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This Cadbury mini egg cookies recipe will level up your chocolate chip cookies for Easter. These cookies feature bits of that iconic mini egg shell in every bite alongside creamy chunks of smooth chocolate.
YOU WILL LOVE THESE EASTER MINI EGG COOKIES
If you’re anything like me, when March rolls around, you somehow find yourself with bags of mini eggs in your shopping cart regardless of what you actually came to the grocery store to get. Those smooth, crunchy shells surrounding that melt-in-your-mouth chocolate makes mini Cadbury eggs truly irresistible.
Perhaps, also like me, you’d rather not just have bags of everyone’s favorite Easter candy lying around and maybe want to add chopped mini eggs to some cookie dough, no bake pie, or chocolate chip cookie dough balls.
Lucky for you, the recipe you’ll find below for these Cadbury egg cookies are going to be your new favorite! Plus, they are so simple to throw together for Easter (there is no need to chill the cookie dough!) and a great way to get the kids involved in making their own Easter treats.
The crunchy shells are so satisfying to eat along with the smooth chocolate bits that disperse throughout the cookie dough perfectly.
This is my absolute favorite base cookie recipe, which is easy to make and incredibly versatile. You can switch out the fillings as you like while keeping the same brown sugar cookie base.
For Easter, there is, of course, nothing better than Cadbury mini eggs, but if you love these cookies and want more fun ideas, try my Lucky Charms cookies or my chocolate covered pretzel cookies which stem from the same reliable cookie base.
WHAT IS A MINI EGG COOKIE?
A mini egg cookie is an Easter take on a classic chocolate chip cookie. Instead of chocolate chips, these cookies feature bits of Cadbury mini eggs that have been smashed in order to get pieces of crunchy shell and creamy chocolate in every bite.
We’ll use smaller pieces for the inside of the cookies and larger pieces for pressing into the top of the cookies so every bite screams “Easter cookies.”
INGREDIENTS FOR MINI EGGS COOKIE RECIPE
For these cookies, you will need pantry staples that are common in any cookie recipe, along with Cadbury mini chocolate eggs.
For this mini egg cookie recipe, you will need:
• baking powder
• baking soda
• brown sugar
• an egg
• vanilla extract
• Cadbury mini eggs
The mini chocolate eggs are easily broken into pieces by placing them into a ziplock bag and smashing them with a rolling pin. I like them in very small pieces in order go get the crunchy shell pieces into each bite, so I use a blender or food processor.
WHICH MINI EGG CHOCOLATE FLAVOR SHOULD I USE?
Cadbury mini eggs can be found in both milk chocolate and dark chocolate as well as pastel or rainbow colors. Both of these flavors and/or shell colors would be delicious in these cookies.
If you prefer a sweeter cookie, go for the milk chocolate! But if you prefer dark chocolate, then definitely give the dark chocolate mini eggs a try. If you can’t find Cadbury brand, that is totally fine! Any brand of chocolate mini eggs will do.
HOW TO MAKE DELICIOUS MINI EGG COOKIES
As mentioned, this is a very simple cookie recipe with no chill time needed. You can simply cream the butter and sugar, add the wet ingredients, then the dry ingredients, then scoop and bake!
MAKE THE MINI EGG COOKIE DOUGH
Start by preheating your oven to 350ºF (177ºC) and line a baking sheet with parchment paper or a silicone baking mat, then set it aside.
In a medium bowl, whisk together your dry ingredients: flour, baking soda, baking powder, and salt.
Then, using a hand held mixer or a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed, scraping down the sides and bottom of the bowl with a spatula as needed.
Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition.
Lastly, fold in the crushed mini eggs with a spatula.
SCOOP AND BAKE MINI EGG COOKIE DOUGH
Using a cookie scoop, like this #50 cookie scoop, drop rounded balls of dough onto the prepared baking sheet. If you don’t have a cookie scoop, shape the cookie balls with your hands and make sure each ball is about the same size.
Here is where you can press some larger pieces of Cadbury’s mini eggs into the mounds of dough, but it’s not required.
I like to press some pieces in before baking and after baking, but you can do either or neither, depending on your preferences and whether or not you’ve eaten all of your crushed mini eggs while waiting for the oven (ahem, not that I know from personal experience…).
Bake the cookies for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes!). Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
PRESS MINI EGGS EASTER EGG PIECES INTO WARM COOKIES
If you’d like, you can coarsely chop an extra handful of mini chocolate eggs to press into the warm cookies so you have extra chocolatey goodness on top! Press them into the cookies right when they come out of the oven, and then the egg pieces will stay put after the cookie sets.
ARE THESE THE SAME AS EASTER EGG COOKIES?
Generally when someone says “Easter egg cookies,” they’re referring to cut-out sugar cookies shaped like Easter eggs thanks to a cookie cutter.
These Easter mini egg cookies use crushed or halved Cadbury eggs, and some cookie recipes include chocolate chips alongside the rest of the ingredients. My recipe is a little different since I simply use crushed mini eggs and no chocolate chips.
I prefer the candy shells to be in little bits to get lots of flavor and crunchy texture throughout the cookie, and the chocolate chunks from the crushed mini eggs is definitely enough chocolate for these cookies, so no chocolate chips needed!
HOW TO STORE MINI EGGS COOKIES
You can store these cookies in an airtight container and keep them at room temperature for up to 7 days. These cookies freeze well and can be frozen for up to 2 months. You can also freeze cookie dough balls up to 3 months and bake these cookies from frozen dough balls.
MINI-EGG COOKIES FAQS
Cadbury Mini Egg Cookies Recipe
- 1 cup + 2 Tablespoons (150g) all-purpose flour be sure to measure properly
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup finely crushed mini eggs1,2 plus more for pressing into warm cookies (see note)
- Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Fold in crushed mini eggs with a spatula.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes). Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Cookies freeze well, up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 11-13 minutes.
- Finely crushed mini eggs: you want to pulverize these mini eggs so the crunchy shell pieces are in every bite. I coarsely chopped an extra handful for pressing into cookie dough balls and warm cookie tops.
- Mini egg flavor: you can use milk or dark chocolate Cadbury mini eggs for these mini egg cookies. If you can’t find Cadbury brand, any other brand works just fine, too!
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.