These Cadbury Egg Cookies are mini creme egg stuffed chocolate chip cookies. Serve them as an easy treat for Easter!

Chocolate bunnies, marshmallow peeps, red and yellow jelly beans, and my absolute favorite – Cadbury Creme Eggs.

There is something magical about a chocolate egg with that sweet creamy center.

A few years ago, I discovered that they started making mini Cadbury creme eggs to go along with their cousin, solid chocolate mini eggs.

I knew I wanted to stuff the mini eggs into cookies, and what better dessert than two of my favorites combined – Cadbury Egg Cookies?

They’re creme egg stuffed chocolate chip cookies with a hidden Cadbury egg center, similar to my caramel stuffed chocolate chip cookies and peanut butter stuffed cookies.

Take your classic chocolate chip cookie recipe, wrap the dough around your mini eggs, and bake. Soon you’ll have a treat that even the Easter bunny can’t top.

What are Cadbury creme eggs?

Cadbury creme eggs are chocolate eggs filled with a fondant cream. The cream is often white and yellow to represent the center of an egg.

You can buy Cadbury eggs in two sizes – regular and mini.

Cadbury also makes solid chocolate mini eggs, which is chocolate with a crispy outside shell, similar to M&Ms.

If you’re having trouble finding the mini creme eggs for these Cadbury egg cookies, you can use the solid chocolate mini eggs.

Are Cadbury mini eggs sold all year?

Unfortunately, you can only find Cadbury mini eggs around Easter.

If you want to make these Cadbury egg cookies all year round, you’ll have to stock up on bags of mini eggs.

If you’re out of mini eggs, you can use another small chocolate candy, such as Rolo or peanut butter cups.

How To Make Cadbury Egg Cookies

To make Cadbury egg cookies, first you make the chocolate chip cookie dough.

Cream together your butter, sugar, and brown sugar until smooth, about 1-2 minutes.

Next, beat in your egg and vanilla.

Finally, gradually add your flour, baking soda, and salt. Once the dough forms, add your chocolate chips.

Using a #40 cookie scoop (affiliate link) or by hand, measure out 1 1/2 tablespoons of dough, flatten it, then wrap it around each mini egg.

Make sure the cookie dough completely seals the egg so there aren’t any leaks during baking.

Now you need to refrigerate the dough for at least an hour so the dough is nice and cold.

The key to making Cadbury egg cookies is making sure the dough isn’t too warm. The warmer it is, the more it’ll spread, which isn’t good for stuffed chocolate chip cookies.

How To Freeze Cadbury Egg Cookies

There are two ways you can freeze Cadbury egg cookies.

First, you can freeze the dough after rolling. They need to chill anyway, so you can put them straight in the freezer after making.

Place them in a freezer-safe plastic bag and freeze for up to 3 months.

Second, you can freeze creme egg stuffed chocolate chip cookies after baking. Make sure they are completely cooled then store in a freezer-safe bag. Freeze for up to 3 months.

How To Make Small Batch Cadbury Egg Cookies

Being a small batch baking blog, you’re probably surprised this Cadbury egg cookie recipe makes 18 cookies.

That’s because I posted them back in 2014, way before I dedicated myself to recipes for two.

Luckily the cookie dough freezes well, so you can store the extras in your freezer then bake as you crave them.

However, if you want to cut this recipe in half, use 1 egg yolk for half an egg.

More Cadbury Creme Egg Recipes

Enjoyed this recipe? Here are more Cadbury Creme Egg recipes:

• Cadbury Creme Egg Ice Cream
• Cadbury Creme Egg Cupcakes
• Creme Egg Hot Chocolate
• Cadbury Creme Egg Milkshake

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Cadbury Egg Cookies

Yield: 18 cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes

These Cadbury Egg Cookies are mini creme egg stuffed chocolate chip cookies. Serve them as an easy treat for Easter!

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Ingredients

• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 18 mini creme eggs or solid chocolate mini eggs

Instructions

1. In a large bowl, whisk together the flour, baking soda, and salt.
2. In another large bowl on medium-low speed (with paddle attachment if using a stand mixer), beat together the butter, granulated sugar, and brown sugar until smooth and creamy, about 1-2 minutes.
3. Beat in the egg and vanilla until smooth.
4. Turn the speed down to low and gradually beat in the flour. Add the chocolate chips.
5. Using a #40 cookie scoop or by hand, measure out 1 1/2 tablespoons of dough, flatten it, then wrap it around one mini egg. Make sure it's sealed all the way around. If the dough gets too warm and sticky, chill the dough for 15 minutes then try again.
6. Repeat with the remaining eggs. Refrigerate the dough balls for 1 hour or until firm.
   
   At this point, if you don't want to bake all of the cookies at once, transfer the now-firm cookie dough to a freezer-proof bag and freeze for up to 3 months.
7. Preheat the oven to 350F. Have 2 ungreased cookie sheets ready or line with parchment paper.
8. Bake 10-12 minutes or until brown and firm. Cool for 5 minutes on the tray before carefully removing to a cooling rack. Serve warm or cool completely.

Notes

• To cut this recipe in half for a small batch, use 3/4 cup flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup butter, 2 tablespoons sugar, 2 tablespoons brown sugar, 1 egg yolk, 1/2 teaspoon vanilla, 1/2 cup chocolate chips, and 9 mini eggs.
• Enjoyed this recipe? Check out my other Cadbury creme egg recipes.

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  #40 Cookie Scoop

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Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesAll recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.