The Ultimate Cadbury Mini Eggs Cookies: A Chewy & Crispy Easter Treat Recipe
Imagine the perfect cookie: golden, slightly crisp edges giving way to a wonderfully soft and tender interior, generously studded with melted chocolate chips. Now, elevate that dream with the iconic crunch and creamy sweetness of Cadbury Mini Eggs. That’s precisely what you get with these incredible Mini Eggs Cookies! They are everything you could ever wish for in a classic chocolate chip cookie, but with a festive, irresistible upgrade that makes them a quintessential Easter delight. What’s more, this recipe is incredibly easy to follow, and you can even prepare the dough ahead of time, freeze it, and bake fresh cookies whenever a craving strikes!
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About These Cadbury Mini Eggs Cookies
Do you find yourself drawn to certain treats as the seasons change? For many, Easter ushers in a cascade of delightful candies, making it almost impossible to pick just one favorite. However, I can confidently declare my ultimate pick: Cadbury Mini Eggs. These small, candy-coated chocolate eggs are, to me, the epitome of spring confections. Their unique speckled shell and rich milk chocolate interior are simply unparalleled. I eagerly await their annual return to store shelves, and this year, I decided it was time to immortalize them in a recipe that takes their magic to a whole new level.
Forget plain chocolate chip cookies; these Cadbury Mini Eggs cookies are a revelation. While my love for Mini Eggs certainly plays a role, the truth is, this recipe produces a cookie with a texture so phenomenal, it stands on its own. It’s truly one of the best chocolate chip cookie recipes I’ve crafted in a long time. The secret lies in achieving that perfect balance: edges that are beautifully golden brown and delightfully crispy, giving way to a rich, chewy, and tender interior that practically melts in your mouth with every bite. The contrast of the cookie base with the crunchy, sweet Mini Eggs and smooth chocolate chips is a symphony of textures and flavors.
It’s no exaggeration to say that our household swiftly devoured the entire first batch, prompting an immediate need for more! There’s something undeniably addictive about these cookies, especially when enjoyed warm from the oven with a frosty glass of milk. They embody the joy and indulgence of the holiday season, making them an absolute must-bake for your Easter celebrations or any spring gathering. Their sweetness, chewiness, and overall decadent appeal will undoubtedly make them a crowd-pleaser and a new family favorite. Don’t be surprised if guests ask for the recipe!
Looking for another charming Easter treat? These adorable birds nest cookies are a fun and easy no-bake option perfect for the occasion!
Essential Ingredients for the Best Mini Eggs Cookies
Crafting the perfect cookie begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need to create these irresistible Mini Eggs cookies:
- Unsalted Butter: The foundation of rich, tender cookies. Using unsalted butter gives you control over the overall saltiness of the recipe. It’s crucial that your butter is at room temperature before you begin. This ensures it creams properly with the sugars, incorporating air and creating a light, fluffy base for your dough. If you only have salted butter, you can use it, but be sure to omit the additional salt called for in the recipe to prevent your cookies from becoming too salty.
- Granulated Sugar & Light Brown Sugar: This combination is key to the cookie’s texture and flavor. Granulated sugar contributes to crispness and spread, while light brown sugar adds moisture, chewiness, and a subtle caramel note. The molasses in brown sugar also helps keep the cookies soft and enhances their depth of flavor.
- Large Eggs: Like butter, eggs should be at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother, more cohesive dough. Eggs bind the ingredients, add richness, and contribute to the cookie’s structure.
- Vanilla Extract: Don’t skimp on quality here! A good vanilla extract elevates the flavor profile of any baked good. I highly recommend using a high-quality pure vanilla extract, such as Nielsen Massey’s Madagascar Bourbon Pure Vanilla Extract, for its rich, complex notes that perfectly complement the chocolate.
- All-Purpose Flour: The primary structural component of our cookies. All-purpose flour provides the right balance of protein to create a tender yet sturdy cookie. No special flours needed here!
- Baking Soda: This is our leavening agent, responsible for helping the cookies rise and achieve that wonderfully soft, chewy texture. Ensure your baking soda is fresh for optimal results – it won’t work as effectively if it’s old!
- Fine Salt: A pinch of salt is essential for balancing the sweetness and enhancing all the other flavors in the cookie. I prefer fine kosher salt as it dissolves easily and distributes evenly throughout the dough. Coarse salt can result in uneven pockets of saltiness.
