What can I use instead of Cadbury mini eggs?

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.

What should I do if my cookies are/aren't spreading?

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.

How do I know when the cookies are done?

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 - Whisked Away Kitchen

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

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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.