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A stack of freshly baked Double Chocolate Cadbury Egg Cookies with a cracked Cadbury Creme Egg on top.

Ultimate Double Chocolate Cadbury Egg Cookies

These cookies transform the iconic Cadbury Mini Eggs into a chewy, fudgy, and intensely chocolatey treat. Featuring a rich double chocolate dough packed with chocolate chips and chopped candy, they offer a perfect balance of crisp edges and a soft center. A sprinkle of flaky sea salt elevates the flavors, making them an irresistible year-round delight.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder Dutch-processed recommended
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 ½ cups Cadbury Mini Eggs, roughly chopped plus extra for topping
  • Flaky sea salt, for sprinkling optional

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer with paddle attachment
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Baking sheets (2)
  • Parchment paper or silicone baking mats
  • Cookie scoop (about 3 tablespoons)
  • Wire cooling rack
  • Zip-top bag
  • Rolling pin (for crushing candy)

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Place Cadbury Mini Eggs in a zip-top bag and gently crush with a rolling pin to create a mix of chunks and crumbs.
  3. In a large bowl using a mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl and mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and fine sea salt.
  6. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until no dry flour remains.
  7. Using a spatula, fold in the chocolate chips and the chopped Cadbury Mini Eggs until evenly distributed.
  8. Scoop dough into 3-tablespoon portions onto the prepared baking sheets, leaving at least 2 inches between each.
  9. Press a few extra pieces of chopped candy onto the top of each dough ball, if desired.
  10. Bake for 10-12 minutes, until the edges are set but the centers still look soft and puffy. Rotate the pans halfway through baking for even cooking.
  11. Remove from oven and immediately sprinkle with a pinch of flaky sea salt (optional).
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, ensure butter and eggs are at room temperature. If dough is too soft, chill for 20-30 minutes before scooping to prevent excessive spreading. Store baked cookies in an airtight container at room temperature for up to 5 days. Dough balls can be frozen and baked from frozen, adding 1-2 minutes to bake time. Baked cookies freeze well for up to 3 months. For variations, try adding dark chocolate chunks or substituting with other chopped candies like peanut butter cups.