- Cadbury Mini Eggs: The star of the show! While there are other brands of mini chocolate eggs, I’m genuinely passionate about Cadbury’s version. Their distinctive crunchy shell and creamy milk chocolate core are unmatched and truly bring this recipe to life. Don’t settle for substitutes if you can help it! We’ll use a combination of chopped and whole eggs for varied texture and visual appeal.
- Semi-Sweet Chocolate Chips: To complement the sweetness of the Mini Eggs without overwhelming the palate, semi-sweet chocolate chips are the perfect choice. They provide a classic chocolate chip cookie flavor that pairs beautifully. Dark chocolate chips could also work, but I advise against milk chocolate or white chocolate chips as they might make the cookies excessively sweet.
Must-Have Equipment for This Recipe
Having the right tools can make all the difference in your baking experience. For these Mini Eggs cookies, a few key pieces of equipment will ensure smooth sailing and perfect results:
- Stand Mixer or Handheld Electric Mixer: While you can technically make these by hand, a stand mixer fitted with a paddle attachment (or a large mixing bowl with a handheld electric mixer) will make creaming the butter and sugars much easier and more efficient. This step is crucial for achieving the right cookie texture.
- Cookie Dough Scoop: For perfectly uniform cookies, a cookie dough scoop is invaluable. It ensures each cookie is the same size, which means they’ll bake evenly and consistently. Plus, it makes portioning the dough a much cleaner and quicker process.
- Baking Sheets: Half sheet baking sheets are ideal for giving your cookies ample space to spread without crowding the oven.
- Silicone Baking Mats or Parchment Paper: To prevent sticking and promote even baking, line your baking sheets with either silicone mats (reusable and excellent for consistent heat distribution) or parchment paper (a convenient disposable option).
- Wire Cooling Rack: Essential for allowing your cookies to cool properly and prevent them from getting soggy on the bottom.
Step-by-Step: How to Make Mini Eggs Cookies
Ready to bake the best Easter cookies ever? Follow these simple steps for perfectly soft, chewy, and crispy Mini Eggs Cookies:
Mixing the Wet Ingredients
Begin by adding your room temperature unsalted butter, granulated sugar, and light brown sugar to the bowl of your stand mixer (or a large mixing bowl if using a handheld mixer) fitted with a paddle attachment. Beat these ingredients together on medium to high speed for about 3 to 4 minutes. This creaming process is vital; you’re incorporating air into the mixture, which results in a lighter, fluffier cookie. You’ll know it’s ready when the mixture has become noticeably pale in color and fluffy in texture.
Next, add your room temperature large eggs one at a time, followed by the vanilla extract. Beat on low speed until just combined. Overmixing at this stage can incorporate too much air, which can sometimes lead to cookies spreading too much. Don’t forget to stop and scrape down the sides of the bowl with a silicone spatula as needed. This ensures all ingredients are thoroughly incorporated and prevents any unmixed pockets of butter or sugar.
Combining Dry Ingredients & Add-Ins
In a separate large mixing bowl, sift together the all-purpose flour, baking soda, and fine salt. Sifting helps to aerate the flour and ensures there are no lumps, leading to a smoother, more consistent dough. Gradually add the dry ingredients to the wet ingredients in the stand mixer. Mix on low speed only until the flour is *just* incorporated. Overmixing once the flour is added can develop the gluten too much, resulting in tough, dry cookies.
Finally, it’s time for the stars of the show! Gently fold in your roughly chopped Cadbury Mini Eggs and semi-sweet chocolate chips. Continue to mix on low speed, just until the add-ins are evenly distributed throughout the dough. You want to see those vibrant colors and chocolate pieces throughout, but again, avoid overmixing.
The Importance of Chilling the Dough
This step is non-negotiable for superior cookies! Using a cookie scoop, portion out the dough into balls, about 2 tablespoons each, and place them on a large, lined baking sheet. Now, for the crucial part: chill the dough balls for at least 1 hour in the refrigerator. If you’re pressed for time, a minimum of 30 minutes in the freezer will also work. Chilling the dough solidifies the butter, which prevents the cookies from spreading too much in the oven, resulting in thicker, chewier cookies. It also allows the flavors to meld, leading to a more complex and delicious final product. For the best results, an overnight chill is often even better!
Once chilled, preheat your oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper. Place the chilled cookie dough balls on the prepared baking sheets, spacing them 1 to 2 inches apart to allow for even baking and spreading.
Baking Your Mini Eggs Cookies to Perfection
Bake the cookies for a total of 13 to 16 minutes. Here’s a little trick for that bakery-style finish: At the 9-minute mark, carefully remove the baking sheets from the oven. Quickly and gently press 2 to 3 whole Cadbury Mini Eggs onto the top of each cookie. This ensures those beautiful, colorful eggs are prominently displayed on the finished cookies and allows them to soften and slightly melt into the cookie as they finish baking. Return the trays to the oven and continue baking for the remaining time.
