Cadbury Mini Egg Cookies Recipe
If you’re looking for a sweet treat that’s as joyful as it is delicious, the Cadbury Mini Egg Cookies Recipe is about to become your new obsession. Imagine classic chocolate chip cookies, but with bursts of pastel Cadbury Mini Eggs in every bite! These cookies are crisp at the edges, perfectly chewy in the center, and studded with colorful, crunchy chocolate eggs that make every batch feel festive—whether it’s Easter, springtime, or just a random Tuesday in need of a little celebration.
Ingredients You’ll Need
What makes this Cadbury Mini Egg Cookies Recipe so special is how simple the ingredient list is, yet how much each one adds to the final cookie. Every component is chosen for the way it enhances flavor, texture, or those iconic pops of color.
- Unsalted butter (1 cup, softened): The base for a rich, tender cookie; make sure it’s at room temperature for easy creaming.
- Brown sugar (3/4 cup, packed): Adds a deep, caramel-like sweetness and helps keep the cookies chewy.
- Granulated sugar (1/2 cup): Balances the brown sugar with a lighter sweetness and helps with crispy edges.
- Large eggs (2): Bind the dough and ensure a soft, pillowy interior.
- Vanilla extract (2 teaspoons): Brings warmth and that classic cookie aroma.
- All-purpose flour (2 1/4 cups): The structural backbone of the cookies, giving just the right amount of bite.
- Baking soda (1 teaspoon): Allows the cookies to spread and rise perfectly in the oven.
- Salt (1/2 teaspoon): Balances the sweetness and intensifies the chocolate flavors.
- Semi-sweet chocolate chips (1 cup): For classic gooey chocolate pockets in every bite.
- Cadbury Mini Eggs (1 1/2 cups—some chopped, some whole for topping): The star of the show! Their crisp shells and creamy centers make every cookie irresistible.
How to Make Cadbury Mini Egg Cookies Recipe
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This helps your cookies bake evenly and makes cleanup a breeze. Getting this step out of the way means you can focus on the fun part—mixing and baking!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is super light and fluffy. This usually takes about 2 to 3 minutes. Creaming properly infuses air into the dough, which is the secret to that dreamy, tender cookie texture.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition. Then pour in the vanilla extract. This step ensures that your wet ingredients are silky and well combined, giving your Cadbury Mini Egg Cookies Recipe that rich, classic flavor in every bite.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt. Combining these dry ingredients apart from the wet helps distribute the leavening and salt evenly, so every cookie bakes up just right.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the wet mixture, stirring just until everything is combined. You don’t want to overmix, or your cookies might get tough. The dough should look soft, thick, and a little sticky—perfect for folding in the mix-ins next!
Step 6: Fold in Chocolate Chips and Mini Eggs
Now for the fun part: gently fold in the semi-sweet chocolate chips and chopped Cadbury Mini Eggs. The chopped eggs give little bursts of color and crunch throughout the dough. Don’t forget to reserve some whole Mini Eggs for pressing on top later; they’ll make your cookies look bakery-worthy.
Step 7: Scoop and Decorate
Using a cookie scoop or two spoons, portion the dough into 2-tablespoon balls and place them about 2 inches apart on your prepared baking sheet. Press a few whole Cadbury Mini Eggs into the top of each dough ball for a charming, festive finish. This step is what makes the Cadbury Mini Egg Cookies Recipe so eye-catching!
Step 8: Bake the Cookies
Bake the cookies for 10 to 12 minutes, or until the edges are just golden and the centers look slightly underdone—they’ll finish setting up as they cool. This ensures the perfect chewy center with crisp, buttery edges.
Step 9: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes (they’ll be very soft at first), then transfer them to a wire rack to cool completely. If you want extra bakery flair, press a few more Mini Eggs into the tops while they’re still warm. The hardest part is letting them cool before digging in!
