Cadbury Mini Egg Cookies
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These Cadbury Mini Egg Cookies are a must-bake for springtime and Easter, but don’t be surprised if your family requests them year-round! With a soft, buttery cookie base and pops of creamy Cadbury chocolate in every bite, these cookies are as festive as they are irresistible. Perfect for sharing, gifting, or simply enjoying with a cold glass of milk.
Why You’ll Love This Recipe
These cookies combine all the best parts of a classic chocolate chip cookie with the crunchy, colorful charm of Cadbury Mini Eggs. They’re easy to make, fun for kids to help with, and always a hit at gatherings. Plus, you can customize them with your favorite mix-ins for a treat that never gets old!
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1½ cups Cadbury Mini Eggs, coarsely chopped
- ½ cup semi-sweet chocolate chips (optional, but highly recommended for extra chocolatey goodness)
How to Make Cadbury Mini Egg Cookies
1. Prep the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. This step is key for soft, tender cookies!
4. Add Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix—this keeps your cookies soft.
6. Fold in Mini Eggs and Chocolate Chips
Gently fold in the chopped Cadbury Mini Eggs and chocolate chips (if using). For best texture, leave some bigger chunks of Mini Eggs.
7. Scoop and Bake
Drop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.
8. Cool
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. (If you can wait that long!)
Nutrition Facts (Per Cookie, makes about 24)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 95mg
- Carbohydrates: 28g
- Sugars: 18g
- Protein: 2g
Tips for the Best Cadbury Mini Egg Cookies
- Use high-quality, unsalted butter for the richest flavor and best texture.
- Don’t overmix the dough—stir just until the flour disappears.
- Crush Mini Eggs carefully: Use a rolling pin or the flat side of a chef’s knife to coarsely chop. You want chunky pieces, not powder!
- Chill the dough for 30 minutes if you have time. This helps prevent spreading and creates thicker, chewier cookies.
- Don’t overbake: Take the cookies out when the edges are golden but the centers still look soft. They’ll finish setting as they cool.
Recipe FAQs
Can I use other chocolate candies?
Absolutely! M&Ms, chopped chocolate bars, or Reese’s Pieces are fun alternatives.
Do I have to chill the dough?
Chilling is optional, but it helps if you want thicker cookies or if your kitchen is warm.
Why are my cookies spreading too much?
Warm butter or too little flour can cause spreading. Try chilling the dough and double-check your measurements.
Can I make these ahead?
Yes! The dough can be made up to 48 hours in advance and stored in the fridge, or frozen for up to 3 months.
Customization & Variation Ideas
- Double Chocolate: Swap ¼ cup flour for cocoa powder and use dark chocolate chips.
- Oatmeal Version: Replace ½ cup flour with rolled oats for a chewy twist.
- Nutty Cookies: Add ½ cup chopped pecans or walnuts.
- Blondies: Press the dough into a baking pan and bake as bars instead of cookies.
Storing & Freezing
- Room Temperature: Store in an airtight container for up to a week.
- Freezer: Freeze baked cookies or unbaked dough balls for up to 3 months. Bake dough straight from the freezer, adding a minute or two to the bake time.
Serving Suggestions
- Classic: Pair with a cold glass of milk.
- Ice Cream Sandwiches: Sandwich vanilla or chocolate ice cream between two cookies.
- Cookie Sundae: Crumble cookies over vanilla ice cream and top with whipped cream.
Final Thoughts
Cadbury Mini Egg Cookies are a cheerful, chocolatey treat that’s perfect for Easter, spring, or any time you want to add a pop of color to your dessert table. With their buttery base and candy crunch, they’re a guaranteed crowd-pleaser. Don’t be surprised if you find yourself making them long after the Easter Bunny has hopped away!
