Cadbury mini egg cookies are the perfect Easter cookie! Loaded with crunchy and creamy chocolate, these soft cookies are a delicious and festive way to celebrate the season.
Best Ever Easter Cookies
Easter is just around the corner! Walking through the store aisles full of candy, my heart will always turn to Cadbury mini eggs. They just have the perfect crunch and creamy chocolate. Also, I love the beautiful look of the pastel Easter colors. Snacking on these mini eggs always are a part of my Easter festivities.
I love a good chocolate chip cookie, so I decided to use one of my favorite Easter candies and throw them into my favorite chocolate chip cookie recipe. They turned out SO GOOD! Two of my favorite things—it’s a dream the Easter bunny wishes he could have.
With a soft and chewy cookie, plus crunchy-coated creamy chocolate, you get this cute and easy Easter cookie of your dreams.
Cookie Recipe Ingredients
- Cadbury Mini Eggs – This recipe uses Cadbury mini eggs. I haven’t tried it with other brands, so I can’t say how those would taste and work in this recipe.
- Salted Butter – We always use salted butter in our recipes! The added salt is what is missing in most cookies.
How to Make Cadbury Mini Egg Cookies
- After preheating the oven, and mixing the wet ingredients together, add in the baking powder, baking soda, salt, and flour.
- In a plastic bag, toss in the 2 bags of Cadbury mini eggs. But first scoop out about a ½ cup of mini eggs, reserved for topping the cookie dough scoops.
- Smash the Cadbury mini eggs! I used a wooden mallet, but you could use the end of a mixing spoon, a rolling pin, or anything that is hard. I smashed them until they were all about split in half at least.
- Then, toss the crushed mini eggs and semi-sweet chocolate chips in the bowl, and mix until well combined.
- Using a ¼ cup or a #20 cookie dough scoop, scoop the dough onto a parchment lined baking sheet. I kept the cookie dough balls at least 2 inches apart.
- Top the cookie dough balls with about 4-5 Cadbury mini eggs, and then bake in the oven for 9-10 minutes.
Cookie FAQ & Tips
They are a lovely, creamy Easter chocolate candy, and are thinly coated in a candy shell. Their colors are white, pink, blue and yellow, and they are made to look like miniature eggs. They have a rich flavor, and are a candy staple in most homes and Easter baskets around Easter time.
From what I know, Cadbury mini eggs are really only available during the Easter season. So, if you want these year-round, stock up! But like most holiday treats, you most likely can find them online to buy via bulk and non-bulk candy shops. They just might be a little bit more expensive.
Have fun baking this for a festive and tasty Easter cookie made with Cadbury mini eggs! You’ll love them!
Looking for more delicious Easter recipes? Try these:
Cadbury Mini Egg Cookies
Cadbury mini egg cookies are the perfect Easter cookie! Loaded with crunchy and creamy chocolate, these soft and chewy cookies are a delicious and festive way to celebrate the season.
- 1 C (8 oz) salted butter
- ½ C (3.4 oz) shortening
- 1 C (7 oz) white sugar
- 1 C (8 oz) light brown sugar
- 2 large eggs + 1 egg yolk
- 1 T vanilla extract
- 1 tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp salt
- 4 C (18 oz) all-purpose flour
- 1 C (6 oz) semi-sweet chocolate chips
- 2 - 9 oz bags (18 oz total) Cadbury mini eggs
- Preheat the oven to 375˚F. Line baking sheets with parchment paper and set aside.
- In a mixing bowl, cream the butter, shortening and sugar. Add the eggs and vanilla. Mix well. Add the baking powder, baking soda, salt, and flour. Mix to combine.
- Pour the Cadbury mini eggs into a ziplock bag, setting aside ½ C for topping. Close the bag, use a wooden mallet to break up the eggs until they are all at least broken in half. They typically break apart quite easily, don’t smash them too much.
- Add the chocolate chips and smashed mini eggs to the dough and mix to combine.
- Using a #20 cookie dough scoop or a ¼ cup, place portioned dough a few inches apart on a parchment lined cookie sheet. Top with 4-5 mini eggs from the reserved chocolate eggs. Bake for 9-10 minutes, until the edges are lightly browned.
- Cool completely before storing. If the entire batch isn’t eaten right away, store in an airtight container. These cookies store well in the fridge for a week in a plastic Ziplock bag, or freeze for up to 3 months.