How to Serve Cadbury Mini Egg Cookies Recipe
Garnishes
For the prettiest presentation, sprinkle a few additional chopped or whole Cadbury Mini Eggs over the cookies right after baking. A dusting of flaky sea salt can add a sophisticated touch, making the chocolate flavors pop even more.
Side Dishes
These cookies pair perfectly with a cold glass of milk, a creamy latte, or even a scoop of vanilla ice cream. For a springtime dessert platter, serve them alongside fresh berries or lemon bars for a colorful, crowd-pleasing spread.
Creative Ways to Present
Arrange the cookies in a pastel basket lined with parchment paper for an adorable Easter gift. Or stack them in a clear jar and tie with a ribbon for a homemade holiday treat. For parties, consider making mini versions and serving them on a tiered dessert tray to really show off those vibrant candy colors.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Cadbury Mini Egg Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to five days, though they rarely last that long in my house!
Freezing
You can freeze both the baked cookies and the unbaked dough. For baked cookies, let them cool completely, then place in a freezer-safe bag for up to three months. For dough, scoop into balls and freeze on a baking sheet before transferring to a bag—just bake from frozen, adding a minute or two to the baking time.
Reheating
If you love warm cookies, simply pop a cookie in the microwave for about 10 seconds. It’ll taste like it just came out of the oven, with melty chocolate and that irresistible fresh-baked aroma.
FAQs
Can I use different types of chocolate chips?
Absolutely! While semi-sweet chocolate chips are classic, feel free to try milk chocolate, white chocolate, or even butterscotch chips for a fun twist. The Cadbury Mini Egg Cookies Recipe is super flexible.
What’s the best way to chop Cadbury Mini Eggs?
Place the Mini Eggs in a sturdy zip-top bag and gently tap them with a rolling pin or meat mallet. You want chunky pieces, not dust, so go easy. Some people even prefer to use a serrated knife for more control.
Can I refrigerate the dough overnight?
Yes! Chilling the dough for at least 30 minutes (or up to overnight) will give you thicker, bakery-style cookies with even richer flavor. Just scoop and bake straight from the fridge.
Do these cookies work for holidays other than Easter?
Definitely. While Cadbury Mini Eggs are most popular in spring, you can use any seasonal candy-coated chocolates for different holidays. The Cadbury Mini Egg Cookies Recipe is perfect for birthdays, baby showers, or anytime you want a pop of color.
Why are my cookies spreading too much?
If your cookies spread more than you’d like, check that your butter wasn’t too warm and that you measured the flour correctly. Chilling the dough before baking will help keep them thick and chewy.
Final Thoughts
If you’re craving a cookie that’s equal parts nostalgic and festive, give this Cadbury Mini Egg Cookies Recipe a try. Every bite bursts with chocolatey goodness and that familiar candy crunch. Gather your ingredients, invite a friend, and get ready to fill your kitchen with the happiest smells imaginable!
Print
Cadbury Mini Egg Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these festive Cadbury Mini Egg Cookies, perfect for Easter and springtime celebrations. These soft, chewy cookies are loaded with semi-sweet chocolate chips and colorful Cadbury Mini Eggs, making them a fun and delicious treat that everyone will love.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups Cadbury Mini Eggs (some chopped, some whole for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes. This aerates the dough and creates a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract to add flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips and Mini Eggs: Gently fold in the semi-sweet chocolate chips and chopped Cadbury Mini Eggs, distributing them evenly throughout the dough.
- Portion Dough: Scoop the dough into 2-tablespoon portions and place each on the prepared baking sheet about 2 inches apart to allow room for spreading. Press a few whole Mini Eggs into the top of each dough ball for a festive finishing touch.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they firm up to the perfect texture.
Notes
- For a bakery-style appearance, reserve some whole Mini Eggs and press them into the cookies immediately after baking while they are still warm.
- Refrigerate the dough for 30 minutes before baking to produce thicker cookies.
- These cookies are ideal for Easter or springtime celebrations and freeze well for up to 3 months when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
