Rich, chocolatey, and absolutely adorable to boot, these mini Cadbury Egg Cookies are the perfect Easter cookies to make this year. Loaded with everyone’s favorite springtime candy, chocolate Cadbury mini egg cookies are just what the Easter Bunny ordered.
I don’t know if you know this, but I'm a BIG fan of cookies. Ken and I love to make batches of cookies for just about every holiday, celebration, sporting event, or even dinner party — because WHO doesn’t love cookies for dessert? Nobody, that’s who.
These delicious Easter eggs cookies are perfect for springtime because they're rich, sweet, and full of everyone's favorite classic Easter candy — mini Cadbury eggs!
Cadbury Egg Chocolate Chip Cookies
This Cadbury mini eggs cookie recipe was inspired by my double chocolate chip cookie recipe. I took that double chocolate deliciousness, then added in Cadbury eggs for an outrageously chocolatey cookie that has totally won my heart.
Aside from being downright crave-worthy, this recipe for my themed Easter chocolate chip cookies is also:
- Quick & Easy - This is the perfect cookie recipe for even a baking novice.
- Made With Only 10 Simple Ingredients - I’d bet you already have most of what you need on hand!
- Super Fudgy & Chunky - These Cadbury mini Easter eggs cookies are not for the faint of heart. Made with a deeply chocolatey, chewy cookie base and loaded with both chocolate chips AND chocolate candies, they’re intended for serious chocoholics.
Ingredients & Substitutions
As promised, Cadbury mini eggs recipe uses simple ingredients that are probably in your kitchen right now. If you’re missing any, the rest are readily available at any basic grocery store.
The major players are listed below, but you'll find the complete list of ingredients along with amounts in the recipe card at the end of the post.
- Unsweetened cocoa powder - I like to reach for Dutch-processed cocoa powder because it’s a little less bitter than conventional. Feel free to use whatever cocoa powder you have on hand though, including regular, black cocoa, or raw cacao.
- Baking soda & baking powder - You’ll need both types of leaveners to achieve the perfect fudgy consistency.
- Cornstarch - For giving your cookies a super tender crumb. Feel free to use an equal amount of potato starch or arrowroot powder/starch/flour if corn is a no-no.
- Espresso powder - While totally optional, coffee has the magical ability to make chocolate taste more chocolatey. Feel free to use decaf instant espresso (or instant coffee) if needed.
- Salted butter - You can also use vegan butter or margarine, or swap in unsalted butter with ¼ teaspoon salt.
- Granulated sugar - Plain white sugar acts differently than brown sugar in cookies, so make sure you don’t omit it. If you need a replacement, organic cane sugar is your best bet.
- Light brown sugar - Feel free to use dark brown sugar instead for a more pronounced molasses flavor.
- Vanilla extract - You can also use an equal amount of vanilla paste or vanilla powder, or use half as much ground vanilla bean.
- Mini chocolate chips & mini Cadbury eggs - The double-whammy of chocolatey goodness is what takes these Easter-themed cookies over the top. Make sure to stock up on Cadbury eggs while you can — they’re only available once a year.
Optional Variations
As much as we love these mini eggs cookies for Easter, we also LOVE to experiment in the kitchen. Feel free to mix and match any of the variations below to come up with your perfect Easter cookie recipe.
- Go Gluten-Free - Replace all-purpose flour with your favorite gluten-free flour blend.
- No Chocolate Cookies - Omit the unsweetened cocoa powder and add half a cup plus two tablespoons of all-purpose flour for vanilla-flavored cookies.
- Add Some Spice - Add a pinch of warming cinnamon, ginger, cardamom, cloves, allspice, or nutmeg for a fun twist.
- Add Mints - Sprinkle crushed candy canes or mints on top of the cookies before baking for a treat!
- Swap Your Extract - Use almond, orange, coconut, banana, cherry, coffee, or peppermint extract instead.
- Mini Marshmallows - Add some to your dough for chewy bites throughout the cookie.
- Ice Cream Sandwiches - Use these big, sturdy cookies to hold your favorite ice cream flavor as an extra-decadent, hand-held treat.
- Mini Chocolate Chips - Use regular chocolate chips or another flavor altogether like peanut butter, caramel, white chocolate chips, or butterscotch.
- Add Bits - Add toffee bits or caramel pearls for some additional sweet flavor.
- Go Nuts - Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your cookies added crunch.
- Add Fruit - Add your favorite dried fruit like chopped apricot, raisins, or dried cranberries.
- Use Different Candies - Don’t feel like you have to make these cookies with Cadbury mini eggs. You can also your favorite mini candy like mini M&M's, Raisinettes, Reese's Peanut Butter Cups, Turtles, Hershey's Chocolate, Snickers, Mars, KitKat, Twix, Rolo, 3 Musketeers, Baby Ruth, Milky Way, Butterfinger, Peppermint Pattie, Mr. Goodbar, Crunch, Chunky, 100 Grand, Milk Duds, Whatchamacallit, Ghiradelli, 5th Avenue, Heath, PayDay, Almond Joy, or Mounds. Depending on the size you can get you may need to chop candy. Use your judgment.
- Make ‘em extra chocolatey. Melt chocolate in your microwave and drizzle each cookie with melted chocolate (or dunk the cookie in melted chocolate, allowing the excess to drip off) and place on parchment to set. Feel free to include sprinkles, sparkles, candies, crushed pretzels, or cookies on top while the chocolate is still wet.
- Add Coconut - Add some shredded coconut to your dough or on top, if desired.
- Add More Flavor - Add a few tablespoons of peanut butter or hazelnut spread to your dough.
- Add Rind - Add orange or lemon zest to your dough for a bright burst of sunshiny flavor.
