Cadbury Mini Egg Cookies are the ultimate Easter treat — soft, chewy bakery-style cookies packed with crunchy candy-coated chocolate and melty chocolate chips in every bite. If you’re looking for a festive dessert that’s easy to make yet guaranteed to impress, this recipe delivers beautiful texture, rich flavor, and colorful presentation all at once.
These cookies combine the classic comfort of homemade chocolate chip cookies with the irresistible crunch of Cadbury Mini Eggs. The contrast between crisp candy shells and gooey centers makes them stand out from traditional cookie recipes. Whether you’re baking for Easter brunch, gifting seasonal treats, or simply using up leftover mini eggs, this recipe is reliable, simple, and absolutely delicious.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Simple – No complicated techniques or special tools required.
- Perfect for Easter Celebrations – A colorful, festive cookie everyone recognizes and loves.
- Soft & Chewy Texture – Perfectly balanced with crisp candy shells and melted chocolate chips.
- Balanced Sweetness – Brown sugar adds depth while mini eggs provide bursts of chocolate flavor.
- Crowd-Pleaser – Kids adore the candy crunch, adults love the rich cookie base.
- Bakery-Style Results at Home – Slightly golden edges with tender, gooey centers.
What makes these Cadbury Mini Egg Cookies special is the texture contrast. The candy shell stays lightly crisp while the chocolate inside melts into the dough, creating pockets of sweetness throughout. They’re nostalgic, festive, and impressive without requiring advanced baking skills.
Ingredients Needed
Here’s everything required to make these irresistible Easter cookies.
For the Cookie Base
- ½ cup unsalted butter, softened – Provides richness and structure. Room temperature butter creams more evenly.
- ½ cup granulated sugar – Adds sweetness and contributes to slightly crisp edges.
- ⅓ cup light brown sugar – Brings moisture and a subtle caramel flavor.
- 1 large egg, room temperature – Helps bind the dough and adds tenderness.
- 1 teaspoon pure vanilla extract – Enhances the overall flavor profile.
Dry Ingredients
- 1½ cups all-purpose flour – Forms the structural base of the cookies.
- ½ teaspoon fine salt – Balances sweetness and intensifies chocolate flavor.
- ½ teaspoon baking soda – Ensures proper rise and chewy texture.
Mix-Ins
- 1 cup chopped Cadbury Mini Eggs – Coarsely chopped for better distribution and crunch.
- ½ cup chocolate chips – Adds extra pockets of melted chocolate.
Optional: Extra mini egg pieces for pressing into the tops before baking for a more decorative finish.
How to Make Cadbury Mini Egg Cookies
Preparation Note
Preheat your oven to 350°F (175°C) before shaping the dough. Line baking sheets with parchment paper to prevent sticking and ensure even baking.
1. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy.
This process incorporates air into the dough, which helps create a soft, tender texture. Mix for about 1–2 minutes — just until smooth and fluffy. Avoid overmixing, as this can affect texture.
2. Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until just incorporated (about 15–20 seconds).
Overmixing at this stage can lead to flatter cookies, so stop once the mixture is uniform and smooth.
3. Combine the Dry Ingredients
In a separate bowl, whisk together flour, salt, and baking soda.
Whisking distributes the leavening evenly, preventing uneven rise or dense spots in the cookies.
Gradually fold the dry mixture into the wet mixture, stirring until just combined. The dough should be soft but not sticky.
4. Fold in the Chocolate and Mini Eggs
Gently fold in the chopped mini eggs and chocolate chips using a spatula.
Tip: Reserve a small handful to press on top of the cookies before baking for a bakery-style look.
5. Shape the Dough
Using a cookie scoop or tablespoon, portion dough into evenly sized balls.
Place them on the prepared baking sheet, spacing about 2 inches apart to allow for spreading.
For thicker cookies, chill the dough for 20–30 minutes before baking. This helps prevent excess spreading.
6. Bake to Perfection
Bake in the preheated oven for 10–12 minutes.
Look for lightly golden edges while the centers remain slightly soft. The cookies will continue to cook as they cool on the baking sheet.
Do not overbake — soft centers are key to chewy cookies.
7. Cool and Set
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack.
Cooling allows the centers to firm up while maintaining chewiness.
Serving and Storage Tips
Serving Suggestions
- Serve slightly warm for melty chocolate centers.
- Arrange on a pastel platter for Easter brunch.
- Pair with milk or hot chocolate.
- Package in decorative boxes for holiday gifting.
For an extra festive look, drizzle white chocolate over cooled cookies.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer (Baked): Freeze for up to 3 months in a sealed container.
- Freezer (Dough): Scoop dough balls and freeze. Bake from frozen, adding 1–2 minutes to baking time.
To refresh, warm in a 300°F oven for 3–4 minutes.
Helpful Notes
- Chop mini eggs roughly — too fine and you lose texture, too large and they may cause spreading.
- For thicker cookies, slightly underbake.
- Use high-quality chocolate chips for better melt.
- Add flaky sea salt on top before baking for a sweet-salty contrast.
- Avoid overmixing after adding flour to maintain softness.
Small details like proper creaming and careful baking time make a big difference.
Conclusion
Cadbury Mini Egg Cookies combine everything you love about classic chocolate chip cookies with a festive Easter twist. The candy-coated crunch of mini eggs, paired with soft, chewy centers and golden edges, makes these cookies unforgettable. They’re simple enough for beginner bakers yet impressive enough for holiday gatherings.
If you try this recipe, please leave a comment below and share your thoughts. Don’t forget to give it a star rating!
Share your cookie creations on Pinterest or Facebook and tag your variation. Did you chill the dough for extra thickness? Add white chocolate chips? Let us know what delicious twist you tried!
Frequently Asked Questions (FAQ)
Can I use whole mini eggs instead of chopped?
It’s best to chop them. Whole mini eggs can create uneven baking and cause the cookies to spread irregularly.
Can I make these cookies gluten-free?
Yes. Substitute the flour with a 1:1 gluten-free baking blend. Ensure all other ingredients are certified gluten-free.
Why did my cookies spread too much?
Butter may have been too soft, or the dough wasn’t chilled. Try chilling for 20–30 minutes before baking.
Can I freeze the cookie dough?
Absolutely. Freeze scooped dough balls in a sealed bag for up to 3 months.
How do I keep them soft?
Store in an airtight container with a slice of bread. The bread helps maintain moisture.
Can I reduce the sugar?
You can slightly reduce the granulated sugar, but altering ratios too much may affect texture.
Cadbury Mini Egg Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and creamy, about 1–2 minutes.
- Add the egg and vanilla extract. Mix until just incorporated and smooth.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Gently fold in chopped mini eggs and chocolate chips. Reserve a few pieces for pressing on top if desired.
- Scoop dough into evenly sized balls and place 2 inches apart on prepared baking sheets. For thicker cookies, chill dough for 20–30 minutes before baking.
- Bake for 10–12 minutes, until edges are lightly golden and centers remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.