Name: Easy Cadbury Egg Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.5 cup all-purpose flour; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup unsalted butter (softened); 0.75 cup granulated sugar; 0.75 cup brown sugar (packed); 2 large eggs; 2 tsp vanilla extract; 1 cup chocolate chips (semi-sweet); 1 cup Cadbury mini eggs (chopped)

These cookies are exactly what they sound like: a soft, slightly chewy chocolate chip cookie folded around chopped Cadbury Creme Eggs so you get pockets of gooey, creamy center and milk chocolate in every bite. They’re a festive twist on a classic, perfect for Easter baskets, holiday cookie swaps, or any time you want a candy-meets-cookie moment that’s fun to make and even more fun to eat.

My husband is the chief taste-tester for all my cookie experiments, and these were the first batch he begged me to put in the “do not freeze” zone. Our kiddo calls them “surprise egg cookies” because every cookie hides a different-sized gooey center, and half the joy is breaking one apart together. They became our go-to after-school treat last spring and now show up whenever we have Cadbury eggs leftover from the holidays — which, in our house, is often.

Why You’ll Love This Easy Cadbury Egg Chocolate Chip Cookies

– You get classic chocolate chip cookie comfort with unexpected creamy pockets—familiar but playful.
– The Cadbury eggs add a soft, almost caramel-like center that melts into the cookie instead of making it overly sweet.
– They’re crowd-pleasers for kids and adults alike, and they feel special without extra fuss.
– Make them for a bake sale or Easter brunch and you’ll be the one everyone asks for the recipe.

Behind the Recipe

This is a forgiving cookie: a well-balanced dough (slightly underbaked for chew) plays best with the delicate texture of chopped Cadbury Creme Eggs. The main things I learned are to fold in the candy gently so it stays in chunks rather than dissolving into the dough, and to expect some variation — smaller egg pieces will disappear more, larger pieces make dramatic gooey pockets. Watch your oven closely the first time; because of the candy pieces the cookies can brown faster on the bottom. Little touches that help: chilling the dough briefly so the cookies spread less, and using a mix of chopped egg sizes so you get both melt-in-your-mouth centers and little crisp chocolate shards.

Shopping Tips

– Baking Basics: Use a reliable all-purpose flour and check the date on your baking soda; freshness matters for lift and texture.
– Fats & Oils: Real butter gives the best flavor and chew; if using margarine, expect a slightly different texture.
– Chocolate: Buy good-quality Cadbury Creme Eggs for that signature creamy center—avoid imitation eggs with filling that’s too firm.
– Eggs: Room-temperature eggs incorporate more evenly into the dough; take them out of the fridge 20–30 minutes before baking.
– Sweeteners: A mix of brown and granulated sugar helps keep the cookies moist and flavorful—don’t skip the brown.

Prep Ahead Ideas

– Chop the Cadbury eggs and store them separately in an airtight container in the fridge for up to 24 hours so they don’t bleed into the dough.
– Mix the dry ingredients and keep them in a zip-top bag or container ahead of time to speed assembly.
– You can make the cookie dough the day before, refrigerate it, and bake straight from cold—this deepens the flavor and controls spread.

Time-Saving Tricks

– Use a cookie scoop to portion dough quickly and evenly, then press chopped egg pieces into the tops instead of folding them all in to avoid overworking.
– Do your mise en place: measure sugars and flour into small bowls before starting so mixing is a breeze.
– If you’re short on time, chill the dough for just 15–20 minutes instead of longer; it will still benefit from slight firming.

Common Mistakes

– Overmixing the dough: I did this once and ended up with tough cookies—mix until the flour is just incorporated.
– Adding candies that are too finely chopped: they can dissolve and make the dough soggy; aim for varied chunk sizes.
– Baking too long: the cookies continue to set after you pull them from the oven—take them out when edges are set and centers are just soft.

What to Serve It With

Warm from the oven with a glass of cold milk is classic and unbeatable. For a grown-up twist, serve alongside a strong coffee or a scoop of vanilla ice cream for a cookie-sandwich treat. They also travel well for parties—stack them carefully with parchment between layers.

Tips & Mistakes

If you want a firmer candy center, chill the chopped eggs just before adding them to the dough. If your cookies spread too much, chill the scooped dough on the baking sheet for 10–15 minutes before baking. And if you find the cookies are too sweet, try reducing the granulated sugar by a tablespoon or two next time.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

– Swap half the all-purpose flour for browned butter flour (same weight) for a nuttier flavor, or add a teaspoon of flaky sea salt on top before baking for contrast.
– Use mini Cadbury eggs for smaller, evenly distributed pockets, or larger eggs halved for dramatic gooey centers.
– If avoiding dairy, try a sturdy non-dairy margarine and dairy-free chocolate candies, though the texture will be slightly different.

Write me the frequently asked questions and answers Easy Cadbury Egg Chocolate Chip Cookies in the same way as the example below.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yes — swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend and chill the dough a bit longer; the texture will be slightly different but still delicious. I’ve done this for guests and it’s a crowd-pleaser.

My Cadbury eggs melted into the dough. What did I do wrong?

Most likely they were too finely chopped or warm when mixed in. Next time, chill the chopped pieces briefly and fold them in gently or press some pieces onto the tops of scooped dough instead.

Can I make these without Cadbury Creme Eggs?

Absolutely. Substitute coarse-chopped milk chocolate or caramel-filled chocolates if you want a similar gooey hit, or use regular chocolate chips for a classic cookie without the candy surprise.

How do I keep the cookies from spreading too thin?

Chill the dough for at least 20–30 minutes before baking, and avoid over-flattening the scoops. Baking on a lighter-colored sheet also helps prevent over-browning and excess spread.

Can I freeze the cookie dough or baked cookies?

Yes — scoop and freeze the dough balls on a tray, then transfer to a bag for up to 3 months; bake from frozen, adding a minute or two to the bake time. Baked cookies freeze well too; thaw at room temperature or reheat briefly.

Easy Cadbury Egg Chocolate Chip Cookies