Easter Egg Cookies (With Cadbury Mini Eggs)
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Cadbury Mini Egg Cookies are chocolate chip cookies kicked up with malted chocolate mini eggs! These chewy, chunky, and delightfully sweet Easter egg cookies are the perfect way to celebrate springtime!
Looking for a fun, easy Easter dessert that won’t keep you in the kitchen all day?
Try these Cadbury Mini Egg Cookies. They’re super simple to make and perfect for a little baking session with the kids. Just stir a handful of Cadbury Mini Eggs into your favorite chocolate chip cookie dough, and you’ll have a festive treat in no time. These cookies are chewy, chunky, and have a delightful little malted chocolate crunch.
They’re a quick way to add some extra Easter cheer to your table without any fuss.
Ingredients You Will Need
Full amounts and instructions can be found on the recipe card
- Unsalted butter softened, at room temperature : Gives the cookie moisture and a nice chewy texture. I like using unsalted butter so that I can control the salt I add later. If you only have salted butter, omit the salt in the recipe.
- Brown sugar and granulated sugar: For sweetness and flavor. The brown sugar contains molasses, which adds a richness to the dough and extra moisture.
- Large eggs: for binding the cookie dough.
- Vanilla extract: provides a warm and delicious flavor.
- All purpose flour: I love using Gold Medal, unbleached all purpose flour for cookies. King Arthur all purpose flour is a close second. I find these brands keep the cookies from spreading less in the oven.
- Baking powder: for leavening.
- Kosher salt: I use a coarse kosher salt. The addition of salt helps to balance out the sweetness in the cookie.
- Semisweet or dark chocolate chips: the chocolate chips add a little bitterness to the cookie, which helps balance out the sweet.
- Cadbury Mini Eggs, divided: These are Cadbury Mini Egg cookies, gotta have the mini eggs!
Instructions
Preheat the oven to 375º and line two cookie sheets with parchment paper.
Measure out 1 1/2 cups (10 oz) of mini eggs and place them in a zip-top bag. Then, using a rolling pin or a heavy cast iron pan, gently break the eggs into large chunks—about the size of a chocolate chip or an M&M. Be careful not to grind them into powder. Set aside.
Beat the butter in the bowl of a stand mixer on medium low until smooth. Add in the brown and the white sugar and cream with the butter until light and fluffy, about 30 seconds.
Add in the eggs and then vanilla, and mix until well combined.
Use a rubber spatula to give the sides and the bottom of the bowl a good scrape and to make sure everything is mixed well.
Turn the mixer off, add in the flour, baking powder, and salt. Turn the mixer back on to the lowest setting and mix until the flour is just incorporated–but some streaks of flour are still showing.
Pour in the chocolate chips and the crushed mini eggs. Give a quick stir with the mixer to get all the chocolate and candy incorporated.
Remove the mixing bowl from the stand mixer and give a final stir by hand with a sturdy spatula or spoon, making sure to get everything off the bottom and sides of the bowl. The dough will be stiff.
Allow the cookie dough to sit for 10 minutes so the flour can hydrate.
During this time, grab the remaining mini eggs and cut them in half with a serrated knife. This is for decorating the top of the cookies before going into the oven. You’ll need to cut up 2 mini eggs per cookie. BE VERY CAREFUL WHILE DOING THIS.
You can always break apart the eggs into large chunks, using a rolling pin or heavy pot if you’re having trouble safely cutting the eggs in half.
Scoop balls of dough about 2 tablespoons in size (a #30 scoop) onto your sheet pan. Make sure to space them 2″ apart, they’ll spread a little while baking.
Using two fingers, lightly press the center of each cookie to create a little depression. This will help the cookies bake evenly.
Decorating and Baking Your Mini Egg Cookies
Take the Cadbury Mini Eggs you cut in half and stick 2-3 egg pieces on top of the cookie dough. Press gently to sink them in a little. This will make the cookies look extra pretty after they’ve baked, and it’ll let everyone know what kind of cookies these are!
P.S. they also look like little birds nests when you do this–so cute for Easter!
Bake at 375º for 10-12 minutes, until the cookies are puffed, the bottom edges are browned, and the center looks a little soft still.
Once cooled fully, store in an airtight container for up to 3-4 days.
