Cadbury mini eggs cookies are soft, chewy and packed with mini chocolate chips and mini eggs. They're the perfect Easter treat or as any time dessert. They are made using my base chocolate chip cookie recipe, spruced up with mini eggs!
Of course this cadbury mini eggs cookie is popular around Easter; but I love making them any time of year. Cadbury mini eggs are so delicious, so it's the perfect treat.
This was inspired by my Oreo and Chocolate Chip Cookie recipe on this site.
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Ingredients Needed for Mini Egg Cookies
Here are the ingredients you'll need to make mini egg cookies. The full ingredients and quantities can be found in the recipe card below.
- Unsalted Butter - make sure this is room temperature. It's important for it to be room temperature to incorporate properly.
- Light Brown Sugar - adds a delicious depth of flavor
- Granulated Sugar
- Eggs - allows the cookies to mix well. Make sure these are at room temperature. If you forget to take your eggs out early you can fill a glass with warm water and then put your eggs in for about 10 minutes.
- Pure Vanilla Extract
- All Purpose Flour
- Baking Soda - assists with rise in the cookies
- Salt
- Cadbury Mini Eggs - there are a variety of options from brightly colored to pastel colored. Pick which you like!
- Mini Semi-Sweet Chocolate Chips - I like the mini chips but you can definitely use regular sized chips too.
See recipe card for quantities.
Instructions How to Make Cadbury Mini Eggs Cookies
Here are the main steps required to make these Easter Egg Cookies. The full instructions can be found in the recipe card below.
First, cream together your butter and sugars in the bowl of an electric stand mixer using the paddle attachment. This creaming process is essential for baking the best cookies and add air to the dough. The brown sugar provides depth of flavour to the cookies.
Add your eggs and vanilla and mix to combine.
Finish by gradually pouring in your dry ingredients. Mix until combined.
Fold in your chocolate chips and chopped Mini Eggs. Feel free to substitute with white chocolate chips, dark, semi-sweet, or milk chocolate!
Hint: Make sure that you use room temperature ingredients. This is important to allowing the dough to incorporate fully. Furthermore, do not use your measuring cup to scoop flour out. Instead, use a spoon to spoon flour into the measuring cup and then level off the measuring cup. If you use the measuring cup as a scoop you will end up with packed flour in the cup and dry cookies.
Substitutions
Here are some common substitutions you might like for these Easter cookies.
- Egg Free - to make these mini eggs cookies egg free you can use any of the egg replacement options at the grocery store. Follow the instructions on the packaging.
- Flour - use gluten free flour instead of all-purpose flour to make this gluten free. I recommend Bob's Red Mill Gluten Free 1:1 Baking Flour.
- Vegan - use vegan butter instead of regular butter and substitute the eggs as above.
Variations
- Oreo's - make Oreo and chocolate chip cookies and add mini eggs!
- Deluxe - use a variety of types of chocolate chips; white chocolate, milk chocolate and semi-sweet
Equipment Required for Mini Eggs Cadbury Cookies
You'll need an electric hand or electric stand mixer for these cookies. It's important to cream the butter and sugar together well in order to incorporate air into the cookies. This is difficult to achieve without an electric mixer.
Storage for Cadbury Mini Eggs Cookies
Store these cookies at room temperature in an airtight container for up to 5 days. As the days progress, the cookies will of course become less fresh.
Freeze baked cadbury mini eggs cookies in an airtight container for up to 3 months. Allow the cookies to come to room temperature before eating.
Top tip
Take the cookies out when they look like they are just slightly under cooked. The cookies continue to bake when they are cooling. Firstly, the cookies have delicious soft texture. And secondly, they will remain fresh for longer before becoming dry.
FAQ
Yes. You can either make these cookies and place them in an airtight container for up to 5 days or you can make the mini egg cookie dough and roll it into balls and then freeze in an airtight container for up to 3 months. When you're ready to bake them, simply remove them from the freezer and place on the counter for about 2 hours. Bake and enjoy.
Related
Looking for other recipes like this? Try these:
Cadbury Mini Eggs Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cups packed light brown sugar
- ¾ cups granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 9 oz roughly chopped cadbury mini eggs plus more for the top of the cookies
- 6 oz mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric stand mixer or with an electric hand mixer, cream together butter, brown sugar and white sugar for 1 minute until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low, add in the egg and mix until combined. Scrape down the sides again.Add in vanilla. Mix to combine.
- With the mixer on low speed, gradually pour in flour, baking soda, and salt. This should take about 20 seconds. Only mix to combine. Do not leave mixer running.
- Use a spatula to fold in chocolate chips, and mini eggs. You can use the mixer if it's too hard to fold them in.
- Roll dough into balls ½ cup in size. Place cookie dough on the baking tray - only 5 per tray. Do not press the cookies down. Add more chocolate chips and chopped mini eggs to the top!
- Bake at 350 for 15 minutes. Remove the cookies from the oven and gently tap the tray on the counter so the cookies become more flat. Place back in the oven for 3-5 minutes or until the tops of the cookies are no longer shiny. They will appear slightly under cooked. Allow to cool for 2 minutes on the tray before moving to the cooling rack
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