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Cadbury Mini Egg Cookies – Easy Easter Mini Egg Cookies Recipe Thumbnail

Cadbury Mini Egg Cookies

These Cadbury Mini Egg Cookies are the ultimate Easter treat—soft and chewy in the middle, lightly crisp on the edges, and packed with crunchy, chocolatey Mini Eggs. Made with a mix of brown and white sugar, rich vanilla, and chunks of dark chocolate, every bite is perfectly balanced and irresistible. The chopped Mini Eggs add texture and festive flair, making these cookies ideal for Easter gatherings, spring baking, or gifting. Easy to make and even easier to love, this recipe is a must-try for anyone looking to bake something fun, nostalgic, and guaranteed to disappear fast.
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Prep Time 15 minutes
Cook Time 15 minutes
Course: Dessert, Side Dish, Snack
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • Ingredients You’ll Need
  • Unsalted Butter
  • Always go unsalted so you’re in charge of the salt level. Let it soften fully before starting—soft butter blends smoothly and traps air, which matters for texture.
  • Sugars, Light Brown + White
  • This recipe uses a combo for a reason. White sugar helps the cookies spread and crisp at the edges, while light brown sugar brings moisture and chew thanks to its molasses content.
  • Eggs
  • Two large eggs hold everything together and give the dough structure.
  • Vanilla Extract
  • Vanilla deepens the flavor more than you’d expect. Vanilla bean paste or fresh vanilla seeds also work. Go for real extract, not imitation—it’s worth it.
  • All-Purpose Flour
  • Stick with plain flour only. For best results, measure by weight using a digital scale. Too much flour = cakey cookies, and nobody wants that.
  • Baking Soda
  • This is what gives the cookies lift and that classic chewy bite instead of a fluffy crumb.
  • Salt
  • Non-negotiable. Salt balances sweetness and makes the chocolate taste even better.
  • Mini Chocolate Eggs
  • The star of the show. Cadbury Mini Eggs are ideal thanks to their crunchy shell and creamy center. Grab extra when you see them—they disappear fast during Easter season.
  • Dark Chocolate (75%)
  • Mini Eggs don’t melt much, so chopped dark chocolate adds those irresistible melty pockets. The bitterness also tones down the sweetness perfectly.

Method
 

Step 1: Cream the butter and sugars

Beat the softened butter with both sugars for 3–5 minutes until pale, fluffy, and full of air. This step sets the foundation for soft, chewy cookies.

Quick tip: If your butter is cold, slice it thin and let it sit for faster softening. Just don’t melt it.

    Step 2: Add eggs and vanilla

    Mix in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla until smooth.

      Step 3: Mix in dry ingredients

      Add the flour, baking soda, and salt. Mix just until combined—stop as soon as you no longer see dry flour.

        Step 4: Fold in the chocolate

        Finely chop about two-thirds of the Mini Eggs and roughly chop the rest. Stir the finely chopped eggs and dark chocolate into the dough on low speed. Save the larger chunks for later.

          Step 5: Portion and chill

          Scoop dough into balls about 1 inch wide (roughly 60g each). Place on a lined tray, cover loosely, and chill for 1 hour—or freeze for 30 minutes if you’re short on time.

            Step 6: Bake

            Arrange cookies a few inches apart on a lined tray and bake one tray at a time in the center of the oven. Bake for 12–15 minutes. At the 9-minute mark, remove the tray and press the remaining Mini Egg pieces into the tops. Return to the oven to finish baking. You’re looking for lightly golden edges with soft centers. The cookies will firm up as they cool.

              Notes

              Recipe Pro Tips

              • Scrape the bowl often to ensure even mixing.
              • Chilling the dough matters—it controls spreading.
              • Top cookies before baking finishes so the chocolate stays visible.
              • For perfectly round cookies, swirl a round cutter around them right after baking.

              FAQs

              Why did my cookies spread too much?
               Your butter may have been overly soft, especially in warm or humid kitchens. Chill it briefly next time. Also, using measuring cups instead of a scale can lead to too little flour.
              Can I make a smaller batch?
              Yes! Simply cut all ingredients in half.
              How do I guarantee soft, chewy cookies?
              Weigh your flour accurately and pull the cookies from the oven while the centers still look slightly underdone.
              Do I have to use Cadbury Mini Eggs?
              Not at all. Use any brand you love or can find locally.

              Storage & Freezing

              Storing baked cookies:
               Keep in an airtight container at room temperature for up to 5 days.
              Freezing baked cookies:
               Wrap individually once cooled and freeze for up to 3 months. Thaw at room temperature.
              Freezing cookie dough:
               Freeze scooped dough balls until solid, then transfer to a freezer-safe container. Bake straight from frozen—just add a couple of extra minutes.

              Final Thoughts

              These cookies are the ultimate Easter bake—chewy, chocolate-packed, and guaranteed to disappear fast. Whether you’re baking for guests or sneaking one warm from the tray (no judgment), this recipe delivers every single time. Save it, share it, and don’t forget to stock up on Mini Eggs while you can. 🐣🍪