Create the cutest Easter treat with these Cadbury Easter Egg Cookies! Soft, chewy sugar cookies topped with chocolate “mud puddles,” green frosting grass, and colorful Cadbury Mini Eggs nestled on top. Fun to decorate with kids and easy to make using homemade or store-bought dough!
Why You’ll Love These Cadbury Easter Egg Cookies
What is it about Easter candy? I’m not a huge candy person most of the year, but seriously — these mini Cadbury Chocolate Eggs are the bomb. That rich Cadbury chocolate inside a crisp, colorful candy shell gets me every time.
That’s exactly why I love using them in these Easter Egg Cookies. They start with a soft, buttery sugar cookie base (homemade or store bought), that are soft with crispy edges and a chewy center. Dress them up with creamy chocolate ganache “mud puddles,” or a little grass frosting, and a handful of pastel eggs. Instead of baking the eggs into the cookie, this method lets their pretty colors and textures shine — and I’ve made it super simple, even for the non-decorator!
Their soft, pastel colors also make them pop on a dessert table, just like in these Creme Egg Brownies — another fun way to use up Easter candy! Or, if you’re baking for a crowd, try this Cadbury Mini Chocolate Egg Cookie Cake, a guaranteed showstopper.
Cadbury Mini Egg Cookies Ingredients
- Sugar Cookie Dough: Try this simple classic sugar cookie dough recipe or use boxed (this is my friend Patty’s fave) or refrigerated cookie dough. Psst, it doesn’t have to be sugar cookies! Try my Chocolate chip cookies, Oatmeal.
- Vanilla frosting; or again, if easier, use store bought frosting!
- Green Food Coloring; hopefully you have some of this at home!
- Mini Cadbury Eggs: A milk chocolate egg covered with a hard candy shell, but also try the dark chocolate version one too!
- Piping Tip and Bag – for the “grassy” effect, I used Wilton #233 tip. This is a great starter set.
- Chocolate Ganache: This is for the Chocolate Mud “Puddle” I made a half batch of chocolate ganache and spooned a bit in the center of the cookie. You’ll need chocolate chips, a little butter and heavy cream.
Watch us make these fun Easter Cookies
How to make mini Cadbury egg cookies
Step 1: Make Cookie Dough (if using)
If not using store-bought cookie dough, grab your ingredients and let’s make sugar cookies. In the bowl of a stand mixer, combine butter and sugar (try using a little brown sugar too for a different flavor). Cream the butter and sugars together until light and creamy.
Add eggs one at a time mixing for 1 minute between each addition.
In a medium bowl, whisk together dry ingredients (flour, baking soda, salt).
Step 2: Chill and Bake Cookies
Using a medium cookie scoop, scoop all dough onto a parchment-lined sheet pan and chill, covered with plastic wrap, for 1-2 hours. Unless using store-bought dough then you can go straight to baking.
Preheat the oven to 350°F (175 °C). Place the cookie dough 2 inches apart on a prepared baking sheet, then bake in preheated oven for 10-12 minutes, until set and golden at the edges.
When they are fresh out of the oven, using the back of a muddler or tablespoon, press an indent into the center of the cookie, then cool completely on a wire rack.
How to Decorate Cadbury Egg Cookies
Once the cookies are cooled, prepare a half batch of vanilla frosting — or if you’re short on time, store-bought frosting works just fine! Add a few drops of food coloring, starting small and mixing well before adding more, until you get the shade of green you want.
Spoon the frosting into a piping bag and swirl a little “grass” on top of each cookie. Nestle 1 to 3 Cadbury Mini Eggs into the center.
When I made these, I actually halved my buttercream recipe. Frosting freezes really well — just bring it to room temperature and whip it with a mixer or by hand until it’s fluffy again. It also keeps in the fridge for up to two weeks in an airtight container.
Or make them with “mud puddles”
If you also choose to make ganache for mud puddle cookies, spoon a small amount of ganache in the center of the cookie, then place the Cadbury Mini Eggs on top.
You can also use warmed up chocolate frosting.
Can you freeze cookies and dough?
Yes! I froze my cookie dough since I made these in stages. If freezing dough, wrap cookie balls in plastic or parchment paper, then place in freezer baggie.
Thaw dough for 15-30 minutes on counter before baking.
Undecorated baked cookies are easy to freeze too! Place in a plastic container, layering wax paper between layers.
Can you freeze frosted cookies?
Yes, you can freeze frosted cookies!
- The best way to freeze frosted cookies is, first “flash” freezing, so the frosting doesn’t get smushed.
