Cadbury Mini Egg Cookies

These adorable Mini Egg Cookies are soft and chewy, filled with bites of candy crusted chocolate Cadbury mini eggs, and are so fun for the upcoming Spring and Easter season!

These Easter Egg Cookies are not just cute and festive for kids, they are actually truly delicious cookies adults will love to eat as well. Bake a batch or two of these Cadbury egg cookies for your Easter festivities this year!

Cadbury mini egg cookies are stacked on top of each other.

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Cadbury Egg Cookies for Easter

Easter is around the corner! I’m already mentally planning my Easter brunch menu – currently torn between making Chocolate Hot Cross Buns, Ham and Cheese Croissant Bake or a Asparagus and Ham Quiche. Or perhaps all three? 🙂

Oh, and wrapping up brunch with my new favorite Chocolate Pudding Cake – I’m kinda obsessed with it!

Similarly, I am excited about using these pretty pastel Mini Cadbury Chocolate Eggs to create Easter-themed Cadbury egg cookies, much like how we turn basic cookies into a Christmas treat by using holiday-themed M&Ms.

Mini Cadbury chocolate eggs are these adorable little Easter egg shaped chocolates are filled with milk chocolate and covered in a crisp candy shell. I incorporated them into my favorite chocolate based cookie dough (the same dough used in Chocolate Marshmallow Cookies and Caramel White Chocolate Chip Chocolate Cookies), and we get the most delicious, decadent mini egg cookies.

It’s a chocolate lovers’ dream. The chocolate cookie base is both filled with chopped mini Cadbury eggs and topped with a few more of those cute mini eggs. It is loaded with chocolate in every bite.

These Cadbury Mini Egg Cookies are ooey gooey and soft baked on the inside, and slightly crispy on the edges. It has a rich chocolaty taste, is moist and buttery, and a crunchy texture from the candy crusted mini eggs in every bite.

I am kinda obsessed with how these Cadbury egg cookies turned out. Not only are they so darn adorable, they actually taste good as well. Because let’s face it, not everything that’s cute actually tastes good. 😉

Also, no chilling time needed is needed, and it calls for inexpensive, pantry-friendly ingredients.

Keep in mind that Cadbury Mini Chocolate Eggs are not available year round, so you will only be able to find them around the end-of-winter and spring seasons. They show up in grocery stores in the weeks leading up to Easter. They are iconic Easter treats, and are around only once a year.

A small plate is filled with there chocolate Easter Egg cookies topped with Cadbury mini eggs.

Ingredients

Here are the ingredients you will need to make these lovely Easter Egg Cookies:

Cadbury mini eggs: there are a couple of different kinds – I use the one with milk chocolate inside. You can find them in grocery stores in the weeks leading up to Easter.
Butter: use unsalted butter to have more control over the salt content in the cookies. Make sure to soften butter before using. If butter is completely melted, cookies will come out flatter.
Granulated sugar – brown sugar can be used too – cookies will taste more caramelized, and will have a chewier texture with a crispier edge.
Egg – help bring structure and moistness to the cookies
Vanilla extract: vanilla will enhance the flavors in the cookies. For best results, use pure vanilla.
All-purpose flour: we use regular flour and not cake flour or bread flour.
Baking soda: helps with the leavening of the cookies. When combined with an acid, it creates carbon dioxide, which helps baked goods rise. Make sure it’s not expired.
Salt: balance out the sweetness and helps bring out the flavors of the other ingredients.
Cocoa powder: use natural unsweetened cocoa powder

How to make mini egg cookies for Easter

Good news is, it is a simple process to make these Easter Egg Mini Cookies, and it’ll take under 30 minutes!

When I’m making these for parties, I often try to bake them right before serving so that they still have that gooey baked smell, and taste fresh and warm. You can, however, make ahead up to 5 days. Be sure to store it well so it remains fresh.

Step 1: Make Cookie Dough

You can use a stand mixer with the paddle attachment to make the cookie dough, or just 2 mixing bowls, a whisk and a spatula. It comes together in no time!

Just like baking most cookies, start by combining the dry ingredients: flour, baking soda, cocoa powder, and salt. Mix well using a whisk – this breaks up any lumps in the dry mixture.

In a separate mixing bowl, add the wet ingredients – melted butter, eggs, and vanilla. Whisk together using an electric whisk or whisk.

Fold the dry ingredients into the wet ingredients.

With an electric mixture, mix the ingredients until they are just combined. To avoid tough cookies, be careful not to overmix.

Step 2: Add Cadbury mini eggs

For this Cadbury mini eggs cookie recipe, you’ll need about 16 oz of mini eggs, or about two cups.

Divide the mini eggs into two bowls, ~1 cup in each bowl.

We will be chopping/breaking up the mini eggs in one of the bowls, and leaving the mini eggs in the other bowl completely as is.

To break up the mini eggs, you’ll need a ziplock bag, and a meat pounder or rolling pin to break it into smaller pieces.

