If you love Cadbury chocolate eggs, then why not make these Cadbury Mini Egg Cookies? They consist of a simple cookie base that remains soft and chewy in the center with golden, crispy edges. It's perfect if you want a low-stress dessert for entertaining that has reliable and delicious results.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 15 minutes
- 🍴 Servings: 16
- 🧄 Flavor Profile: Buttery, chewy cookies packed with crunchy Cadbury Mini Eggs and sweet milk chocolate.
- 🍚 Best Served With: A cold glass of milk, a hot cup of coffee, or a hot cup of tea to balance the sweetness.
- 🧊 Make Ahead?: Yes, chill the dough up to 48 hours or freeze it for later.
Summarize and Save This Content On
One of my favorite things about these mini chocolate egg cookies is that they take only 25 minutes from start to finish. This includes preparing, baking, AND cooling. They're great as a last-minute treat for guests or when you're having a sweet craving. You don't have to be a seasoned baker to make homemade desserts like this one.
Try sugar cookie blossoms and Rice Krispie Easter eggs if you want some more tasty Easter desserts. These M&M Easter cookies are worth checking out too.
Why You'll Love This Recipe
- It's great to make with kids: If you're looking for something fun to do with your kids, I highly recommend letting them help with these cookies. It's a super fun activity you can enjoy together.
- It makes the perfect Easter basket gift: These Cadbury cookies work as homemade gifts for an Easter basket, too. They're so thoughtful and way better than candy!
- It's not time-consuming: You don't need to spend a ton of time in the kitchen working on these cookies. In under a half hour, they will be ready to enjoy.
Ingredients
The ingredients listed below are key to this Cadbury mini egg cookie recipe. Each of them plays an important role in helping you achieve the best possible result.
- Mini Cadbury eggs: You need the mini eggs for the recipe. These are chocolate with a pastel candy shell. The large eggs are the creme eggs, and they won't work in these cookies.
- Butter: I use softened butter so it mixes well with the other ingredients. Cold butter will make the dough lumpy. Unsalted butter is best, but if you only have salted, omit the extra salt.
- Sugar: The combination of brown sugar and white sugar creates the perfect chewiness because of the moisture in the brown sugar and the crispy edges you get from the white sugar.
- Egg yolk: Including an extra yolk adds more fat to the cookie dough, making the cookies less likely to dry out while adding extra richness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
This Easter bark uses Cadbury mini eggs also. Check it out.
Variations
- Add chocolate chips: Fold in ½ cup of chocolate chips to add richness and more chocolate to the cookies. I recommend semi-sweet over other varieties for a balance of sweetness.
- Add nuts: Include ½ cup of chopped nuts, like walnuts, to add more texture to these Cadbury mini egg cookies.
- Make cookie bars: Press the dough into a greased 9x9 baking dish and turn this recipe into cookie bars!
How to Make Cadbury Mini Egg Cookies
To get started, preheat your oven to 350F and line a baking sheet with parchment paper. Then, you can prepare the mini Cadbury egg cookie dough according to the directions on the recipe card.
Step 1: Make the dough and scoop the cookies. After you prepare the cookie dough and fold in the Cadbury mini eggs, you may scoop it into 3 tablespoon balls and place them on the prepared cookie sheet. Top them with more chopped mini eggs if you like.
Step 2: Bake and cool. Now you can pop the pan into the oven and bake the cookies for about 12 minutes. When you take the pan out of the oven, let the mini egg cookies cool for 10 minutes before transferring them to a cooling rack. Enjoy one with a pastel pink strawberries and cream martini.
Expert Tips
- Avoid overmixing the cookie dough: You need to avoid overmixing the dough, especially after adding the mini eggs. Overmixing can cause the eggs to fall apart.
- Freeze the dough and bake later: If you like, you can scoop the cookie dough and freeze it. Then, you can bake them straight from the freezer another time, just add 1-2 minutes to the cooking time.
- Don't crush the eggs: Chop the Cadbury eggs rather than crush them so you can have recognizable pieces in every bite.
- Storing the cookies: These Cadbury cookies are best stored in an airtight container at room temperature for up to 5 days. You can keep them in the fridge for the same amount of time, but let them sit on the counter for a few minutes to soften before serving. Freeze them for up to 3 months and thaw them at room temperature, too!
If you want a chocolate version, try these Cadbury egg cookies!
Serving Suggestions
- If you are planning to serve these cookies for Easter, you can add more spring treats like lemon brownies and carrot cake blondies.
- Ice cream and cookies are always a winning combo. Enjoy a scoop of orange creamsicle ice cream with one of these cookies, or your favorite store-bought flavor.
- Even a milkshake would be a lovely pairing. Try this Nutella milkshake or strawberry banana milkshake.
Recipe FAQs
Overbaking the cookies or using too much flour can make them hard after they bake. The centers of these cookies with Cadbury mini eggs should be soft and not wet, while the edges are light and golden. When measuring the flour, scoop and level it off for accuracy. Don't scoop it straight from the bag!
You can, but it's not required! If you want to prepare the cookie dough in advance, you can keep it in the fridge for up to 24 hours. Allow it to sit on the counter for about 30 minutes to make it easier to scoop. Chilling the dough may result in thicker cookies since they will spread less.
Don't let the butter or the cookie dough get too warm or too sticky. It causes the cookies to spread and flatten in the oven. If the dough gets warm, stick it in the fridge for a few minutes to chill.
More Delicious Cookie Recipes
Do you like homemade cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Cadbury Mini Egg Cookies
Ingredients
- ½ cup granulated sugar about ½ cup or 100 grams
- ½ cup light brown sugar packed or 100 grams
- ½ cup butter unsalted, softened or 1 stick
- 1 large egg
- 1 large egg yolk
- ½ tablespoon pure vanilla extract
- 2 cups all-purpose flour or 250 grams
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup micro mini eggs 6.4 ounces plus more for the top
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper and set aside.
- Cream sugars and butter together in a stand mixer for about 2 minutes, scraping down the sides. Add egg, yolk and pure vanilla extract and mix again until just combined (about 20 seconds).
- Add all-purpose flour, salt, baking soda and baking powder into the stand mixer bowl and run again until combined.
- Fold in micro mini eggs with a spatula, then scoop 3-tablespoons dough balls and drop them on the prepared pan (you can roll them, but you do not have to).
- If desired, add extra mini eggs to the top, then bake for about 12 minutes or until lightly golden on the edges.
- Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack.
Notes
- Avoid overbaking the cookies or scooping flour straight from the bag so it's measured accurately. Both situations can make your Cadbury mini egg cookies hard.
- Prepare the cookie dough up to 24 hours in advance and keep it covered in the refrigerator. Take it out about 30 minutes before you plan to scoop and bake it.
- Don't overmix the cookie dough, or you risk breaking or crushing the larger pieces of Cadbury mini eggs.
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