The BEST Cadbury Mini Egg Cookie recipe – crispy edges with soft and chewy centers, these easy festive cookies made with simple ingredients are the only cookie recipe you will need this Easter/spring!
Easter is right around the corner, and these Cadbury Egg Cookies are a delicious, easy, and festive dessert you can make with the whole family!
These Cadbury Mini Egg Chocolate Chip Cookies are crispy around the edges, chewy in the center, and loaded with milk chocolate. They are so easy to make and are made with pantry-staple ingredients. The cookie dough comes together in just a few minutes and requires NO fancy mixers. If you don’t have any mini chocolate eggs, just add more chocolate!
WHY THIS RECIPE WORKS
- The use of brown sugar adds great flavor and moisture to the dough to produce soft and chewy cookies.
- Quick and easy to prepare
- A fun recipe to make with kids for Easter!
- Perfect for spring celebrations
- Portable
For more Easter recipes, check out this Carrot Cake, Tsoureki (Greek Easter bread), and these fun Baked Carrot Cake Donuts.
INGREDIENT NOTES
- Brown sugar: You can use either light or dark brown sugar for these cookies. Using dark brown sugar will make your cookies a little darker and give them a more intense molasses taste.
- Milk chocolate: I love using chopped milk chocolate in these cookies because that is what the Cadbury Mini Eggs are made out of. If you aren’t a big milk chocolate fan, you can replace it with whatever chocolate or chocolate chips you love.
- Cadbury Mini Eggs: If you can’t find Cadbury Mini Eggs, you can use any other sugar coated chocolate eggs, such as these from Lindt or Hershey’s. M&M’s will also be great in these cookies!
STEP BY STEP INSTRUCTIONS
- Beat sugars with egg. In a large mixing bowl, whisk together the brown sugar, granulated sugar, and egg until pale.
- Add butter and vanilla extract. Next, add the melted and slightly cooled butter to the bowl. Whisk for 2-3 minutes, or until pale and creamy. Add the vanilla and mix to combine.
- Combine the dry ingredients in a separate bowl. In a separate bowl, whisk together the flour, baking soda, baking powder powder, and salt.
- Add dry ingredients to wet ingredients. Add the flour mixture to the sugar mixture and mix with a rubber spatula or wooden spoon until there are no more dry spots.
- Add chocolate. Once the cookie dough comes together, add the chopped chocolate and mini eggs. Mix until evenly distributed.
- Scoop cookie dough. Using a large cookie scoop, arrange 5 cookie dough balls onto parchment lined cookie sheets.
- Bake. Bake the cookies until the edges are set and the centers are slightly underbaked. Cool on the pans for 5 minutes before transferring to wire racks.
- Top with mini eggs. Top the cookies with more mini eggs and enjoy!
PRO TIP: If you have the time, refrigerate the dough in the fridge for 1 hour or overnight before baking. This can be done with scooped pre-portioned dough balls covered tightly. Allowing the cookie dough to chill will help the dry ingredients absorb the wet ingredients and enhance the flavors. Chilling the dough will prevent the cookies from spreading too much during baking, producing thicker cookies.
EXPERT TIPS
- Accuracy: Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients.
- Room temperature ingredients: Make sure the egg is at room temperature and the butter is melted and slightly cooled before beginning.
- Thick and chewy cookies: If you prefer thicker cookies, do not skip out on chilling the dough! Chill the dough for a minimum of 1 hour, if you must. For the best results, the dough can be chilled overnight or up to 48 hours.
- Make year round: To make these cookies year round, replace the Cadbury Mini Eggs with more chopped chocolate or any other candy coated chocolate, such as M&M’s.
FREQUENTLY ASKED QUESTIONS
Store cookies covered in an airtight container at room temperature for up to 1 week. You can also freeze baked cookies in a freezer safe airtight container or zip-top bag for up to 3 months.
Yes! I love to keep cookie dough in my freezer so that I can make fresh baked cookies any time! To freeze cookie dough, scoop out the dough into balls and freeze them in a single layer on a parchment lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bag and freeze for up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350 degrees F. You may need to add an additional 2-3 minutes to your baking time.
Yes. After baking, allow the cookies to cool completely. Place them on a parchment lined baking sheet to freeze, then transfer the frozen cookies to a freezer safe zip-top bag or airtight container. When you want to eat, remove the cookies from the freezer and allow them to defrost at room temperature. You can also warm then in the oven for a few minutes or microwave in 10 second intervals.
There are a few factors that play a role in whether a cookie is soft or crispy. Butter adds milk solids and water to the cookies which gives them a softer texture. Alternatively, a lower moisture fat, such as vegetable shortening will produce crispier cookies.
Sugar also plays a big role in the texture of cookies. Brown sugar contains molasses, which adds moisture to the cookies. On the other hand, granulated sugar produces crunchy cookies.
Baking time is crucial in making soft or crispy cookies. Slightly underbaking the cookies will keep them chewy, while overbaking will dry them out resulting in crisp cookies.