The cookies are done when their edges are visibly golden brown and the centers have just set, but still look slightly soft. Remember, cookies continue to bake for a few minutes after they’re removed from the oven, so don’t overbake! Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This allows them to firm up before you attempt to move them. Finally, transfer them to a wire cooling rack to cool completely. While they are undeniably delicious when warm and fresh from the oven, allowing them to cool fully helps them achieve their ideal chewy texture. Grab a glass of milk and enjoy!
Pro Tips for Mini Eggs Cookie Success
Achieving cookie perfection is all about the details. Here are some pro tips to ensure your Mini Eggs cookies turn out absolutely amazing every single time:
- Don’t Skip the Chill Time: This is arguably the most critical step for thick, chewy cookies that don’t spread excessively. Chilling allows the butter to re-solidify, resulting in less spread and a richer flavor. Aim for at least 1 hour in the refrigerator, but if you have the foresight, chilling the dough overnight can truly elevate the flavor and texture. If time is of the essence, a quick 30-minute stint in the freezer will also do the trick.
- Understand Your Bake Time: Oven temperatures can vary, so the suggested bake time is a guideline. For that ideal chewy cookie with slightly crispy edges, follow the 13-16 minute range, looking for golden edges and a just-set center. If you prefer a crispier cookie all the way through, add an extra 1-2 minutes to the baking time, but watch them closely to avoid burning.
- Roughly Chop, Don’t Crush, the Mini Eggs: When preparing your Cadbury Mini Eggs for the dough, aim for a rough chop rather than finely crushing them. You want those distinct chunks of chocolate and crunchy shell throughout the cookies. This provides delightful textural contrast and ensures you get a burst of Mini Egg flavor in almost every bite.
- Room Temperature Ingredients are Key: This cannot be stressed enough for consistent baking results. Butter and eggs at room temperature emulsify beautifully, creating a smooth, homogenous dough that bakes evenly. Cold ingredients won’t incorporate properly, leading to a lumpy dough and potentially unevenly textured cookies.
- Avoid Overmixing the Dough: Especially after adding the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dry, and less tender cookies. A light hand results in a soft, chewy crumb.
- Check Your Baking Soda’s Freshness: Baking soda loses its potency over time. To check if yours is still active, mix a teaspoon with a tablespoon of vinegar. If it fizzes vigorously, it’s good to go! If not, it’s time for a fresh box to ensure your cookies rise properly.
- Don’t Crowd the Baking Sheet: Give your cookies space! Placing too many dough balls on one sheet will cause them to spread into each other and bake unevenly. Stick to the recommended spacing (1-2 inches apart) to ensure airflow and even browning.
More tasty spring desserts to explore: Smashed Mixed Berry Pavlova | Strawberry Cheesecake Mousse | Lemon Lavender Shortbread Cookies | Triple Berry Cheesecake
How Long Do These Delicious Cookies Last?
One of the many wonderful things about these Mini Eggs cookies is their excellent shelf life, allowing you to enjoy them for days after baking. Once completely cooled, store your cookies in an airtight container at room temperature. They will maintain their perfect texture and delicious flavor for up to one week. For optimal freshness, consider adding a slice of bread to the container; it helps keep the cookies soft by absorbing moisture.
Can You Freeze Cadbury Mini Eggs Cookies?
Absolutely! These Mini Eggs cookies are incredibly freezer-friendly, offering a fantastic way to enjoy fresh-baked goodness whenever you desire. You have two convenient options for freezing:
- Freezing Cookie Dough: This is my preferred method for on-demand warm cookies. Scoop the raw cookie dough into individual balls (about 2 tablespoons each) and place them on a baking sheet lined with parchment paper. Freeze for about 1 hour, or until the dough balls are solid. Once frozen, transfer the hardened dough balls to a resealable freezer-safe bag, ensuring you remove as much air as possible before sealing. Label with the date. The cookie dough will keep beautifully in the freezer for up to three months. When you’re ready to bake, you can bake them directly from frozen (adding a few extra minutes to the bake time) or let them thaw in the refrigerator overnight first.
- Freezing Baked Cookies: If you’ve baked a large batch and want to save some for later, freezing baked cookies is also a great option. First, ensure the cookies are completely cooled to prevent condensation and ice crystals from forming. Wrap each individual cookie tightly in plastic wrap, then place them in a resealable freezer-safe bag or an airtight container lined with wax paper. They will maintain their quality in the freezer for up to two months. To enjoy, simply thaw them at room temperature or warm them gently in the oven for a “freshly baked” experience.
