White Chocolate Cadbury Egg Cookies

White Chocolate Cadbury Egg Cookies

If you are anything like me, you probably stock up on a few bags of the Cadbury mini eggs around Easter time. Back in February I posted a recipe for Chocolate Fudge Cadbury Egg Cookies. To switch things up a bit, I used white chocolate instant pudding mix in the cookie dough in place of the chocolate fudge mix. The cookies were still awesome, soft with a bit of crunch from the candy shell and creamy from the chocolate center. So if you just happen to have a bag of mini eggs leftover and don’t know what to do with them (other than eat them by the handful), this recipe is a delicious way to use them up.

White Chocolate Cadbury Egg Cookies
Prep time
Cook time
Total time
Serves: 48
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 small package jello instant white chocolate pudding mix
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2&1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 10 oz. bag Cadbury Mini Eggs, crushed
  1. Preheat oven to 375 degrees. In a large bowl, mix together butter, sugar, pudding mix, and vanilla. Stir well.
  2. Add the eggs and stir well.
  3. Mix in the flour and baking soda.
  4. Fold in the crushed Cadbury eggs.
  5. Drop with a one and a half tablespoon scoop onto cookie sheets. Bake for 9 minutes or until cookies are set around edges but still moist in the center. Let cool on wire rack.

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