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Mini Egg Cookies

These mini egg cookies are so perfect for Easter, spring, and gift-giving! Each bite is filled with a chewy, soft texture and stuffed with plenty of cute chocolate eggs. Cadbury egg cookies are quick and easy to make and taste melt-in-your-mouth delicious.

mini egg cookies

What are Cadbury egg cookies?

Cadbury mini egg cookies are essentially traditional chocolate chips cookies. But instead of chocolate chips, they are brimming with Cadbury mini eggs. The hard candy shell of the mini eggs creates a wonderful texture, and the eggs’ chocolate filling provides a delicious chocolate aroma.

Chocolate chip cookies are basically my go-to cookie for any holiday. Don’t get me wrong, classic choc chip cookies are one the best food of all time, but sometimes it’s fun to try something a little different. That’s where mini eggs come in.

The cookies are soft and gooey in the center, crunchy on the edges, and absolutely LOADED with mini eggs. Plus, they’re made in one bowl, bake in under 15 minutes, and are the perfect springtime treat. You’ll love these mini Cadbury egg cookies!

For more easy spring cookie recipes, try our lemon chocolate chip cookies, ruby chocolate chip cookies, lavender shortbread, and rosewater cookies.

And if you are looking for a savory appetizer for your Easter feast, try these spicy deviled eggs!

mini egg cookie ingredients

Ingredients

I love these Easter egg cookies because they come together quickly with simple staple ingredients. Scroll to the printable recipe card at the bottom of this post for specific measurements.

  • Cadbury mini eggs: For my favorite holiday, Easter, I decided to give my favorite chocolate chip cookie recipe a seasonal makeover and load them with these adorable mini eggs.
  • Butter: I usually use salted butter in my baking, but unsalted butter + 1/4 tsp salt does the trick, too.
  • Sugar: You need brown and white sugar for the best texture and flavor. Brown sugar adds sweetness and keeps the cookies moist. Granulated sugar (caster sugar) helps the dough spread.
  • Flour: All-purpose flour (plain flour) creates the soft crumb in these Easter cookies.
  • Egg: You’ll need 1 egg to give your Cadbury cookies the perfect amount of structure and chewiness.
  • Vanilla extract: Pure vanilla extract gives the other ingredients an extra boost and deepens their flavor.
  • Baking powder: Baking powder is a stable leavener that provides a little rise for your mini eggs cookies.

You’ll also need measuring cups and spoons or a digital kitchen scale, mixing bowl, large baking sheets (trays), parchment (baking) paper, and wire cooling rack.

Cadbury egg cookies

How to make mini egg cookies

Mini egg cookies are quick to bake, fun to eat, and lovely to gift, which is why I love adding them as an Easter basket stuffer for family and friends. Let’s find out how to make this Cadbury cookie recipe step-by-step!

Step 1: Prep

  • Place a baking rack in the center of the oven and preheat your oven to 350°F / 180°C / gas mark 4.
  • Line 2 cookie sheets (trays) with parchment paper (baking paper).

Step 2: Crush mini eggs

  • Coarsely chop the mini eggs (either with a knife or add them to a plastic bag and crush them with a rolling pin). I also left a few eggs intact. Set aside.
cream sugar and butter

Step 3: Cream butter and sugars

  • In a large mixing bowl using a hand mixer or stand mixer, cream together the brown sugar, white sugar, and butter on medium speed until light and fluffy, about 3 minutes.

Step 4: Add liquid ingredients

  • Add egg and vanilla extract, and beat on low until well incorporated.
make cookie dough

Step 5: Add dry ingredients

  • Add the flour and baking powder and stir with a rubber spatula or large wooden spoon until just combined.
  • Gently fold in the crushed mini eggs.

Step 6: Scoop cookies

  • Use a medium cookie scoop to scoop out 2 tablespoons of dough. Drop onto the lined cookie sheet (tray). Space the cookies a few inches apart as they spread quite a bit during baking. You can fit about 6-8 on a large baking sheet (tray).
bake mini egg cookies

Step 7: Bake

  • Bake for 10 to 14 minutes, until edges just start to brown. Be careful not to overbake them. The cookies may look undercooked in the center, but they will continue to cook while they cool.

Step 8: Cool

  • Remove from oven and let the cookies cool on the baking sheet (tray) for 10 minutes.
  • While the cookies are still warm and soft, press extra mini eggs into the top of the cookies.
  • Then transfer to a wire rack to cool completely.
cookie dough with Cadbury eggs

Can you prevent mini eggs from cracking in the oven?

Unfortunately, it’s almost impossible to prevent mini eggs from cracking while baking. When the chocolate melts, it expands and breaks the candy shell.

To minimize this effect, bake the cookies, then remove them from the oven and gently press candy eggs into the top. You want to do this while the cookies are still warm and soft. They firm up as they cool, making it difficult to add additional candies.

Easter chocolate chip cookies

Tips for success

Ready to bake up a storm in your kitchen? Before getting started, read through my helpful tips for getting delicious and chewy Cadbury egg cookies. Enjoy!

