Cadbury Mini Egg Cookies (2024)

These Mini Egg Cookies filled with Cadbury mini egg chocolates are the perfect treat to make over Easter and Spring. The cookies are soft and chewy on the inside, with slightly crisp edges, and filled with the best Easter chocolate around!

I've been making these Mini Egg Cookies for the past two years now, and they sit as a family favourite in the Easter Baking department!! My girls are very partial to any type of cookies, but when filled with mini eggs, they are something special! They definitely don't last long in the cookie box!

These cookies are loaded with the best mini eggs on the market, none other than Cadbury Mini Eggs, of course! The crispy shell and milk chocolate filling are incredible chopped up throughout these delectable cookies, they add such an amazing texture. If you love them too, then be sure to check out my No-Bake Mini Egg Cheesecake too.

You'll make friends and family VERY happy if you bring these to your next get-together! That's a promise!

🧾 Ingredients Needed

The list of ingredients isn't exhaustive, which is great. Except for Cadbury's Mini Eggs, the other ingredients needed are basic pantry staples.

• Butter - Stick to unsalted here so that you can control the level of salt within the cookie. Of yes- and make sure it's room temperature too.
• Sugar - Light brown sugar and granulated sugar - two types of sugar used in this recipe to provide structure and sweetness. The white sugar allows the cookie to go slightly crisp around the edges, whilst the light brown sugar makes the cookie moist and chewy because of the added molasses.
• Eggs - You'll need two large eggs to bind the ingredients together.
• Vanilla Extract - If you don't have any, then vanilla bean paste or the seeds of a vanilla pod will do- the vanilla definitely helps layer the flavour. Try to buy the best quality vanilla extract that you can -it's far superior to vanilla essence.
• Plain (All-Purpose) Flour - Plain flour, not self-rasing or cake flour, is needed. I recommend weighing the amount out with digital scales so that you don't add too much and make the cookies cakey.
• Baking Soda - The baking soda is our leavening agent in these cookies and helps the cookie become chewy rather than cakey.
• Salt - Imperative in sweet baked goods as it balances the sweetness but also brings out the flavour of the chocolate.
• Mini Eggs - The undeniable hero of our cookies! The best on the market are Cadbury's Mini Eggs which are usually found in stores from February to April. Whenever you see them on the shelves, make sure to stock up on a stash of them!
• Dark Chocolate - Usually, I like to sprinkle flaked sea salt over the top of cookies- but to counterbalance the sweetness of the milk chocolate eggs, I add in 75% dark chocolate. The bitter edge cuts down on the sweet milk chocolate. As the mini eggs don't melt, I like to add some chopped chocolate to get those melting chocolate puddles.

📖 Variations

Use this as your base recipe and swap out the Cadbury Mini Eggs and dark chocolate to create your very own favourite cookie recipe. Here are some ideas to think about:

• Macadamia nuts and white chocolate chips. This combination always reminds me of my time living in Australia, as macadamias are such a popular nut over there.
• Butterscotch and Pecan Cookies. Add in some butterscotch pieces and chopped toasted pecans for all the Autumn/Fall vibes.
• Halloween Cookies. Simply sub the Cadbury Mini Eggs for your favourite Halloween chocolate. It's a great way to use up your Halloween candy!
• White chocolate chunks and dried cranberries for a festive twist. You could even add some orange zest too.

👩🏻‍🍳 How to Make

*Be sure to see the recipe card below for the full ingredients list & instructions!*

These Cadbury Mini Egg Cookies really are simple to make. In a few easy steps, you'll be halfway to enjoying a bite of deliciousness this Easter. Let's walk through each step of making these cookies.

STEP 1.Cream butter and sugar.We want to whip lots of air into the butter and break down the sugar crystals at the same time - we do this by creaming the room temperature butter and two types of sugar with a stand mixer or hand-held electric beaters for around 3-5 minutes. You'll see the butter get visibly paler(Images 1 & 2).

