Cadbury Mini Egg Cookies (Printable)

Soft, chewy cookies with chocolate chips and colorful crunchy Cadbury Mini Eggs, perfect for festive gatherings.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 1/2 cups Cadbury Mini Eggs, roughly chopped

# How to Prepare:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the chocolate chips and chopped Cadbury Mini Eggs with a spatula.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Press a few additional Mini Egg pieces on top of each dough ball for decoration if desired.
09 - Bake for 10 to 12 minutes, or until the edges are lightly golden but centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The contrast between soft, chewy cookie and crunchy Mini Egg shells creates an addictive texture that's impossible to stop eating.
  • These come together in under 30 minutes, so you can satisfy a last-minute Easter craving or surprise guests without stress.
  • They're foolproof enough that even baking beginners land perfect results on the first try.
02 -
  • Don't overbake these cookies—pull them out when the edges look golden but the centers still jiggle slightly, because they continue cooking on the hot pan and harden as they cool completely.
  • Mini Eggs are delicate; rough chopping by hand preserves chunky, crunchy pieces that stay interesting throughout the cookie, whereas a food processor pulverizes them into dust.
03 -
  • Softening butter to room temperature takes about 20 minutes on the counter—don't rush it with heat because melted butter changes the whole texture equation.
  • Reserve your most colorful Mini Eggs for topping before baking so they stay vibrant and catch light when displayed on a plate or gifted to someone special.
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