- Place cookies 1 inch apart on a cookie sheet and freeze for 1 hour.
- Once firm, place cookies in freezer baggies (just be careful where you store them) or my preference in an airtight storage container.
- Depending on the cookie you can stack them once frozen, by placing a piece of wax paper between layers. Bring to room temperature before eating.
FAQs for Cookies with Cadbury Mini Eggs
Yes! Try my recipe for cutout sugar cookies, chill dough, then using a rolling pin, roll and cut into desired shapes and decorate as desired.
Absolutely! The dough can be made up to 2–3 days ahead and kept in the fridge, tightly wrapped. You can also freeze dough balls and bake them straight from frozen — just add a couple of extra minutes to the baking time.
Cadbury Mini Eggs are hard and could be a choking hazard for toddlers and very young kids. For little ones, you could crush the eggs or substitute with softer candies.
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Video
Ingredients
Make homemade sugar cookies (or storebought)
- 1 cup butter softened room temperature
- 1 cup granulated sugar I use all-natural cane sugar
- 1 large egg room temperature, lightly beaten
- 1-2 teaspoon vanilla extract
- 3 cups unbleached all-purpose flour sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoon half and half (cream, or milk may also be used)
Decorating
- ½ to full Recipe Vanilla Frosting or store bought
- Green food coloring a few drops
- ½ recipe Chocolate Ganache optional
- Cadbury Mini Eggs
Instructions
- Cream butter in bowl of mixer for 1-2 minutes until light and fluffy. Scrape down sides of bowl and add sugar, mixing on medium-high for 2-4 minutes, longer if using natural sugar. Slightly beat, one egg and add to butter and sugar mixture, mixing for about 1 minute. Scrape down sides. Add vanilla and mix well, on medium high until all incorporated.
- Meanwhile, sift flour through sieve into bowl. Add baking powder and salt and gently mix in. Add flour to butter and sugar mixture on LOW about ½ cup at a time. Alternate flour with a little cream until both are incorporated. The dough will be soft, but not sticky.3 cups unbleached all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 3 tablespoon half and half
- Using a medium cookie scoop, scoop all dough onto parchment lined half sheet pan and chill covered with plastic wrap for 1-2 hours. When ready to bake, preheat oven to 350 degrees, place cookies 2 inches apart on prepared baking sheet, then bake for 10-12 minutes until set and golden at edges.
- As soon as they came out of the oven, make an indentation in the center of the cookie, I used a muddler. You could also use the back of a tablespoon, bottom of an ice cream scoop or other kitchen utensil. Let cool on the rack for 3-4 minutes, then transfer to wire cooling rack and cool completely.
- Once cooled, prepare vanilla frosting, or again, if all you can get your hands on is store bought frosting, then use that! When I made these, I halved my buttercream recipe. Frosting freezes great, just bring to room temperature, then whipping with mixer or by hand until desired consistency. Frosting also keeps in refrigerator up to 2 weeks in airtight container.
- Add a little food coloring to frosting, start small and mix, before adding more color. Place frosting inside piping bag and frost tops of cookies. Place 1-3 Cadbury Mini Eggs in the center.
- If you choose to make vanilla buttercream or store bought vanilla frosting, then add desired amount of green food coloring and mix well. And make ½ batch of chocolate ganache. For mud puddle cookies, simply spoon a small amount of ganache in the center of the cookie, then place the Cadbury Mini Eggs on top. You can also use warmed up chocolate frosting.½ to full Recipe Vanilla Frosting, Green food coloring, ½ recipe Chocolate Ganache, Cadbury Mini Eggs
Notes
Nutrition
Amy Nash
I had a leftover bag of cadbury mini eggs that I had hidden and forgot about, so even though Easter already happened I made these and am so glad I did! They were super cute and so delicious!
Jennifer Stewart
Cadbury eggs, the mini ones not the gooey ones, are my favorite and so glad they have a dark chocolate version now too!
Totally agree, wish they weren’t called the same thing! Love the dark chocolate!
Jennifer Stewart
Nikki
These were perfect for our low key Easter this year! Lovely texture and so festive! Delish!
Tasia ~ two sugar bugs
Such cute cookies Kathleen! My girls would have so much fun with all the elements!! Love how you did some with chocolate mud puddles and some with frosting grass!
Thank you Tasia!! They were so fun to make I have to admit, and delicious to eat!
Thank you so much Tasia! Hope your girls had fun with them!
Katerina
These are so cute and perfect for Easter, Kathleen! My kids would love to make these with me, I have no doubt. Thank you for the inspiration!