Cadbury Mini Egg Cookies
These Cadbury Mini Egg Cookies are soft and chewy with crispy edges, a melt-in-your-mouth center and pops of milk chocolate in every bite. The micro mini eggs soften slightly as they bake, giving these cookies that classic Easter candy crunch wrapped in a bakery-style cookie.
These cookies are perfectly made for the Easter season, spring gatherings or baking days that call for something familiar but festive.
For more Easter themed desserts, you must try our Easter Swirl Cheesecake or our Easter Sugar Cookies.
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Ingredients
With just a quick trip to the grocery store, you will be ready to make this simple recipe.
See the recipe card below for the exact quantities of each ingredient.
- Granulated Sugar: Adds sweetness and helps the cookies spread just enough while baking.
- Light Brown Sugar: Brings moisture and chewiness for a soft center.
- Unsalted Butter: Creates richness and that classic cookie flavor when creamed with sugar.
- Egg: Provides structure and helps bind the dough.
- Egg Yolk: Adds extra richness and contributes to a chewy texture.
- Baking Soda: Encourages spread and helps create crisp edges.
- Baking Powder: Adds a bit of lift for a lighter interior.
- Cadbury Mini Eggs (Micro): These micro chocolate eggs add a crunch from the candy shells and creamy milk chocolate throughout the cookies.
All you need for this recipe is your stand mixer (with paddle attachment), measuring cups and spoons, a 3 tablespoon cookie scoop, baking sheet and parchment paper.
Variations
- Crushed Mini Eggs: Lightly crush some of the candy for smaller chocolate pockets throughout.
- Chocolate Chunk Swap: Mix in milk or dark chocolate chunks for a richer cookie.
- Smaller Cookies: Scoop smaller portions for a more bite-sized cookie.
- Freezer-Friendly Dough: Scoop dough balls and freeze for easy baking later.
How to Make Cadbury Mini Egg Cookies
These cookies come together quickly with a simple mixing method.
Heat oven to 350F and line a cookie sheet with parchment paper and set aside.
Cream sugars and butter together in the bowl of a stand mixer for about 2 minutes, scraping down the sides. Add egg, yolk and pure vanilla extract and mix again until just combined (about 20 seconds).
Add all-purpose flour, salt, baking soda and baking powder into the stand mixer bowl and run again until combined.
Fold in micro mini eggs with a spatula, then scoop 3 tablespoon balls of dough and drop them on the prepared pan (you can roll them for a softer look, but you do not have to).
If desired, add extra mini eggs to the top, then bake for about 12 minutes or until lightly golden brown on the edges.
Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack.
Hint: Room temperature butter creams more evenly and helps add air into the cookies.
Recipe Tips
- Do Not Overmix: Mix just until combined to keep the cookies tender.
- Watch the Bake Time: Pull the cookies when the edges are set and centers still look soft.
- Top Before Baking: Press extra mini eggs on top of the cookies for a professional look.
- Cool on the Pan: Letting cookies rest allows them to slightly deflate and hold their shape before transferring.
For another fan-favorite Easter cookies you'll love our Easter Blondies.
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Storage Instructions
- Countertop: Cooled cookies, out of direct sunlight, can stay for up to 4 days.
- Refrigerator: Store baked cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or dough balls in a freezer-safe bag for up to 2 months.
Serving Suggestions
Mini Cadbury Egg Cookies Recipe FAQs
No, you can use the regular sized mini eggs, but it is easier to each them if they are crushed.
Baking them just until the edges start to turn golden will keep them lightly underbaked. They will finish setting as they cool and have a nice, chewy center.
Butter that's too warm can cause excess spreading; chilling the dough for 20-30 minutes can help.
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Cadbury Mini Egg Cookies
Equipment
- Stand Mixer with Paddle Attachment
- Measuring Cups and Spoons
- 3 Tablespoon Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- 1 stick butter unsalted, softened
- 1 large egg
- 1 large egg yolk
- ½ tablespoon pure vanilla extract
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup micro mini eggs 6.4 ounces plus more for the top
Instructions
- Heat oven to 350F and line a cookie sheet with parchment paper and set aside.
- Cream sugars and butter together in the bowl of a stand mixer for about 2 minutes, scraping down the sides. Add egg, yolk and pure vanilla extract and mix again until just combined (about 20 seconds).
- Add all-purpose flour, salt, baking soda and baking powder into the stand mixer bowl and run again until combined.
- Fold in micro mini eggs with a spatula, then scoop 3 tablespoon balls of dough and drop them on the prepared pan (you can roll them for a softer look, but you do not have to).
- If desired, add extra mini eggs to the top, then bake for about 12 minutes or until lightly golden brown on the edges.
- Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack.
Notes
- Soften Butter: Room temperature butter creams more evenly and helps add air into the cookies.
- Do Not Overmix: Mix just until combined to keep the cookies tender.
- Watch the Bake Time: Pull the cookies when the edges are set and centers still look soft.
- Top Before Baking: Press extra mini eggs on top of the cookies for a professional look.
- Cool on the Pan: Letting cookies rest allows them to slightly deflate and hold their shape before transferring.
- Countertop: Cooled cookies, out of direct sunlight, can stay for up to 4 days.
- Refrigerator: Store baked cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or dough balls in a freezer-safe bag for up to 2 months.
Nutrition
I'd be so grateful if you left a rating and review after trying this recipe, it helps me and helps other readers discover it!
Hands down, my favorite cookie! These are perfectly chewy, with a light crisp and full of mini eggs!