Cadbury Mini Egg Cookies Recipe
If you’re looking for the ultimate springtime treat, the Cadbury Mini Egg Cookies Recipe is your ticket to cookie bliss! Imagine buttery, golden cookies studded with vibrant, pastel Cadbury Mini Eggs and melty chocolate chips in every bite. These cookies are crisp at the edges, soft in the center, and bursting with festive color—perfect for Easter baskets, spring gatherings, or just a sweet afternoon pick-me-up. This recipe is a breeze to make and guarantees big smiles from kids and adults alike. Let’s dive in and bake some joy!
Ingredients You’ll Need
Every ingredient in this Cadbury Mini Egg Cookies Recipe plays a special role—some add rich flavor, some create the perfect chewy texture, and others bring that signature burst of color. Together, they make a cookie that’s both classic and delightfully whimsical.
- Unsalted butter (1 cup, softened): Gives your cookies that irresistibly rich, tender base—make sure it’s fully softened for easy creaming.
- Brown sugar (3/4 cup): Adds moisture and a hint of caramel flavor for a softer, chewier cookie.
- Granulated sugar (1/2 cup): Balances sweetness and helps the cookies bake up with crisp edges.
- Large eggs (2): Bind everything together and provide structure and richness.
- Vanilla extract (2 teaspoons): Enhances all the other flavors and gives your cookies that classic bakery aroma.
- All-purpose flour (2 1/2 cups): The backbone of your cookie dough, creating just the right chew.
- Baking soda (1 teaspoon): Helps the cookies rise gently and stay soft.
- Salt (1/2 teaspoon): Balances the sweetness and makes the chocolate flavors pop.
- Chopped Cadbury Mini Eggs (1 1/2 cups): The star of the show—crush them gently to keep those colorful chunks visible and beautiful.
- Semi-sweet chocolate chips (1/2 cup): Add extra gooey, melty chocolate to every bite.
How to Make Cadbury Mini Egg Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This little step is your ticket to perfectly baked cookies that lift right off the tray with no fuss.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat them together until the mixture turns light and fluffy. This process incorporates air into your dough, giving your Cadbury Mini Egg Cookies Recipe that irresistible, tender crumb.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix again. These ingredients add richness and depth, taking your cookies from good to unforgettable!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures the leavening and salt are evenly distributed, so every bite of your cookies is just right—no surprises here!
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed. Stop as soon as everything is just combined—overmixing can make cookies tough, and we want ours tender and delightful.
Step 6: Fold in Mini Eggs and Chocolate Chips
Gently fold in the chopped Cadbury Mini Eggs and chocolate chips with a spatula. Try not to overwork the dough—this ensures those beautiful pastel chunks stay intact for a stunning presentation.
Step 7: Shape and Bake
Scoop the dough into 2-tablespoon-sized balls and place them on your prepared baking sheet, leaving about 2 inches between each. Bake for 10–12 minutes, until the edges are turning golden and the centers are just set. Let your cookies cool on the pan for 5 minutes before transferring to a wire rack. This helps them finish setting up for that perfect chewy center!
How to Serve Cadbury Mini Egg Cookies Recipe
Garnishes
For an extra pop of color and crunch, sprinkle a few extra chopped Cadbury Mini Eggs on top of each cookie as soon as they come out of the oven. You can even drizzle a little melted white chocolate over the cooled cookies for bakery-worthy flair.
Side Dishes
Pair your Cadbury Mini Egg Cookies Recipe with a tall glass of cold milk, a frothy latte, or even a scoop of vanilla ice cream. They also make a fabulous addition to a spring dessert platter alongside lemon bars or fresh fruit.
Creative Ways to Present
Wrap individual cookies in cellophane bags tied with pastel ribbon for adorable Easter gifts. For a party, arrange the cookies on a cake stand surrounded by extra Cadbury Mini Eggs for a centerpiece that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and flavorful, ready for a sweet snack anytime you need it.
Freezing
The Cadbury Mini Egg Cookies Recipe freezes beautifully! Place baked, cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 2 months—just thaw at room temperature whenever a cookie craving strikes.
Reheating
If you love that fresh-baked warmth, pop a cookie in the microwave for about 10 seconds before enjoying. This revives the gooey chocolate and makes the cookies taste like they just came out of the oven.
FAQs
Can I use regular chocolate eggs instead of Cadbury Mini Eggs?
You can, but Cadbury Mini Eggs have a unique shell and creamy chocolate center that make this recipe extra special. If you substitute, look for something with a crisp shell for the same delightful crunch and color.
Can I make the dough ahead of time?
Absolutely! Prepare the dough, cover tightly, and refrigerate for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping and baking for the best texture.
What’s the best way to chop Cadbury Mini Eggs?
Place the eggs in a zip-top bag and use a rolling pin to gently crush them. Try not to pulverize them—you want chunky pieces so the colors really stand out in your Cadbury Mini Egg Cookies Recipe.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half to balance the flavors. Unsalted butter is recommended for the best control over the final taste.
Are these cookies good for shipping?
Definitely! These cookies hold up well for gifting. Make sure they’re completely cool before packaging, and use a sturdy box with plenty of padding to keep them safe and pretty.
Final Thoughts
If you’re searching for a showstopping treat that’s as easy as it is joyful, the Cadbury Mini Egg Cookies Recipe is one you’ll come back to again and again. Gather your ingredients, invite a friend or little helper, and make a batch to share—these cookies are pure happiness in every bite!
Print
Cadbury Mini Egg Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Enjoy the festive sweetness of Cadbury Mini Egg Cookies, a delightful treat combining buttery cookie dough with colorful Mini Eggs and melty chocolate chips. Perfect for Easter or any celebration, these cookies offer a crunchy, chocolaty bite in every portion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 1/2 cups chopped Cadbury Mini Eggs
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly without sticking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, creating a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time to ensure even blending, then mix in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined to avoid overmixing which could make the cookies tough.
- Fold in Mix-ins: Carefully fold in the chopped Cadbury Mini Eggs and semi-sweet chocolate chips, preserving the chunkiness of the Mini Eggs for visual and textural appeal.
- Shape Cookies: Using a spoon or scoop, drop dough portions about 2 tablespoons in size onto the prepared baking sheet, spacing each cookie approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden and centers appear just set to ensure a soft and chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, locking in the flavors and texture.
Notes
- Gently crush Cadbury Mini Eggs with a rolling pin before mixing to maintain colorful chunks in the cookies.
- Avoid over-crushing the Mini Eggs to keep their decorative look and texture intact.
- These cookies freeze very well and can be enjoyed later by thawing at room temperature.
- Perfect for festive Easter celebrations or as a delightful holiday treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
