Celebrate Easter this weekend with a fresh take on the traditional chocolate chip cookie with these Soft-Baked Cadbury Easter Cookies!

This recipe is a buttery, caramely blend of rich salted butter, brown sugar and creamy chocolate Cadbury Eggs. Mixed together, these ingredients create a soft-baked cookie packed with rich, creamy sweetness.

While you can use any ingredient varieties you can find in your grocery store, there are a few suggestions to enhance that flavor to have your kids (or spouse) begging for seconds!

Use Wisconsin Butter

Butter is definitely a key ingredient here. Melting it before mixing helps these cookies stay soft and moist while baking, and we highly recommend incorporating one of several butters made right here in Wisconsin to keep these cookies tied to your local farmer. Look for butter from Westby Creamery, Nordic Creamery, Grassland, Organic Valley or even Kwik Trip’s Nature’s Touch, just to name a few!

Try Raw Cane Sugar

There are very little noticeable differences between sugars. However, the longer grain of raw cane sugar has a tendency to retain more moisture and enrich your batter consistency. If you are unable to find raw cane sugar in your local grocery store, white sugar is a perfectly fine substitute, but consider trying it in this recipe if available to you!

Aim for Large Cadbury Egg Chunks

While this recipe calls for crushed Cadbury Eggs, keeping those chunks relatively large allows for very rich chocolate flavor throughout each cookie. Simply place the Cadbury Eggs into a zipped plastic bag and gently crush with the back end of a serving spoon or meat tenderizer to keep the chocolate pieces large.

These Cadbury Easter Cookies are best served within 24 hours, but will stay soft and fresh in an air-tight container for up to three days. These also freeze well – so feel free to make extras to enjoy later on, too!


Soft-Baked Cadbury Easter Cookies

A celebratory take on the traditional chocolate chip cookie featuring Cadbury chocolate eggs.
5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Servings 12 cookies
Calories 281 kcal


  • 8 tbsp salted butter melted
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1 cup crushed Cadbury chocolate eggs


  • Preheat oven to 350°. Melt butter in a microwave-safe dish for 40 seconds.
  • Beat butter with sugars until creamy; add vanilla and egg. Beat on low for 10 to 15 seconds; avoid overbeating as it will lead to stiff cookies.
  • In a separate dish, mix flour, baking soda and salt until combined. Slowly add to the wet ingredients until crumbles form.
  • Add crushed Cadbury eggs, setting aside 1/4 cup.
  • Roll dough into 9 to 12 large balls and place on a lined baking sheet. Top each ball of dough with the a spoonful of the remaining Cadbury eggs and lightly push into the dough before setting into the oven.
  • Bake cookies for 9 to 12 minutes until puffy and golden. Let cool for 30 minutes and enjoy!


These cookies freeze well. Feel free to make an extra batch or two to freeze and enjoy all season long.


Calories: 281kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 131mgPotassium: 31mgFiber: 0.4gSugar: 24gVitamin A: 304IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword Cadbury eggs, chocolate chips
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