Cadbury Mini Egg Cookies are soft, chewy and filled with your favorite Easter candy! Delicious cookie recipe made with chocolate chips and crushed Cadbury Mini Eggs.
I’m not even going to admit how many bags of Cadbury Mini Eggs we consume in the weeks leading up to Easter, but it’s a pretty big number. Why are those things so good? We love ’em plain, but I love finding new ways to bake with them too. I added them to an absolutely delicious cookie recipe and the results are incredible. My kids and neighbors all approve!
Ingredients in Cadbury Mini Egg Cookies
Butter – You will need 1 cup (2 sticks) of butter, softened to room temperature. Real butter definitely works best!
Sugar – You will need 1/2 cup of granulated sugar to add the rest of the sweetness to the cookies.
Brown Sugar – For best results, make sure your brown sugar is fresh.
Vanilla extract – Two teaspoons of vanilla extract add a delicious flavor to the cookies. The higher the quality of the vanilla, the better.
Eggs – 2 large eggs are needed for the recipe.
Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.
Cornstarch – Just a teaspoon of cornstarch provides the amazingly soft and chewy consistency in the cookies.
Baking soda – One teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.
Cadbury Mini Eggs – You will need a 10-ounce bag of Cadbury Mini Eggs. You will want to crush them up a little bit since they are pretty large to put into the cookies completely intact. I place them in a Ziplock bag and crush with a meat mallet. Just don’t crush them too much because you want fairly large chunks in the cookies – not a fine powder!
Mini chocolate chips – I prefer mini chocolate chips, but you can use regular semi-sweet chocolate chips if you prefer.
How to make Cadbury Mini Egg Cookies
Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
Beat butter and sugars together for 2-3 minutes. Add eggs and vanilla and beat for another 1-2 minutes.
In a separate bowl, mix the flour, cornstarch and baking soda together.
Add the flour mixture to the butter mixture and mix just until well combined. Stir in the crushed Cadbury Mini Eggs and the chocolate chips. (I like to reserve about 1/4 cup of the mini eggs to use on the tops of the cookies).
Use a cookie scoop to scoop the dough into heaping tablespoonfuls onto the prepared cookie sheets. Press a few Mini Egg pieces onto the top of each cookie ball.
Bake for about 10 minutes or until the edges barely begin to brown. Cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
TIPS FOR MAKING AMAZING CADBURY MINI EGG COOKIES
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour. (This especially applies to this recipe because you are adding fruit. As long as your cherries are well-drained and patted with a paper towel, there shouldn’t be too much extra moisture, but if you find that your first batch of cookies are spreading more than you prefer, just add a few more tablespoons of flour to the dough before baking the rest.)
- Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
DO I HAVE TO CHILL COOKIE DOUGH?
This cookie dough does not require any chilling because the mixture is a great consistency as-is. While you can chill the dough if desired (like making ahead for a nice occasion or something) you’ll want the dough closer to room temperature before actually baking. So take out the chilled dough 30 minutes prior to baking. The dough can chill for up to 24 hours in a covered bowl in the fridge.
HOW LONG ARE CADBURY MINI EGG COOKIES GOOD FOR?
These chocolate chip cookies will be good for about 3-4 days if kept stored in an airtight container at room temperature.
CAN YOU FREEZE CADBURY MINI EGG COOKIES?
Absolutely! You can keep your cookies frozen for up to 6 months in the freezer. Make sure to keep them stored in an airtight container to keep them fresh. If you freeze them flat on a baking sheet before putting them into the container, it will keep them from sticking together.
I prefer to freeze the dough so that I can bake a batch (or just one or two cookies) whenever I want warm, fresh cookies straight out of the oven! Just scoop the dough into balls and then place them on a baking sheet in the freezer for about an hour. Place the frozen balls into an airtight container or Ziplock bag in the freezer and pull out however many cookie dough balls you need when you are ready to bake. No need to thaw them before baking, but you may need to add 1-2 minutes on to the baking time.
LOVE CHOCOLATE CHIP COOKIES? SO DO WE! HERE ARE SOME OF OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPES!
- Double Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Avocado Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookie Bars
- Oatmeal Chocolate Chip Cookies
- Best Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Chocolate Cake Mix Cookies
- Butter Pecan Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- Cherry Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Eggless Chocolate Chip Cookies
Cadbury Mini Egg Cookies are soft, chewy and filled with your favorite Easter candy! Delicious cookie recipe made with chocolate chips and crushed Cadbury Mini Eggs.
I can not believe this little girl of mine is 12! She’s my middle child, but I still think of her as one of the “younger” kids and it’s a little hard for my brain to wrap around the fact that she’s not little anymore! For her birthday, she wanted to re-do her room. She got some new bedding and decor, but I wasn’t quite on top of things enough to get the room painted in time for her birthday. She’s going to have to wait a week or two for that! This girl is outgoing, social, loves to write, organize things, make slime and is amazing at roller blading, ninja warrior class, and anything else that requires coordination (she did not get that one from me)!
April says
Can you make the regular Cadbury mini egg cookie with vanilla pudding like the chocolate Cadbury mini egg cookies?
Linda says
These are amazing! The best of a chocolate cookie and a family candy favorite —Cadbury eggs. We got about 56 large cookies; we had more success rolling with our hands in about 1” balls than with a scoop. They didn’t spread much when baking but mine required a bit more time in the oven. Thank you for another great recipe!
Susie says
These cookies look so yummy. Can i use crisco butter ?
Nellie says
That should work just fine!
Michaela says
These taste really good! But at 1st after scooping all the dough, with just 3 cups of flour my cookies looked super under baked and like they didn’t have enough flour. I added everything back into a bowl and added a half of cup of extra flour and it seemed to help it! Now I know for next time, and will have to try it with the additional 1/2 cup from the begining.