Super soft, moist, and delicious, these Cadbury Mini Egg Cookies are loaded with Cadbury Chocolate Mini Eggs and Semi-Sweet Chocolate Chips for a perfect combination of soft and crunchy! Did you notice the Rainbow Colors of these Cadbury Mini Eggs? These yummy cookies are the perfect Easter treats for your Easter basket, or to serve at your Easter party!
The Easter season is coming, and Spring is in the air! For me, that means making cookie recipes to bring you the best Easter desserts possible!
Cadbury came out with a fun twist to their traditional Cadbury Mini Eggs. The Rainbow of colors are bright and festive. And of course have the same great flavor we all love.
Baking for Easter means colorful treats, cute cookies, and lots of chocolate too!
These Mini Egg Cookies have all of the above - they are super colorful, very cute, and loaded with Cadbury mini eggs AND chocolate chips.
There's nothing better than chewy cookies with some extra texture and a bit of crunch. Cadbury mini eggs are an eggcellent (you knew it was coming) choice, with their hard sugar shells and soft chocolatey insides!
We've chucked in some semi-sweet chocolate chips too to balance out a bit of the sweetness, but you can customize this recipe to suit your preferences too.
For more creative Easter cookies that are great for baking with littles, check out these Easter Bunny Cookies, my colorful Lucky Charms Cookies, or these Birds Nest No Bake Cookies!
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt
Chocolate. Cadbury Mini Eggs, Semi-Sweet Chocolate Chips (Optional)
How to Make Cadbury Mini Egg Cookies
Using a large bowl with a hand mixer or stand mixer combine the Butter and Granulated White Sugar. Cream together for 2-3 minutes. Scrape down the sides of the bowl as needed.
Add the large Eggs and Vanilla Extract and continue to cream together until combined.
Then add the Brown Sugar and cream for another 2 minutes. The mixture will be so light and fluffy. Truly do not skip this step when making these cookies.
In a separate bowl, combine the All Purpose Flour, Baking Soda, and Salt. Combine ingredients together.
Gradually add the dry ingredients to the wet ingredients a little at a time, making sure to combine everything together before adding more.
Hand stir in the Chocolate Chips and chopped Cadbury Mini Eggs into the cookie dough mixture.
There is no need to chill this cookie dough
Scoop cookie dough using a medium cookie scoop #50, and place the cookie dough balls onto a baking tray lined with parchment paper.
Preheat oven to 350 degrees. Bake cookies for 9-11 minutes.
Check the cookies near the end of the baking time. The edges of the cookies will turn a light golden color and the center will be set when they are done.
Remove the freshly baked cookies from the oven and allow them to cool on the pan for a couple of minutes before moving them to a wire rack to cool.
TIP: Garnish your cookies by adding a few semi-sweet chocolate chips and Cadbury Mini Eggs on top of the cookies while still hot for extra visual appeal.
Storage & Freezing
Storage: Store these Mini Egg Cookies once they have cooled in an airtight container or Ziploc bag for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: These cookies can also be stored in a sealed container or freezer bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
Substitutions & Variations
- Chocolate Chips. Use milk chocolate chips, or half dark and half white chocolate chips to suit your flavor preference. You could even use peanut butter chips for a peanut butter flavor if you like!
- Candy. Of course, these cookies will work with any hard-shell candy like Reeses Pieces or M&Ms.
- Cadbury Eggs. Use the original pastel-colored Mini Cadbury Eggs, or use the brighter rainbow-colored Mini eggs to suit your preference.
Pro Tips
I know you are licking your lips ready to dive into these cookies hot out of the oven, but let me share with you some pro tips so your cookies are as ooey gooey delicious as mine are.
Baking Sheet.
I love to line my baking sheets with parchment paper. You can also spray pans with cooking spray or use a silicone liner. But I do love my parchment paper.
Measurements.
Learn how to measure ingredients properly, ideally with a kitchen scale. This is the best way to ensure you have uniform results each and every time.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Room Temperature.
Using butter and eggs that are room temperature makes all the difference. During the creaming process, the butter and sugars will be cut allowing tiny air pockets to lift ingredients and make them light and fluffy. Butter that is too soft turns to mush.
Chocolate Chips.
I have used semi-sweet chocolate chips here, but you can use half white chocolate and half semi-sweet chips if you prefer - the combination is wonderful.
Extra Chips.
Always always always press a few extra chocolate bits right on top of the cookies after baking them. It's for visual appeal mostly. But who doesn't love a cookie that is loaded with chocolatey goodness?!
Cookie Scoop.
Using a cookie scoop ensures each cookie is the same uniform size. This helps to make each cookie evenly baked but also looks better when displayed on a cookie tray.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Mini Cadbury Egg Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Cookies for Easter
- No Bake Birds Nest Cookies with Cadbury Mini Eggs
- Lucky Charms Cookies
- Pink Velvet Crumbl Cookies
- Sugar Cookie Bars
- Funfetti Sandwich Cookies
- Love Sprinkle Sugar Cookies
- Church Window Marshmallow Cookies
- Unicorn Cookies
Cadbury Mini Egg Cookies
Ingredients
- 1 ⅓ cup Butter Softened
- 1 cup Granulated Sugar 200g
- 1 ¼ cup Brown Sugar 285g
- 2 Eggs Large
- 1 teaspoon Vanilla Extract
- 3 ¾ cups All Purpose Flour 450g
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 cup Chocolate Chips Semi Sweet
- 1 Cadbury Chocolate Mini Eggs Chopped
Instructions
- Using a large mixing bowl or stand mixer cream Butter and Granulated White Sugar together for 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla Extract and continue to cream together until combined.
- Then add Brown Sugar and cream for another 2 minutes.
- In a separate bowl combine Flour, Baking Soda, and Salt. Mix ingredients together.
- Gradually add dry ingredients to wet ingredients a little at a time making sure to combine everything together before adding more.
- Hand stir in Chocolate Chips and chopped Cadbury Mini Eggs into the cookie dough mixture.
- Scoop cookie dough using a medium cookie scoop #50 onto a well-greased cookie sheet with parchment paper.
- Preheat oven to 350 degrees. Bake cookies for 9-11 minutes.
- Edges of cookies will turn a light golden color and the center will be set.
- Remove from oven and allow to cool on pan for a couple of minutes before moving to a wire rack to cool.
- TIP: Garnish your cookies by adding a few Semi-Sweet Chocolate Chips on top of the cookies while still hot for extra visual appeal.
Notes
- Storage: Store these Mini Egg Cookies once they have cooled in an airtight container or Ziploc bag for up to 7 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: These cookies can also be stored in a sealed container or freezer bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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