Expert Tips
- Definitely crush up the eggs. They are way too big to stir in whole! I like to put the eggs into a baggie and give them a few whacks with a rolling pin. You still want good sized chunks of eggs–don’t crush them any smaller than a chocolate chip
- Add semisweet or dark chocolate chips to the cookie dough. Mini Cadbury Eggs are sweeter than regular chocolate chips, so adding some dark chocolate or some semisweet morsels, helps to balance out all the sweetness.
- Let your cookie dough sit for a few minutes before baking. This helps the flour to hydrate and absorb the moisture from the sugar and the eggs. I find my cookies spread less when I let the dough sit and stiffen up for a few minutes.
- Don’t overbake the cookies! This is a no brainer, but the point I’m trying to get across is if you bake the cookies until they look done, they’re probably overdone. Pull out the cookies when the bottom edges just start to brown and the center still looks a little gooey. This post goes into detail on how to tell if your cookies are done.
- Make sure to gently flatten the center of your mini egg cookies! This allows the cookies to bake more evenly, and keep a nice uniform shape!
What Do Mini Eggs Taste Like?
If you’ve never had Cadbury Mini Eggs, you’ll need to know that they’re nothing like the large eggs with the soft chocolate exterior and melty, gooey center.
The mini eggs are actually malted milk chocolate enclosed in a crispy, pastel-colored, candy-coated shell.
The outer shell of these mini eggs is way different than an M&M shell or the outer shell of Whoppers. The shells on the mini eggs have a matte finish and are way more crunchy. When you’re cutting these eggs in half, it definitely takes some effort!
But nonetheless, these eggs are ADORABLE and very tasty. They’re a little sweeter than your M&M, and make the perfect addition to cookies!
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Cadbury Mini Egg Cookies
Ingredients
- 1 cup 2 sticks of unsalted butter softened, at room temperature
- ¾ cup of brown sugar packed
- ½ cup of white granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups of all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup semisweet or dark chocolate chips
- 1 18 oz bag of Cadbury Mini Eggs divided
Instructions
- Preheat your oven to 375°F and line two cookie sheets with parchment paper.
- Measure 1 1/2 cups (10 oz) of Cadbury mini eggs and put them in a zip-top bag. Use a rolling pin or a heavy cast iron pan to crush the eggs into big pieces, about the size of a chocolate chip or an M&M. Don’t crush them too much—keep them chunky. Set the bag aside.
- In the bowl of a stand mixer, beat the butter on medium-low until it becomes smooth.
- Add both the brown and white sugars. Mix them with the butter until the mixture looks light and fluffy, which should take about 30 seconds.
- Now, add the eggs (not the candy) and vanilla extract and mix until everything is well combined.
- Use a rubber spatula to scrape down the sides and bottom of the bowl so that all the ingredients are mixed together.
- Add in the flour, baking powder, and salt. Mix at the lowest speed until almost fully mixed, but some streaks of flour remain.
- Pour in the chocolate chips and the crushed candy mini eggs. Give the mixer a quick stir to mix them evenly into the dough.
- Remove the bowl from the mixer and stir the dough one more time by hand with a sturdy spatula or spoon, making sure to scrape all the dough from the sides and bottom. The dough will be stiff. Let it sit for 10 minutes so the flour can hydrate and rest.
- While the dough rests, take the remaining Cadbury mini eggs and carefully cut them in half with a serrated knife. You’ll need two halves for each cookie—be very careful when cutting!
- Scoop out balls of cookie dough, 2 tablespoons in size, and place them on the cookie sheet. Space the cookies about 2 inches apart to account for spreading. Use your fingers to gently press the center of each cookie to make a small dip. This helps the cookies bake evenly.
- Top each cookie with 2–3 pieces of the cut mini eggs by gently pressing them into the dough and bake the cookies at 375°F for 10–12 minutes. They’re done when they have puffed up, the edges are brown, and the center still looks a bit soft.
- Let the cookies cool completely, then store them in an airtight container for up to 3–4 days.
Wow these look insanely delicious and perfect for easter. I think I will have to try to adapt these gluten free!
Yum these look so delicious! I look forward to making them soon.
These look so good and are just adorable! Adding to my Easter menu.
These are so cute!! The cookies look like little nests with the eggs in them! ☺️💛
I definitely want to give these a try this Easter. And good tip about using a darker chocolate chips in the mix. I definitely prefer that over too sweet. 😉