Get ready to indulge in the ultimate Easter treat with these soft and chewy Cadbury Mini Egg Cookies. Made with simple ingredients and packed with delicious mini chocolate eggs, these cookies are everybody's favorite - and they won't last long!
These Cadbury Mini Egg Cookies have a delicious buttery flavor with a slight hint of caramel. The chopped Cadbury Mini Eggs add a delicious crunch and burst of milk chocolate flavor.
The cookies are soft and chewy, with slightly crisp edges and the perfect texture. These little bites of heaven are not too sweet and have a wonderful chocolatey crunch.
These cookies are super easy to make like my other cookie recipes - Ginger Snap Cookies and Chocolate Crinkle Cookies.
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❤️ Why You Will Love This Recipe
- The cookies are soft and chewy, with gooey pockets of melted chocolate from the Cadbury Mini Eggs.
- They're an easy-to-make treat for Easter or any other time of year!
- These cookies are made in one bowl - which makes for easy clean-up!
- The dough can be made ahead of time and frozen for up to two months, making it perfect for busy bakers or large batches.
- These cookies look as great as they taste - their vibrant colors make them a fun way to add some springtime cheer to your dessert platter!
- Cadbury Mini Egg Cookies will surely become a favorite in your household with their combination of sweetness and crunch!
- It's a great way to use up leftover Easter candy!
🍬 Ingredients
- Flour: The base of these cookies is all-purpose flour, which will provide structure and hold the ingredients together.
- Unsalted Butter: Softened butter gives the cookies a golden brown color when baked.
- Vanilla Extract: This will add a hint of vanilla flavor to the dough.
- White Chocolate Chips: These are a fun addition that adds an extra layer of sweetness to the finished product - feel free to leave them out if you'd like!
- Cadbury Mini Eggs: Not only do mini eggs make these cookies look cute, but they also add delicious pockets of melted chocolate throughout each bite! I chopped them into smaller pieces and left some whole to add to each cookie before baking. To chop, place them in a ziplock bag and use a rolling pin to crush them.
See the printable recipe card for exact measurements and a full list of ingredients.
🍪 How To Make Cadbury Mini Egg Cookies
First, preheat your oven to 350 degrees F.
Next, line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream the butter, white sugar, and brown sugar until light and fluffy. The easiest way to do this is with an electric hand-held mixer (or stand mixer using the paddle attachment).
Add the egg and vanilla extract to the butter mixture, and beat on medium speed until well combined.
Next, add the flour, baking powder, baking soda, and sea salt. With the mixer on low speed, gradually mix in the dry ingredients until just combined. Be careful not to overmix, or your cookies may turn out tough.
Finally, fold in the Cadbury Mini Egg pieces and white chocolate chips, being sure to distribute them evenly throughout the dough.
Using a cookie scoop or ice cream scoop, portion the dough into dough balls, or roll the dough into balls by hand.
Place the cookie dough balls on the lined baking tray, leaving about 2 inches of space between each one.
Place one whole mini Cadbury egg on top of each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.
TIP: For best results, rotate the cookie sheet halfway through baking to ensure even browning.
Remove the baked cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Once the Easter egg cookies have cooled, store them in an airtight container at room temperature or freeze them in a freezer bag for later.
Serve with a glass of cold milk, and enjoy!
💭 Expert Tips
- Use room-temperature butter - this will help ensure the dough mixes up perfectly.
- Make sure not to overmix your dough - combine all ingredients until everything is well incorporated into a thick dough.
- Line your baking sheets with parchment paper before adding the cookie dough to ensure they don't stick during baking.
- To ensure uniformity in size, use a cookie scoop when portioning out your cookies - this will help ensure all cookies are roughly the same size and bake evenly. You can also use a digital scale to ensure each cookie is the same size. (I am never this picky). 😉
- Be careful not to overbake your cookies - they should be golden brown on the edges but still soft in the middle when they come out of the oven.
- Drizzle melted white chocolate across each cookie once they've cooled slightly for an extra touch of decadence.
- Store leftover cookies in an airtight container to keep them soft and delicious.
❓ Recipe FAQs
Yes, you can substitute the all-purpose flour with a gluten-free blend for baking.
You can use salted butter in this recipe, but you will need to reduce the sea salt by half.
Yes, you can freeze the cookie dough either before or after baking. To freeze the dough, portion it into dough balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls until solid, then transfer them to a freezer bag. To bake the cookies, place the frozen dough balls on a lined baking sheet and bake for a few extra minutes until golden brown.
Yes, you can use a different type of candy - some tasty ones are M&Ms or Reese's Pieces - or even just chocolate chips!
These cookies will last up to 3 days in an airtight container at room temperature. You can also freeze the cookies for up to two months in a freezer bag.
Yes, you can make the cookie dough in advance and store it in the refrigerator for up to three days before baking. Cover the dough with plastic wrap or store it in an airtight container. When you're ready to bake the cookies, portion the dough into balls and bake according to the recipe instructions.
🍰 More Dessert Recipes You'll Love
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📋 Recipe
Cadbury Mini Egg Cookies Recipe
Ingredients
- ½ cup unsalted butter softened (room temperature)
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1½ cups Cadbury Mini Egg pieces (1-cup chopped) Reserve 24 mini eggs (about ½ cup) to place on top of the cookies
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and white and brown sugar in a large bowl with an electric hand mixer until light and fluffy. Add the egg and vanilla extract to the butter mixture, and beat on medium speed until well combined.
- Add the flour, baking powder, baking soda, and sea salt to the mixture. With the mixer on low speed, gradually mix in the dry ingredients until combined. Be careful not to overmix.
- Fold in the Cadbury Mini Egg pieces and white chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop, scoop the dough into dough balls, or roll the dough into balls by hand. Place the cookie dough balls on the lined baking tray, leaving about 2 inches of space between each. Place one whole mini Cadbury egg on top of each cookie.
- Bake the cookies in the oven for 10-12 minutes or until the edges are golden brown.
- Remove the baked cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
- Once the Easter egg cookies have cooled, store them in an airtight container at room temperature or freeze them in a freezer bag for later.
- Serve with a glass of cold milk, and enjoy!
Notes
- Use room-temperature butter - this will help ensure the dough mixes up perfectly.
- Make sure not to overmix your dough - combine all ingredients until everything is well incorporated into a thick dough.
- Line your baking sheets with parchment paper before adding the cookie dough to ensure they don't stick during baking.
- To ensure uniformity in size, use a cookie scoop when portioning out your cookies - this will help ensure all cookies are roughly the same size and bake evenly. You can also use a digital scale to ensure each cookie is the same size. (I am never this picky). 😉
- Be careful not to overbake your cookies - they should be golden brown on the edges but still soft in the middle when they come out of the oven.
- Drizzle melted white chocolate across each cookie once they've cooled slightly for an extra touch of decadence.
- Store leftover cookies in an airtight container to keep them soft and delicious.
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