Festive Cadbury Mini Egg Cookies
These cadbury mini egg cookies are buttery, soft, and loaded with crunchy mini eggs. They’re a festive Easter recipe that everyone loves.
These Cadbury Mini Egg cookies have soft centers, lightly crisp edges, and are full of chopped Easter candy. They make an easy dessert and look festive without any extra decorating.
The pastel candy shells add crunch while the milk chocolate melts into the dough.
The dough comes together in about 15 minutes with minimal chill time required, and each batch bakes in 10–12 minutes.
The recipe makes about 24 cookies, perfect for Easter baskets, spring dessert tables, or a simple weekend bake when mini eggs hit the shelves.
Ingredients you’ll need
- Unsalted butter: Use room temperature butter so it creams properly.
- Granulated sugar and light brown sugar: Provides sweetness and creates crisp edges with soft, chewy centers.
- Egg and vanilla extract: Adds structure and classic cookie flavor.
- All-purpose flour, baking soda, cornstarch, and salt: The base that gives the cookies lift and balance.
- Cadbury Mini Eggs: The festive ingredient that gives the cookie its name.
Reserve a few extra chopped mini eggs to press into the cookies for colorful tops.
How to make Cadbury Mini Egg cookies
Tips for baking the cookies
- Chop the mini eggs instead of baking them whole so the cookies bake evenly.
- Remove the cookies when the centers still look soft. They’ll finish setting as they cool.
- Make sure to chill the dough to help prevent spreading.
Variations
- Add ½ cup white chocolate chips for extra sweetness.
- Sprinkle flaky sea salt on top for a sweet-salty balance.
- Mix mini eggs with milk chocolate chips for a softer texture overall.
Can I freeze the dough?
Yes. Scoop into portions and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen and add 1–2 extra minutes.
Can I make these outside of Easter?
Absolutely. If you can find Cadbury Mini Eggs year-round, they work anytime. Otherwise, stock up during spring.
Storage
Room Temperature: Store in an airtight container for up to 4 days.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
More Easter Recipes
- Easter Rice Krispie Treats
- Lemon Pound Cake
- Oven Baked Glazed Ham
- Fruity Pebbles Treats
- Strawberry Banana Pudding Recipe
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups Cadbury Mini Eggs, chopped
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Instructions
- Preheat the oven to 350°F, and line 2 large baking pans with parchment paper.
- Use an electric mixer to cream the butter, granulated sugar and brown sugar together until light and fluffy. Add the egg and vanilla, and beat again until smooth.½ cup unsalted butter¾ cup granulated sugar⅓ cup light brown sugar1 large egg1 teaspoon vanilla extract
- In a separate medium size bowl, whisk together the flour, cornstarch, baking soda and salt then add it to the wet ingredients. Mix until just combined.1 ¾ cup all-purpose flour1 tablespoon cornstarch¾ teaspoon baking soda½ teaspoon salt
- Use a spatula to fold in the mini egg pieces.1 ½ cups Cadbury Mini Eggs
- Form 2-inch balls from the dough and place 6-8 cookies evenly on each of the baking pans. Refrigerate for at least 30 minutes before baking.
- After the dough has chilled, bake for 10-12 minutes or until the cookies are lightly browned on the tops but are still slightly soft.
- Optional: As soon as the cookies come out of the oven, press 2-3 whole mini eggs into the tops of the cookies. Allow them cool for 5-10 minutes before transferring to a wire rack to cool completely.