Are you looking for the perfect Spring treat leading up to Easter or for something delicious to take to any Easter brunch or hunt.?These cadbury mini egg cookies are a classic chocolately chip cookie that are gooey in the center and have just a pinch of sea salt for additional flavor.
Cadbury eggs add a sweet crunch and pretty pastel colors to this Spring cookie. These cookies are soft and finish baking right on the baking sheet after you pull them out of the oven. You can easily make a larger or smaller batch depending on the crowd you have, and as a bonus they freeze easily.
Recipe Overview: Mini Egg Cookies
Recipe Overview: Kool-Aid Pie
Ready In: 20-30 minutes
Makes; 3 dozen cookies
Main Ingredients: brown sugar, sugar, pure vanilla extract, chocolate chips and cadbury mini eggs.
Why You’ll Love It: This is twist on a classic chocolate chip cookie perfect for Easter!
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Key Ingredients
- vanilla extract- I always recommend using pure vanilla extract instead of imitation.
- chocolate chips- Pick large chocolate chips and be generous when you add them to your cookie mix!
- Cadbury Eggs- these classic mini chocolate eggs are the perfect sweet treat for Easter!
- sea salt (for baking and topping)- this really adds a nice flavor to the cookies- don’t skip it!
Get the full list of ingredients and measurements on the printable recipe card below.
Tips and Substitions
- Chop up most of your cadbury eggs but not all of them. Set aside a few for toppings. You could use Easter m&m’s too!
- Add a pinch of sea salt while the cookes are cooling on the rack- it really adds to the overall flavor!
How to Make Mini Egg Cookies
Step 1. Chop up or add your Cadbury eggs to your food processor. Reserve some for topping.
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Step 2. Cream your butter and sugar in your mixing bowl. Using both brown sugar and regular sugar is important for these cookies. Add the egg and the remaining dry ingredients.
Step 3. The dough should begin to stick to the paddle as it’s being rotated around in the mixing bowl, that’s how you know it’s ready to scoop and add to your baking sheet.
Step 4. Drop your cookies onto your parchment paper in about 2 tbsp sized drops. Add a few more Cadbury eggs to each cookie before baking.
Pop them in the oven for 10-11 minutes, checking on them periodically. Baking time will vary depending on your oven and the humidity in your home.
Step 5. Remove from the oven and, this is important, leave them on the baking sheet for about 5-10 minutes. They will continue to bake on the pan and you don’t want to remove them too quickly.
Step 6. Top with a pinch of sea salt for extra flavor. Transfer to a cooling rack and allow to cool before decorating or sharing.
More Ideas and Variations
- Make cadbury egg brownies! You can use either a box mix or a classic brownie recipe and then add the candies.
- Try adding sprinkles as well- anything pastel goes in these.
Mini Egg Cookie FAQ’s
How do I know when these mini egg cookies are done baking?
The bottom edges of the cookies will start to turn golden, even if the rest of the cookies doesn’t look done. These will finish baking on the baking sheet so leave them on that while they cool before transferring to a plate or cooling rack.
How do you chop Cadbury eggs to use in cookies?
You can chop them with a knife, or if you want smaller bits in the cookies add them to a food processor.
Can you freeze mini egg cookies?
Yes you can freeze these cookies! Add them to a gallon-sized ziploc baggie or to an airtight container and freeze up to 2 months.
How long are the mini egg cookies good for?
Enjoy these cookies within 4-5 days, storing them in an airtight container. You can also freeze them.
More Easy Kid’s Desserts to Try!
Get the Recipe
Ingredients
- 1½ cup brown sugar
- 1½ cup sugar
- 1¼ cup unsalted butter
- 3 eggs
- 2 tsp vanilla extract
- 4 cups flour
- 1½ tsp baking soda
- 1½ cup chocolate chips
- 1 cup Cadbury mini eggs (plus a handful for extra toppings)
Equipment
Instructions
- Cream your butter and sugar in your mixing bowl.
- Add the egg and the remaining dry ingredients.
- Chop up or add your Cadbury eggs to your food processor. Reserve some for topping.
- Combine your dough. The dough should begin to stick to the paddle as it's being rotated around in the mixing bowl, that's how you know it's ready to scoop and add to your baking sheet.
- Drop your cookies onto your parchment paper on your baking sheet in about 2 tbsp sized drops. Add a few more Cadbury eggs to each cookie before baking.
- Bake in the oven for 10-11 minutes, checking on them periodically. Baking time will vary depending on your oven and the humidity in your home.
- Remove from the oven and, this is important, leave them on the baking sheet for about 5-10 minutes. They will continue to bake on the pan and you don't want to remove them too quickly.
- Top with a pinch of sea salt for extra flavor. Transfer to a cooling rack and allow to cool before decorating or sharing.
- Enjoy within 4-5 days, stored in an airtight container or freeze.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These are great cookies! Adding the sea salt is definitely the best tip!