These impossible-to-resist Cadbury Mini Egg Cookies are chewy and golden and packed with dark chocolate chips and Cadbury mini eggs. The perfect Easter cookie!
- Prepare to find your new Easter treat obsession. In this delicious Cadbury mini egg cookie recipe, mini eggs are packed into a chewy, delicious chocolate chip cookie recipe. These Easter egg cookies make me so happy.
- They’re just so cute! When the cookies are still piping hot from the oven, pop some more Cadbury Mini Eggs on top. This makes the presentation perfect. I also love to add a halved mini Creme Egg to let the cream filling show. Totally irresistable.
- If you love mini eggs as much as I do, you can’t miss my chewy Easter brownies, and you MUST try this fluffy Easter Egg Cheesecake – it’s no-bake with a gorgeous, light-as-air texture.
How to Make Cadbury Mini Egg Cookies
- Beat butter with brown and granulated sugar with the paddle attachment on high speed of a stand mixer until light and very creamy. This step beats air into the fat and gives the cookie lift. Egg and vanilla go in next.
- Whisk the dry ingredients in a separate bowl. Turn the mixer way down low and gradually beat it into the creamed butter mixture.
- Once the cookie dough comes together, add the chocolate chips and chopped mini eggs and continue beating on low until they’re evenly distributed (or stir them in with a rubber spatula).
- Make dough balls by heaped tablespoonfuls (so about 1 1/2 tbsp per cookie) or use a cookie scoop.
- Bake in a fully preheated oven on parchment (or silicone mat) lined baking sheets until golden at the edges and still under-baked in the middle.
- Decorate the cookie tops with more Cadbury eggs (minis plus a halved mini creme egg, if you like) while the cookies are still hot from the oven.
- Cool cookies on the pan for a few minutes before transferring to a wire cooling rack. This ensures they hold their shape.
- REPEAT with remaining cookie balls on a completely cool tray. (Use a fresh one or run the old one under cold water if you don’t care about it potentially warping.)
I personally used a small cheese knife, which has a short blade and is not super sharp. If you don’t have something similar, put your mini eggs in a zippered freezer bag and smash individually with a hammer. Either way you cut them, discard the candy dust and just use the chocolate chunks.
Cadbury mini eggs are so good because they strike the perfect balance. The candy shell is the perfect thickness and has a delicate vanilla flavor. The milk chocolate is super creamy and melts quickly once you bite into them. They are just the best chocolate eggs!
Add more Cadbury mini eggs to your cookies after they’re done baking, immediately after you take them out of the oven.
If you add toppings to cookie dough balls before they’re baked, they slide off the cookies erratically. They are much prettier when you add final flourishes immediately after baking (they’ll sink into the hot cookies and sink in perfectly).
How to Store Cadbury Mini Egg Cookies
Pop these Easter egg cookies in an airtight container and store them at room temperature for up to 5 days (although it is adorable that you think they’ll last that long).
You can also freeze them for up to 3 months, as long as they are well wrapped.
This is a sturdy cookie dough that holds chunky fillings well, and typically can be made without chilling. Depending on the temperature of your kitchen and how soft your butter was, you can opt to chill the dough if you want a thicker cookie after baking the first batch. Here’s my guide to avoiding flat cookies.
More Easter Desserts You’ll Love
Cadbury Mini Egg Cookies
- 8 oz softened butter
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 311 grams all-purpose flour (2 1/2 cups minus 1 tsp when the flour is fluffed up, lightly spooned into measuring cups and levelled off)
- 1 tsp baking soda
- 1 tsp coarse salt
- ¾ cup chocolate chips (plus more for topping)
- 1 cup halved mini eggs (plus more for topping)
- 18 mini creme eggs, halved (for topping)
- Preheat oven to 350ºF. Line rimless baking sheets with parchment paper.
- Combine butter and sugars in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla extract. Reduce mixer speed to low and gradually incorporate flour mixture to fully combine, then mix in the chocolate chips and halved mini eggs.
- Drop dough by tablespoonfuls onto parchment-lined rimless baking sheets 2" apart. Bake 8-10 minutes, rotating sheet halfway through. Cookies are done when golden and still soft in the middle. As soon as you remove them from the oven, top with a few more chocolate chips and mini eggs, plus half a creme egg. Let cool 5 minutes on pan before transferring to wire racks. (If using the same pan for another batch, make sure you cool it completely.)
Last Updated on March 18, 2023 by Jennifer Pallian BSc, RD
These were so much fun to make, eat, and to give as little Easter goodies to the family. They were so colourful and festive AND delicious. Such a great idea popping those crushed mini eggs AFTER baking as well as those decadent cream eggs. I will be using this trick from now on 🙂 I found it helpful to set a up a little assembly line of crushed mini eggs and other add-ins after the cookies came out of the oven, so I could add my goodies as soon as the texture of the cookie was right for topping. Made it flow really smoothly!