The Cadbury Mini Egg Cookies Recipe is nothing short of magic for anyone who loves a chewy cookie packed with chocolate and crunch! Imagine classic chocolate chip cookies, but with a colorful, festive twist thanks to those dreamy Mini Eggs. These cookies are the ultimate treat for springtime gatherings, Easter festivities, or just a little pick-me-up any day of the year. With their buttery centers, golden-crisp edges, and pops of creamy Cadbury chocolates in every bite, you’ll find yourself reaching for just one more. This recipe is a longtime favorite at my house, and I can’t wait to share it with you so you can spread the joy of Cadbury Mini Egg Cookies too!
Ingredients You’ll Need
These simple, pantry-friendly ingredients are the backbone of this recipe, but each one truly counts! Every component brings something special to the taste, texture, and even the burst of color that sets this Cadbury Mini Egg Cookies Recipe apart. Let’s talk through the all-stars:
- Unsalted butter (1 cup, softened): The foundation for irresistibly rich, tender cookies—softened butter ensures perfect creaming.
- Brown sugar (3/4 cup, packed): Adds moisture, chewiness, and a nostalgic caramel undertone.
- Granulated sugar (1/2 cup): For the perfect balance of sweetness and that iconic golden-tinged crunch at the edges.
- Large eggs (2): They bind everything together, giving your cookies that dreamy, soft structure.
- Vanilla extract (1 teaspoon): Balances the sweetness and brings out all the best flavors in the dough.
- All-purpose flour (2 1/4 cups): The essential base for structure and that fluffy, bakery-style bite.
- Baking soda (1/2 teaspoon): Lends just the right lift—your cookies will be light, not flat.
- Salt (1/2 teaspoon): Don’t skip it! A touch of salt enhances chocolate, balances sweetness, and brings out depth.
- Semi-sweet chocolate chips (1 cup): For an extra layer of gooey, melty chocolate in every bite.
- Cadbury Mini Eggs (1 1/2 cups, roughly chopped or crushed): The star ingredient—delivering crunch, color, and that distinct, creamy Cadbury chocolate flavor.
How to Make Cadbury Mini Egg Cookies Recipe
Step 1: Prepare Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C). While it warms up, line a large baking sheet with parchment paper. This not only prevents sticking, but also makes cleanup a total breeze—leaving you with more time to admire your cookie creations!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together. Mix for about 2-3 minutes until the mixture looks pale, fluffy, and almost mousse-like. This whipped base is your ticket to those beautifully chewy, tender cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, fully incorporating each before adding the next. Pour in the vanilla extract and keep mixing until everything is smooth and glossy. The eggs help bind the dough, while vanilla rounds out the flavor profile.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Give them a gentle stir to ensure there are no lumps and everything is evenly distributed—this helps your cookies rise evenly in the oven.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring on low just until the flour is combined. Make sure you don’t overmix—too much mixing can lead to tougher cookies. The dough should be soft and a little sticky, but not wet.
Step 6: Fold in Chocolate Chips and Cadbury Mini Eggs
Gently fold in the semi-sweet chocolate chips and the star of this Cadbury Mini Egg Cookies Recipe: those vibrant Mini Eggs! For a festive look, set aside a few whole Mini Eggs to press onto the tops of cookies right before baking. Give everything one final, gentle mix for even distribution.
Step 7: Scoop and Bake
Scoop heaping tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Pop the tray into the oven and bake for 10-12 minutes, until just golden at the edges and the centers are set, but still soft. For extra flair, press a few additional Mini Eggs into the tops while the cookies are still hot from the oven!
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes—this makes them easier to handle—then transfer to a wire rack to finish cooling. Try not to dive in right away, though I completely understand the temptation!
