Mini Egg Cookies, made with Cadbury Mini Eggs, will become a favorite in your spring baking. The smooth chocolate and crunchy shell of the mini eggs make these easy-to-make cookies phenomenal tasting and looking.
One of the greatest highlights in spring is the arrival of Cadbury Mini Eggs. The crispy shell surrounding the creamy chocolate interior is an addictive combination.
If you already love chocolate mini eggs and cookies, then this mini egg cookie recipe is for you! It is so simple and quick, and the result is a delightful cookie speckled with pastel colored chocolate eggs.
These are a fun way to transition from winter to spring because the pastel eggs brighten up the cookies and remind us that warmer weather and flowers and sunshine are all on the horizon.
Make up a batch of these for a spring party. Easter, of course, is an obvious celebration to serve a tray of these cookies. You’ll need to make plenty because as much as people love mini eggs, they’re sure to love the cookie version just as much – if not more! It’s kind of like a little Easter egg hunt inside every cookie.
Other cookies that are also cheery and fun for a spring gathering are Funfetti Cookies with pastel sprinkles, sweet and tart Lemon Cookies, and delicate Meringues.
The Cadbury Mini Egg cookie is made from a classic and basic dough that uses staple pantry and refrigerator items. You’ll need Cadbury Mini Eggs, so make sure to grab a couple of bags when you’re at the store – one for baking and one for eating, of course!
Chopped mini eggs are distributed throughout the dough and three full mini eggs are strategically placed on the top of each cookie so that every bite has the unmistakable crunch of the sugar shell and plenty of smooth chocolate.
I make these cookies large so there’s plenty of room to support all of the chocolatey goodness. Really, the chocolate mini eggs are the only thing mini about these cookies, because the cookie and its flavor are big!
These cookies are perfect for sharing, so stack some in a bag and tie with a coordinating bow or place on a plate to make a perfect gift. They’re sure to lighten anyone’s mood!
Why You’ll Love Mini Egg Cookies
- Bright and Fun
- Delicious
- Easy to Make
- Contains Cadbury Mini Eggs
Tools You Need
- Mixer – Stand or Hand Held
- Measuring Cups and Spoons
- Rubber Spatula
- Baking Sheets
- Parchment Paper – Optional
What You Need to Make Mini Egg Cookies
- Unsalted Butter – Softened to ensure the best rise. Provides the rich, buttery taste and when combined with sugar adds air to cookies giving them a little extra rise.
- Granulated Sugar – White granulated sugar sweetens cookies while adding a little crunch.
- Light Brown Sugar – Adds flavor and light brown color.
- Large Egg – It is best to use eggs at room temperature when baking. Egg binds ingredients together to form dough.
- Vanilla Extract – Adds amazing flavor.
- Flour – All purpose flour spooned into your measuring cup (this prevents rock hard cookies.
- Baking Soda – A leavening agent to give the cookies a little rise.
- Salt – Salt brings out all the other flavors. Omit the additional salt if you are using salted butter. You can learn about the difference of salted and unsalted butter here.
- Cadbury Mini Eggs – Chop 1/2 cup of the mini eggs by placing in a bag and rolling over them with a rolling pin until they are broken up into chunks.
Variations
- Add Chocolate Chips – Fold in 1/2 cup of chocolate chips for even more chocolate.
- Dark Chocolate – Use dark chocolate Cadbury Mini Eggs for a deeper chocolate flavor.
- Make Bite Sized Cookies – Use a small scoop, and then place one mini egg on the top. Reduce bake time to 6 minutes.
Overview | How to Make Mini Egg Cookies
The full printable recipe is below
- Prep – Preheat oven and line 2 baking sheets with parchment paper.
- Aerate Butter – In a large mixing bowl or stand mixer, beat softened butter and both sugars until pale in color and light and fluffy. Add egg and vanilla. Mix until just combined.
- Make Dough – Gradually add flour, baking soda and salt until just combined – if needed, use your hands to press dough together.
- Fold in Mini Eggs – Crush 1/2 of the Cadbury Mini Eggs into small pieces and fold into the dough, reserving the remainder to press on top just before baking.
- Bake – Roll dough into dough balls using a large scoop to make them consistent in size. Optional: Press three mini eggs on top of each cookie. Bake rotating pans halfway through, until the edges are slightly golden in color. Allow to cool.
Tips
- Chop the Cadbury Mini Eggs to about the size of a chocolate chip or chocolate chunk.
- Cream butter and sugars – this aerates the mixture to create rise.
- Once the flour has been added, just mix until the dry ingredients are incorporated, because overmixing the flour will start to develop the gluten and make the cookies tough.
How to Store
- Room Temperature – Allow cookies to cool to room temperature then store in an airtight container for up to one week.
- Refrigerator – Store in the refrigerator using the same method as room temperature – One week in an airtight container.
- Freezer – Let cookies cool, then place in an airtight container, using parchment or wax paper between layers. Freeze for up to 3 months. Let thaw to room temperature when ready to eat.
- Freeze Dough – Make cookie dough ahead of time. Roll into balls and freeze. When ready to use, bake from frozen state, but add a few extra minutes.
Rotate the pan in the oven to make sure the cookies bake evenly. Some ovens have hot spots and this ensures that each cookie comes out perfectly baked.
You could certainly just use chocolate chips or M&Ms for these cookies. Cadbury Mini Eggs are only sold during the spring, so if you want to make them another time of the year, then you’ll need to buy extra bags and freeze them or use a different chocolate candy.
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More Easy Cookies
- Disappearing Marshmallow Cookies
- Peanut Butter and Jelly Cookies
- Cookies n Cream Cookies
- Cinnamon Cookies
- Halloween Monster Cookies
- Halloween M&M Cookies
- Red Velvet Crinkle Cookies
Mini Egg Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup white granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt, omit if using salted butter
- 1 cup Cadbury Mini Eggs
Instructions
- Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- In a large mixing bowl or stand mixer, beat butter and sugars until pale in color, light and fluffy.
- Add egg and vanilla until just combined.
- Gradually add flour, baking soda and salt until just combined. If needed, use your hands to press dough together.
- Crush half of the Cadbury Mini Eggs and fold into the dough, reserving the remainder to press on top just before baking.
- Roll dough into 12 equal dough balls. Drop 6 per sheet, spaced evenly.
- Press three mini eggs on top of each cookie.
- Bake 9-10 minutes, rotating pans halfway through, until the edges are slightly golden in color. Allow to cool completely before transferring.
Notes
Tips
- Chop the Cadbury Mini Eggs to about the size of a chocolate chip.
- Fully cream the butter and sugars – this aerates the mixture to create rise.
- Once the flour has been added, just mix until the dry ingredients are incorporated, because overmixing the flour will start to develop the gluten and make the cookies tough.
How to Store
- Room Temperature – Allow cookies to cool to room temperature then store in an airtight container for up to one week.
- Refrigerator – Store in the refrigerator using the same method as room temperature – One week in an airtight container.
- Freezer – Let cookies cool, then place in an airtight container, using parchment or wax paper between layers. Freeze for up to 3 months. Let thaw to room temperature when ready to eat.
- Freeze Dough – Make cookie dough ahead of time. Roll into balls and freeze. When ready to use, bake from frozen state, but add a few extra minutes.
Christina says
Very easy to make.
I used 1/2 cup of micro mini eggs. Just opened a bag of regular mini eggs to put on top.