Cadbury Mini Eggs hold a special place in the hearts of many, myself included. Their iconic pastel shells and rich milk chocolate interior make them an absolute treat. If you’ve been following my culinary adventures, you might remember my recent Mini Egg Ice Cream recipe, where I couldn’t help but rave about these amazing candies (especially how they’re available year-round here in Canada – a true blessing!). It’s no secret they are one of my all-time favorite chocolates, and I’ve been incredibly excited to share this simple yet spectacular Cadbury Mini Egg Cookies recipe with you.

If your quest for the perfect Easter cookie has led you here, consider your search over. This isn’t just another cookie recipe; it’s a celebration of everyone’s favorite springtime candy, presented in an incredibly easy-to-follow format. Seriously, if you can master classic chocolate chip cookies, you’ll find baking these Cadbury Mini Egg delights an absolute breeze!

This recipe delivers bakery-quality results right in your own kitchen. We start with a foundational, perfectly balanced cookie dough base, which then receives a spectacular upgrade with a generous folding of crushed Mini Eggs. For that extra touch of visual appeal and delightful crunch, we top each warm cookie with whole Mini Eggs right after baking. These charming Easter egg cookies are not only a delicious indulgence but also make for thoughtful, homemade gifts or a stunning addition to your holiday dessert table.

And for those of us fortunate enough to live where Mini Eggs are a year-round staple (looking at you, Canada!), these cookies aren’t confined to a single season. Indulge in their festive charm any time the craving strikes. Are you jealous yet? You should be!

Why You’ll Fall in Love with This Recipe:

1. Effortlessly Delicious Easter Treats: These cookies are ideal for sharing! Pack them in lunchboxes for school or bring them to the office as delightful Easter treats that everyone will adore. Their vibrant colors and familiar flavor make them an instant hit at any gathering.
2. Smart Use of Leftover Easter Candy: Beyond being a delicious treat, this recipe offers a brilliant solution for all that extra Easter candy. Instead of letting those Mini Eggs linger, transform them into something truly special and enjoy their unique texture and flavor in a whole new way.
3. Perfected Cookie Base: My secret weapon? A tried-and-true chocolate chip cookie base that I’ve perfected over years of baking. It provides the ideal balance of chewiness and softness, creating a flawless canvas for the Cadbury Mini Eggs. The result is a cookie that’s truly “the perfect cookie” in my humble opinion.
4. It’s All About Cadbury Mini Eggs! Let’s be honest, the star of the show needs no further introduction. The distinct crunch, the creamy milk chocolate, and the festive colors of Cadbury Mini Eggs elevate these cookies from great to absolutely unforgettable. What more could a dessert lover ask for!?
5. Simple and Approachable: Designed with home bakers in mind, this recipe is straightforward and requires no complex techniques. If you’ve ever baked cookies, you already possess the skills needed to make these a success. It’s a fantastic recipe for bakers of all experience levels.

Gather Your Ingredients

Creating these sensational Cadbury Mini Egg Cookies requires a few simple, high-quality ingredients that come together to form pure magic. Here’s what you’ll need to prepare:

• Cadbury Mini Eggs: The undisputed stars of our cookies! You’ll need approximately 2 cups of crushed mini eggs for folding into the dough. For crushing, I highly recommend using the flat side of a large knife, a sturdy rolling pin, or even the broad edge of a bench scraper to gently press down until you achieve smaller, bite-sized pieces. Avoid food processors as they can turn the chocolate into a paste.
• Unsalted Butter: The foundation of our rich, chewy cookie dough. You’ll need about 1 cup (or two standard sticks) of unsalted butter, softened to room temperature. This is crucial for proper creaming with the sugars, ensuring a light and airy dough.
• Granulated & Brown Sugar: A perfect blend of both white granulated sugar and packed light brown sugar is used to achieve that ideal balance of sweetness, chewiness, and depth of flavor. Brown sugar contributes moisture and a lovely caramel note.
• Large Eggs: Essential binders and contributors to the cookies’ structure and moisture. While I regrettably omitted them from the photo, you’ll need 2 large eggs. For optimal results, aim for room temperature eggs as they emulsify better with the butter and sugar, creating a smoother dough.
• Pantry Basics: The supporting cast includes pure vanilla extract for that classic cookie aroma, all-purpose flour for structure, baking soda to help them rise and spread perfectly, and a pinch of salt to balance the sweetness and enhance all the flavors.

A Note on Additional Mini Eggs for Topping: If you desire that stunning, bakery-fresh presentation and an extra burst of chocolatey crunch, consider setting aside an additional ½ cup of whole or roughly chopped Mini Eggs. These will be pressed into the hot cookies immediately after they come out of the oven, making them not only extra beautiful but also irresistibly delicious.

