Cadbury Mini Egg Cookies are perfect for Easter or any springtime get together! This cookie recipe is so easy, it’s the perfect dessert to let the kids help out with. Soft, chewy cookies filled with mini egg chocolate candies, kids and adults alike will be coming back for more.
Mini Egg Cookies Recipe
Mini Egg Cookies are a fun and colorful holiday treat. A sweet and soft classic cookie base is filled with mini egg chocolate candies that will put normal chocolate chip cookies to shame.
This recipe is simple and easy, so it’s ideal for getting the kids involved in the kitchen. Add to your family Easter tradition and bake up a batch of these cookies while coloring eggs!
How to Make Cadbury Mini Egg Cookies
These Easter Cookies are super cute and so easy to make! Here's a rundown of how we do it:
Scroll to the recipe card below for ingredient amounts and full instructions.
- Line two large baking sheets with parchment paper and preheat your oven to 350°F.
- Using an electric mixer and a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy in texture. Add in the egg and vanilla extract. Beat again until the mixture is smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Carefully fold in the mini egg pieces.
- Form 2-inch balls from the cookie dough (or use your favorite medium-sized cookie scoop) and place around 6-8 cookies evenly on each baking sheet. Refrigerate the dough for 30 minutes or more before baking.
- Once the dough has chilled, bake the cookies for 10-12 minutes or until they are slightly brown on top and still slightly soft.
- This is optional but such a cute extra touch: once the cookies come out of the oven, press a couple of the leftover whole mini eggs into the tops of each cookie. Let the cookies cool on the pans for 5-10 minutes then transfer them to a wire rack to cool completely. Serve and enjoy!
Tips and Variations
- We like the Easter Cadbury mini eggs, but you can use any brand you prefer!
- Be careful not to over bake your cookies. They may not look done in the middle, but they’ll set as they cool! Over baking leads to over setting and then you just get a cookie that’s hard and too crispy as opposed to one that’s soft and gooey.
- This recipe can easily be doubled or tripled to feed a crowd or serve at a party!
- If you can’t find mini egg candies, you can always substitute for seasonally colored M&Ms.
Storage: Store any leftover cookies in an airtight container on the counter for 1 week.
Freezer: You can freeze batches of these cookies after they’ve cooled completely. Store in a freezer safe container for up to 2 months.
Can you freeze Mini Egg Cookie dough?
Absolutely! Portion the dough into balls before freezing them. Place a parchment-lined tray in the freezer for an hour or two with your pre-portioned dough balls on top!
Your frozen dough is ready to be stored away. Once frozen, transfer the dough to a freezer bag and freeze for up to 2 months. Bake straight from the freezer!
You may need to add 1 to 2 minutes to the baking time.
Are there any variations to mini egg cookies?
Yes, there are several variations! You can use other types of candies like M&M's or Reese's Pieces, as well as mix-in ingredients like nuts in addition to the mini eggs.
Additionally, you can choose different flavors of cookie dough for the base - chocolate chip cookie dough is a classic, but you could try other things like sugar cookie dough, shortbread cookie dough, chocolate dough, or peanut butter cookie dough.
Can you buy Cadbury Mini Eggs year-round?
Unfortunately not. In the United States, Cadbury Mini Eggs are only available around Easter unless you're able to snag some through an online retailer.
Where can you find mini eggs candy?
Just in time for Easter, you can find the delectable Mini Cadbury Eggs at any grocery store right after Valentine's Day! They're usually in the Easter candy aisle.
Recipe Card with Ingredient Amounts and Instructions
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups mini eggs, chopped
- 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 pure 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 kosher salt
- Use a spatula to fold in the mini egg pieces.1 ½ cups 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.