Place about mini eggs into the ziplock bag, and use the smooth side of the meat pounder to gently break up the mini eggs.

Before and after shots of whole Cadbury mini eggs being crushed into smaller pieces.

Add the chopped up mini eggs into cookie dough mixture, and use a rubber spatula to gently fold the mini eggs into the dough.

Do not overmix.

Cookie dough batter once wet and dry ingredients have been mixed together and then the crushed Cadbury mini eggs being folded in.

Step 3: Bake!

Use a spoon to scoop up cookie dough, and roll the dough into balls of about 1.5 inches. Alternatively, you can also use a cookie scoop.

Place the balls onto a baking half sheet.

This recipe should yield about 24 cookies, although that may vary depending on the size of the balls.

Top each ball with 2-3 whole mini eggs from the other bowl.

Press the mini eggs firmly in the dough ball.

Cookie dough balls placed on baking sheet and then topped with remaining whole Cadbury mini eggs.

Bake the cookies in the oven for 9-11 minutes at 350℉.

Bake until the edges are set and the top of the cookie is slightly shiny and soft. It is totally ok if they are still soft. Avoid over baking them, especially if you like chewier cookies.

When Cadbury egg cookies are still warm, they can be very soft, so let them sit on the baking sheet for a minute or two then transfer them to a cooling wire rack. Don’t let them sit on the cookie sheet for too long – they will harden pretty quickly.

Let cookies cool for 5 minutes or so, then serve them fresh from the oven warm and gooey. It’s my favorite time to eat! 😉

Variation and Substitutions

Adding chocolate chips: instead of using crushed up mini eggs in the cookies, substitute with chocolate chips instead.
Adding sprinkles: Another fun touch is to add pastel sprinkles to the tops of the cookies in addition to the whole mini eggs to make it even more festive.
Other Easter candy: You can also chop up any of your favorite easter candy and incorporate them into this chocolate cookie base.

Storage Instructions

Easter Egg Cookies can be store in an air tight container or bag in room temperature for up to 5 days. They can also be frozen for a up to 2 months.

Dough can be frozen too and only bake it when you are ready to enjoy them!

Tips and Tricks

Preparing to make Easter Egg Cookies? Here are some tips and tricks to help you out!

Room temperature ingredients: if possible, use room temperature eggs and butter – this will help with rise and structure of the cookies, and also creates a smoother batter.
Tips for the top: when placing Easter eggs on the top of cookie dough balls, gently press them into the dough. This will ensure the mini eggs do not detach and fall off during the baking process.
Low humidity kitchen/house – too dry in your kitchen/home? Take the extra step to create a thicker dough by adding one egg yolk to avoid a dry batter/cookie.
Ensuring even baking: when baking cookies, keep cookie dough balls about 2 inches apart from each other to keep them from rolling into each other.
Shape them when done: use a cookie cutter that is slightly larger than your cookies when you remove them from the oven and make a swirling motion around cookies to shape them into nice circles. The trick is to do them right after they are removed from the oven, before the edges harden.
Let cookies cool on cooking rack to avoid overbaking : after you pull cookies out from the oven, let them sit on baking sheet for around 1-2 minutes, then remove them promptly to a cooling rack. Leaving cookies on a hot baking sheet can dry up cookies as it continues to bake them even after they are pulled out from the oven.

Frequently Asked Questions

Is it necessary to chill the dough before baking?

No, it’s not necessary to chill the dough, but it is a good way to avoid cookies from spreading too much, especially if you used warm, melted butter.

Should I line the baking sheet with parchment paper?

Yes you can, but it is not necessary. Cookies shouldn’t stick to the pan because of the amount of butter in the dough, and it shouldn’t be hard to remove if it is remove quickly. Lining with parchment paper can help with clean up!

How do I make sure these cookies are chewy and soft?

There are a few tips to note to make sure they are chewy and soft:
1) Be careful not to over mix cookie dough
2) Avoid over baking the cookies – once they edges are set, remove them from oven, and then remove promptly to a cooling rack.
3) Use parchment paper when baking to prevent over baking the underside of the cookies.

How do I prevent my cookies from spreading too thin?

They are a few ways to prevent that:
1) Make sure you are using room temperature butter – this is a critical step. Avoid melting butter so that you have more control over the texture of the butter. You want the butter soft enough to whisk it up but not soft enough that it ends up flattening out the cookie.
2) If you do end up melting the butter too much, chill the cookie dough before rolling mixture into balls. If you are in a time crunch, you can keep chilling time to 20 – 30 minutes. But for best results, chill it up to three hours.

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Other Spring and Fun Easter Treats

Besides these delicious cookies, check out these other fun and beautiful easy-to-make desserts for the Easter holiday. Some of them are Easter must-haves!

Other Easter and Spring Recipes

Love Easter? Love spring celebrating Easter? Here are some of my favorite appetizers, main dishes and side dishes for the springtime: