up to 3 days.
  • Freezing. Baked cookies can be frozen to enjoy at a later date. Once cooled, transfer to a freezer-safe container and freeze for up to 2 months.
  • Freezing cookie dough. Portion out the dough as directed, then flash freeze the balls of dough on a cookie sheet for 30 minutes. Transfer to an airtight container and freeze for one month. Thaw to room temperature before baking. You may need to add an additional minute or two to the baking time.
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A close up of the top of a chocolate chip cookie with Cadbury Mini Eggs

Cadbury Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: 16 Cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


Extra thick with a soft texture, these Cadbury Mini Egg Chocolate Chip Cookies are everything you love about a chocolate chip cookie, but with even more chocolate. 


  • 9 ounce (225g) bag Cadbury Mini Eggs
  • 1 cup (226g) Unsalted butter, at room temperature
  • 1 cup (220g) Light brown sugar, packed
  • ½ cup (95g) Granulated sugar
  • 2 large eggs
  • 1 tablespoon (15ml) Pure vanilla extract
  • 3 1/2 cups (420g) All-purpose flour
  • 2 teaspoons (4g) Cornstarch
  • 1 teaspoon (5g) Salt
  • 1 teaspoon (4g) Baking soda
  • 2/3 cup Mini semi-sweet chocolate chips


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet.
  2. In a large Ziploc bag, use a heavy object the crush and break apart the Cadbury Mini Eggs.
  3. Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
  4. In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and chopped Cadbury Mini Eggs (reserve a handful to place on top). Beat until incorporated.
  5. Using a medium cookie scoop, place 2 scoops of dough stacked on top of one another. Place 3 inches apart on the prepared cookie sheet. Add a couple of pieces of crushed eggs and additional mini chocolate chips on top. Bake for 12-15 minutes. The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

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2 thoughts on “Cadbury Chocolate Chip Cookies”

  1. These turned out great! I live in Utah.—these spread more than hers, so if you want a little less spread, I would omit a few tablespoons of butter and I think they would be perfect. Love the double scoop trick, similar to chip if you watch them make their dough. I also used salted butter so I used 1/2 tsp of salt and they are just the right amount of salty.