  • Measure the flour correctly. The #1 mistake I see when it comes to homemade cookies is adding too much flour. Too much flour results in dry, crumbly cookies that don’t spread during baking. To avoid this, either weigh the flour with a digital kitchen scale or use the spoon-and-level method for measuring cups.
  • Don’t over mix. Overmixing the dough will stimulate the gluten in the flour, and you’ll end up with dry, tough, sad cookies. This is why I recommend stirring in the flour by hand.
  • Use a cookie scoop. Using a cookie scoop is the best way to create uniform-looking cookies. I like to use this 2-tbsp cookie scoop.
  • Spray the cookie scoop with cooking spray. This helps to release the dough from the cookie scoop.
  • Don’t overbake: In fact, these Easter egg cookies are best slightly underbaked. The cookies continue to bake as they cool on the hot cookie sheet. Plus, I doubt anyone will complain about a gooey center.
mini egg cookies

Variations

This Cadbury mini egg cookie recipe is as scrumptious with different mix-ins as it is with just mini eggs! Try making the cookies with:

  • Chocolate chips: You can never have too much chocolate, right? Fold 1 cup chocolate chips into the dough. White, milk, semisweet… any kind will work. You can also chop up a whole chocolate bar.
  • M&M’s: In case you can’t find mini eggs, swap in 1 cup M&M’s. There are pastel-colored spring M&M’s that would be perfect for this Easter cookie recipe.
  • Nuts: For a bit of crunch, fold 1 cup chopped nuts into the batter (e.g., macadamias, walnuts, pecans, or almonds).
  • Dried fruits: Try adding 2/3 cup chopped dried fruit to the dough, such as dried apricots, mango, cherries, or raisins.
  • Sprinkles: Up the cuteness factor by folding 1/2 cup colorful sprinkles into the cookie dough.
  • Chocolate dough: To make these mini egg chocolate cookies, include 2 tablespoons unsweetened cocoa powder when adding the other dry ingredients to the dough.
Cadbury cookies

Storage instructions

How to store Easter egg cookies

Store mini egg cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to one week.

How to freeze Cadbury mini egg cookies

My Cadbury egg cookies recipe freezes very well. To freeze baked cookies, let them cool thoroughly first, then place them in an airtight container or freezer bag and freeze for up to 3 months.

To freeze the cookie dough before baking, follow these easy steps:

  1. Scoop out the cookie balls and arrange them on the lined cookie sheet (tray).
  2. Put the baking sheet (tray) into the freeze and flash freeze for 1 hour until hard.
  3. Then, move the cookie dough balls into a zip-lock bag and store them for up to 3 months.
  4. To bake, thaw the cookie dough scoops in the fridge overnight or at room temperature until thawed. Then, bake following the recipe instructions.
Cadbury mini eggs

More mini egg recipes

I always buy Cadbury eggs in bulk when they’re available in spring. If you’re looking to use up some more of this cute treat, might I suggest these other scrumptious mini egg recipes!

Cadbury mini egg cookies

Mini Egg Cookies Recipe

Yield: 16 cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

These mini egg cookies are so perfect for Easter, spring, and gift-giving! Each bite is filled with a chewy, soft texture and stuffed with plenty of cute chocolate eggs. Cadbury egg cookies are quick and easy to make and taste melt-in-your-mouth delicious.

Ingredients

  • 1 sticks / 1/2 cup / 115 g / 4 oz salted butter, softened (or unsalted butter + 1/4 tsp salt)
  • 1/2 cup / 100 g / 3.5 oz brown sugar, packed
  • 1/4 cup / 50 g / 1.7 oz granulated (white) sugar
  • 1 tsp pure vanilla extract
  • 1 egg (US, CA, AUS, NZ: L / UK & Europe: M)
  • 1 1/2 cups / 180 g / 6.3 oz all-purpose flour
  • 1 tsp baking powder
  • 1 cup / 180 g / 6.3 oz mini chocolate eggs (2 small pouches)

Instructions

    1. Prep. Place a baking rack in the center of the oven and preheat your oven to 350°F / 180°C / gas mark 4. Line 2 cookie sheets (trays) with parchment paper (baking paper).
    2. Crush mini eggs. Coarsely chop the mini eggs (either with a knife or add them to a plastic bag and crush them with a rolling pin). I also left a few eggs intact. Set aside.
    3. Cream butter and sugars. In a large mixing bowl using a hand mixer or stand mixer, cream together the brown sugar, white sugar, and butter on medium speed until light and fluffy, about 3 minutes.
    4. Add liquid ingredients. Add egg and vanilla extract, and beat on low until well incorporated.
    5. Add dry ingredients. Add the flour and baking powder and stir with a rubber spatula or large wooden spoon until just combined. Gently fold in the crushed mini eggs.
    6. Scoop cookies. Use a medium cookie scoop to scoop out 2 tablespoons of dough. Drop onto the lined cookie sheet (tray). Space the cookies a few inches apart as they spread quite a bit during baking. You can fit about 6-8 on a large baking sheet (tray).
    7. Bake. Bake for 10 to 14 minutes, until edges just start to brown. Be careful not to overbake them. The cookies may look undercooked in the center, but they will continue to cook while they cool. While the cookies are still warm and soft, press extra mini eggs into the top of the cookies.
    8. Cool. Remove from oven and let the cookies cool on the baking sheet (tray) for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 89mgCarbohydrates: 24gFiber: 0gSugar: 12gProtein: 2g
Cadbury egg cookies recipe

FAQ

Do you need to chill the dough balls before baking?

No, you don’t have to chill the dough and can bake your mini egg cookie recipe right away.

I only recommend chilling if your dough seems very soft and sticky, say on a hot day. Another benefit of chilling is that the flour has more time to absorb the aroma of the other ingredients, resulting in tastier, more complex cookies. Still, it’s optional.

What are Cadbury eggs?

Cadbury mini eggs are cute, colorful mini egg-shaped milk chocolate sweets with a crisp and crunchy candy eggshell. Similar to M&M’s but somewhat unique in flavor. The eggshell is harder and holds up better in baking.

Where can I buy Cadbury eggs?

You can order mini chocolate eggs online or buy them at most supermarkets and grocers. I’ve also seen them sold at Walmart and Target.

When are mini eggs available?

Sadly, mini eggs aren’t available year-round, only for a limited time from January to April. I’ve heard that you can buy candy eggs year-round in Canada, but in the US, UK, and Ireland, they are only offered in spring. Be sure to stock up when you see them!

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