Essential Equipment for Cookie Perfection

Having the right tools can make your cookie-baking experience even more enjoyable and efficient. Here’s a list of equipment that will help you achieve perfect Cadbury Mini Egg Cookies:

• Stand Mixer (or Hand Mixer): While I absolutely adore using my reliable stand mixer for cookie dough, a large mixing bowl paired with a sturdy electric hand mixer will work just as effectively. Either tool will make creaming butter and sugar a breeze.
• Silicone Spatula: These are indispensable! A good set of silicone spatulas ensures you can scrape down every last bit of dough from the bowl, and they are perfect for gently folding in delicate ingredients like crushed candy or chocolate chips without overmixing.
• Cookie Scoop: The secret weapon for uniform cookies! Using a medium-sized cookie scoop guarantees that all your cookies are of consistent size, which means they’ll bake evenly and finish at the same time, preventing burnt edges or undercooked centers.
• Baking Sheets: You’ll need either a standard cookie sheet or a half-size sheet pan. Since sheet pans are versatile for so many other recipes, I always keep a few on hand, making them perfect for baking cookies too.
• Parchment Paper or Silicone Baking Mat: To prevent sticking and ensure easy cleanup, always line your baking sheets. Silicone liners are reusable and a fantastic eco-friendly alternative to parchment paper.
• Wire Cooling Rack: Crucial for allowing your cookies to cool properly, ensuring crisp bottoms and preventing them from becoming soggy.

How to Bake Perfect Cadbury Mini Egg Cookies

Baking these festive cookies is a straightforward process that yields truly rewarding results. Follow these detailed steps to create your own batch of buttery, chocolate-filled delights. Before you begin, make sure to preheat your oven to 375ºF (191ºC) and line a cookie sheet or sheet pan with parchment paper or a silicone liner. This simple step is vital for preventing sticking and makes cleanup a breeze!

Step 1: Preparing the Cookie Dough Base

Step One: Cream the Butter and Sugars. In the bowl of your stand mixer (or a large bowl if using a hand mixer), combine the softened unsalted butter, packed golden brown sugar, and white granulated sugar. Ensure your butter is truly at room temperature – soft enough to press a thumb into easily, but not melted.

Step Two: Beat Until Fluffy. Using the paddle attachment on your stand mixer (or beaters on your hand mixer), cream together the butter and sugars on medium-high speed. Continue beating for about 2-3 minutes, or until the mixture becomes wonderfully smooth, creamy, and noticeably fluffy. This process incorporates air, which is key for light and tender cookies.

Step 2: Incorporating Wet & Dry Ingredients

Step Three: Add Eggs and Vanilla. To the creamed butter and sugar mixture, add the large eggs one at a time, beating well after each addition until fully incorporated. Then, pour in the vanilla extract. Beat again until the mixture is smooth and thoroughly combined. Don’t forget to scrape down the sides of the bowl with your silicone spatula to ensure everything is mixed evenly.

Step Four: Prepare Dry Ingredients. In a separate medium-sized bowl, combine the all-purpose flour, baking soda, and salt. Use a whisk to mix these dry ingredients together thoroughly. This ensures that the leavening agent (baking soda) and salt are evenly distributed throughout the dough.

Step Five: Combine Wet and Dry. Gradually add the whisked dry ingredients (flour mixture) to the wet ingredients (creamed butter, sugar, egg mixture). Mix on the lowest speed possible, just until no streaks of dry flour remain. Be careful not to overmix the dough, as this can lead to tough cookies.

Step 3: Adding the Cadbury Mini Eggs

Step Six: Fold in Crushed Mini Eggs. Gently pour the crushed Cadbury Mini Eggs into the prepared cookie dough. Using your silicone spatula or a sturdy wooden spoon, fold them in by hand until they are evenly distributed throughout the dough. Folding prevents the candy from breaking up too much and maintains their texture.

Step Seven: Scoop and Space. Using a medium-sized cookie scoop (or a heaping tablespoon), portion the dough and drop it onto your prepared baking sheet. Ensure you leave approximately 2 inches of space between each cookie ball, as they will spread during baking. Typically, a standard baking sheet can accommodate about 9-12 cookies per batch, depending on their size.

Step 4: Baking and Finishing Your Cookies

Step Eight: Bake to Golden Perfection. Place the baking sheet with the cookie dough balls into your preheated oven at 375ºF (191ºC). Bake for 10-12 minutes, or just until the edges begin to turn a light golden brown. The centers may still look slightly soft, but they will firm up as they cool, ensuring a wonderfully chewy texture.

Step Nine: Add Toppings (Optional but Recommended!). This step is where you elevate your cookies to bakery-level aesthetics! As soon as you remove the cookies from the oven, immediately press 2-3 whole (or additional crushed) Mini Eggs onto the top of each hot cookie. It’s essential to work quickly here, as the cookies need to be hot and malleable for the candies to adhere properly. The heat will slightly melt the chocolate, securing the topping in place.

