The ultimate Easter candy cookie has arrived! Discover the secret to thick, no-spread cookies packed with white chocolate and topped with Cadbury Mini Eggs and M&M®s for a show-stopping holiday treat.
Easter is the ultimate holiday for candy lovers, and these cookies are designed to showcase the very best of the season. We’re talking massive, 4-ounce cookies that are thick enough to hold an entire pantry’s worth of chocolate without spreading into a flat mess on your baking sheet.
Forget those thin, crispy discs that lose their luster after an hour. These “bakery-style” giants are engineered for maximum impact, combining the creamy sweetness of white chocolate with the iconic crunch of M&M®s and Cadbury Mini Eggs. Whether you are prepping a show-stopping cookie for your Easter brunch, or looking for a reliable treat to fill up those holiday gift baskets, these cookies are guaranteed to be the star of the show.
Want a chewy version of these cookies? Try these Cadbury Egg Cookies.
Why We Love These
- Massive Bakery Style: At 4 ounces each, one cookie is a true dessert. They look like they came from a high-end gourmet shop!
- Textural Heaven: Between the creamy white chocolate and the signature crunch of the M&M®s, every bite is an adventure. The real stars, however, are the Cadbury Mini Eggs. They provide a unique contrast with their crisp, delicate candy shells that give way to a rich, velvety milk chocolate center that stays soft and decadent even after the cookies have cooled. It is the perfect blend of “crunch” and “melt” in every mouthful.
- The “No-Spread” Factor: There is nothing worse than watching your beautiful dough melt into a puddle. This recipe is engineered to stay tall and thick.
- Festive: With pastel candies and Easter sprinkles, these are a literal celebration in cookie form. However, you can cater these to any holiday with different candies and sprinkles.
Why Cornstarch is a Must to Prevent Spreading
The secret to the “no-spread” magic is 2 teaspoons of cornstarch.
In this Easter candy cookie recipe, cornstarch acts as a stabilizer. It helps to soak up moisture from the butter and eggs, creating a thicker dough that holds its shape under heat. It also softens the proteins in the flour, which is why these cookies can be so thick and substantial without ever feeling “bready” or tough. They stay tender and melt-in-your-mouth while standing tall.
Tips for Rolling and Shaping
To get that perfect thick look, follow these quick tips:
- The Big Scoop: Use a traditional ice cream scoop to get that 4-ounce weight. Consistency is key for even baking!
- The Gentle Press: Because these cookies are so thick and have a no-spread dough, they won’t flatten much on their own. Give them a very gentle press with your palm before they head into the oven just to help them heat through evenly.
- Space Them Out: Give these big boys room to breathe! Only 4–6 cookies per sheet so the air can circulate.
Adhering the Candies and Toppings for a Bakery Feel
For that “picture-perfect” look, don’t hide all the candy inside the dough.
- Reserve Your Toppings: Keep about ¾ cup of your M&Ms and Cadbury Eggs to the side.
- The Pre-Bake Press: Press a few extra candies and a pinch of Easter sprinkles into the top of the dough balls before they go into the oven.
- The Warm Touch-Up: If you see any bare spots when the cookies come out of the oven, gently press a few more Cadbury Eggs into the warm tops. The residual heat will soften the chocolate just enough to make them stick.
FAQs
Can I use milk chocolate instead of white chocolate? Absolutely! This dough is very versatile. Milk or semi-sweet morsels work beautifully with the Cadbury Eggs.
Why are my cookies golden but soft in the middle? That’s exactly what you want! These are large cookies, so they need to stay slightly “underbaked” in the center to remain chewy. They will continue to firm up as they cool on the baking sheet.
Do I need to chill the dough? Thanks to the cornstarch and the ratio of ingredients, you can bake these immediately.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing: These are heavy-duty cookies that freeze incredibly well. Wrap them individually in plastic wrap and store in a freezer bag for up to 3 months.
- Pro Tip: If you want that “just out of the oven” experience, microwave a room-temperature cookie for 10–15 seconds to get the white chocolate melty again.
More Easter Sweet Treats
- Marshmallow Easter Candy Popcorn
- Easter S’mores Bark
- Easter Egg Cereal Treats
- Easy Easter Cake Ideas
- Cadbury Egg Chewy Cookies
No-Spread White Chocolate Chip Easter Cookies with Cadbury Eggs
Equipment
- stand mixer *fitted with paddle attachment
- oven adjusted to the center rack position
- Measuring Cups & spoons
- rubber spatula
- ice cream scoop
- parchment paper
- Large Baking Sheet
- cutting board & knife
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons corn starch
- 1 cups white chocolate morsels *can also use milk chocolate, or semi-sweet morsels
- 1½ cups chocolate candies like M&M®s dived, reserve ¾ cup to adhere to tops of cookies before baking.
- 1½ cups Cadbury Eggs dived, reserve ¾ cup to adhere to tops of cookies before baking.
- 2 tablespoons Easter sprinkles for sprinkling on top of cookies before baking.
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper. This is crucial for easy cleanup and preventing sticking.
- In the bowl of a stand mixer (fitted with the paddle attachment), cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Add in the egg, and vanilla extract; beat until combined.
- In a separate medium bowl, whisk together the all-purpose flour, salt, and cornstarch. Make sure there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be careful not to overmix! Overmixing can lead to tough cookies.
- Gently fold in the white chocolate chips, and candies until they're evenly distributed throughout the dough.
- Using an ice cream scooper, scoop out 4 ounces of dough per cookie. A traditional ice cream scooper holds about 4 ounces of dough. This will create large, thick, bakery-style cookies.
- Place the generously sized dough balls onto your prepared baking sheet, leaving at least 2-3 inches between each cookie. Gently press down each cookie with the palm of your hand. You'll likely only fit 4-6 cookies per standard baking sheet.
- Bake for 15-16 minutes, or until the edges are golden brown and the centers are still soft and slightly underbaked. Larger cookies will take a bit longer to cook through while remaining chewy. Press in more candies if desired while cookies are warm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These big cookies need extra time to set up properly.
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