Note: Make sure the butter is at room temperature before creaming it. Take it out of the fridge for two hours before baking, or you can slice the cold butter, lay it on the outside edge of a plate, and microwave it for a couple of seconds. Just don't melt it!

STEP 2.Add eggs and vanilla extract.Next up is to add the wet ingredients, which are the eggs and vanilla. Add the eggs one at a time and the vanilla extract, mixing well after each addition(Images 3 & 4).

STEP 3. Dry ingredients go in.Sift into the bowl your flour, baking soda and salt and give it a mix together...this cookie dough is nearly done!(Image 5 & 6).

STEP 4. Add in the Mix-ins.Our chief mix-ins in these cookies are the delicious Cadbury Mini Eggs and some chopped dark chocolate.

Regarding the mini eggs- two-thirds of them get chopped finely and added to the batter, and the remaining third are chopped into larger pieces and set to one side. These will be sprinkled over the cookies about 5 minutes before the cookies finish baking.

Add the more finely chopped mini eggs and dark chocolate into the batter and beat on low until they are evenly divided into the batter (Images 7 & 8).

TIP: The easiest way to chop Mini Eggs

Chopping Mini Eggs with a sharp knife can be a little hair-raising!! Those hard little shelves have them slipping from under the blade and flying all over the place. The easiest way I found is to place the eggs into a ziplock bag, remove the air and seal, and then bash with a rolling pin. This crushes them in minutes!

STEP 5. Scoop cookie dough balls and refrigerate.Use an ice cream scoop or a heaped tablespoon to create balls roughly 2 cm (1 inch) wide and place them on a lined baking tray (Images 9 & 10). If you want to get super accurate, as I do, then each cookie dough ball weighs 60g.

Loosely cover the tray in plastic wrap and refrigerate it for 1 hour. Alternatively, freeze the cookie dough for 30 minutes.

STEP 6. Bake and cool.Set the cookies a couple of inches apart on a lined baking tray. Only bake one tray at a time in the centre of a preheated oven. Refrigerate the remaining cookies until ready to bake.

Bake the cookies for 12-15 minutes. Everyone's oven runs at a different temperature, so keep an eye on the cookies. At the 9-minute mark, pull the tray out and divide the remaining chopped Mini Eggs over the top of the cookies. Gently push the eggs into the cookies, and pop the tray back into the oven for the remaining time (Image 11).

You want them to set all around the edge with a slight golden colour, but with a little give in the centre. They'll continue to cook after you take them out of the oven. These are soft, chewy cookies- if you want sturdier, crispier cookies, then bake for a couple of minutes more.

Remove from the oven, give the pan a couple of hard bangs as this knocks out some of the air and crinkles them a bit, and then hula hoop (see Tip below to know what on earth I am talking about!!(Images 12 & 13).

📋Recipe FAQs

❄️ Storage and Freezer Instructions

To store:Store cookies at room temperature in an airtight container for up to 5 days.

To freeze:For cookies that are already baked, cool the cookies completely, wrap them individually in plastic wrap, and freeze them in an airtight container for up to 3 months. Thaw at room temperature.

To freeze cookie dough, scoop it into cookie dough balls and place on a baking tray lined with parchment paper and freeze it on the tray until they are hard. Then pop them into an airtight container or ziplock bag and freeze for up to 2 months. Bake directly from frozen, just add a couple of minutes to the bake time.

🐰 More Easter Recipes

Mini Egg Cookies Recipe

Soft, chewy Mini Egg Cookies filled with Cadbury's Mini Eggs and dark chocolate chunks, makes this a wonderful Easter cookie recipe to make this Spring.

Servings: 20 cookies

Calories: 227kcal

All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Nutrition

Calories: 227kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 184mg | Potassium: 38mg | Fiber: 1g | Sugar: 15g | Vitamin A: 311IU | Calcium: 15mg | Iron: 1mg