Chocolate Cadbury Mini Egg Cookies

March 31, 2021
Chocolate Cadbry Mini Egg cookie on plate with yellow and pink napkins in the backgroun

For me and Mike, Easter is all about the candy.  I love Peeps (the chicks, preferably yellow, never the bunnies).  I used to try all of the different novelty Peeps flavors and review them, but in recent years I just buy the ones that I know I'll like—a package or two of the classics, some of the dark-chocolate dipped ones, and anything involving a chocolate or caramel filling. 

Mike is partial to Robins Eggs, egg-shaped chocolate candies with colorful candy shells and crunchy malted centers.  We're in agreement about our runner-up for favorite Easter candy: Cadbury Mini Eggs.

On paper, they're pretty similar to M&Ms—milk chocolate candies with a candy shell.  But the egg shape gives them a better shell-to-chocolate ratio, the chocolate is of a slightly higher quality, and the shell just tastes really good.  When I was a kid, my mom would fill a wicker basket with Cadbury Mini Eggs and Robins Eggs, and Easter was a glorious day of eating chocolate by the handful.

Chocolate Cadbury Mini Egg Cookies on a baking sheet

Last spring, when I was on my pandemic baking kick, I tapped into that Easter memory with these cookies.  Crushed Cadbury Mini Eggs are swirled into a chocolate dough for a cookie that's all about sugary joy.

I like to use equal parts butter and margarine in my cookies for the best of both worlds: rich flavor and crisp edges from the butter, and soft, chewy centers thanks to the margarine.  Although I used a chocolate chip cookie recipe as a starting point, crushed Cadbury Mini Eggs will give you a significantly different flavor and texture than a chocolate chips.  The milk chocolate provides a mellow sweetness, and the bits of candy shell add a satisfying crunch.

The first time I made these, I ended up with exactly two dozen cookies.  It was a thrilling moment.

Adapted from Hershey's Chocolate Chocolate Chip Cookies

Yield: about 2 dozen cookies

Top down view of ingredients arranged on a baking sheet


  • 1 cup and 2 tablespoons all-purpose flour
  • 2 1/2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons stick margarine, softened
  • 6 tablespoons granulated sugar
  • 6 tablespoons packed brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 9-10 ounce package Cadbury Mini Eggs

Preheat oven to 375 degrees Fahrenheit.

Place Cadbury Mini Eggs in a sturdy zip-top plastic bag, set on a flat surface, and crush with a rolling pin.

Glass bowl filled with crushed Cadbury mini eggs

Combine flour, cocoa powder, baking soda, and salt in a small bowl.  In a large bowl, beat butter, margarine, sugars, and vanilla.  Add egg and mix until well-combined.  Gradually add flour mixture and mix until completely incorporated.  Fold in crushed Cadbury Mini Eggs.

Using a tablespoon-sized cookie dough scoop or two spoons, drop rounded balls of dough on ungreased cookie sheets.

Bake for 8-12 minutes, or until the tops of the cookies are set and the edges are lightly browned.  Cool for 5 minutes on baking sheets, and then remove cookies from the baking sheets to a wire rack to cool completely.

Store tightly covered at room temperature.

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Cookies on baking sheet with text reading "Chocolate Cadbury Mini Egg Cookies"