Cadbury Mini Egg Cookies
These Cadbury Mini Egg Cookies are my favorite Easter cookie and a guaranteed crowd pleaser!
Creamy Cadbury mini eggs are the perfect spring mix-in for these rich and buttery chocolate chip cookies. They add a beautiful pop of color, creamy chocolate flavor and satisfying crunch to every bite.
Key ingredients
- Cadbury Mini Eggs: Around springtime, Cadbury mini eggs start to pop up in supermarkets. They make for a delicious cookie mix-in and add fun pastel colors!
- Chocolate chips: I also like to include chocolate chips in these cookies. They add extra chocolate flavor without making the cookies too lumpy. I use about 1 cup (170 grams) of semisweet chocolate chips. Note: I forgot to include the chocolate chips in the recipe ingredient photo below!
- Sugar: A combination of dark brown sugar and granulated sugar makes for chewy cookies with the perfect amount of spread. Light brown sugar can be substituted for dark.
- Flour: All purpose flour is the best choice for these Easter cookies.
- Baking soda: For these cookies you’ll need baking soda, not powder.
Step by step photos
Step 1: Cream the butter with brown sugar and granulated sugar.
Step 2: Mix in the eggs and vanilla extract.
Step 3: Combine the dry ingredients in a separate bowl and then add to the mixing bowl.
Step 4: Fold in the crushed Cadbury mini eggs and chocolate chips.
Step 5: Refrigerate for at least 1 hour then portion the cookies into balls.
Step 6: Bake for 10-12 minutes at 375°F (190°C).
Storage and freezing
These baked Easter cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
You can also freeze the cookie dough! I recommend portioning it into balls, placing on a parchment paper lined baking sheet and freezing for a few hours until frozen solid. Transfer to an airtight container for up to 3 months.
You can bake frozen cookie dough directly from the freezer. Just add an extra minute or two to the bake time.
FAQs
My favorite substitute is Whoppers mini robin eggs. They have a delicious malted flavor and will give the cookies a different flavor and texture. Another option is to use pastel colored M&Ms for a chocolatey Easter cookie.
If your cookies aren’t spreading, your butter may be too cold or you used too much flour – just let the dough warm up a bit before baking. Since we’re using chunky Mini Eggs, these cookies hold their shape well – try pressing the dough balls slightly flatter than normal before baking.
And if they’re spreading too much? Your dough may need more chill time.
These Cadbury mini egg cookies are done cooking when the edges are golden brown. The centers of the cookies will appear slightly underdone, but will finish baking on the hot pan.
Cadbury Mini Egg Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 20
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Global
Description
These Cadbury Mini Egg Cookies are soft, chewy, and packed with chocolatey goodness! Perfect for Easter or any spring gathering!
Ingredients
- 1 cup (230 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) dark brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (290 grams) all-purpose flour, spooned and leveled*
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 9 oz (255 grams) Cadbury Mini Eggs, roughly crushed* (reserve some for topping)
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- In a stand mixer or with a handheld mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla. Scrape down the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Make sure not to overmix.
- Gently fold in the crushed Cadbury mini eggs (reserve a few tablespoons for topping) and chocolate chips with a spatula.
- Cover the bowl and refrigerate for at least 1 hour (or up to 48 hours).
- After chilling, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop 3-tablespoon portions (60–65g each) onto baking sheets, spacing 2 inches apart. Press extra mini egg pieces on top.
- Bake for 10–12 minutes until edges are golden but centers are soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
Notes
Measuring flour: I highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Crushing the Cadbury mini eggs: Place them in a zip-top bag and gently smash with a rolling pin (leave some larger pieces for texture).
Storage: The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
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