The Ultimate Chewy Cadbury Mini Egg Cookies: Your Perfect Easter Dessert Recipe

Transform your beloved classic chocolate chip cookies into an extraordinary Easter sensation with the delightful addition of Cadbury Mini Eggs! These cookies are a celebration of spring, delivering a truly irresistible combination of thick, soft, and wonderfully chewy textures, loaded with intense chocolate flavor. They are guaranteed to be a showstopper at any Easter gathering or simply a perfect treat to enjoy as the days get longer and brighter.

Growing up, Cadbury Mini Eggs were more than just candy; they were a precious commodity. My brother and I would eagerly anticipate Easter, and then fiercely “protect” our stash, ensuring not a single colorful egg went missing from our personal collection. That cherished childhood memory is precisely why incorporating them into a cookie recipe felt like the most natural and joyous idea. It’s a fantastic way to extend the enjoyment of this iconic seasonal treat beyond just snacking straight from the bag.

These Cadbury Mini Egg Cookies are essentially an elevated version of your favorite chocolate chip cookie. We take that foundational recipe, known for its perfect balance of sweetness and chewiness, and introduce a double dose of chocolatey goodness. You’ll mix in not only traditional semi-sweet chocolate chips but also the star of the show: colorful, crunchy Cadbury Mini Eggs. For a harmonious bite, I highly recommend using mini chocolate chips. This ensures that even after chopping the larger mini eggs, the chocolate elements are well-distributed without overwhelming the cookie dough, creating a balanced and delightful texture in every mouthful.

The culinary magic happens in the blend of flavors and textures: the rich, deep notes of semi-sweet chocolate chips, the creamy, distinct taste of Cadbury milk chocolate from the mini eggs, all enveloped in a perfectly crafted, slightly chewy cookie base. Each bite is a symphony of sweetness, a textural delight that truly feels like a little piece of heaven, especially when enjoyed fresh from the oven.

Essential Ingredients for Your Cadbury Mini Egg Cookies

For the exact measurements and a convenient, full printable recipe card, please scroll to the bottom of this post.

Crafting the perfect cookie starts with understanding the role each ingredient plays. Here’s a breakdown of what you’ll need and why these components are key to achieving that ideal soft, chewy, and flavorful Cadbury Mini Egg cookie:

• Unsalted Butter: Always opt for unsalted butter when baking. This gives you complete control over the total salt content in your cookies. Make sure it’s softened to room temperature, which is crucial for creaming properly with the sugars, creating a light and airy base for your dough.
• Light Brown Sugar: This contributes significantly to the chewiness and moisture of the cookies. Its molasses content also adds a deeper, more complex flavor profile compared to white sugar alone.
• Granulated Sugar: Works in tandem with brown sugar to provide sweetness and helps achieve those slightly crisp, golden edges while keeping the interior soft.
• Egg: A single large egg acts as a binding agent, holding the ingredients together, and contributes to the richness and structure of the cookies.
• Vanilla Extract: High-quality vanilla extract is a non-negotiable. It enhances all the other flavors, adding a warm, aromatic depth that completes the classic cookie taste.
• All-Purpose Flour: The structural backbone of your cookies. Ensure you measure it correctly (preferably by weight, or spoon and level) to avoid dry or dense cookies.
• Cornstarch: This might seem like an unusual addition for cookies, but it’s our secret ingredient for preventing them from drying out! Cornstarch helps keep the cookies incredibly soft and tender for longer, contributing to that desirable chewy texture. Do not skip this!
• Baking Soda: This leavening agent reacts with the acidic brown sugar to help the cookies rise and spread, creating a perfectly thick yet tender cookie.
• Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the chocolate flavors. It prevents the cookies from tasting overly saccharine.
• Mini Chocolate Chips: While regular chocolate chips work, mini chocolate chips are ideal here. Their smaller size ensures that you get chocolate in every bite without competing too much with the larger Cadbury Mini Eggs, providing a harmonious texture.
• Cadbury Mini Eggs: The star ingredient! These iconic Easter candies bring their unique crunchy shell and creamy milk chocolate center. Coarsely chopping them ensures they are distributed throughout the dough, offering delightful pockets of color and texture.

How To Bake The Best Cadbury Mini Egg Cookies

Following these simple steps will ensure you create thick, soft, and utterly delicious Cadbury Mini Egg cookies every time.

