Name: Recipe "Cadbury Egg Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 cup all-purpose flour; 1.5 tsp baking powder; 1 tsp baking soda; 1 tsp sea salt; 1 cup unsalted butter (at room temperature); 1.5 cup light brown sugar (packed); 0.5 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 1.5 cup Cadbury Mini Eggs (chopped); 1 cup chocolate chips; 1 cup toasted coconut (toasted); flaked sea salt (for sprinkling on cookies)

More recipes featuring vegetarian: Oatmeal Cookies with White Chocolate and Dried Cranberries, Pumpkin Chocolate Chip Bundt Cake, and Crispy Chocolate Chip Oatmeal Cookies.

Why These Cadbury Egg Cookies Are My Favorite Easter Treat

These Cadbury Egg Cookies combine chewy chocolate chip cookies, crunchy Mini Eggs, and toasted coconut into one irresistible spring treat. I usually hide those pastel candy eggs from my boys so I can snack on them myself, but when I turned a bag into these cookies, they were just as excited to share. The sweet candy shell, melted chocolate, and nutty coconut make these the perfect Easter cookie.

3 Reasons You’ll Love These Cadbury Egg Cookies

The crunchy candy shell of chopped Mini Eggs provides a satisfying contrast to the soft, chewy cookie.
Toasted coconut adds a nutty flavor and chewy texture that pairs beautifully with the chocolate chips.
They come together quickly with basic pantry ingredients, making them an easy holiday baking project.

Key Ingredients for Cadbury Egg Cookies

Cadbury Mini Eggs: Their hard candy shell holds up during baking, adding crunch. Chop them roughly with a sharp knife or gently crush them in a zip-top bag with a rolling pin. Look for them in the seasonal aisle.
Flaked coconut: Use unsweetened flaked coconut and toast it yourself for the best flavor. Spread on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once, until golden. Watch closely because it burns quickly.
Light brown sugar: It adds moisture and a subtle molasses flavor that keeps these cookies soft. You can substitute dark brown sugar for a deeper flavor, but the cookies may spread a bit more.

Kitchen Tools for Making Cadbury Egg Cookies

Stand mixer or hand mixer for creaming butter and sugars
Large baking sheet
Silpat baking mat or parchment paper for lining
Wire cooling rack
Sharp knife for chopping Mini Eggs

Tips for the Best Cadbury Egg Cookies

For the chewiest texture, pull the cookies out of the oven when the edges are just set and the centers still look slightly underdone. They will continue to set on the hot baking sheet during the 5-minute rest. To toast coconut, spread it in a thin layer on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring halfway through. It can go from golden to burnt in seconds, so keep an eye on it. When chopping Mini Eggs, a heavy chef’s knife works best; cut them into quarters or smaller pieces so every bite gets some crunch.

How to Get Soft and Chewy Cadbury Egg Cookies Every Time

The secret to these soft and chewy Cadbury Egg Cookies lies in the brown sugar and bake time. Using mostly light brown sugar keeps the centers moist, while the smaller amount of granulated sugar helps them spread just enough. Pull the cookies out when the edges are lightly golden but the centers still look pale and slightly puffy. They will finish setting on the hot baking sheet during the 5-minute rest. Toasted coconut adds texture without drying out the dough, so don’t skip that step if you want the full chewy experience.

You can easily change up this recipe. Swap the semi-sweet chocolate chips for white chocolate or dark chocolate chips for a different flavor. Add a half cup of chopped pecans or walnuts for extra crunch. If you don’t have flaked coconut, use shredded coconut (sweetened or unsweetened) but reduce the granulated sugar by a tablespoon if using sweetened. For a fun twist, replace half the Mini Eggs with chopped Robin Eggs or malted milk balls.

How to Serve Cadbury Egg Cookies

These cookies are perfect for Easter brunch, dessert, or a spring cookie platter. Serve them with a cold glass of milk or a hot cup of coffee. For a festive presentation, arrange them on a plate with pastel-colored napkins or alongside fresh berries. They also make a great addition to an Easter basket or gift tin.

How to Store Leftover Cadbury Egg Cookies

Store cooled cookies in an airtight container at room temperature for up to 5 days. If you need to stack them, place a piece of wax paper or parchment between layers to keep the candy shells intact. For longer storage, freeze them (see freezing section below).

Yes, both dough and baked cookies freeze well. To freeze unbaked dough, scoop it into balls, place on a baking sheet, and freeze until firm. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time. For baked cookies, cool completely, then layer between wax paper in a freezer-safe container. Thaw at room temperature or reheat in the microwave for 10 to 15 seconds.

Best Way to Reheat Cadbury Egg Cookies

To bring back that just-baked warmth, reheat cookies in a 300°F oven for about 5 minutes, or microwave on high for 10 to 15 seconds. Be careful not to overheat, or the candy shells might become too soft. If you prefer them room temperature, simply let them come to room temp after thawing.

Frequently Asked Questions About Cadbury Egg Cookies

Can I use regular-size Cadbury eggs instead of Mini Eggs?

The larger eggs have a thicker shell and more chocolate, which makes them harder to chop and they may not distribute evenly throughout the dough. Stick with Mini Eggs for the best texture and even baking.

Do I have to toast the coconut?

Toasting brings out the coconut’s natural oils and adds a nutty flavor. If you skip it, the cookies will still be good, but they’ll lack that deeper toasted taste.

How do I chop Mini Eggs without them flying everywhere?

Place the eggs in a sturdy zip-top bag and gently crush them with a rolling pin, or chop them on a cutting board with a heavy knife, cupping your hand over the blade to contain the pieces.

Can I use sweetened shredded coconut instead of flaked?

Yes, but reduce the granulated sugar by one tablespoon to balance the extra sweetness. Keep in mind that shredded coconut is finer, so the texture will be slightly different.

Why did my cookies spread too much?

Over-creaming the butter and sugar can cause excess spread. Cream them for just one minute until light and fluffy. Also, make sure your baking soda is fresh, and don’t use melted butter.

Recipe

Cadbury Egg Cookies

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

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

278 kcal

Calories

Ingredients

Servings

3 cup all-purpose flour
1.5 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup unsalted butter, at room temperature
1.5 cup light brown sugar, packed
0.5 cup granulated sugar

2 large eggs
2 tsp pure vanilla extract
1.5 cup Cadbury Mini Eggs, chopped
1 cup chocolate chips
1 cup toasted coconut, toasted
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.

Nutrition (per serving)

278kcal

Calorie breakdown

Protein6%18 kcal

Fat37%104 kcal

Carbohydrates57%160 kcal

How this was calculated — 13 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2635 kcal

baking powderLeavening agents, baking powder, low-sodium7 kcal

baking sodaLeavening agents, baking soda0 kcal

sea saltSalt, table0 kcal

unsalted butterButter, salted1721 kcal

light brown sugarSugars, brown1368 kcal

granulated sugarSugars, granulated462 kcal

large eggsEgg, whole, raw, fresh3 kcal

pure vanilla extractVanilla extract29 kcal

Cadbury Mini EggsEgg, whole, raw, fresh515 kcal

chocolate chipsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip1008 kcal

toasted coconutNuts, coconut meat, dried (desiccated), toasted1421 kcal

flaked sea saltSalt, table0 kcal

Serving size ≈ 70 g · 33 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dessert, Easter, kid-friendly, Oven Baked, spring, vegetarian

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