Giant Cadbury Cookies

ByBrittany March 10, 2026March 10, 2026

These giant Cadbury Cookies are the perfect Easter treat! Each cookie is thick and chewy in the center, lightly golden around the edges, and loaded with crushed Cadbury Mini Eggs and chocolate chips. The colorful candy shells add the perfect little crunch and pop of pastel color – while the chocolate melts into the dough as the cookies bake. If you love colorful giant cookies like these, you might also enjoy my Giant M&M Cookies, another fun bakery-style cookie packed with chocolate.

A giant Cadbury mini egg cookie on a white plate, showing the inside of the cookie.

WHY YOU’LL LOVE THESE GIANT CADBURY COOKIES

Perfect Easter cookies for spring baking.
Packed with crushed Cadbury Mini Eggs and chocolate chips.
Giant cookies that bake up super thick and so satisfying.
Easy recipe made with simple ingredients.
No chill time required, so they get into the oven fast.
Soft and chewy texture that stays delicious even after the cookies cool.
Crushed Cadbury Mini Eggs add chocolate, crunch, and fun pastel colors.

A stack of giant Cadbury cookies on a white plate, all broken in half, showing the melty chocolate chips and Cadbury mini eggs.

INGREDIENTS FOR CADBURY MINI EGG COOKIES

Let’s break down the ingredients that make these giant Cadbury cookies! This recipe uses basic cookie ingredients – along with chocolate chips and crushed Cadbury Mini Eggs.

Butter: Butter gives these cookies their rich flavor and soft texture. For this recipe, start with cold butter so the cookies bake up extra thick and don’t spread too much in the oven.
Granulated Sugar: Granulated sugar sweetens the dough and also plays an important role in the cookie’s structure. It helps the cookies spread just enough while creating those lightly crisp edges once they cool.
Brown Sugar: Brown sugar brings moisture and chewiness thanks to the molasses it contains. It helps keep the centers soft and gooey while adding a deeper, richer flavor. It also helps control spreading so the cookies stay nice and thick.
Egg + Egg Yolk: The egg helps bind the dough together and adds moisture, while the extra egg yolk adds richness and makes the cookies even softer and chewier.
Vanilla Extract + Salt: These simple ingredients help balance the sweetness and bring out all the other flavors in the cookies.
All-Purpose Flour: Flour provides the structure for the cookies. If needed, you can easily make this recipe gluten-free by swapping in a 1:1 gluten-free flour blend.
Cornstarch: A little cornstarch helps keep the cookies soft and chewy while also preventing them from spreading too much as they bake.
Baking Soda + Baking Powder: Baking soda encourages the cookies to spread and develop golden edges, while baking powder gives them lift and helps them stay thick and soft.
Crushed Cadbury Mini Eggs + Chocolate Chips: The crushed Cadbury Mini Eggs bring that classic candy shell crunch with creamy chocolate inside, while the chocolate chips melt into the dough for extra richness. I like to roughly crush the mini eggs so you get little pieces of chocolate and colorful candy shell throughout the cookies.

MORE RECIPES TO TRY:

GIANT COOKIE BAKING TIPS

Cool Butter: Cool butter helps cookies not spread as much and keeps that giant, bakery-style look we love! We don’t want straight-from-the-fridge-rock-hard butter, but the butter still needs to be cold. I like to pull mine out 10 minutes before preparing the cookie dough.
Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour! If you don’t have a scale, use the spoon-and-level method instead: spoon the flour into your measuring cup, then gently level it off with a knife.
High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside.
Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.6 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
No Scale? For giant, bakery-style cookies without a scale, use ½ cup of dough per cookie, lightly packed. This gives you thick, oversized cookies with soft centers and chewy edges.
Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This easy hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.
Scoop, Weigh, Shape: Scoop dough, then weigh to 5½–6 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Roll into balls, pinch the dough, and space apart – they bake up big!
Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer if you can. For example, my oven beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
Patience is Key: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least an hour to finish setting before enjoying.

A close up shot of a giant Cadbury egg cookie on a white plate.

These giant Cadbury cookies are the perfect mix of soft, chewy cookie and crunchy chocolate candies. They’re simple to make, full of chocolate flavor, and perfect for Easter baking or sharing with family and friends.

Continue below for the easy-to-follow recipe, dig in, and enjoy!