These Cadbury mini egg cookies are crispy on the edges and soft and chewy in the center. They are filled with crunchy-chocolaty mini eggs and are a deliciously easy treat to make for Easter! A pink plate of Cadbury mini egg cookies on a bright blue background. For the first time ever, Easter is going to be on a smaller scale for a lot of people. With no family gatherings, it’s all about small-batch cooking and baking. Mini egg cookies on a cooling rack with speckled Easter eggs.

Why this recipe is so great:

  • Small-batch – This recipe makes 1 1/2 dozen cookies, but can be easily doubled or tripled if you want to make more.
  • Easy and great for kids – This recipe is so easy because it’s all made by hand and it’s also simple enough for little ones to help out with or make on their own depending on the age.
  • Soft and chewy – The texture of these cookies is absolutely perfect. They are super soft and chewy, crispy on the edges and they stay soft for days!

How to make mini egg cookies:

Process pictures of how to make mini egg cookies
  1. In a medium mixing bowl, whisk together the melted butter and brown sugar until combined. Then whisk in the egg and vanilla extract until smooth and glossy.
  2. Stir in the flour, baking soda and salt until almost combined.
  3. Then fold in the chopped Cadbury mini eggs. Cover and chill in the fridge for 20 minutes while your oven preheats.
  4. Drop rounded cookie dough 2″ apart onto a parchment paper-lined baking sheet. Bake at 325F for 9-11 minutes or until the edges are lightly browned and the center is almost set.

Do I have to chill the dough?

Yes, you MUST chill the dough while your oven is preheating for two reasons. First, to prevent the cookies from spreading too much in the oven. Second, chilling the dough allows for the flour to absorb more of the moisture and allows for the gluten to relax, creating a softer and chewier cookie.

Substitutions:

  • Unsalted butter – You can use salted butter and just skip the salt.
  • Brown sugar – You can use light or dark, or granulated sugar if that’s all you have. Brown sugar is preferred because it’s more flavorful.
  • Egg – Can be substituted with a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and let the mixture stand for one minute before using) or a baking powder-oil solution (combine 2 tablespoons of water with 1 tablespoon vegetable oil and 2 teaspoons baking powder). Source: Taste of Home
  • Cadbury mini eggs – Can be substituted with M&M chocolates or chocolate chips.
A plate on mini egg cookies with one broken in half. These Cadbury mini egg cookies are soft and chewy with a hint of brown sugar and vanilla. They are packed with crunchy chocolate mini eggs in every bite!

Other Easter treats you might like:

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Cadbury Mini Egg Cookies


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 16 cookies

Description

These Cadbury mini egg cookies are crispy on the edges and soft and chewy in the center. They are filled with crunchy-chocolaty mini eggs and are a deliciously easy treat to make for Easter!


Ingredients

  • 1/2 cup (114g) unsalted butter, melted
  • 1/2 cup (100g) lightly packed brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 cups (156) all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup Cadbury mini eggs, chopped

Instructions

  1. In a medium mixing bowl, whisk together the melted butter and brown sugar until combined. Then whisk in the egg and vanilla extract until smooth and glossy.
  2. Stir in the flour, baking soda and salt until almost combined.
  3. Then fold in 1/2 cup of the chopped Cadbury mini eggs, reserving 1/4 cup for topping. Cover and chill in the fridge for 20 minutes. Meanwhile, preheat your oven to 325F and line 2 baking sheets with parchment paper.
  4. Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2″ apart onto the prepared baking sheets. Top with the remaining mini eggs.
  5. Bake for 9-11 minutes or until the edges are lightly browned and the center is almost set. Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.

Notes

You MUST chill the dough while your oven is preheating for two reasons. First, to prevent the cookies from spreading too much in the oven. Second, chilling the dough allows for the flour to absorb more of the moisture and allows for the gluten to relax, creating a softer and chewier cookie.

Leftover cookies can be stored in an airtight container at room temperature for 3-4 days.

Substitutions:

  • Unsalted butter – You can use salted butter and just skip the salt.
  • Brown sugar – You can use light or dark, or granulated sugar if that’s all you have. Brown sugar is preferred because it’s more flavorful.
  • Egg – Can be substituted with a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and let the mixture stand for one minute before using) or a baking powder-oil solution (combine 2 tablespoons of water with 1 tablespoon vegetable oil and 2 teaspoons baking powder).
  • Cadbury mini eggs – Can be substituted with M&M chocolates or chocolate chips.
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: mini egg cookie recipe, Easter cookies, Cadbury mini egg cookies

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