Cadbury Mini Egg Sugar Cookie Cups are one of the easiest and most festive Easter desserts you can make. A buttery, chewy sugar cookie is baked into a soft cookie cup, filled with a colorful candy-coated Cadbury Mini Egg, and topped with bright Easter sprinkles.
These Cadbury Mini Egg Sugar Cookie Cups are a fun twist on classic Easter sugar cookies, baked into mini cookie cups and filled with crunchy chocolate eggs.
Cadbury Mini Egg cookie cups have everything you want in an Easter treat: soft cookies, creamy chocolate, and that signature crunchy candy shell from the mini eggs. They’re simple, nostalgic, and always one of the first desserts to disappear from the table.
They’re also perfect for Easter parties, school celebrations, or spring baking with kids because each cookie cup is already portioned and easy to grab.
A Favorite Easter Tradition
Cadbury Mini Eggs have always been my favorite Easter candy. Every year I look forward to spotting those pastel bags on the grocery store shelves — it’s one of the first signs that spring is here.
I originally started making these sugar cookie cups for my kids’ school Easter parties when they were little. They were easy to transport, easy to serve, and always a huge hit with the kids.
Now that my kids are grown, these Cadbury Mini Egg Sugar Cookie Cups are still one of those Easter traditions I bake every year. They’re basically an old-school sugar cookie with the perfect balance of sweetness, plus the delicious crunch of the mini egg shell and the soft chewy texture of the cookie.
Why You’ll Love These Cadbury Mini Egg Cookie Cups
• Soft and chewy sugar cookie texture
• Crunchy Cadbury Mini Eggs in every bite
• Easy Easter dessert everyone loves
• Perfect for parties and dessert tables
• Fun baking project with kids
• Ready in under 30 minutes
What These Easter Cookie Cups Taste Like
This Cadbury Mini Egg dessert taste like a classic buttery sugar cookie with the perfect soft center and lightly crisp edges. The Cadbury Mini Egg adds a pop of creamy milk chocolate and that signature candy-shell crunch.
The combination of textures is what makes them so good. You get the softness of the cookie, the crunch of the candy coating, and the smooth chocolate center all in one bite.
Why These Sugar Cookie Cups Work
A few ingredients make these cookies especially soft and chewy.
Brown sugar adds moisture and gives the cookies a slightly richer flavor.
Cream of tartar helps create the classic soft sugar cookie texture and subtle tang that makes sugar cookies taste so good.
Butter provides the rich, buttery flavor that makes these cookie cups taste homemade and comforting.
Baking the cookies in a mini muffin pan also helps them hold their cup shape perfectly so they can cradle the Cadbury Mini Egg in the center.
The Perfect Easter Dessert
These Cadbury Mini Egg Sugar Cookie Cups are the perfect Easter dessert for parties, Easter brunch, or dessert tables. Their bright pastel colors and crunchy chocolate center make them feel festive and fun for spring gatherings.
They’re great for:
• Easter brunch
• Easter dessert trays
• classroom celebrations
• spring parties
• baking with kids
Because they’re baked as individual cookie cups, they’re easy to serve and look adorable on a dessert table.
Ingredients for Cadbury Mini Egg Sugar Cookie Cups
Cookie Cups
3 ½ cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
2 teaspoons cream of tartar
1 cup granulated sugar
1 cup packed brown sugar
1 cup unsalted butter
2 room-temperature eggs
2 teaspoons vanilla extract
1 bag Cadbury Mini Eggs
Easter sprinkles
Ingredient Notes
Cream of tartar gives sugar cookies their signature soft texture and subtle flavor.
Brown sugar keeps the cookies moist and chewy.
Room-temperature eggs blend more smoothly into the butter and sugar mixture, creating a softer cookie dough.
Cadbury Mini Eggs are the star of this recipe, adding color, crunch, and creamy milk chocolate.
How to Make Cadbury Mini Egg Sugar Cookie Cups
Prep the Pan
Preheat oven to 350°F.
Grease a mini muffin tin or line with mini muffin liners.
Mix the Dry Ingredients
In a medium bowl, whisk together:
• flour
• baking soda
• salt
• cream of tartar
Set aside.
Cream the Butter and Sugars
In a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, granulated sugar, and eggs until well blended.
Add the vanilla extract and mix again.
Add the Dry Ingredients
Gradually add the dry ingredients into the creamed mixture and beat until the dough is combined.
Form the Cookie Cups
Spoon the cookie dough about ¾ full into each mini muffin cup.
Press one Cadbury Mini Egg into the center and cover with a small amount of dough.
Add Easter sprinkles on top.
Bake
Bake at 350°F for 8–10 minutes, or until the cookie cups are lightly golden.
Allow them to cool for about 15 minutes before removing from the muffin tin and placing on a cooling rack.
Tips for the Best Cadbury Mini Egg Cookie Cups
• Grease the mini muffin pan well so the cookies release easily
• Do not overbake or the cookies may become firm
• Let the cookies cool slightly before removing from the pan
• Press the Cadbury Mini Egg gently so the dough doesn’t overflow
• Add extra sprinkles after baking for a more colorful look
Storage
Store these cookie cups in an airtight container for up to 5 days at room temperature.
They also freeze well. Place them in an airtight container or freezer bag and freeze for up to 3 months.
Frequently Asked Questions
Can I make these cookie cups ahead of time?
Yes. These cookies stay soft for several days, making them perfect to bake a day or two before Easter.
Can I freeze Cadbury Mini Egg cookie cups?
Yes. Freeze them in an airtight container for up to three months. Let them thaw at room temperature before serving.
Can I use a regular muffin tin?
You can, but the cookies will be larger and may need a slightly longer bake time.
Why do sugar cookies use cream of tartar?
Cream of tartar helps create a soft, chewy texture and gives sugar cookies their classic flavor.
More Easter Recipes
If you’re looking for more fun Easter desserts, you might also love:
• Marble Marshmallow Filled Easter Cupcakes
• Easter cupcakes
• Spring cookie recipes
More Easter Recipes
Marshmallow Filled Marbled Easter Cupcakes
Other Easter Recipes
Cadbury Mini Egg Sugar Cookie Cups (Easy Easter Cookie Cups)
Ingredients
- 3-1/2 cups all-purpose flour
- 2 tsp baking soda
- ¾ tsp salt
- 2 tsp cream of tartar
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup Unsalted Butter
- 2 eggs room temperature
- 2 tsp Vanilla Extract
- 1 bag Cadbury mini eggs
- Easter colored sprinkles
Instructions
- Grease a mini muffin tin or paper liners
- In a medium bowl, whisk flour, salt, cream of tartar and baking soda and set aside
- In a stand mixer with a paddle attachment, cream brown sugar, granulated sugar, butter and eggs until well blended
- Add vanilla and mix well
- Add dry ingredients into creamed mixture, beating well
- Spoon the cookie dough about 3/4 of the way into each muffin tin, and then press a mini cadbury egg into the middle and top with a bit of cookie dough, and add sprinkles to the top
- Bake in the oven at 350 degrees for 8-10 minutes
- Remove from the oven and place on a cooling rack for 15 minutes before removing from the muffin tins
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