Cadbury Mini Egg Cookies (Printable Version)

Chewy cookies with chocolate chips and colorful Cadbury Mini Eggs, ideal for festive spring celebrations.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 1/2 cups Cadbury Mini Eggs, roughly chopped

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
06 - Fold in the chocolate chips and chopped Cadbury Mini Eggs with a spatula until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Press a few extra Mini Egg pieces on top of each dough ball for visual appeal and texture variation.
09 - Bake for 10-12 minutes, or until the edges are lightly golden but centers remain soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Hints:

01 -
  • They taste like spring in cookie form, with that nostalgic Easter candy flavor mixed into something warm and chewy.
  • The contrast between soft cookie and crunchy Mini Eggs happens to be exactly what your palate didn't know it was craving.
  • Kids and adults both stop mid-conversation when they bite into one of these.
02 -
  • If you add the Mini Eggs straight from the freezer, they can shatter inside the cookie instead of staying intact and crunchy, so let them sit at room temperature for 10 minutes first.
  • Baking time is everything here—pull them out when the edges look barely golden and the centers jiggle slightly when you shake the sheet, because they firm up as they cool.
03 -
  • Don't let butter get too soft or the cookies will spread too thin and become crispy instead of chewy—it should be soft enough to dent with your finger but still hold its shape.
  • Rough-chopping the Mini Eggs instead of leaving them whole prevents them from sinking to the bottom and concentrates their brightness throughout every bite of the cookie.
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