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Turn classic chocolate chip cookies into the perfect Easter cookie using Cadbury mini eggs! Thick, soft, chewy, and definitely chocolate-y.
When I was growing up Cadbury Mini Eggs were the most sought after candy. My brother and I would fight over who had more and make sure the other one never took any of ours. So adding them to cookies seemed like a great idea to get to enjoy them even more!
Cadbury Mini Egg Cookies are pretty much your classic Chocolate Chip Cookie that you mix not only chocolate chips but also the chocolate mini eggs. I like to use mini chocolate chips, just because the eggs, even after chopping them up, are on the larger side.
The mix of semi-sweet chocolate, Cadbury milk chocolate and your favorite cookie base is just a bite of heaven.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted butter when baking
- Light Brown Sugar
- Granulated Sugar
- Egg
- Vanilla Extract
- All-Purpose Flour
- Cornstarch – may seem strange for cookies but it helps keep them soft for longer, so don’t skip it!
- Baking Soda
- Salt
- Mini Chocolate Chips
- Cadbury Mini Eggs
How To Make Cadbury Mini Egg Cookies
- Cream together the butter and both sugars for about 2 minutes, until it is fluffy. Add in the egg and vanilla and mix until the egg is fully incorporated. Stir in the flour, cornstarch, baking soda and salt until the flour just disappears.
- Fold in your mix-ins. I used about 3/4 cup of mini chocolate chips and 3/4 cup of Cadbury mini eggs that were coarsely chopped.
- Scoop balls of dough onto a baking sheet. Chill for 30 minutes up to 24 hours.
- Bake for 10-11 minutes until the edges are set, the cookies are golden and appear dry on the top.
- Remove and let them cool for 5 minutes before removing to a wire rack to cool completely.
Recipe Tips & Tricks
- Chilling the dough will help them stay nice and thick, so don’t skip this step. They are even better if you let them sit overnight, but not everyone plans ahead like that! So anywhere between 30 minutes to 24 hours is ideal.
- Freeze your cookie dough. If you don’t want to bake a whole batch, once you scoop the balls of dough, place the tray in the freezer. Then once they are frozen, transfer to a freezer safe bag. When you want to bake a few cookies, take them out and let them set on the counter while your oven preheats.
- The mini eggs can be a little difficult to chop, they will break and some of the candy coating will come off. That is ok! You can really chop them as much or as little as you like.
- After the cookies some out of the oven you can immediately top with additional mini egg pieces so they are more colorful and festive.
Storage
Store cooled cookies in an airtight container for 3-4 days at room temperature.
Freezing – you can freeze baked cookies for up to 3-4 months in an airtight container. Or see the tips above for freezing the unbaked dough.
More Fun Easter Recipes
Cadbury Mini Egg Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- 3/4 cup Cadbury Mini Eggs, coarsely chopped
Instructions
- In a stand mixer cream butter and both sugars together until light and fluffy, about 2 minutes. Mix in the egg and vanilla. Add flour, cornstarch, baking soda and salt. Mix until everything is combined.3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon salt
- Fold in the chocolate chips and mini eggs until evenly combined.3/4 cup mini chocolate chips, 3/4 cup Cadbury Mini Eggs
- Scoop golf ball sized balls of dough onto a baking sheet. Chill for 30 minutes up to 24 hours.
- Preheat oven to 350º F.
- Bake for 10-11 minutes, until the edges are set, the tops are golden and appear dry.
- Remove from the oven and let cookies cool for 5 minutes before removing to a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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