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Cadbury Mini Egg Cookies
Isabella

Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies are soft, chewy bakery-style treats packed with crunchy candy-coated chocolate and melty chocolate chips in every bite. Perfect for Easter celebrations, these festive cookies deliver rich flavor, beautiful texture contrast, and colorful presentation with simple, reliable steps.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Cookie Base
  • ½ cup unsalted butter, softened room temperature
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
Dry Ingredients
  • 1 ½ cups all-purpose flour
  • ½ teaspoon fine salt
  • ½ teaspoon baking soda
Mix-Ins
  • 1 cup Cadbury Mini Eggs, chopped coarsely chopped
  • ½ cup chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and creamy, about 1–2 minutes.
  3. Add the egg and vanilla extract. Mix until just incorporated and smooth.
  4. In a separate bowl, whisk together flour, salt, and baking soda.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Gently fold in chopped mini eggs and chocolate chips. Reserve a few pieces for pressing on top if desired.
  7. 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.
  8. Bake for 10–12 minutes, until edges are lightly golden and centers remain slightly soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough before baking and slightly underbake for soft centers. Roughly chop mini eggs to maintain texture. Sprinkle flaky sea salt on top before baking for a sweet-salty finish. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.