Chilling cookie dough prevents cookies from spreading too much once they're in the oven because it allows the fat from the butter to cool. Depending on the recipe, if you don't the dough, you will most likely end up with flat cookies instead of thick, chewy cookies.
Cookies made from chilled dough also have a lot more flavor. As the dough has time to rest in the refrigerator, the flour becomes more hydrated. Hydrating the dough allows the flavors to develop and become more concentrated. This will lead to evenly browned, rich, and decadent cookies.
More Easter Recipes You'll Love!
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Cadbury Mini Egg Milk Chocolate Chip Cookies
Equipment
- Mixing bowls
- Kitchen scale
- Large cookie scoop
- Baking sheet
- Cooling rack
Ingredients
- ¾ cup brown sugar light or dark
- ¼ cup granulated sugar
- 1 egg
- ½ cup butter melted and slightly cooled
- 1 tbsp vanilla extract
- 1 ⅔ cups all-purpose flour
- ¾ tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 5 oz Cadbury Mini Eggs chopped plus extra for topping
- 4 oz milk chocolate chopped
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, and egg until light.
- Add the melted and slightly cooled butter to the bowl. Beat for 2-3 minutes, or until pale and creamy. Add the vanilla and mix to combine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the flour mixture into the sugar/butter mixture and mix with a rubber spatula or wooden spoon until there are no more dry spots.
- Once the cookie dough comes together, add the chopped chocolate and chopped mini eggs. Mix until the chocolate is evenly distributed.
- Use a large cookie scoop to drop 3-4 tablespoon-sized dough balls onto a parchment lined baking sheet. At this point, you can cover the cookie dough tightly with plastic wrap and chill for at least 1 hour or up to 48 hours. If you don't have time, continue with the remaining steps. *Note: If you DON'T chill the cookie dough, your cookies will be thinner.
- Arrange 5 cookie dough balls onto parchment lined cookie sheets.
- Bake the cookies in a fully preheated oven for 12-14 minutes, or until the edges are set and the centers are slightly underbaked.
- Cool on the pans for 5 minutes before transferring to wire racks.
- Top the cookies with more chopped mini eggs and enjoy!
Video
Notes
- Storage: Store cookies covered in an airtight container at room temperature for up to 1 week. You can also freeze baked cookies in a freezer safe airtight container or zip-top bag for up to 3 months.
- Freeze cookie dough: To freeze cookie dough, scoop out the dough into balls and freeze them in a single layer on a parchment lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bag and freeze for up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350 degrees F. You may need to add an additional 2-3 minutes to your baking time.
- Freeze cookies: After baking, allow the cookies to cool completely. Place them on a parchment lined baking sheet to freeze, then transfer the frozen cookies to a freezer safe zip-top bag or airtight container. When you want to eat, remove the cookies from the freezer and allow them to defrost at room temperature. You can also warm then in the oven for a few minutes or microwave in 10 second intervals.
- Accuracy: Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients.
- Room temperature ingredients: Make sure the egg is at room temperature and the butter is melted and slightly cooled before beginning.
- Thick and chewy cookies: If you prefer thicker cookies, do not skip out on chilling the dough! Chill the dough for a minimum of 1 hour, if you must. For the best results, the dough can be chilled overnight or up to 48 hours.
- Make year round: To make these cookies year round, replace the Cadbury Mini Eggs with more chopped chocolate or any other candy coated chocolate, such as M&M’s.
Could I make this with browned butter instead of melted butter?
Yes you can!
Hi! I just tried to make this (also watched your YouTube video) and my dough is now super crumbly... it won’t fold into actual dough. It resembles brown sugar.. what did I do wrong?
Hi Rachel! Oh no! My guess is that you added too much flour. The best way to measure flour is to weigh it out (you can see weight measurements in the recipe card if you click on "metric"). If you don't have a scale, use a spoon to scoop the flour into a measuring cup being careful not to pack the flour down.
Should the brown sugar be packed?
Yes, pack the brown sugar when measuring it out. Enjoy!!
Made with a bag of Cadbury eggs I crushed in my blend tec (no other chocolate) and 1 teaspoon vanilla. I’m a huge fan, husband prefers regular semi sweet chocolate chip cookies, if that helps anyone.
Hi!
How do I freeze these cookies once they are baked? I'd like to make them today, to be served over the weekend. Should I freeze them or keep them in an airtight container at room temp?
Thanks!
Hi Prathna! To freeze the cookies, allow them to cool completely and then place them in a freezer ziploc bag. Freeze the cookies until you are ready to serve! To serve, simply remove the cookie from the freezer and allow to thaw to room temperature. You can also freeze unbaked cookie dough balls and bake the cookies when on the weekend for fresh baked cookies! To freeze the cookie dough, chill the cookie dough balls in the refrigerator for 1 hour.
Then, place the cold cookie dough balls into a zip-top bag. (Freeze cookie dough for up to 3 months.) When you are ready to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s instructions, and bake the cookies for 2-3 minutes longer since the dough is frozen.
Enjoy!!
Love your blog…everything I have made from it comes out perfect and yummy!
Thanks, Emma!