Cadbury Mini Eggs Cookies Recipe

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These soft and chewy Cadbury Mini Eggs Cookies are made with simple ingredients and packed with delicious mini chocolate eggs. These cookies are everybody's favorite and won't last long!

Cadbury mini egg cookies stacked on a white plate, with chocolate mini eggs and more cookies in the background.

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These chocolate mini eggs cookies have a delicious buttery flavor with a slight hint of caramel. The chopped Cadbury Mini Eggs add sweetness and milk chocolate flavor. They're just like a chocolate chip cookie, only better!

If you still have leftover Mini Eggs, make these cute Sugar Cookie Cups next!

❤️ Why You'll 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.
It's a great way to use up leftover Easter candy!

🍬 Ingredients

Flour: The base of these cookies is all-purpose flour.
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. 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 Eggs 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.

A hand mixer creaming together the brown sugar, white sugar, and butter.

The wet ingredients mixed together in a large mixing bowl until smooth.

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. Do not overmix or your cookies may turn out tough.

The dry ingredients being added to the wet ingredients.

The wet ingredients and dry ingredients combined in a large bowl.

Finally, fold in the Cadbury Mini Egg pieces and white chocolate chips.

The chopped mini eggs added to the dough mixture.

The white chocolate chips added to the dough and mini egg mixture.

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.

The dough balls placed on a parchment paper lined baking sheet.

One whole mini egg placed on top of each cookie on a baking sheet.

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.

The cookies on a baking sheet after they are done baking.

Remove the baked cookies from the oven and let them 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!

The Easter egg cookies stacked on top of each other on a white plate.

💭 Expert Tips

Use room-temperature butter.
Do not overmix your dough.
Use a cookie scoop so 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) 😉
Do not overbake your cookies. They should be golden brown on the edges but still soft in the middle.
Store leftover cookies in an airtight container to keep them soft and delicious.

❓ Recipe FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend for baking.

Can I use salted butter instead of unsalted butter?

You can use salted butter in this recipe, but you will need to reduce the sea salt by half.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough either before or after baking. To freeze, portion into dough balls and place on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. To bake, place the frozen dough balls on a lined baking sheet and bake for a few extra minutes until golden brown.

Can I use a different type of candy instead of Cadbury Mini Eggs?

Yes, you can use a different type of candy - I like M&Ms, Reese's Pieces, or even just chocolate chips!

How long do these cookies last?

These cookies will last up to 3 days in an airtight container at room temperature. They can also be frozen for up to two months in a freezer bag.

Can I make the dough in advance?

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.