Cadbury Mini Egg Cookies
Cadbury Mini Egg Cookies are one of those treats that instantly feel like Easter. If you LOVE a thick, bakery-style cookie with crisp edges and a soft, gooey center, these Cadbury Mini Egg Cookies are the one.
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I tested these multiple times to get that perfect bakery-style texture at home. Not too sweet, not too overloaded, and with just the right mix of Cadbury Mini Eggs and chocolate chips for that signature crunch in every bite.
They’re simple enough to make in one bowl, but special enough to feel like a true holiday treat.
Why You’ll Love These Cadbury Mini Egg Cookies
- Thick and bakery-style
- Soft centers with lightly crisp edges
- Chopped Cadbury Mini Eggs in every bite for even texture
- No complicated steps or chilling required (optional for extra thickness)
- Perfect for Easter, spring parties, or gifting!
Below is a quick glance list of the ingredients to make Cadbury Mini Egg Cookies.
Ingredients You’ll Need
- Butter (I used unsalted, but either will work)
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Baking powder
- Salt
- Cadbury Mini Eggs (chopped)
- Chocolate chips (I used mini chocolate chips, but use what you have!)
Why Chop the Mini Eggs?
Instead of leaving them whole, I like to roughly chop Cadbury Mini Eggs before adding them to the dough.
- You get Mini Egg flavor in every bite
- The cookies bake more evenly
- No overly hard chunks
- Better overall texture
To chop: place Cadbury Mini Eggs in a zip-top bag and gently crush with a rolling pin or the back of a knife.
Can I use whole Cadbury Mini Eggs instead of chopped?
You can, but chopping them gives a better texture and distributes the chocolate more evenly throughout the cookies.
Tips for Bakery-Style Cookies
- Chill dough 30–60 minutes for thicker cookies
- Press extra Mini Eggs on top before baking for a prettier finish
- Use a large cookie scoop (¼–⅓ cup) for that bakery look
- Don’t overmix once flour is added
Looking for more Easter treat recipes? Don’t miss my Cream Cheese Cookies, Peach Dump Cake, and Lemon Bread Pudding!
Plus, grab tips for decorating your Easter Table, my favorite Easter Appetizers, and a charming DIY Sugar Basket craft!
Cadbury Mini Egg Cookies
Ingredients
- 1 cup unsalted butter - room temperature
- 1 cup light brown sugar - packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups Cadbury Mini Eggs - chopped
- 1/2 cup chocolate chips or chunks
Instructions
- Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until smooth and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Mix in the eggs and vanilla until just combined.
- Add dry ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt. Mix until a soft dough forms.
- Fold in mix-ins: Stir in the chopped Cadbury Mini Eggs and chocolate chips.
- Scoop and chill: Scoop large portions of dough (about 1/4 to 1/3 cup each) onto a parchment-lined baking sheet. If time allows, chill for at least 30 minutes.
- Preheat oven: Preheat oven to 375°F and line baking sheets with parchment paper.
- Bake: Bake for 10–11 minutes, until the edges are set and centers are slightly soft.
- Cool and finish: Let cool on the pan for a few minutes, then press extra Mini Egg pieces on top and sprinkle with sea salt, if desired.
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