These Cadbury Mini Egg Cookies are the perfect Easter treats to serve! They are chewy chocolate chip cookies filled with chopped mini eggs and plenty of mini chocolate chips.
These cadbury egg cookies have chewy centers, slightly crisp edges, and bake up to be thick. I used one of my favortie chocolate chip cookie recipe as the base, so you know they'll be good!
The crushed cadbury mini eggs inside of the cookie dough make them the best Easter cookies!
Why You'll Love These Cookies
- No hand mixer is needed.
- They're easy and simple to make.
- All you need are two mixing bowls.
- They're both soft and chewy cookies.
- They're filled with your favorite Easter candy; milk chocolate eggs!
You can use either mini cadbury eggs or normal sized ones for this cookie recipe.
This upcoming Easter season is the perfect time to bake these cookies!
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.
- Rest the Cookie Dough: Let the cookie dough rest in the bowl while the oven preheats. This allows the butter to firm back up and for the cookies to bake thicker.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
- Sugars: A combination of both white sugar and brown sugar is used.
- Eggs: Use large eggs.
- Cadbury Eggs: I like to crush these before mixing into the cookie dough batter. Add extras to the top of each cookie before baking if desired.
- Chocolate Chips: I used mini chocolate chips, but you could also use normal size ones.
Here are the step by step instructions on how to make these Easter egg cookies.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a silicone or rubber spatula to gently mix until combined. Then fold in the Cadbury egg pieces and mini chocolate chips.
Step 5: Preheat oven. Preheat the oven to 350 degrees and prepare each cookie sheet with parchment paper. Allow the cookie dough to rest while the oven preheats.
Step 6: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place it on the lined baking sheet.
Step 7: Bake. Bake the cookies for 9-12 minutes and allow them to cool on the baking sheet for 10 minutes before transferring them over to a cooling rack.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Frequently Asked Questions
Place the Cadbury eggs in a ziplock bag or any freezer bag and use a rolling pin to smash them.
I used a medium-sized cookie scoop (2.7 tablespoons) but I also like to use a small cookie scoop sometimes (1.5 tablespoons). If you use a smaller one, just note that the bake time will be different.
The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
Cadbury Mini Egg Cookies
- Parchment paper
- Baking Sheets
- Mixing Bowls
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup brown sugar
- ⅓ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup Cadbury Eggs, roughly chopped
- ¾ cup mini chocolate chips
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined. Then fold in the Cadbury Eggs and mini chocolate chips.
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. While the oven preheats, let the cookie dough rest in the bowl (about 10 minutes). The cookies will bake up thicker.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 9-12 minutes (top with extra eggs if desired).
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.