Troubleshooting: Help! My Cookies Came Out Flat…
Flat cookies can be a common baking frustration, but often, the issue is easily remedied. If your Mini Eggs cookies emerged from the oven flatter than expected, here are a few things to check:
- Baking Soda Freshness: As mentioned in our tips, old baking soda is a frequent culprit. If it’s not active, your cookies won’t rise. Always check its freshness!
- Butter Temperature: If your butter was too warm, it melts too quickly in the oven, causing the cookies to spread before they can set. Ensure your butter is truly at room temperature – soft enough to indent, but not melted or greasy.
- Dough Chilling: Did you skip or shorten the chilling time? Cold dough is essential to prevent excessive spreading. The colder the dough, the less it will spread, resulting in thicker cookies.
- Flour Measurement: Too little flour can lead to a very soft dough that spreads excessively. Ensure you’re measuring your flour correctly, ideally by weight for accuracy, or by spooning flour into your measuring cup and leveling it off, rather than scooping directly from the bag (which compacts it).
- Oven Temperature: An oven that isn’t hot enough can also contribute to flat cookies, as the butter melts slowly. Investing in an oven thermometer can help verify your oven’s actual temperature.
- Overmixing: Developing too much gluten can sometimes lead to a cookie that spreads more. Mix only until ingredients are just combined.
If you continue to encounter issues, don’t hesitate to leave a comment below so I can provide further assistance. Happy baking!
Need more inspiration for delicious spring recipes? Check out my spring recipes page for a collection of seasonal delights!
What to Serve with Your Mini Eggs Cookies
These Mini Eggs cookies are a treat in themselves, but they’re also incredibly versatile and can be elevated in many creative ways. Here are some ideas to make them even more special:
- Classic Milk Pairing: There’s no denying the timeless charm of cookies and milk. A tall, cold glass of milk is the perfect accompaniment, especially a rich vanilla milk to complement the sweet flavors of the cookies.
- Decadent Ice Cream Sandwiches: Take these cookies to the next level by transforming them into delightful ice cream sandwiches. Simply scoop your favorite vanilla bean ice cream (or a complementary flavor like strawberry or mint chocolate chip) between two cooled cookies and press gently.
- Sundae Topping: Crumble a few Mini Eggs cookies over a couple of scoops of vanilla bean or chocolate ice cream. Drizzle with warm hot fudge sauce, a dollop of whipped cream, and maybe a few extra whole Mini Eggs for an incredibly decadent and festive sundae!
- Coffee or Tea Companion: For an adult treat, these cookies pair wonderfully with a freshly brewed cup of coffee or your favorite afternoon tea. The sweetness and texture provide a lovely contrast to a warm beverage.
- Easter Dessert Platter: Incorporate these colorful cookies into a larger Easter dessert spread. They’ll add a beautiful pop of spring color and irresistible flavor alongside other holiday favorites.
- Homemade Gifts: Package a stack of these cookies in a pretty tin or cellophane bag tied with a ribbon for a thoughtful and delicious homemade Easter gift for friends, family, or neighbors.
Are you looking for more sweet treats to serve on Easter? These chewy carrot cake cookies bring classic Easter flavors in a bite-sized form. Or, try the elegant and tart lemon curd cookies topped with fluffy meringue – another delicious option for your Easter cookie lineup! If you enjoy a beautiful galette on your spring table (we always have lots of fruit around here!), this refreshing strawberry mint champagne galette or this aromatic blueberry galette with thyme honey are both lovely choices that highlight seasonal produce.
If you’re planning a full Easter dinner, here are some impressive main course recipes to truly wow your guests:
- Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce is an incredibly flavorful and surprisingly easy-to-make meal. The savory, spicy, and smoky crust contrasts perfectly with a cooling mint yogurt.
- This Herb Crusted Rack of Lamb with Red Wine Sauce is the most popular lamb recipe on the site, and for good reason! It’s elegant, tender, and requires just a handful of ingredients to create a gourmet meal.
- For something truly indulgent, try Herb Goat Cheese Stuffed Leg of Lamb, especially when served alongside a medley of roasted root vegetables.
- The unique crust on this Chipotle Coffee Crusted Rack of Lamb is savory, smoky, and absolutely stunning, offering a flavor profile that will impress any palate.
- And don’t forget to build a gorgeous Easter Charcuterie Board! Filled with a variety of meats, cheeses, fresh veggies, fruits, and, of course, some of these Mini Eggs treats, it’s the ultimate grazing board for any gathering.
