Mini Egg Cookies are big, soft, and chewy cookies packed with scrumptious chocolate egg morsels. Kids and adults both love these delicious and adorable Cadbury Mini Egg Cookies! Save this treat for your Easter and spring gatherings!
Table of Contents
Soft and Chewy Cadbury Mini Egg Cookies
One does not simply walk past the Easter candy aisle. Or, at least, I do not simply walk past the Easter candy aisle. I impulsively toss bags into my cart, somehow hypnotized by all the pastels and shiny foil wrappers.
And then I get home and can’t remember anything. How did I end up with 10 bags of mini eggs? What came over me? I don’t even really *like* Easter candy.
At this point, it’s too embarrassing to do the walk of shame back to the grocery store and return it. So instead, I bake. And what once was an embarrassing amount of Easter candy turns into an embarrassing amount of Chocolate Bird’s Nests and Mini Egg Cookies. It’s definitely an upgrade.
The texture of these cookies is SO GOOD. They’re soft. They’re chewy. They’re loaded with pockets of melty chocolate, crisp shell, and crunchy walnuts. AND, you don’t have to chill them. These cookies can be in your oven in less than 20 minutes!
For someone who doesn’t really love Easter candy, I sure didn’t have any trouble devouring three of these warm from the oven. I hope you love them as much as we do!
CourtneyKey Ingredients You’ll Need
- Flour– All purpose flour, scooped using the spoon and level method.
- Baking soda– Adds lift and structure.
- Salt– Always necessary to bring balance to a sweet cookie.
- Brown and granulated sugar– A heavier ratio of brown to light sugar makes for a chewier cookie.
- Eggs + Yolk– You’ll notice I add an egg yolk to many of my cookie recipes. This trick adds moisture to the cookie without making it cakey.
- Vanilla– Two teaspoons, because why stop at one when you could have two, right?
- Mini chocolate eggs– Cadbury really has the market cornered on these, but M&M also has a version that would work fine here. You’ll need 1 9 ounce bag of chocolate eggs.
- Walnuts– This is personal preference, but I adore the added crunch of walnuts in this recipe. It’s such a nice compliment to the milk chocolate, and prevents them from being overly sweet. That said, you can leave them out if you prefer!
How to Make Cadbury Mini Egg Cookies
Step 1: Prep. Preheat the oven to 325 degrees and line two sheet pans with parchment paper or silicone baking mats.
Step 2: Combine dry ingredients. In a bowl, whisk together the flour, baking soda, and salt.
Step 3: Combine wet ingredients. In the bowl of an electric mixer, beat together the butter and sugars until smooth and well combined, about 2-3 minutes. Add the egg, yolk, and vanilla and beat again, scraping the bowl as needed.
Step 4: Add dry ingredients. Add the flour mixture and mix on low speed until just combined.
Step 4: Stir in 1 cup mini eggs and the walnuts.
Step 5: Bake. Scoop heaping Tablespoons of cookie dough onto the prepared sheets, leaving at least 2 inches of space between them. Bake, 1 sheet at a time, until the edges are set, but the centers are still very soft and puffy, 11-13 minutes. Press a few more mini egg bits on the top as soon as they come out of the oven. Cool for 5-7 minutes, then transfer to a wire rack to cool completely.
Recipe Tips & Variations
- I prefer to break half of the Cadbury mini eggs and leave the rest whole. It makes for a nice variety of little chocolate slivers and big puddles of melty egg. To break the eggs, place them in a baggie and pound them with a rolling pin until they’re in small and medium sized pieces.
- Because I’m extra about my baking, I reserve ½ a cup of the crushed mini eggs to place on top of the cookies so they’re extra pretty.
- For the best results and most even baking, bake the cookies one sheet at a time. Now, do I always follow my own advice? Of course not! Sometimes I’m in a hurry and want them all done at once. If that’s the case, rotate the pans top to bottom and front to back halfway through the baking time.
- To make BIG mini egg cookies, scoop 2 Tablespoons of dough at a time, and bake for 15-18 minutes.
- Substitute half of the Cadbury eggs for dark chocolate chips for a deeper flavor.
- The key to a soft and chewy cookie, whether it’s Giant Chocolate Chip Cookies, Triple Chocolate Chip Cookies, or Reeses’ Peanut Butter Cookies, is to NOT OVER BAKE. The cookies should be removed when the centers are still puffy and shiny looking.
Storage and Freezing Instructions
- Storing– Baked cookies should be stored in an airtight container and will keep for up to 5 days, though they lose some softness around day 3.
- Freezing– You can freeze these baked or unbaked. To freeze the baked cookies, cool them completely then line them on a baking tray and flash freeze for 1 hour. Transfer to a freezer bag or container and freeze for up to 2 months. To freeze unbaked cookies, roll into balls, place on baking sheet, and flash freeze for 1 hour. Transfer to a bag. Bake cookies from frozen, adding an extra minute or two to the total time. Learn more about freezing cookies here.
- Reheating– To recapture that fresh-from-the-oven, crisp, melty cookie goodness, place the cookies in a 425 degree oven for 2-3 minutes and serve warm.
More Spring Treats to Try
Whether you’re welcoming Easter or the coming of spring, these desserts are our favorite way to celebrate.
- Coconut Cookies
- Carrot Sheet Cake
- Pineapple Sunshine Cake
- Lemon Rosemary Butter Cookies
- Canestrelli (Italian Egg Yolk Cookies)
- Gluten Free Carrot Cake
- Lemon Raspberry Bars
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Mini Egg Cookies
Ingredients
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 12 Tablespoons unsalted butter, melted and cooled (1 ½ sticks )
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ½ cups mini eggs (such as Cadbury, partially crushed, see note)
- ½ cup chopped walnuts (optional, see note)
Instructions
- Preheat the oven to 325 degrees.
- Prepare the pans. Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking soda, and salt in a medium sized bowl.
- In a stand mixer, beat together the butter and sugars on medium until smooth and combined, about 1-2 minutes.
- Add the egg, yolk, and vanilla, and beat again until combined, scraping the bowl as needed.
- Add the flour mixture and mix on low speed until just combined.
- Stir in 1 cup of the mini eggs and the walnuts, if using.
- Using a Tablespoon sized cookie scoop, scoop heaping Tablespoon sized balls onto the parchment lined baking sheets, leaving at least 2 inches of space between them.
- Bake until the edges are set, but the centers are still very soft and puffy, 11-13 minutes. As soon as they come out of the oven, gently press the remaining mini eggs on top. Let the cookies cool on the baking sheet until they can be moved, about 5-7 minutes, then transfer to a wire rack to finish cooling.
Notes
- You can use a knife to chop the candies, or place them in a zip lock bag and use a heavy rolling pin to crush them, leaving some big chunks intact.
- For extra flavor, toast the walnuts in a dry skillet over medium heat for 5-6 minutes, tossing occasionally, until fragrant. Cool before adding them to the dough.
Nutrition
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