These cookies are everything you want in a spring treat: soft centers, crisp edges, and big pops of chocolate crunch from Cadbury Mini Eggs. They’re simple enough for a weeknight bake but cute and colorful enough for an Easter brunch or school party. No fancy tools, just a bowl, a whisk, and a baking sheet.
If you love classic chocolate chip cookies, this is that—dressed up for the season. Kids can help, and the dough freezes well for last-minute cookie cravings.
What Makes This Special
These cookies keep the classic brown sugar chew while adding a playful crunch from crushed mini eggs. The pastel shells bring color without extra frosting or decorating.
The dough is sturdy but not dry, so the cookies stay soft for days. You’ll also get a balanced flavor thanks to a touch of salt and vanilla, which keeps them from being overly sweet. Best of all, you can adjust the mix-ins to suit your taste, from extra chocolate chips to chopped nuts.
What You’ll Need
- 1 cup (226 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 1/2 cups (about 260 g) Cadbury Mini Eggs, roughly chopped or lightly crushed
- 1/2 cup (85 g) semisweet chocolate chips (optional but recommended)
- Flaky sea salt for finishing (optional)
Instructions
- Prep your tools and oven: Line two baking sheets with parchment paper or silicone mats.
Preheat the oven to 350°F (175°C).
- Crush the mini eggs: Place the Cadbury Mini Eggs in a zip-top bag and gently tap with a rolling pin until most are halved or in chunky pieces. Avoid crushing into dust—you want texture.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. This traps air and makes softer cookies.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla until smooth.
Scrape the bowl to ensure everything is well combined.
- Whisk dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
- Combine wet and dry: Add the dry ingredients to the wet in two additions. Mix on low speed just until no dry flour remains. Do not overmix.
- Fold in the mix-ins: Gently stir in the crushed mini eggs and chocolate chips.
Reserve a small handful of mini egg pieces for pressing onto the tops.
- Portion the dough: Scoop 2-tablespoon mounds (about 40 g each) and place them 2 inches apart on the prepared sheets. Press a few extra mini egg pieces on top for a bakery look.
- Bake: Bake for 9–11 minutes, until the edges are set and lightly golden, but the centers still look slightly underbaked. For chewier cookies, pull them at the first sign of browning.
- Finish and cool: If you like, sprinkle a pinch of flaky sea salt on each cookie right as they come out of the oven.
Let them cool on the sheet for 5 minutes, then transfer to a rack.
- Optional chill step: For thicker cookies, chill the scooped dough for 30 minutes before baking. This reduces spread and deepens flavor.
Storage Instructions
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Slip in a slice of bread to keep them soft.
- Freezer (baked): Freeze in layers separated by parchment for up to 2 months.
Thaw at room temperature.
- Freezer (dough): Scoop dough balls, freeze solid, then bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 1–2 minutes.
Health Benefits
These are a treat, but you can still make smart choices. Using unsalted butter lets you control sodium.
Adding dark chocolate chips instead of milk chocolate boosts cocoa flavanols, which offer antioxidant benefits. A balanced portion—one cookie with a glass of milk or fruit—helps keep sugar intake in check. If you prefer, swap in a portion of whole wheat pastry flour (up to 1 cup) for extra fiber without making the cookies dense.
What Not to Do
- Don’t overbake: Pull them when the centers look slightly soft; they firm up as they cool.
- Don’t pulverize the mini eggs: Too fine and the shells bleed color and turn the dough dusty.
- Don’t skip room temperature ingredients: Cold butter or eggs can lead to dense, spread-prone cookies.
- Don’t overmix after adding flour: This develops gluten and makes tough cookies.
- Don’t crowd the pan: Leave space so they bake evenly and don’t merge into each other.
Variations You Can Try
- Browned butter: Brown the butter and cool until semi-solid before creaming.
Adds a toasty, nutty flavor.
- Almond twist: Replace 1 teaspoon vanilla with 1/2 teaspoon almond extract and add 1/2 cup sliced almonds.
- Peanut butter: Swap 1/2 cup butter for 1/2 cup creamy peanut butter; use chocolate mini eggs if you can find them.
- Oatmeal base: Replace 3/4 cup flour with 3/4 cup quick oats for a heartier texture.
