What says Easter more than Cadbury chocolate eggs? I like to use the mini eggs in desserts at my family Easter table, and the following Chocolate Easter Egg Drops are a favorite. The recipe makes dozens, so there are enough to send home with your family members, and take some to work after the holiday.


These cookies are buttery and soft, but be sure you don't overtake them or they will crisp up as they cool.

Makes about 10 dozen cookies

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 cups flour
5 cups oatmeal
3 cups Cadbury Mini Eggs, or equivalent, coarsely chopped

Cadbury Mini Eggs, for topping the cookies

1. Preheat oven to 400°.
2. Cream butter, sugar, and brown sugar. Add eggs and vanilla and beat well.
3. Place the baking powder, baking soda, salt, and flour in a fine strainer set over the butter/sugar mixture, and shake through.
4. Mix well and stir in the oatmeal.
5. Fold in the Cadbury eggs and pecans.
6. Scoop tablespoonfuls onto parchment or Silpat-lined baking sheets; press a Cadbury mini egg into each cookie to flatten slightly.
7. Bake for about 8 minutes, the cookies will seem too soft, but they will firm up after sitting on the cookie sheet for 5 minutes. Do not overbake.
8. Remove from the oven and transfer to cooling racks. Cool thoroughly before storing in zip-type bags or an airtight container.

Amount Per Serving
Calories 123 Calories from Fat 48
Percent Total Calories From: Fat 39% Protein 6% Carb. 55%

Nutrient Amount per Serving

Total Fat 5 g
Saturated Fat 3 g
Cholesterol 20 mg
Sodium 95 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 8 g
Protein 2 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 2%