Mini Cadbury Eggs are one of my very favorite things about the Easter season, and I eagerly look forward to the the time when they start appearing on store shelves. I love the smooth chocolate on the inside, and the crunchy shell on the outside. I have to limit myself, because I could eat the whole bag! The other day I was making cookies with my 4 year old, I decided to swap out the chocolate chips for mini Cadbury eggs. The result? Definitely a winning combination in these Cadbury Egg Cookies!
They are SO yummy, and I love how they look–all the spring colors peeking out. They’re perfect for Easter, and all through the spring…and into the summer. I always scoop up a few extra bags before they’re out of stores, since they freeze well, and I can use them later. Serve them to your family, take them to an Easter gathering, or package them up for a friend!
Instead of using them whole, I used a rolling pin to smash them into chunky pieces. I still wanted them large enough to see and bite in to, but they’re on the bigger side for a cookie. I poured them into a gallon size storage bag, and pounded until they were the right size.
I love these cookies, and they are one of my very favorite Easter recipes–it’s really easy, and you can whip these cookies up in less than 10 minutes. In less than 25 minutes, you can have warm and chocolatey cookies coming out of the oven!
Cadbury Egg Cookies
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1-10 oz. bag Mini Cadbury Eggs
Mix butter and sugar until creamy. Beat in egg. Add the rest of the dry ingredients and mix. It will seem crumbly at first, but keep mixing--it will come together to be a thick dough.
Smash the mini Cadbury eggs with a rolling pin until they're in medium-sized chunks (put them inside a large plastic bag), then pour them into the dough and combine well.
Bake 10-12 minutes at 350 degrees. Cool on a wire rack.
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