• Cream the Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the softened butter with both the light brown sugar and granulated sugar. Beat them together on medium speed for about 2 minutes. You’re looking for a mixture that is light, fluffy, and noticeably pale in color. This creaming process incorporates air, which is essential for soft cookies.
• Add Egg and Vanilla: Once the butter and sugars are perfectly creamed, add the large egg and the vanilla extract. Continue mixing until the egg is fully incorporated and the mixture is smooth. Be careful not to overmix at this stage.
• Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to your wet ingredients. Mix on low speed just until the flour streaks have disappeared. Overmixing the flour can lead to tough cookies, so stop as soon as it’s combined.
• Fold in the Mix-ins: This is where the magic happens! Gently fold in your chosen mix-ins. I recommend using approximately 3/4 cup of mini chocolate chips and 3/4 cup of coarsely chopped Cadbury Mini Eggs. Stir them in carefully by hand with a spatula until they are evenly distributed throughout the dough.
• Scoop and Chill the Dough: Using a cookie scoop, form uniform balls of dough (about golf-ball size) and place them onto a baking sheet lined with parchment paper. This next step is crucial for thick, chewy cookies: chill the dough. Refrigerate the baking sheet with the dough balls for at least 30 minutes, and ideally up to 24 hours. The longer chilling time allows the flavors to meld and prevents the cookies from spreading too much in the oven.
• Preheat and Bake: When you’re ready to bake, preheat your oven to 350°F (175°C).
• Bake to Perfection: Place the chilled cookie dough balls in the preheated oven and bake for 10-11 minutes. The cookies are done when their edges are lightly set and golden brown, and the tops appear slightly dry and just barely golden. The centers might look a little soft, but they will continue to set as they cool.
• Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to firm up before you transfer them carefully to a wire rack to cool completely.

Pro Tips & Tricks for Perfect Cadbury Mini Egg Cookies

Achieving cookie perfection is often about a few simple techniques. Here are some expert tips to ensure your Cadbury Mini Egg cookies are the best they can be:

• Don’t Skip Chilling the Dough: This step is paramount for thick, chewy cookies that don’t spread too much. Chilling solidifies the butter, which melts more slowly in the oven, preventing excessive spreading. It also allows the flour to fully hydrate and the flavors to deepen, resulting in a more complex and satisfying cookie. While 30 minutes is the minimum, letting them chill overnight or up to 24 hours yields an even better texture and flavor!
• Freeze Your Cookie Dough for Later: If you’re not planning to bake a whole batch at once, freezing cookie dough is a fantastic time-saver. Once you’ve scooped your dough balls, arrange them on a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or airtight container. When a cookie craving strikes, simply place a few frozen dough balls on a baking sheet while your oven preheats, adding an extra minute or two to the baking time. No need to thaw!
• Chopping Cadbury Mini Eggs: The candy coating on mini eggs can be a bit firm, making them a little tricky to chop. Don’t worry if some of the candy coating breaks off or if they aren’t perfectly uniform – that’s perfectly normal and adds to their rustic charm. You can chop them finely or leave them in larger chunks, depending on your preference for texture. A quick pulse in a food processor can also work, but be careful not to over-process them into a powder.
• Add Extra Mini Eggs Post-Bake: For an even more vibrant and festive appearance, immediately after the cookies come out of the oven, gently press a few additional chopped or whole Cadbury Mini Egg pieces into the warm, soft tops. The residual heat will help them adhere, making your cookies look absolutely stunning and even more appealing.
• Avoid Overbaking: This is crucial for soft and chewy cookies. Keep an eye on them towards the end of the baking time. They should look set around the edges but may still appear slightly underbaked in the very center. They will continue to cook and firm up as they cool on the baking sheet.
• Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform dough, which in turn leads to a better cookie texture.

Storage & Freezing

Proper storage is key to keeping your delicious Cadbury Mini Egg cookies fresh and enjoyable:

Storing Baked Cookies: Once the cookies have completely cooled to room temperature, store them in an airtight container. They will remain wonderfully fresh, soft, and chewy for 3-4 days at room temperature. For optimal freshness, you can also place a slice of bread in the container with the cookies; it helps absorb moisture and keeps them soft.

Freezing Baked Cookies: For longer storage, you can freeze baked cookies. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They will keep well for up to 3-4 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.

Freezing Unbaked Dough: As mentioned in the tips section above, you can also freeze the unbaked cookie dough balls. This is perfect for having freshly baked cookies on demand! Freeze scooped dough balls on a tray, then transfer to a freezer bag. They’ll last for several months in the freezer. Bake from frozen, adding an extra minute or two to the baking time.

More Fun & Festive Easter Recipes

Looking for more delightful treats to celebrate spring and Easter? Here are some other fantastic recipes you might love:

• Easter Magic Bars
• Creme Egg Fudge
• Easter Egg Brownies
• Easter Muddy Buddies
• Bunny Bait

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

.