Mini Cadbury Egg Cookies

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.

Prep Time10

Cook Time12

Chill Time1

Total Time1 22

Servings:

Calories: 335kcal

Author: Karin and Ken

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.

Video

Notes

- 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.

- Make sure to use mini Cadbury eggs, not the large ones for this recipe.

- 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.

- Use the best quality cocoa powder and chocolate chips that you can find for best results.

- Make sure your butter is at room temperature before creaming it with the sugars to ensure a smooth texture in your cookies.

- 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.

- For more intense flavor, add one teaspoon of espresso powder or instant coffee to your chocolate cookie dough.

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