These Easter Chocolate Chip Cookies are thick, soft cookies with gooey centers loaded with white and dark chocolate chips and crunchy Cadbury Mini Eggs. No chilling required—just mix, bake, and enjoy! Perfect Easter treat for cookie platters, gifting, and baking with kids.
For more fun Easter cookie recipe ideas, check out Chocolate Easter Bunny Cookies and Easter M&M Sugar Cookie Cups.
If you're on team chewy chocolate chip cookies AND can’t wait for Cadbury Mini Eggs to hit the shelves each year, these Easter Chocolate Chip Cookies are a must-bake! I'm not kidding. They're the best chocolate chip cookies!
They're thick and soft, with gooey centers and packed full of two kinds of melty chocolate and crunchy candy-coated Easter eggs. Best of all, there’s no chilling required, so you can whip up a batch fast. Fun twist on classic chocolate chip cookies, perfect for Easter season.
❤️You're Going to Love These
- Thick, soft chewy cookies with golden edges and a gooey center
- Loaded with Cadbury Mini Eggs and melty chocolate chips in every bite
- Quick and easy with no chill time required—just mix, scoop, and bake
- Fun and festive Easter cookies perfect for dessert tables, spring parties, and baking with kids
🍪Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Unsalted butter. Use room temperature butter so it creams easily and smoothly.
- Brown sugar. I use dark brown sugar for the rich molasses flavor. Light brown sugar also works.
- Vanilla extract. Yes, the recipe calls for a full tablespoon of pure vanilla extract. With the rich flavor from the dark brown sugar and all the chocolate, these cookies can handle it.
- Cornstarch. Cornstarch is a secret ingredient that keeps the cookies soft and tender and helps prevent spreading.
- Cinnamon. Cinnamon adds warm, rich flavor, but it's totally optional.
- Cadbury Mini Eggs. I like the candy coated milk chocolate Easter eggs from Cadbury, but Hershey's makes them, too. You can also use Easter pastel M&Ms.
- Chocolate chips. I used ½ and ½ dark and white chocolate chips. You can also use all of one or the other, semi-sweet chocolate chips or milk chocolate chips.
🥣How to Make Cadbury Egg Cookies
Step 1: Cream butter and sugars in a large bowl on medium-high for 3-5 minutes. Mix in the eggs and vanilla.
Step 2: Sift in the dry ingredients (or whisk in a separate bowl). Mix on low until just combined. Mix in the crushed Cadbury eggs and chocolate chips.
Step 3: Scoop dough into 4-tablespoon balls. Break dough balls in half and press the halves together, torn side out. Press a few more candy pieces and chocolate chips on top and sprinkle with flaky salt.
Step 4: Bake cookies on a parchment lined baking sheet at in a preheated oven at 375 for 10 minutes. Cool on pan for 5 minutes, then on a wire rack.
👉Top Tip: Optional, set aside a few extra Cadbury egg pieces and chocolate chips to press on top of the dough before baking and again on top of the cookies right out of the oven.
☑️Tips
- If you don't have a sifter or large mesh strainer, whisk the flour mixture together in a separate bowl.
- Bake immediately or chill the dough for 30-60 minutes for thicker cookies.
- For gooey, soft centers, bake them until they still look a little underdone. Internal temperature should read 175-185 degrees.
🎁Storage
- Store leftover cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for about a week.
- Freeze chocolate chip cookies between layers of wax paper in a freezer bag or airtight freezer-safe container.
📅Make Ahead
- Make the cookie dough up to 3-5 days ahead of time and store it in the refrigerator covered in plastic wrap. Before baking, let it sit at room temperature for 15-30 minutes or until it is soft enough to scoop. If the dough is very cold, the cookies will need more baking time and might not spread as much as you'd like. If needed, gently flatten the dough mid-bake or immediately after removing from the oven.
- To freeze the cookie dough, freeze balls of dough on a parchment-lined cookie sheet. Place the frozen cookie dough balls in a zip-top freezer bag and freeze for up to 3 months. Thaw in the refrigerator.
❓FAQs
No! These cookies are designed to be baked right away, so you can enjoy them faster. But if you'ld like even thicker cookies, chill the dough for 30-60 minutes before baking.
Yes! Milk, dark, white, or even butterscotch or peanut butters chips would be delicious in this recipe.
To crush Cadbury eggs, place them in a plastic ziptop bag and use a rolling pin or meat mallet to crush them into various sizes.
Yes. The dough can be made a few days ahead and stored covered in the fridge. Let it soften at room temperature until it is easy to scoop.
🎆More Easter Cookie Recipes
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📖 Recipe
Easter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar light or dark
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract yes, tablespoon
- 3 cups flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon, optional
- ½ teaspoon salt
- 1 cup Cadbury Mini Eggs, crushed plus more for topping
- 1 cup chocolate chips -- I use a combination of ½ white and ½ dark chocolate chips plus more for topping
- flaky sea salt, optional
Instructions
- Preheat oven to 375. Line cookie sheets with parchment paper or silicone baking mats. To crush Cadbury eggs, place them in a ziptop bag and crush them with a rolling pin.
- In a large mixing bowl, cream butter and both sugars on medium to medium-high speed until fluffy, about 5 minutes. Mix in eggs, then vanilla for another minute.
- Sift in the flour, baking soda, cornstarch, cinnamon, and salt. Mix on low speed until just combined. Add the crushed Cadbury eggs and chocolate chips. Mix on low just long enough to incorporate them throughout the dough. Do not overmix.
- Bake immediately or chill the dough for 30-60 minutes for thicker cookies. Scoop dough into 4-tablespoon balls. For a craggy texture on top, rip the ball in half and press the two halves together with the torn sides out. Shape into a tall ball on the baking sheet. Optional, top with more Cadbury egg pieces, chocolate chips, and a little flaky salt. Bake 10 minutes until the tops are light golden brown and the centers are soft and appear underbaked. If desired, gently press even more Cadbury egg pieces on top while they're still warm. Cool for 5 minutes on the pan, then transfer to a wire baking rack to cool completely.
Notes
- If you don't have a sifter or large mesh strainer, whisk the flour mixture together in a separate bowl.
- For gooey, soft centers, bake them until they still look a little underdone. Internal temperature should read 175-185 degrees.
- This recipe makes 21 large cookies. For smaller cookies, reduce the bake time by a few minutes.
- Optional, set aside a few extra Cadbury egg pieces and chocolate chips to press on top of the dough before baking and again on the soft warm cookies right out of the oven.
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