- Lemon pop: Add 1 teaspoon lemon zest to brighten the sweetness without overwhelming the chocolate.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill dough 30 minutes for best structure.
- Smaller bites: Use a 1-tablespoon scoop and bake 7–9 minutes for mini cookies, perfect for parties.
Explore more irresistible cookie recipes you won’t want to miss:
Pistachio Rose Shortbread Cookies
FAQ
Can I use self-rising flour?
It’s better to use all-purpose flour. Self-rising flour already has baking powder and salt, which can throw off the balance and cause overly puffy cookies.
Do I need to chill the dough?
No, not required.
Chilling helps if your kitchen is warm or you want thicker cookies, but the recipe works well without it.
How do I crush the Cadbury Mini Eggs without breaking a bag?
Use a sturdy freezer bag on a cutting board and tap with a rolling pin, or place them under a folded kitchen towel and press with a skillet. Aim for chunky pieces, not crumbs.
Why did my cookies spread too much?
Your butter may have been too soft or the dough overmixed. Try chilling the scooped dough for 20–30 minutes, and make sure to measure flour accurately.
Can I make these without chocolate chips?
Yes.
The mini eggs provide plenty of chocolate and crunch. If you skip the chips, consider adding a few extra mini egg pieces for balance.
How can I make them chewier?
Use all brown sugar or increase the brown sugar slightly while reducing the granulated sugar. Also, pull them from the oven when the centers are still soft.
Are there nut-free options?
This recipe is naturally nut-free as written, but always check your chocolate packaging for cross-contamination warnings if allergies are a concern.
Can I reduce the sugar?
You can reduce total sugar by up to 1/4 cup without major texture changes.
Much more than that can make the cookies dry and less chewy.
What’s the best way to get round, pretty cookies?
Right after baking, use a round cookie cutter or a mug to gently swirl around each cookie, nudging the edges into a neat circle while still warm.
How long do they stay fresh?
They’re best within 48 hours, but stored airtight, they stay soft up to 4 days. A quick 10-second microwave warm-up brings them back to that just-baked texture.
Wrapping Up
These Easy Cadbury Mini Egg Easter Cookies bring the fun of spring without extra fuss. The dough is reliable, the texture is spot on, and the pastel chocolate crunch makes every bite special.
Keep a batch of dough balls in the freezer so you can bake a few whenever guests stop by—or when a cozy night calls for warm cookies. Simple, festive, and delicious, they’ll quickly become your go-to Easter bake.
Easy Cadbury Mini Egg Easter Cookies – Soft, Chewy, and Festive
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 1/2 cups (about 260 g) Cadbury Mini Eggs, roughly chopped or lightly crushed
- 1/2 cup (85 g) semisweet chocolate chips (optional but recommended)
- Flaky sea salt for finishing (optional)
Instructions
- Prep your tools and oven: Line two baking sheets with parchment paper or silicone mats.Preheat the oven to 350°F (175°C).
- Crush the mini eggs: Place the Cadbury Mini Eggs in a zip-top bag and gently tap with a rolling pin until most are halved or in chunky pieces. Avoid crushing into dust—you want texture.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. This traps air and makes softer cookies.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla until smooth.Scrape the bowl to ensure everything is well combined.
- Whisk dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
- Combine wet and dry: Add the dry ingredients to the wet in two additions. Mix on low speed just until no dry flour remains. Do not overmix.
- Fold in the mix-ins: Gently stir in the crushed mini eggs and chocolate chips.Reserve a small handful of mini egg pieces for pressing onto the tops.
- Portion the dough: Scoop 2-tablespoon mounds (about 40 g each) and place them 2 inches apart on the prepared sheets. Press a few extra mini egg pieces on top for a bakery look.
- Bake: Bake for 9–11 minutes, until the edges are set and lightly golden, but the centers still look slightly underbaked. For chewier cookies, pull them at the first sign of browning.
- Finish and cool: If you like, sprinkle a pinch of flaky sea salt on each cookie right as they come out of the oven.Let them cool on the sheet for 5 minutes, then transfer to a rack.
- Optional chill step: For thicker cookies, chill the scooped dough for 30 minutes before baking. This reduces spread and deepens flavor.