How To Make Cadbury Mini Egg Cookies
These Cadbury cookies are as easy as they are decadent and delicious. It only takes a few simple steps to achieve the pinnacle of chocolate cookie-dom! The highlights are below, but you'll find the complete instructions in the recipe card at the end of the post.
Step 1: Make Wet & Dry Mixes. Combine the dry cookie dough ingredients and set aside. Then, combine the wet ingredients in a stand mixer.
Step 2: Combine Wet & Dry ingredients just until combined. Then, add the mini chocolate chips and Cadbury eggs and mix again. Cover and refrigerate for an hour or up to overnight.
Step 3: Scoop out even balls of dough with a large cookie scoop and place them on a prepared baking sheet about 3 inches apart.
Step 4: Bake until the edges are golden brown. Then, transfer to a cooling rack to cool completely.
Storage Instructions
Room Temperature: Store Easter chocolate chip cookies in an air-tight container for up to 3 days.
Refrigerator: You can also store them in an air-tight container for up to a week.
Freezer: Freeze baked cookies for up to 2 months in an air-tight, freezer-safe container single layers separated by parchment paper.
Make Ahead: You can make the dough and refrigerate it for up to 3 days before baking. You can freeze the dough for up to 2 months before baking. Just defrost the dough in the refrigerator overnight before you bake them.
Serving Suggestions
These addictively delicious Easter eggs cookies are perfect with a glass of milk or a cup of coffee. They're so big, you can even turn them into ice cream sandwich cookies with a nice, big scoop of ice cream!
Expert Tips
- Use a large cookie scoop (approximately 3 tablespoons) to scoop out even balls of dough and place them about 3 inches apart on the baking sheet.
- Refrigerate your cookie dough for at least an hour before baking. This helps create a chewier cookie that won’t spread too much while baking.
- Make sure to use mini Cadbury eggs, not the large creme eggs, for this recipe.
- You can freeze this cookie dough for up to two months. I suggest portioning it into balls before freezing so whenever the cookie craving strikes, you can bake one (or a half dozen) on demand!
- Use the best quality cocoa powder and chocolate chips that you can find for the best flavor.
- Make sure your butter & egg is at room temperature before starting. This helps the ingredients incorporate more easily without over-mixing, leading to a perfectly chewy cookie.
- For more intense chocolate flavor, add one teaspoon of espresso powder or instant coffee to your chocolate cookie dough.
Top Tip
For the best soft & chewy cookies, don't overmix your dough. Overmixed dough leads to tougher cookies.
FAQ
Yes, you can easily freeze the cookie dough in an airtight container for up to 2 months. When ready to bake, simply thaw overnight inside your fridge and follow the recipe like you are just removing your dough from the fridge.
Yes. A hand mixer or stand mixer can be used to quickly and easily combine the wet and dry ingredients for this recipe. Be sure not to over-mix the cookie dough as it could affect the texture of your cookies
Yes! If you do not have access to miniature Cadbury eggs or would prefer to use a different type of candy for this recipe you can substitute any type of chopped candy pieces you like in their place. You may also choose to omit the candy altogether.
It is highly recommended that you chill the cookie dough before baking it as this will help keep the cookies from spreading too much while they bake. The recommended chilling time for this recipe is one hour however it can be left in the refrigerator overnight if needed. This will also allow the flavors to develop and intensify.
I like to crush them into small pieces so that you get a bit of crunch and texture in each cookie.
Video
More Chocolate Cookie Recipes
Do you like chocolate cookies? Here are some recipes you may also like to try.
Mini Cadbury Egg Cookies
Equipment
Ingredients
- 1 ¼ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cornstarch
- ½ teaspoon espresso powder optional
- ½ cup salted butter room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup mini chocolate chips
- ½ cup crushed mini Cadbury eggs
Instructions
- In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder, cornstarch, and espresso powder. Whisk to combine and set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, or using a hand mixer, cream the butter, granulated sugar, and brown sugar on medium high speed until light and fluffy. About 2-3 minutes.
- Add the vanilla and eggs and beat until just combined.
- Add the dry ingredients in two parts, mixing just until there are no dry spots remaining. Scrape the sides and bottom of the bowl and mix until all ingredients are incorporated.
- Add the mini chocolate chips and Cadbury eggs last and mix until they are evenly distributed throughout the dough.
- Cover the dough with plastic wrap and refrigerate for at least one hour to overnight.
- Once the dough is chilled, preheat your oven to 350 degrees F. and prepare a large baking sheet by spraying with non-stick spray.
- Use a large cookie scoop (I used a 3 tablespoon scoop) and scoop out even balls of dough and place them about 3 inches apart on the baking sheet.
- Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and place on a cooling rack for 15 minutes.
- Transfer the cookies to a cooling rack after 15 minutes and allow to cool completely.
- Keep stored in an air tight container at room temperature for up to three days.
Notes
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- Refrigerate your cookie dough for at least an hour before baking, this helps create a chewier cookie that won’t spread too much while baking and retain its shape.
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- Make sure to use mini Cadbury eggs, not the large ones for this recipe.
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- You can freeze this cookie dough for up to two months and simply thaw overnight in the refrigerator and follow instructions like you just made the dough.
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- Use the best quality cocoa powder and chocolate chips that you can find for best results.
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- Make sure your butter is at room temperature before creaming it with the sugars to ensure a smooth texture in your cookies.
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- For perfectly round cookies that are all close to the same size, use a cookie scoop when scooping your dough balls onto the baking sheet so they bake evenly.
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- For more intense flavor, add one teaspoon of espresso powder or instant coffee to your chocolate cookie dough.
Nutrition
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