Mini Cadbury Egg Cookies

Once a month, my daughter Penny and I bake cookies for our neighbors, and if there’s a way to make them seasonal, we always love to lean into that. With Easter right around the corner, we thought it would be fun to use one of our favorite Easter candies—Mini Cadbury Eggs—for a festive spring twist on a classic chocolate chip cookie.

These cookies were such a delight to make. The crushed candy shells add the prettiest pastel flecks throughout the dough, giving each cookie a cheerful little pop of color that feels perfect for the season. They’re sweet, playful, and just the kind of treat that feels extra fun to share.

I think there’s something really special about homemade treats, especially when they’re made to bless someone else. A warm plate of cookies has a simple way of opening the door to connection—offering a small moment of kindness, a reason to linger, and a reminder that someone was thinking of you. In a busy world, those small gestures can mean so much.

I’m often reminded of this verse when I think about creating community in everyday ways: “Therefore encourage one another and build one another up, just as you are doing.” — 1 Thessalonians 5:11. I love that encouragement doesn’t always have to be grand. Sometimes it looks like a kind word, a visit to a neighbor’s doorstep, or a plate of cookies wrapped up with care.

This recipe was especially fun because it included one very memorable step: crushing the Cadbury eggs, which was easily Penny’s favorite part. We put them in a large zip-top bag and used a small hammer to break them up. A rolling pin might work, but these little eggs are surprisingly tough, so the hammer really did the trick—and made the whole process feel even more fun.

I should also say that food prep is not exactly my strongest gift. While this dough is ideally chilled for 24 to 48 hours, I let ours rest for about 45 minutes, and it turned out just fine. So if you’re a little more last-minute like me, take that as encouragement—these cookies are still wonderfully delicious without a lot of advance planning.

We also made our cookie dough balls a little smaller than the original recipe called for so we could stretch the batch for sharing, and we ended up with 22 cookies. It gave us plenty to package up for neighbors, with a few left at home too, which always feels like the best kind of baking day.

These are the kinds of recipes I treasure most—the ones that become attached to memory as much as flavor. A daughter helping at the kitchen counter, pastel-speckled cookies cooling on the pan, and little hands carrying treats to neighbors’ doors. It’s simple and ordinary, but to me, it’s the kind of thing that fills a home with warmth.

Mini Cadbury Egg Cookies

Ingredients

1/2 cup butter, softened
2/3 cup brown sugar, packed
1/4 cup sugar
1 large egg
1 teaspoon vanilla
1 1/3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (10-ounce) bag Mini Chocolate Cadbury Eggs
1/2 cup milk or white chocolate chips (optional)

Joanna Gott

Instructions

Preheat your oven to 350 degrees.

In a large mixing bowl, cream together the butter, brown sugar, and sugar for 4 minutes, scraping down the sides of the bowl often. Add the egg and vanilla and mix until combined.

Fold in the flour, baking soda, and salt.

Joanna Gott

Next, crush the Cadbury eggs. This was Penny’s favorite part. We placed the eggs in a large zip-top bag and used a small hammer to break them up. You could try a rolling pin, but these eggs are pretty tough, so a hammer worked best for us—and made it extra fun.

Joanna Gott

Mix the crushed Cadbury eggs and the milk or white chocolate chips into the dough. Stir just enough to combine, allowing some of the Cadbury eggs to break apart while leaving some larger pieces intact.

Joanna Gott

If time is on your side, wrap the dough in plastic wrap and let it chill. It is ideal to chill the dough for 24 to 48 hours, but even 30 minutes works. I let mine chill for about 45 minutes, and that seemed to work just fine.

Roll the dough into balls and place them on light-colored baking sheets, preferably lined with parchment paper. We made smaller dough balls so we could make more cookies and ended up with 22.

Joanna Gott

Bake for 9–10 minutes, or until the cookies are a light golden color. You can bake them 1–2 minutes longer if you prefer crispier edges. Remove from the oven and let them set up on the pan for several minutes before transferring.

Joanna Gott

If you are looking for a fun Easter treat to make this season, these Mini Cadbury Egg Cookies are such a sweet choice. They are festive, easy, and perfect for sharing. Whether you make them for your family, for a spring gathering, or to brighten a neighbor’s day, I hope they bring a little joy to your kitchen too.