Easy Cadbury Egg Chocolate Chip Cookies

If you like cookies that smuggle candy into your mouth like a tiny, delicious Trojan horse, this is your anthem. These Easy Cadbury Egg Chocolate Chip Cookies are basically childhood nostalgia with better dental hygiene. Soft cookie, melty chocolate chips, and those neon-shelled Cadbury Eggs hiding in the middle — it’s a joy explosion and a small threat to every shirt you own. Try it because normal chocolate chip cookies are boring, and because you deserve the smug satisfaction of serving something that screams “I put candy in a cookie” without actually confessing.

My husband once tried to “help” by unwrapping the Cadbury Eggs and taste-testing them for quality control. He ate, like, five and then blamed the dog when I noticed. The kids insisted the eggs were “hide-and-seek” treasures and buried half the cookies between couch cushions. Me? I tried to use a too-small baking sheet, watched cookies morph into one giant cookie pancake, and then pretended it was intentional. No, I won’t wash fewer dishes, but yes, I will strategically use parchment paper like a kitchen superhero.

Time-Saving Hacks

– Use a store-bought cookie dough tube and toss in chopped Cadbury Eggs for instant “I made these” vibes.
– Single-bowl mixing: melt the butter, dump everything in, stir. Fewer bowls = fewer confessions to the sink.
– Line the sheet with parchment so the cookies slide off like tiny greasy dreams — no scrubbing.
– Freeze spooned dough for 10–15 minutes if you need to firm up the dough fast. It’ll scoop prettily and bake evenly.
– Want gooey centers without babysitting the oven? Press a whole Cadbury Egg into each cookie a minute before they’re done, then finish baking.

Serving Ideas

– Serve with cold milk like a civilized person, or with coffee if you’re pretending this is breakfast.
– Serve with wine if the kids drove you nuts that day — therapeutic and delicious.
– Warm one for 8–10 seconds in the microwave for melty, dangerous goo. I won’t tell the fire department.
– Make an ice cream sandwich with vanilla or salted caramel ice cream for maximum regret-and-delight.

What to Serve It With

– Cold milk (classic), oat milk (because you’re trendy), or a bold espresso (if this is dessert and not lunch).
– Vanilla ice cream for sandwiches or a scoop on the side.
– A bowl of fruit if someone asks vaguely about “balance.” I’ll allow it.

✔Tips & Mistakes

– Don’t overbake. These cookies live for that slightly glossy, soft center. Overbake and you’ll get crunchy sadness.
– Cadbury Eggs can ooze if you chop them too small or bury them deeply. Leave some chunky pieces or press whole eggs into the tops near the end of baking.
– Too-small baking sheet = one giant cookie blob. Yes, I tried that so you don’t have to.
– Pro tip: Chill dough for 20–30 minutes if it’s overly sticky — much less frustration, more uniform cookies.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 4 days at room temp, or a week in the fridge if you’re trying to be responsible.
– Freeze baked cookies for up to 3 months. Thaw at room temp or zap quickly in the microwave for nostalgia-activated softness.

✔Variations and Substitutions

– Swap chocolate chips for white chocolate or peanut butter chips if you’re feeling rebellious.
– Use dark brown sugar for a chewier, richer cookie.
– Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Replace Cadbury Eggs with chopped mini Reese’s, M&Ms, or any candy that survived the clearance bin.

Frequently Asked Questions

Easy Cadbury Egg Chocolate Chip Cookies

Deliciously sweet chocolate chip cookies filled with creamy Cadbury egg pieces.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.75 cup brown sugar packed
• ▢ 2 large eggs
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup chocolate chips
• ▢ 1 cup Cadbury Mini Eggs chopped

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
• Fold in chocolate chips and chopped Cadbury Mini Eggs.
• Drop by rounded tablespoon onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until edges are lightly browned.

Notes

Store cookies in an airtight container to keep them fresh.