Step Ten: Cool Down. Allow the Cadbury Mini Egg Cookies to cool on the baking sheet for at least 5-10 minutes. This allows them to set and firm up before you attempt to move them. After this initial cooling period, carefully transfer them to a wire rack to cool completely to room temperature. This prevents the bottoms from becoming soggy and maintains their perfect texture.

Storing Your Delicious Mini Egg Cookies

Once your exquisite Cadbury Mini Egg Cookies have completely cooled to room temperature, proper storage is key to maintaining their freshness and deliciousness. Here’s how to keep them at their best:

You can transfer the cooled cookies to an airtight container or a freezer-safe bag. To prevent them from sticking together, especially if stacking multiple layers, it’s a great idea to place sheets of parchment paper in between each layer of cookies. This small step ensures they remain perfectly intact and easy to retrieve.

Your freshly baked Cadbury Mini Egg Cookies will store beautifully at room temperature for 2-3 days, remaining wonderfully soft and flavorful. For extended freshness, you can store them in the refrigerator for up to 1 week. If you plan to enjoy them over a longer period, these cookies freeze exceptionally well. Simply transfer them to a freezer-friendly Ziplock bag, ensuring all air is removed, and they will stay fresh in the freezer for up to 2 months. Thaw at room temperature for a quick, delightful treat!

Variations and Creative Substitutions

While these Cadbury Mini Egg Cookies are perfect as is, feel free to get creative and customize them to your liking or dietary needs. Here are a few ideas to inspire you:

More Easy Dessert Recipes to Explore

If you’re craving more delightful and easy-to-make desserts, be sure to check out some of my other popular recipes:

• Mini Egg Ice Cream
• Lucky Charms Treats
• No-Bake Peanut Butter Bars
• No-Bake Chocolate Chip Cheesecake
• Lucky Charms Ice Cream

Frequently Asked Questions (FAQ)

If you tried and loved this recipe for Cadbury Mini Egg Cookies, I would be thrilled to hear about it! Please consider leaving a 5-star review in the recipe card below or sharing your feedback in the comments section. You can also tag me on Instagram @dashfordinner to share your beautiful creations! Your support means the world.

Cadbury Mini Egg Cookies

This quick and easy recipe for Mini Egg Cookies uses a buttery, vanilla-scented cookie dough base, with crushed Cadbury Mini Eggs folded into the dough. These cookies are perfect for Easter or anytime you crave a festive chocolate treat!

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Course: Desserts

Cuisine: American, British, Canadian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 40 cookies

Calories: 161 kcal per cookie

Author: Dorothy Bigelow

Equipment

• Stand mixer or electric hand mixer
• Silicone spatula
• Cookie Sheet or sheet pan
• Cookie scoop
• Parchment paper or silicone baking mat
• Wire cooling rack

Ingredients

• 1 cup unsalted butter, softened to room temperature (2 sticks)
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups crushed Cadbury Mini Eggs, plus ½ cup whole Mini Eggs for topping (optional)

Instructions

1. Preheat your oven to 375ºF (191ºC). Line a large baking sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer (or a large bowl with an electric hand mixer), combine the softened butter, brown sugar, and granulated sugar.
3. Beat the butter and sugar mixture on medium-high speed for 2-3 minutes, until it’s light, fluffy, and well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until smooth. Scrape down the sides of the bowl as needed.
5. In a separate medium bowl, whisk together the flour, baking soda, and salt until well combined.
6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until no dry flour streaks remain. Be careful not to overmix.
7. Gently fold in the 2 cups of crushed Cadbury Mini Eggs by hand using a silicone spatula.
8. Using a medium-sized cookie scoop or a heaping tablespoon, drop mounds of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.
10. Remove the cookies from the oven. Immediately press 2-3 whole (or additional chopped) Mini Eggs onto the top of each hot cookie, if desired.
11. Allow the cookies to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire cooling rack to cool completely.
12. Repeat with any remaining cookie dough, ensuring to chill the dough briefly if it becomes too soft between batches.
13. Once completely cool, store your delicious Mini Egg Cookies in an airtight container.

Notes

• For Children: Mini Eggs can be a choking hazard for children 4 years and younger. If serving to young children, ensure all Mini Eggs are crushed into very small pieces and avoid adding any whole Mini Eggs as toppings.
• Working in Batches: If you only have one baking sheet, you’ll need to work in batches. Keep the unused cookie dough in the refrigerator between batches to prevent it from warming up too much, which can cause cookies to spread.
• Crushing Mini Eggs: The most effective way to crush Mini Eggs is by placing them on a cutting board and using the flat side of a large knife or a rolling pin. Food processors or blenders are not recommended as they can create a pasty texture.
• Storage: These cookies will stay fresh at room temperature in an airtight container for 2-3 days, or in the refrigerator for up to 1 week. For longer storage, freeze them in a freezer-safe bag for up to 2 months.

Nutrition Information

Serving: 1 cookie | Calories: 161 kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 107mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 186IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg