(Last Updated On: April 2, 2024)
When you bite into one of these Easter mini Cadbury egg cookies, you will wonder why you haven’t made these amazing cookies until now. While they are sweet, soft, and delicious chewy cookies, they also have a smidgeon of crunch to them.
Another Easter dessert the whole family will enjoy is these little chocolate or mint-covered marshmallow Easter eggs with marshmallow cream on the inside. So yummy!
🍪 Key Ingredients
- 3 cups all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of fine sea salt
- 1 cup of unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup of semi-sweet chocolate chips
- 1 cup Cadbury rainbow mini eggs milk chocolate (broken into pieces)
👩🍳 How to Make Easter Mini Cadbury Egg Cookies
These step-by-step instructions are accompanied by detailed photos for enhanced clarity and guidance.
Step 1. Preheat Oven
Set the oven to 375 degrees Fahrenheit.
Step 2. Prepare the Dry Ingredients
With a measuring cup, measure 3 cups of all purpose flour and add it to a large bowl. Then add 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1 teaspoon of sea salt together with the flour. Mix until thoroughly blended. Set aside until later.
Step 3. Soften the Butter
In a separate bowl that is microwaveable, melt 1 cup of unsalted butter in the microwave for 45 seconds. You can also set the butter on the countertop and soften it at room temperature for about 15 minutes.
Tip: One cup of butter equals 2 sticks of butter.
Step 4. Prepare the Wet Ingredients
Add 1 cup of granulated sugar and 1 cup of light brown sugar together with the softened butter. Start mixing the ingredients until well blended.
Step 5. Add the Eggs and Vanilla Extract
Add 2 teaspoons of vanilla extract and 2 large eggs together with the butter and sugar mixture. Mix with a spatula until well blended into a sticky cookie dough.
Tip: You can also put the ingredients in a bowl of a stand mixer and blend the ingredients with a paddle attachment if you have one, or use a hand-held electric mixer.
Step 6. Add the Dry Ingredients
Slowly add the flour mixture we set aside earlier to the sticky cookie dough. As you keep adding the amount of flour required for this recipe, the dough will become soft and pliable, easier to work with, and not so sticky.
Step 7. Finish Mixing the Cookie Dough
Continue to mix the ingredients in the cookie dough until it is all combined. While you are mixing the cookie dough, make sure to include the dough on the sides of the bowl. Set the cookie dough aside for now.
Step 8. Put the Mini Candy Eggs in a Baggie
Put 1 cup of the mini Cadbury eggs in a little bag such as a ziplock bag. Then zip it up releasing most of the air out of the bag as you do so.
Tip: If you can’t find these Cadbury eggs in your local grocery store, check online.
Step 9. Break up the Candies
After putting the Cadbury eggs into the bag, use a rolling pin to break up the mini egg candies into pieces. Just apply light pressure with the rolling pin over the top of the bag back and forth until the candies start to break up.
Step 10. Add the Cadbury Egg Pieces and the Chocolate Chips
Add 1 cup of semi-sweet chocolate chips and the Cadbury egg pieces together with the cookie dough. It would be advisable to not use the electric mixer at this time as it could break up the Cadbury egg pieces more than desired.
Step 11. Mix the Cookie Dough Thoroughly
Combine the chocolate chips and crushed Cadbury mini eggs with the cookie dough until well blended. Then set it aside for now while we get the cookie sheet ready. We will be using a cookie scoop in the next step. If you don’t have a cookie scoop, a spoon will work fine.
Step 12. Prepare Cookie Sheet and Scoop Cookie Dough
Line the cookie sheet or baking sheet with a sheet of parchment paper or a silicone baking mat. If you have neither, you can use a non-stick cooking spray.
Scoop up some cookie dough with the cookie scooper. Place 8 cookie dough balls about 2 inches apart on the prepared baking sheet.
Tip: At this time, if you prefer to do so, you can press a couple of extra Cadbury eggs on top of the cookies before you put them into the oven to bake. This will ensure you have some visible colorful candy shells of the mini Cadbury eggs showing on top of the cookies.
Step 13. Bake the Cookies
Place the cookie sheet into the preheated oven and bake the cookies between 8 to 9 minutes just until the cookies are turning a very light golden brown. We baked our cookies for 9 minutes.
Check on the cookies right before the end of the baking time. The cookies should look just set on the top. After the cookies are taken out of the oven, they will continue to bake for a few minutes while sitting on the hot cookie sheet. So do not overbake the cookies as they can become hard after they have cooled down.
