Are you a fan of Cadbury Mini Eggs? If so, you're in for a fun treat! This delicious recipe for Cadbury Egg cookies with chocolate chips is the perfect way to enjoy the iconic Easter candy in a whole new way.
Whether you're looking for an easy Easter dessert recipe or you want to use up your favorite Easter candy, these Easter cookies with their chewy centers and Cadbury eggs pressed into the top of the cookies make a great addition to your holiday dessert table!
Looking for more Easter dessert recipes? Try Bakery Style Iced Easter Cookies (like black and white cookies but in Easter colors!), White Chocolate Easter Oreo Bark and Paleo Chocolate Creme Eggs!
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Why you'll love these mini eggs cookies
- Cadbury mini eggs are a classic Easter treat, and this recipe is the best way to use up extra candy
- These cookies make for a fun, festive change from your usual Easter desserts
- The dough for Cadbury mini egg cookies can be made ahead of time and frozen if you want to get ahead on holiday prep, or for whenever you want a sweet treat in a hurry
Ingredients & substitutions for mini eggs cookies
Based on my popular My Best Chocolate Chip Cookies recipe, you likely have the majority of ingredients needed to make these easter egg cookies. Here's what you'll need:
- Butter: I recommend using unsalted butter for this recipe, so you can more easily control the salt in the cookies. Unlike most cookie recipes, this recipe calls for using bold butter straight for the fridge rather than room temperature butter. The cold butter helps retain the thick shape of these perfect cookies without spreading too much and without the need to refrigerate the dough before baking
- Granulated white sugar
- Brown Sugar: Use dark brown sugar for this recipe for an extra bit of caramel flavor. Light brown sugar may be substituted
- Eggs: you will need one large egg and one large egg yolk. For best results, remove the eggs from the refrigerator at least 30 minutes prior to using. Room-temperature eggs are easier to incorporate into the cookie dough than cold eggs. Save the egg white for your breakfast!
- Vanilla: use high-quality vanilla extract, not imitation, as this makes a big difference in the flavor of the final product
- Flour: all-purpose flour is the best choice here
- Baking soda
- Baking powder
- Salt
- Cadbury mini eggs: Chopped mini eggs are the star of these cookies! They add a nice crunch and sweet chocolatey flavor
- Chocolate chips or chocolate chunks: I recommend using semi-sweet chocolate or dark chocolate. This will balance the sweetness of the Cadbury eggs really well
How to make cadbury mini eggs cookies
Step 1
Preheat the oven to 400ºF. Line two baking sheets with parchment paper or silicone baking mats and set aside
Step 2
In the large mixing bowl of a stand mixer with the paddle attachment affixed, add the cubed butter, brown sugar and granulated sugar. Alternately, a hand mixer may be used
Step 3
Turn on the mixer to low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy. The mixture will first gather around the paddle then eventually begin sticking to the sides of the bowl
Step 4
Stop the mixer and scrape the sides and bottom of the bowl. Turn the mixer to low and the wet ingredients (egg, egg yolk and vanilla). Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed
Step 5
With the mixer off, add in the dry ingredients, including the flour, salt, baking powder, and baking soda. Turn the mixer on low and stir until just combined. Do not over mix
Step 6
Use the end of a rolling pin or a wooden mallet to crush the mini eggs. This is best done in the sealed bag they came in or in a sealed ziplock bag, with as much air as possible pressed out of the bag. You want some pieces bigger and some whole pieces
Step 7
To the cookie dough, add in 3⁄4 of the crushed mini eggs, reserving the remainder to press into the tops of the cookie dough just before baking. Then add in the chocolate chips. Turn the mixer on low and stir just until combined.
Turn the mixer off and, using your hand, mix or knead the dough gently to ensure mini eggs and chocolate chips are evenly incorporated
Step 8
Portion dough into 2 ounce size balls with a medium cookie scoop (these make large cookies!), rolling the cookie balls between your palms to ensure a smooth ball. Place about 2 inches apart on parchment-lined baking sheet. Gently press reserved mini eggs into the tops of the cookie dough balls
Step 9
Bake in the preheated oven for 5-6 minutes then rotate baking trays and bake for another 4-5 minutes until the tops of the cookies are just starting to brown and the middle no longer looks wet. Do not overbake.
