Cadbury Mini Egg Cookies Recipe
If you’re looking for the ultimate sweet treat to brighten up your dessert table, look no further than this Cadbury Mini Egg Cookies Recipe! These cookies are everything you love about classic chocolate chip cookies, but with a burst of crunchy, colorful Cadbury Mini Eggs in every bite. Perfect for spring gatherings, Easter celebrations, or simply indulging your sweet tooth, this recipe transforms a beloved seasonal candy into a cookie that’s impossible to resist. With a buttery, chewy base and pops of pastel, every cookie feels like a celebration.
Ingredients You’ll Need
Let’s take a moment to appreciate the beauty of simple ingredients coming together to create something magical. Each component in this Cadbury Mini Egg Cookies Recipe brings its own special touch — from the rich butter to the vibrant mini eggs, every item has a purpose and a personality.
- Unsalted Butter (1 cup, softened): Gives the cookies their classic rich flavor and soft, chewy texture—make sure it’s at room temperature for easy creaming.
- Brown Sugar (1 cup, packed): Adds moisture and a deep, caramel-like sweetness that pairs perfectly with chocolate.
- Granulated Sugar (1/2 cup): Brings a bit of crispness and balances the brown sugar’s richness.
- Large Eggs (2): Help bind everything together and give the cookies their delightful structure.
- Vanilla Extract (2 teaspoons): Adds warmth and enhances all the other flavors—don’t skip it!
- All-Purpose Flour (2 1/2 cups): The backbone of the cookies, providing just the right amount of bite.
- Baking Soda (1 teaspoon): Ensures your cookies rise beautifully for that classic cookie thickness.
- Salt (1/2 teaspoon): Balances out the sweetness and brings out all the flavors.
- Semi-Sweet Chocolate Chips (1 cup): Doubles down on the chocolate factor for extra decadence.
- Cadbury Mini Eggs (1 1/2 cups, roughly chopped, plus extra for topping): The star of the show—these crunchy, colorful chocolates make every cookie pop!
How to Make Cadbury Mini Egg Cookies Recipe
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This simple step guarantees your cookies won’t stick and makes cleanup a breeze—plus, it helps the bottoms bake up golden and even.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine your softened butter, brown sugar, and granulated sugar. Cream them together with an electric mixer until the mixture is light, fluffy, and just begging to be tasted. This aerates the dough and sets the stage for soft, pillowy cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, add your vanilla extract. This infuses the dough with warmth and depth, making your cookies taste homemade in the best way.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these dry ingredients first ensures even distribution, so your cookies bake up just right—no surprises!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix—stir until you see no more streaks of flour. This helps keep your Cadbury Mini Egg Cookies Recipe perfectly tender.
Step 6: Add Chocolate Chips and Mini Eggs
Fold in the semi-sweet chocolate chips and the chopped Cadbury Mini Eggs. Every scoop should be packed with chocolatey goodness and those irresistible, candy-coated mini eggs. Save a few extra for topping later—that’s the secret to bakery-worthy cookies!
Step 7: Scoop and Decorate the Dough
Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets, leaving enough space between each for spreading. For that signature look, gently press a few extra mini egg pieces on top of each dough ball. It’s the little things that make these cookies shine!
Step 8: Bake to Perfection
Slide your trays into the oven and bake for 10 to 12 minutes. Watch for golden edges and centers that are set but still soft—this is how you get that chewy, irresistible texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
How to Serve Cadbury Mini Egg Cookies Recipe
Garnishes
For an extra festive touch, sprinkle a few more chopped Cadbury Mini Eggs over the cookies while they’re still slightly warm. A light dusting of powdered sugar or a drizzle of melted chocolate can also add a fun twist, making every cookie feel like a special treat.
Side Dishes
Pair these cookies with a tall glass of cold milk, a mug of hot cocoa, or even a creamy latte for the adults. If you’re serving them at a party, consider a platter of fresh fruit or a scoop of vanilla ice cream to balance the sweetness.
Creative Ways to Present
Show off your Cadbury Mini Egg Cookies Recipe by stacking them high on a cake stand or arranging them in pastel-colored boxes for edible gifts. For Easter or spring celebrations, nestle them in a basket with tissue paper and a handful of extra mini eggs for a playful, shareable treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature. They’ll stay soft, chewy, and delicious for up to four days—perfect for snacking or packing in lunchboxes throughout the week.
Freezing
If you want to save some cookies for later (or just practice a little self-restraint), freeze the baked cookies between layers of parchment in a zip-top bag or airtight container. They’ll keep well for up to three months. You can also freeze the raw dough balls and bake straight from the freezer—just add an extra minute or two to the baking time.
Reheating
To bring back that fresh-from-the-oven magic, pop a cookie in the microwave for about 10 seconds. If you’re reheating several, a few minutes in a low oven will do the trick. The chocolate gets all melty again and the cookies taste like they were just baked!
FAQs
Can I use a different brand of chocolate eggs in this Cadbury Mini Egg Cookies Recipe?
Absolutely! While Cadbury Mini Eggs are iconic for their pastel colors and creamy chocolate, you can swap in any candy-coated chocolate eggs you love. Just make sure to give them a rough chop so you get that same delightful crunch in every bite.
Do I really need to chill the dough before baking?
Chilling is optional, but it does help prevent the cookies from spreading too much in the oven. If you have the time, a quick 30-minute chill in the fridge will give you thicker, chewier cookies—definitely worth the wait!
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 48 hours in advance. Keep it covered in the refrigerator until you’re ready to bake. This is especially handy if you’re prepping for a party or want fresh-baked cookies on demand.
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 the bottom of a heavy mug. This gives you the perfect mix of large and small pieces for texture and color in your Cadbury Mini Egg Cookies Recipe.
Can I make these cookies gluten-free?
Definitely! Just substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The cookies will still be soft, chewy, and packed with all that Cadbury Mini Egg magic.
Final Thoughts
If you adore the cheerful crunch of Cadbury Mini Eggs and the comfort of homemade cookies, this Cadbury Mini Egg Cookies Recipe is a must-try. Every batch brings a little extra color and a whole lot of joy to your kitchen. I hope you’ll bake a batch, share them with friends, and make some sweet memories along the way!
Print
Cadbury Mini Egg Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delight in the festive and delicious Cadbury Mini Egg Cookies, perfect for Easter or any springtime celebration. These soft-baked cookies combine classic chocolate chip goodness with colorful, candy-coated Cadbury Mini Eggs for a unique and irresistible treat that’s sure to please kids and adults alike.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 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, roughly chopped (plus extra for topping)
Instructions
- Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- 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, ensuring a smooth dough base.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to add flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
- Fold in Chocolate and Mini Eggs: Gently fold in the semi-sweet chocolate chips and the roughly chopped Cadbury Mini Eggs to incorporate candy flavor throughout.
- Shape Cookies: Scoop dough into rounded tablespoons and place them on the prepared baking sheets, spacing a few inches apart to allow spreading.
- Add Topping: Press a few extra mini egg pieces on top of each dough ball for an attractive and festive presentation.
- Bake: Bake for 10–12 minutes or until the edges turn golden and the cookie centers are set but remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- Chilling the dough for 30 minutes before baking helps prevent excessive spreading and improves texture.
- These cookies are an excellent Easter treat or delightful springtime dessert.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