Leave the cookies on the cookie sheet for about 5 minutes so they can cool. The cookies are still soft and moving them from the cookie sheet at this time can make them fall apart.
Step 14. Place the Cookies on a Cooling Rack
After the cookies have sat on the cookie sheet for about 5 minutes, transfer the cookies to a cooling rack so they can completely cool. Repeat these steps for additional batches.
Tip: Never place cookie dough on a warm cookie sheet. Make sure the cookie sheet is completely cool first.
✨ Recipe Variations
- Add about 1 cup of mini marshmallows to the cookie dough.
- Make chocolate cookies by adding 6 tablespoons of cocoa powder to the cookie dough.
🙋 FAQs
Store these cookies in an airtight container on the countertop for about a week. After that time, the cookies will dry out and not taste as good as the day you made them. You can also put a slice of bread in the container to keep the cookies soft.
Yes, you can freeze these cookies. They freeze well. Put the cookies in a freezer bag and take the frozen cookies out of the freezer whenever you feel like having some. They thaw quickly. The quality and texture will hold up for about 3 to 4 months in the freezer.
💭 Final Thoughts
After the kiddos finish the Easter egg hunt, find their Easter Baskets with their favorite Easter candy in them, and then finish the Easter brunch, they will be thrilled to get Easter egg cookies for their after-brunch treat!
Even though these delicious cookies are the perfect Easter cookie for the Easter season, they can be made whenever you want to make them. They are just too good to be made only once a year. 🙂
📄 Recipe Card
Easter Mini Cadbury Egg Cookies Recipe
🫕 Equipment
- Parchment paper or cooking spray
- Silicone baking mat optional
🧂 Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chips
- 1 tsp fine sea salt
- 1 cup rainbow mini eggs milk chocolate (broken into pieces)
👩🍳 Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the flour, baking soda, baking powder, and sea salt in a large bowl. Mix and set aside for now.
- Soften the butter in the microwave for 45 seconds or sit it on the countertop at room temperature for about 15 minutes.
- Add the softened butter to the granulated sugar and light brown sugar. Mix until well blended into cookie dough.
- Slowly add the flour mixture to the cookie dough mixture. Mix thoroughly. Set aside for now.
- Add the mini Cadbury eggs to a ziplock bag. Use a rolling pin to break the candy into pieces.
- Add the semi-sweet chocolate chips and Cadbury egg pieces to the cookie dough. Mix well.
- Line a cookie sheet with parchment paper, or non-stick cooking spray, or use a silicone baking mat.
- Scoop out the cookie dough with a cookie scooper. Place about 8 cookie dough balls on the cookie sheet about 2 inches apart.
- Add a couple of mini egg candies on top of each cookie before baking to bring out the festive decoration of the Cadbury eggs.
- Bake the cookies at 375 degrees Fahrenheit for 8 to 9 minutes or until light golden brown. Do not overbake.
- Leave the baked cookies on the cookie sheet for about 5 minutes after taking them out of the oven so they can cool down a bit. Removing them from the cookie sheet too soon could make them fall apart.
- Transfer the cookies to a cooling rack to completely cool.
- Repeat these steps for another batch, but make sure the cookie sheet is completely cool before putting the cookie dough on it.
*️⃣ Recipe Notes
- Invest in some parchment paper or a silicone baking mat for all of your cookie recipes. Parchment paper lays on top of the cookie sheet. It is sandwiched between the cookie sheet and the cookie dough. Parchment paper or a silicone baking mat helps distribute the heat more evenly. The cookies don’t spread out as much while they are baking. Cookies don’t stick to the parchment paper. There is no need for cooking spray. And last but not least, easy cookie sheet clean-up.
🥰 More Cookie Recipes You Will Love
- Cookie Pizza (Loaded Chocolate Chip) – A delicious giant chocolate chip cookie in the shape of a pizza with melted chocolate chips, M&M candies, pieces of Kit Kat candy, mini marshmallows, and melted white chocolate chips. It’s ooey gooey good!
- Pumpkin Snickerdoodle Cookies – These cookies are full of pumpkin flavor with ginger, pumpkin pie spice, vanilla extract, and nutmeg, then coated in a cinnamon sugar mixture before baking. They are amazing!
- Chocolate Chip M&M Cookies – Lots of chocolate chips and M&M’s in these terrific tasting chocolate chip cookies.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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