If the cookies spread too much, place a large round cookie cutter or overturned small bowl around the hot cookies and move the cookie cutter around in a circular motion. This will help bring the edges of the cookies in, creating rounder cookies in the shape of a perfect circle. This step is optional
Step 10
Allow the cookies to cool for 10 minutes on the cookie sheet then transfer them to a cooling rack to cool
Make ahead instructions
This cookie dough can be made ahead of time and frozen, which is a great option if you are preparing a lot of easter treats for the holiday.
After you have rolled the dough into balls, place them on a baking sheet and freeze them for at least one hour. Transfer the cookie dough balls to a freezer-safe bag and freezer for up to 3 months. You can bake them all at once, or just a few at a time for a quick sweet treat.
Bring the cookie dough to room temperature before baking, then bake according to the instructions above. If baking from frozen, increase the baking time by at least a couple of minutes. Keep an eye on the cookies as they bake and remove them from the oven when the tops are just beginning to brown and the middle no longer looks wet.
How to store mini egg cookies
Once the cookies are completely cooled they can be stored in an airtight container at room temperature for up to 5 days. To keep them a bit longer store them in the fridge for up to one week.
These cookies also freeze well. Place baked cookies in a single layer on a baking sheet for one hour in the freezer. Then transfer them to a freezer bag and freeze them for up to 3 months. Defrost at room temperature or place in the microwave on 50% power for 30-60 seconds.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
FAQs
Do Cadbury mini eggs melt?
Yes, the inside of Cadbury's mini eggs can melt if microwaved. When baked into cookie dough like in this recipe, the exterior remains crisp while the inside gets soft and melty.
What kind of chocolate is in Cadbury Mini Eggs?
Cadbury Mini Eggs are made with rich and creamy milk chocolate. They have a crisp exterior shell.
For this recipe, I recommend pairing the milk chocolate eggs with semisweet chocolate chips or dark chocolate chips to balance the sweetness of the milk chocolate in the eggs.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Ingredients
- 1 cup unsalted butter cold and cubed
- ½ cup granulated sugar
- ¾ cup dark brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ tablespoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 9- ounce Cadbury mini eggs
- 2 cups dark chocolate chips or chunks
Instructions
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper or silicone baking mats and set aside
- In the bowl of a stand mixer with the paddle attachment affixed, add the cubed butter, brown sugar and granulated sugar
- Turn on the mixer to low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy. The mixture will first gather around the paddle then eventually begin sticking to the sides of the bowl. This is a good sign it’s done mixing
- Stop the mixer and scrape the sides and bottom of the bowl. Turn the mixer to low and add egg and egg yolk then vanilla. Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.
- With the mixer off, add in the flour, salt, baking powder and baking soda. Turn the mixer on low and stir until just combined. Do not over mix.
- Use the end of a rolling pin or a wooden mallet to crush the mini eggs. This is best done in the sealed bag they came in or in a sealed ziplock bag, with as much air as possible pressed out of the bag. You want some pieces bigger and some whole pieces
- To the cookie dough, add in 3⁄4 of the crushed mini eggs, reserving the remainder to press into the tops of the cookie dough just before baking. Then add in the chocolate chips. Turn the mixer on low and stir just until combined. Turn the mixer off and, using your hand, mix or knead the dough gently to ensure mini eggs and chocolate chips are evenly incorporated
- Portion dough into 2 ounce size balls, rolling between your palms to ensure a smooth ball. Place about 2 inches apart on prepared baking sheets. Gently press reserved mini eggs into the tops of the cookie dough balls
- Bake in the preheated oven for 5-6 minutes then rotate baking trays and bake for another 4-5 minutes until the tops of the cookies are just starting to brown and the middle no longer looks wet. Do not overbake. If the cookies spread too much, place a large round cookie cutter or overturned small bowl around the hot cookies and move the cookie cutter around in a circular motion. This will help bring the edges of the cookies in, creating rounder cookies. This step is optional
- Allow the cookies to cool for 10 minutes on the hot trays then transfer to wire racks to cool
Video
Notes
- Store cooled cookies at room temperature up to 5 days
- Place in the fridge for up to one week
- To freeze: Place baked cookies in a single layer on a baking sheet for one hour in the freezer. Transfer to a plastic bag and freeze for up to 3 months. Defrost at room temperature or place in the microwave on 50% power for 30-60 seconds
- The cookie dough can be frozen and baked later or just a few at a time (one the best ways to do it!): After you roll the dough into balls, place on a baking sheet in a single layer and place in the freezer for at least an hour. Transfer to a freezer-safe ziploc bag for up to 3 months. Bring the cookie dough up to room temperature before baking according to the instructions above
Nutrition