How to Serve Cadbury Mini Egg Cookies Recipe
Garnishes
Give your cookies a bakery-style finish by pressing a few whole Cadbury Mini Eggs on top as soon as they come out of the oven. If you want to take it up a notch, a light dusting of powdered sugar or a drizzle of melted chocolate over the cooled cookies looks absolutely stunning—perfect for sharing or gifting.
Side Dishes
These cookies are delightful on their own, but they pair wonderfully with a cold glass of milk, a frothy cappuccino, or a scoop of vanilla ice cream for an even more indulgent treat. If you’re setting out a spring dessert spread, serve them alongside fresh berries or a citrusy fruit salad for a cheerful pop of color.
Creative Ways to Present
Arrange cookies in a decorative tin lined with pastel tissue paper for a memorable Easter or springtime gift. Try stacking a few in clear cellophane bags tied with a ribbon for easy party favors. If you’re hosting a gathering, pile the Cadbury Mini Egg Cookies Recipe high on a tiered cake stand for a showstopping centerpiece that invites everyone to grab one… or two!
Make Ahead and Storage
Storing Leftovers
To keep your cookies fresh, let them cool completely before storing in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days (if they last that long)! Separate layers with parchment paper to prevent sticking and preserve those beautiful colorful tops.
Freezing
The Cadbury Mini Egg Cookies Recipe freezes like a charm—you can freeze both the baked cookies and the unbaked dough! To freeze baked cookies, let them cool, then place in a freezer-safe bag for up to 2 months. For unbaked dough, scoop balls onto a tray and freeze until solid, then transfer to a bag. Bake straight from frozen, adding a minute or two to the baking time.
Reheating
If your cookies need a warm-up, just pop one or two in the microwave for 10-12 seconds to revive their gooey texture. For a freshly baked feel, reheat a few on a baking sheet in a 300°F oven for 3-5 minutes. This works beautifully to bring back those crisp edges and melty chocolate centers.
FAQs
Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Swap in milk chocolate chips for a sweeter, creamier cookie, or even try dark chocolate chips if you love a bit more richness. The Cadbury Mini Egg Cookies Recipe is super adaptable to your favorite chocolate flavors!
What’s the best way to crush the Mini Eggs?
Place the Mini Eggs inside a zip-top bag and gently hit with a rolling pin—this prevents shattering them into powder or creating sharp edges, creating the perfect chunky, colorful bits for your cookies.
Can I prepare the dough ahead of time?
Yes! You can refrigerate the cookie dough for up to 48 hours before baking. Chilling helps the flavors meld for an even richer cookie, and also helps the cookies keep their shape in the oven.
Are these cookies good for gifting?
They’re perfect for sharing! The bright pops of color make this Cadbury Mini Egg Cookies Recipe a festive choice for spring parties, school lunches, gift baskets, or holiday care packages. Wrap them up in cellophane bags or tins for an extra special touch.
Can I make these cookies gluten-free?
Yes, simply swap in your favorite gluten-free baking flour blend (make sure it contains xanthan gum for texture) in place of regular flour. Watch your baking time, as gluten-free cookies may bake a little faster.
Final Thoughts
If you’re looking for a dessert that delivers joy with every bite, you absolutely can’t go wrong with this Cadbury Mini Egg Cookies Recipe. The combination of gooey chocolate and crisp, candy-coated eggs is totally irresistible. I hope you’ll give this recipe a try and share it with those you love—it’s a guaranteed way to brighten any snack time or celebration!
Print
Cadbury Mini Egg Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cadbury Mini Egg Cookies are a delightful treat perfect for Easter or any springtime celebration. Filled with chocolate chips and crunchy chopped Cadbury Mini Eggs, these cookies are sure to be a hit with kids and adults alike.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Additions:
- 1 1/2 cups Cadbury Mini Eggs, roughly chopped or crushed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the chocolate chips and chopped Cadbury Mini Eggs.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Gently crush the Mini Eggs using a rolling pin to avoid sharp edges.
- For an extra festive look, press a few whole Mini Eggs on top of the cookies before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
