Cadbury Mini Egg Cookies

Easter is one of my favorite holidays for baking! There are so many unique types of desserts that fit the Spring holidays, like Carrot Cake, Tsoureki (Greek Easter bread), or these fun Baked Carrot Cake Donuts for breakfast or brunch. But when I can use my favorite Easter candy in a tasty treat, it’s even better! 

Easter Chocolate Chip Cookies

Cadbury mini eggs are one of my favorite candies. These little chocolate eggs are a hallmark of Easter that combines milk chocolate wrapped inside a crunchy shell, all with the beautiful pastel colors of Spring. When added to chocolate chip cookie dough, they make the BEST cookie with crispy edges and soft and chewy centers, and are easy enough for kids to make!

Just mix sugars, egg, and melted butter, then add vanilla. Combine dry ingredients separately and mix them into the wet ingredients. Stir in chopped mini eggs and chopped chocolate, scoop onto a baking sheet, and bake. In no time, you’ll have Easter candy cookies loaded with mini eggs!

Ingredient Notes

• Brown Sugar (light or dark) – Adds moisture and a rich, caramel-like flavor to the cookies. You can make a choice between light or dark which affects the intensity of the caramel flavor.
• Granulated Sugar – Adds to the crispness of the cookie edges while sweetening the base of the cookies.
• Egg – Acts as a binder, giving the cookies structure.
• Melted Butter – Provides richness, tender texture, and a buttery flavor. After melting, the butter needs to be cooled slightly to keep the cookie dough uniform. 
• Vanilla Extract – Enhances the flavors of the other ingredients and adds a subtle floral sweetness.
• All-Purpose Flour – Forms the structure of the cookies, helping the other ingredients mix together.
• Leavening Agents (baking powder/soda) – Help the cookies rise and achieve a light, soft texture.
• Salt – Balances the sweetness and enhances the chocolate taste.
• Cadbury Mini Eggs – Add a festive, crunchy texture and chocolatey flavor, making them perfect for Easter. These will be used both IN the cookies and added to the top. 
• Chopped Milk Chocolate – Increases the chocolatey goodness in every bite, melting into the dough for extra richness.

Equipment

• Mixing bowls
• Whisk
• Rubber spatula or wooden spoon
• Large cookie scoop
• Baking sheets
• Parchment paper
• Cooling rack
• Kitchen scale (optional accurately measure flour)

Step by Step Instructions

Prepare for baking: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Mix wet ingredients: Add the sugars to a large mixing bowl, then crack in the egg. Use a whisk to combine until light. Melt the butter, let it cool for 5 minutes, then whisk into the mixture for 2-3 minutes until the mixture is pale and creamy. Whisk in the vanilla extract until combined. 

Add dry ingredients: In a separate bowl, add the flour, leavening agents, and salt, and whisk to combine. Gently mix the dry ingredients into the wet with a wooden spoon until there are no dry streaks of flour. Do this without overworking the dough!

Fold in chocolate: Fold in the chopped Cadbury mini eggs (reserving some for topping) and the chopped chocolate just until evenly distributed. 

Scoop and chill: Using a large cookie scoop, add the cookie dough (5 cookies per baking sheet) to the prepared baking sheets. Each cookie will be 3-4 tablespoons in size. At this point, decide whether or not you want to chill the dough before baking. Chill for at least 1 hour up to 48 hours for a thicker cookie. They can be baked as is but will spread out more for a thinner cookie. 

Bake and cool: 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 additional chopped mini eggs. Enjoy! 

Ingredient Substitutes and Variations

• Use dark brown sugar instead of light to deepen the caramel flavor in the Cadbury cookies.
• Instead of vanilla extract, use almond extract for a unique flavor twist.
• Swap melted butter with coconut oil for a dairy-free version.
• Substitute all-purpose flour with a gluten-free flour blend to make these cookies without gluten. Make sure you check the rest of your ingredients! 
• Mix in a half cup of chopped nuts, like walnuts or pecans, for added texture and nutty flavor.
• Use dark chocolate chunks instead of milk chocolate for a more intense chocolate taste.
• Stir in a half cup of dried cranberries or cherries to add a tart contrast to the sweet chocolate.
• Sprinkle sea salt on top of the cookies before baking to enhance the sweetness with a bit of contrast.

Storing and Freezing

Storage: Store leftover cookies covered in an airtight container at room temperature for up to one week. 

Freeze unbaked 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, adding 2-3 minutes to the baking time. 

Freeze baked 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. Rremove the cookies from the freezer and allow them to defrost at room temperature. You can also warm then in a 350F oven for a few minutes or microwave in 10 second intervals.

Frequently Asked Questions