Chocolate Chip Cookie Cadbury Egg Baskets


It’s no secret that I try to find at least one new recipe for Cadbury Mini Eggs every year, and this year, I created Chocolate Chip Cookie Cadbury Egg Baskets. Each edible basket is built from a chewy chocolate chip cookie. Don’t you wish every Easter basket was like that?

The tiny, chocolaty baskets are lined with white chocolate to act as a glue for green shredded coconut “Easter grass.” Each basket has a couple of Cadbury eggs neatly nestled inside, making them even cuter than the Easter bunny himself.

I dare say the Bunny couldn’t bring you something this delicious either. Candy is great and all, but how can you beat soft, homemade chocolate chip cookie AND Cadbury Eggs? The ol’ Bunny better step up his game next year if he wants a chance at competing with The Smart Cookie Cook. Anybody can look cute in bunny ears and a cotton tail, but only I can make such delicious and easy treats.


A Few Tips Before You Get Cooking:

  1. For more Cadbury egg treats, check out this round-up.
  2. You could make this same recipe with any flavor of cookie you prefer.
  3. The key to perfectly melting chocolate is cooking it in intervals and stirring in between.
  4. To successfully get your cookies out in one piece, use a generous amount of cooking spray and gently work the cookies out with a butter knife.


Chocolate Chip Cookie Cadbury Egg Baskets
By The Smart Cookie Cook

Yield – 2 dozen


  • 2 cups + 2 tbsp. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 tbsp. unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 cup chocolate chips
  • 1 cup shredded coconut
  • 1 tsp. green food dye
  • 4 oz. white chocolate, chopped
  • 2 cups Cadbury Mini Eggs


  1. Preheat oven to 350. Spray 2 mini muffin tins with nonstick cooking spray.
  2. In a a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a standing mixer, beat together butter, both sugars, and vanilla until fluffy. Beat in the eggs.
  4. Beat in the dry mixture in thirds until evenly combined. Fold in chocolate chips.
  5. Drop tablespoons of dough into each muffin tin. Bake for 10 minutes, or until puffed and set. Immediately use something round with about a 1-inch diameter (I used the end of an ice cream scoop) to make indentations in the cookies. Let cool completely.
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  6. Use a butter knife to gently work the cookies out of the tins. Set aside.
  7. In a small bowl, mix together the coconut and green food dye until coconut is evenly colored.
  8. Place chocolate in a microwave-safe bowl. Microwave on high for 25-second intervals, stirring well in between, until completely smooth and melted. This should take about 3 intervals.
  9. Coat the inside of each cookie basket with a thin layer of chocolate. Immediately sprinkle coconut over chocolate to completely cover. Set a couple eggs in each cookie. Let set.
  10. Enjoy or store cookies in an air-tight container.


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Colleen Bierstine