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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


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!


  • 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
  • 1 cup chopped Cadbury mini eggs, divided


  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 3/4 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.


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.


  • 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.

**Based on recent reviews, I’ve increased the mini eggs from 3/4 cup to 1 cup to make the cookies sweeter.

  • Category: dessert
  • Method: bake
  • Cuisine: American

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