Cadbury Mini Egg Cookies

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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 cookies are the perfect way to celebrate springtime and Easter!

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I hope you’re ready friends because today I’m bringing you the cutest little springtime cookies for Easter: Cadbury Mini Egg Cookies!

Yup, I’m talking about those adorable little milk chocolate eggs in their crispy pastel shells–baked into cookies!!

We take a basic chocolate chip cookie dough and toss in some springtime flair with sweet little Cadbury Mini Eggs. The results are amazing and the presentation is obsession level (they look like little bird nests!).

These Mini Egg Cookies are chewy, chunky, and wonderfully sweet.

They’re the perfect way to kick winter to the curb and get into the spring spirit! Here’s how we make them:

How to Make Mini Egg Cookies

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 (10oz) of mini eggs and place in a zip-top bag. Using a rolling pin or a heavy cast iron pan, crunch up the eggs into large chunks–but don’t turn them to dust. Make sure they’re about a chocolate chip or M&M size. 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 5-10 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.

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!

Expert Tips

What I love about this recipe is that I took a standard chocolate chip cookie recipe and easily transformed it into a fun Easter themed cookie! Here are a couple of tips I picked up along the way:

• 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!

Other Recipes You Can Add Mini Cadbury Eggs to

M&M Cookie Bars– Use the Mini Cadbury Eggs instead of M&Ms

From Scratch Birthday Cake Cookies— Use pastel colored sprinkles instead of rainbow and add halved Cadbury Mini Eggs to the top!

Chocolate Covered Popcorn– Swap the Reese’s Pieces for spring colored M&Ms and swap the peanuts for Mini Cadbury Eggs

Individual Mini Egg Cheesecakes– Fold crushed Cadbury Mini Eggs into a delicious no bake cheesecake filling!

Easter Bunny Bait– Swap the M&Ms for Cadbury Mini Eggs!

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