Plus, if your family tradition includes an Easter brunch, I’ve gathered 12 fantastic Easter breakfast ideas to inspire your morning feast!
How to Store and Reheat Your Cookies
Proper storage is essential to keep your Cadbury Mini Eggs cookies tasting their best, and knowing how to reheat them can bring back that wonderful fresh-baked experience.
- Storing Baked Cookies: Allow your cookies to cool completely before storing them. Place the cooled cookies in an airtight container at room temperature. They will remain wonderfully soft and delicious for up to one week. To help maintain their softness, you can even add a half slice of plain bread to the container; the cookies will absorb moisture from the bread.
- Freezing Cookie Dough: To prepare for future cravings, scoop out the raw cookie dough into individual balls. Place these balls on a baking sheet and freeze for approximately 1 hour, or until they are firm. Once hardened, transfer the frozen dough balls to a resealable freezer-safe bag, pressing out as much air as possible before sealing. Label the bag with the date. The cookie dough will keep well in the freezer for up to three months.
- Freezing Baked Cookies: Ensure baked cookies are completely cool before freezing. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe resealable bag or an airtight container. These cookies will retain their quality in the freezer for up to two months.
- Reheating Frozen Dough: When you’re ready to bake frozen dough, you have a couple of options. You can let the dough thaw in the refrigerator overnight, or at room temperature for about 2 hours. Once thawed, bake according to the recipe instructions. Alternatively, you can bake the dough directly from frozen, adding an extra 2-4 minutes to the original bake time, watching closely for golden edges.
- Reheating Baked Cookies: To bring baked cookies back to their fresh-from-the-oven glory, simply let them sit at room temperature until thawed if frozen. For a warm, gooey center, you can briefly warm them in an oven preheated to 250°F (120°C) on a baking sheet for 5-7 minutes, or in the microwave in 10-15 second increments until warmed through. Be careful not to overheat in the microwave, which can make them tough.
Finally, if you make this delightful Cadbury Mini Eggs Cookies recipe, please be sure to give it a rating or leave a comment below! I absolutely love hearing about your baking adventures and take the time to respond to every single comment. Feel free to drop any questions you might have about the recipe, too!
Oh, and don’t forget to tag me on Instagram if you share your creations! Seeing these recipes come to life in your homes is truly my favorite thing, and it means the world to me to browse through your beautiful photos. Thank you for baking along!
Mini Eggs Cookies Recipe Card
Equipment
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Measuring Spoons
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Measuring Cups
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Silicone Spatula
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KitchenAid Stand Mixer
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Silicone Baking Mat Sheets
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Half Sheet Pan
Ingredients
- 1 cup unsalted butter room temp
- 1/4 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temp
- 2 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 cups Cadbury’s Mini Eggs 1 cup chopped, 1/2 cup whole
- 1/2 cup semi-sweet chocolate chips
Instructions
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Add room temperature unsalted butter, granulated sugar, and light brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for about 3 to 4 minutes, until the mixture is pale in color and fluffy.
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Add room temperature large eggs one at a time, followed by the vanilla extract. Beat on low speed until just combined. Be sure to scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
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In a separate large mixing bowl, sift together the all-purpose flour, baking soda, and fine salt. Gradually add the dry ingredients to the wet mixture and beat on low speed until just incorporated. Add in the roughly chopped Mini Eggs and semi-sweet chocolate chips. Beat together on low until just combined, being careful not to overmix.
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Use a cookie scoop to portion out balls of dough (about 2 tablespoons each) and place them on a large, lined baking sheet. Chill the dough balls for at least one hour in the refrigerator (or up to overnight for best results) or in the freezer for 30 minutes. This step is crucial for preventing spread and enhancing flavor.
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Preheat your oven to 350˚F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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Remove the chilled cookie dough balls from the refrigerator or freezer and place them on the prepared baking sheets, spacing them 1 to 2 inches apart to allow for even baking.
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Bake for a total of 13 to 16 minutes. At the 9-minute mark, remove the cookies from the oven and gently press 2 to 3 whole Mini Eggs into the tops of each cookie. This ensures they look beautiful on top. Return the trays to the oven and continue baking for the remaining time, until the edges are golden brown and the middle has just set.
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Cool the cookies on the baking sheets for 10 minutes before carefully transferring them to a wire cooling rack to cool completely. Enjoy them warm for a truly irresistible experience!
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Store any leftover cooled cookies in an airtight container at room temperature for up to one week.
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