If you have a sweet tooth and a soft spot for colorful, melty chocolate, this Cadbury Mini Egg Chocolate Chip Cookies Recipe is an absolute must-try. These cookies blend classic chocolate chip goodness with the pastel-hued crunch and creamy centers of Cadbury Mini Eggs, creating a delightful cookie experience that’s both fun and irresistibly tasty. Whether you’re baking for a holiday, a party, or just because, these cookies bring a joyful burst of spring and chocolate magic to your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in creating a cookie that’s chewy, tender, and bursting with chocolatey delight. These pantry staples come together effortlessly but pack a punch in achieving the perfect balance of taste, texture, and color.
- 1 3/4 cups all-purpose flour: The foundation that gives structure and perfect chewiness to the cookies.
- 1/2 teaspoon baking soda: Helps the cookies rise just right for that tender crumb.
- 1/4 teaspoon salt: Enhances the flavors, balancing sweetness and deepening the chocolate notes.
- 1/2 cup unsalted butter, softened: Adds richness and ensures a soft, melt-in-your-mouth texture.
- 1/2 cup granulated sugar: For a subtle sweetness and slight crisp on the edges.
- 1/2 cup packed brown sugar: Imparts a warm, caramel undertone and keeps cookies moist.
- 1 large egg: Binds the dough together and adds tenderness.
- 1 teaspoon vanilla extract: Gives a lovely aromatic depth that enhances all other flavors.
- 1 cup chocolate chips (semi-sweet or milk chocolate): The classic melty chocolate pockets that every chocolate chip cookie craves.
- 1 1/2 cups Cadbury Mini Eggs, roughly chopped: Adds a colorful crunch and that iconic creamy Cadbury taste nestled right inside the cookie.
How to Make Cadbury Mini Egg Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining baking sheets with parchment paper to keep those cookies from sticking. Whisk together the flour, baking soda, and salt in a medium bowl—this simple mix forms the base and ensures every cookie rises evenly.
Step 2: Cream the Butter and Sugars
Using a large bowl, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy, about 2 to 3 minutes. This step is key for creating a tender, chewy cookie with a perfectly golden edge.
Step 3: Add the Egg and Vanilla
Mix in the egg and vanilla extract until everything is fully combined. The egg binds the dough, while vanilla lifts all the flavors, making each bite taste richer and more complex.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture. Stir gently until the dough just comes together—over mixing can make the cookies tough, so keep it light and easy.
Step 5: Fold in Chocolate Chips and Cadbury Mini Eggs
This is the best part—fold in your chocolate chips and the chopped Cadbury Mini Eggs. The colorful bits scatter throughout the dough, poised to create bursts of creamy sweetness and a delightful crunch in every bite.
Step 6: Scoop and Bake
Drop rounded tablespoonfuls of dough onto your prepared baking sheets, spacing each about 2 inches apart. Bake the cookies for 10 to 12 minutes until the edges are golden and the centers look set but still soft.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This lets them finish setting perfectly so you get that ideal chewy texture paired with a slight crisp.
How to Serve Cadbury Mini Egg Chocolate Chip Cookies Recipe
Garnishes
While these cookies are already wonderfully colorful and festive, a sprinkle of extra crushed Mini Eggs or a light dusting of powdered sugar can elevate their presentation. For a grown-up twist, drizzle some melted white or dark chocolate over the cookies to add elegance and extra sweetness.
Side Dishes
Nothing pairs better with these cookies than a cold glass of milk, but you could also enjoy them alongside a scoop of vanilla ice cream for a decadent dessert. A warm cup of tea or coffee balances out the sweetness perfectly, making snack time feel like a cozy treat.
Creative Ways to Present
Serve these cookies stacked on a rustic wooden board, tied with colorful ribbon for gifting, or arranged on a pastel-themed party platter. For Easter or spring celebrations, nestle the cookies among fresh flowers or green moss in a basket — their colorful Mini Eggs will look right at home.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cookies (and believe me, that’s a good problem), store them in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, perfect for enjoying throughout the week or sharing with friends.
Freezing
You can freeze the unbaked cookie dough by scooping it into balls and placing them on a baking sheet until firm. Then transfer them to a freezer-safe container. When you’re ready to bake, just pop them straight in the oven — no need to thaw! Baked cookies can also be frozen, tightly wrapped, for up to three months.
Reheating
To revive the fresh-baked taste, warm the cookies in the oven for a few minutes at 300°F (150°C) or microwave them for about 10 seconds. This melts the chocolate just right and restores that fresh-from-the-oven softness.
FAQs
Can I use a different type of chocolate instead of Cadbury Mini Eggs?
Absolutely! While Cadbury Mini Eggs give a unique creamy crunch and pastel charm, you can substitute with other candy-coated chocolates or even your favorite chocolate chunks to personalize these cookies.
Do I need to chop the Mini Eggs before adding them to the dough?
Yes, roughly chopping the Mini Eggs helps distribute the flavor better and prevents large pieces from causing the cookies to flatten unevenly during baking.
Can I make these cookies gluten-free?
For a gluten-free twist, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might vary slightly, but the cookies will still be delicious and festive.
What’s the best way to keep the cookies chewy?
Don’t overbake; watch for golden edges and still-soft centers. Also, storing the cookies in an airtight container with a slice of bread helps maintain moisture and chewiness.
Can I double the recipe for a larger batch?
Yes, doubling the recipe is easy and perfect for big gatherings. Just be sure to mix ingredients evenly and use multiple baking sheets to ensure even cooking.
Final Thoughts
There’s something truly special about the Cadbury Mini Egg Chocolate Chip Cookies Recipe that makes it a standout in any cookie lineup. The playful colors, the sweet creaminess of the Mini Eggs, and the classic comfort of chocolate chips come together to create a treat you’ll want to bake again and again. Next time you’re in the mood for a cookie with a little extra charm and a lot of heart, give this recipe a whirl and watch smiles light up all around.
Print
Cadbury Mini Egg Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 servings 1x
Description
Delight in these Cadbury Mini Egg Chocolate Chip Cookies, a festive twist on classic chocolate chip cookies featuring chopped Cadbury Mini Eggs for a colorful, crunchy surprise in every bite. Perfect for springtime celebrations or any chocolate lover’s craving.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 1/2 cups Cadbury Mini Eggs, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and creamy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar mixture until fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough.
- Fold in Chocolate Chips and Mini Eggs: Gently fold in the semi-sweet or milk chocolate chips and the roughly chopped Cadbury Mini Eggs, ensuring they are evenly distributed throughout the dough.
- Portion Cookies: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges appear golden and the cookie centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, slightly underbake and let them cool on the sheet.
- Chop Cadbury Mini Eggs roughly to maintain a nice texture in the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies crispier, separate layers with parchment paper.
- Can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
