These Easter Cadbury mini egg cookies have a chewy texture with crispy golden brown edges and are so delicious! They're bright and colourful from the pastel mini eggs and are the perfect spring treat for Easter!
I make multiple batches of these chewy mini egg cookies during the Easter holiday season! These are my boyfriend's favourite cookies of mine (mini eggs and chocolate chip cookies are some of his favourite desserts) and this is a combination of both!
Every Easter celebration our families get so excited to see me walk in with a tray of these! I have definitely made these an Easter tradition, and I hope you do too!
These cookies are made with pantry staple ingredients you can normally expect from a basic chocolate chip cookie recipe, but instead of the chocolate chips I use mini Cadbury chocolate eggs!
Ingredients
- BUTTER: The butter should be room temperature for this recipe to make it easy for mixing and to help give these cookies the perfect chewy to crispy ratio.
- SUGAR: This recipe uses two types of sugar to sweeten the cookies; white/granulated and brown sugar.
- EGGS: Eggs help make the cookies super chewy.
- VANILLA EXTRACT: For a hint of vanilla.
- FLOUR: This recipe uses all purpose flour.
- BAKING SODA: Baking soda will help the cookies rise.
- SALT: To elevate the flavour of the cookies.
- CADBURY EGGS: For the chocolaty flavour and the pretty Easter pastel colours!
Instructions
- Prepare: Preheat the oven to 350° F and prepare two baking sheets with parchment paper.
- Wet Ingredients: In a large mixing bowl, add the softened butter, brown and granulated sugars. Beat with an electric mixer until fluffy. Add the eggs and vanilla and mix again.
- Dry Ingredients: In a separate mixing bowl, add and mix the flour, baking soda, and salt.
- Combine Wet and Dry: Pour half the dry ingredient mixture into the wet mixture and partially mix on low. Add the remainder of the dry mixture and mix until the dough is fully incorporated. Fold in 1 cup of the chopped mini eggs into the cookie dough using a rubber spatula.
- Bake: Roll dough into heaping tablespoon-sized balls and place each an inch apart on the baking sheets. Place a few of the remaining chopped mini eggs into the top of each cookie and bake for 7-10 minutes.
Storage
Store the cookies at room temperature in an airtight container for up to one week. These cookies can also be stored in the freezer for up to three months.
Recipe FAQs
This happens if you add too much butter. The reason cookies spread is because the fat (butter) melts in the oven. The flour in cookie recipes help hold the melted fat but if you add too much butter or not enough flour, there won’t be enough stability to keep the cookies from over spreading.
Use the rim of a cup or cookie cutter and swirl the cookies inside it to fold in the edges a bit and reshape them (do this as soon as you take them out of the oven).
This happens if you add too much flour! Cookies rely on the correct ratio of butter and flour to spread out and flatten the right amount. To avoid flat cookies, do not pack the flour and instead use the spoon and level method for adding the right amount of flour!
More Easter Treats
If you're looking for more delicious and easy Easter desserts, then also check out these cream cheese frosted carrot cake mix cookies, chocolate Cadbury mini egg Easter trifle, carrot cake with spice cake mix, and lemon crinkle cookies too!
Print📖 Recipe
Easter Cadbury Mini Egg Cookies
- Total Time: 25 minutes
- Yield: 24 Cookies
- Diet: Vegetarian
Description
This cadbury egg cookies recipe is chocolatey, colourful, and perfect for the Easter holiday.
Ingredients
- 1 cup Butter (softened)
- ¾ cup Granulated Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cups Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 cups Cadbury Mini Eggs (roughly chopped or crushed)
Instructions
- Prepare: Preheat the oven to 350° F and prepare two baking sheets with parchment paper.
- Wet Ingredients: In a large mixing bowl, add the softened butter, brown and granulated sugars. Beat with an electric mixer until fluffy. Add the eggs and vanilla and mix again.
- Dry Ingredients: In a separate mixing bowl, add and mix the flour, baking soda, and salt.
- Combine Wet and Dry: Pour half the dry ingredient mixture into the wet mixture and partially mix on low. Add the remainder of the dry mixture and mix until the dough is fully incorporated. Fold in 1 cup of the chopped mini eggs into the cookie dough using a rubber spatula.
- Bake: Roll dough into heaping tablespoon-sized balls and place each an inch apart on the baking sheets. Place a few of the remaining chopped mini eggs into the top of each cookie and bake for 7-10 minutes.
Notes
Once you remove the freshly baked cookies from the oven, tap the baking sheet on the counter a couple time to create crinkles in the cookies.
If you forget to give the butter time to get to room temperature, you can also just place it in the microwave at 10 second intervals until softened (but not melted).
Consider cracking the eggs into a separate bowl before adding them to the rest of the ingredients. This will help you easily pick out any shells that may occur during cracking.
To crush the mini eggs, transfer them to a sealed ziplock bag and use a rolling pin to gently crush them (but leave some large chunks).
After you roll the cookies into balls and place them on the baking sheet, use your fingers to rub off any cookie dough on top of the Cadbury mini eggs. This will ensure that the beautiful mini egg colours show once the cookies are baked!
Once you remove the freshly baked cookies from the oven, tap the baking sheet on the counter a couple time to create crinkles/ripples in the cookies.
Nutrition facts are estimates only.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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