I’m obsessed with Cadbury Mini Egg Cookies — giant, pillow-soft centers with slightly crisp edges and so much melty chocolate you’ll have to scroll to believe it.

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I’m obsessed with these Cadbury Mini Egg Cookies because they hit that chewy, slightly crisp thing I can’t quit. I love the way Cadbury Mini Egg Cookies look when the chopped Cadbury Mini Eggs, roughly chopped, melt into pockets of candy and those semi sweet chocolate chips?

Unreal. I dunk mine in milk like it’s a personal ritual.

But it’s the butter smell, that first bite with softened Unsalted butter, softened, that gets me every time. Cookies With Cadbury Mini Eggs always feel like a sugar rush in the best way.

Giant, messy, totally worth it. No regrets.

Promise, honestly.

Ingredients

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Basically it’s the buttery base that makes cookies soft and melt-in-your-mouth.
It adds crisp edges and sweetness and helps cookies brown a little.
Basically adds chew, molasses-y depth and keeps cookies moist and tender.
They bind everything together; you’ll get structure and a little lift.
Adds warm background flavor; you’ll smell it before you taste it.
Gives structure so cookies hold together without falling apart.
It’s what makes cookies extra tender and soft in the center.
Helps cookies spread and brown, and gives a lighter, airier texture.
Pops the sweetness, balances flavors so they don’t taste flat.
Plus crunchy candy pockets, colorful bits, and a little nostalgic fun.
Gooey melty chocolate pockets; you can’t skip them.

Ingredient Quantities

Unsalted butter, softened — 1 cup (227 g)

Granulated sugar — 1/2 cup (100 g)

Light brown sugar, packed — 1 cup (220 g)

Large eggs — 2

Vanilla extract — 2 teaspoons

All purpose flour — 2 1/4 cups (280 g)

Cornstarch — 2 teaspoons

Baking soda — 1 teaspoon

Fine salt — 1/2 teaspoon

Cadbury Mini Eggs, roughly chopped — 1 1/2 cups (about 225 g), plus extra for pressing on top

Semi sweet chocolate chips — 1 cup (170 g)

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. In a large bowl beat the softened butter, granulated sugar and packed brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the sides, you want it well mixed but not melted.

3. Add the eggs one at a time, mixing well after each, then stir in the vanilla.

4. Whisk together the all purpose flour, cornstarch, baking soda and fine salt in a separate bowl so there are no lumps.

5. Gradually add the dry ingredients to the wet, mixing on low until just combined. Dont overmix or the cookies will be tough.

6. Fold in the semi sweet chocolate chips and 1 1/2 cups roughly chopped Cadbury Mini Eggs, save a handful of extra mini eggs for pressing on top before baking.

7. For giant, soft and chewy cookies scoop about 1/3 to 1/2 cup of dough per cookie onto the prepared sheets, spacing them at least 3 inches apart. For more uniform cookies chill the scooped dough for 20 to 30 minutes, or chill the whole bowl for 30 to 60 minutes.

8. Press a few reserved mini eggs gently onto the top of each dough mound so they stay visible after baking.

9. Bake 10 to 13 minutes, or until edges are lightly golden but centers still look slightly underbaked. Let the cookies cool on the baking sheet for 5 to 10 minutes so they set, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 2 rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and medium mixing bowl
4. Hand mixer or stand mixer (or a sturdy whisk and some elbow grease)
5. Measuring cups and spoons (dry and liquid)
6. Cookie scoop or 1/3 to 1/2 cup ice cream scoop for giant cookies
7. Rubber spatula and wooden spoon for folding and scraping
8. Wire cooling rack for setting the cookies

FAQ

Q: Can I make the dough ahead of time? A: Yes. You can refrigerate the dough up to 48 hours in an airtight container, or freeze for up to 3 months. If chilled, let it sit 10 to 15 minutes at room temp before scooping so it's easier to shape.

Q: My cookies spread too much. What did I do wrong? A: Likely the butter was too warm or you used too much sugar. Chill the dough 30 minutes and use a slightly cooler oven. Also try adding a little extra flour if your flour measures loosely.

Q: Can I swap the Cadbury Mini Eggs for something else? A: Sure. You can use other candy-coated chocolate or M&M style candies, or just increase the chocolate chips. If using large candies chop them so they dont make the cookies fall apart.

Q: How do I keep the Mini Eggs from melting into the dough? A: Press a few chopped Mini Eggs on top of each cookie right after baking. That way they keep their color and texture. Also bake until edges are set but center still soft, they keep shape better.

Q: Can I make these larger or smaller cookies? A: Yes. For large cookies bake 12 to 14 minutes, for smaller ones 8 to 10 minutes. Watch them closely the first time so you get your preferred chewiness.

Q: Do I need to change oven temp for convection ovens? A: Yes. Reduce temp by 25 degrees Fahrenheit and check a few minutes earlier, convection cooks faster and browns more quickly so keep an eye on them.

CADBURY MINI EGG CHOCOLATE CHIP COOKIES Recipe Substitutions and Variations

Unsalted butter: use equal amount of softened margarine for similar texture, or 3/4 cup melted coconut oil (cookies will be a bit denser and have a slight coconut taste), or 1 cup vegetable shortening if you want taller, less-spreading cookies.
Light brown sugar: swap with dark brown sugar for a deeper molasses taste, or use 1 cup granulated sugar plus 1 tablespoon molasses stirred in (works nearly the same), or just 1 cup granulated sugar if you don’t mind a less caramel flavor.
Large eggs: replace each egg with 1 tablespoon ground flaxseed + 3 tablespoons water (mix and let sit 5 minutes), or 1/4 cup unsweetened applesauce per egg for moist cookies, or 1/4 cup plain yogurt per egg for a slightly tangy chew.
Cadbury Mini Eggs: use M&M’s or other candy-coated chocolates for the color and crunch, or roughly chop milk chocolate bars and toss with a few sprinkles, or use chopped peanut butter cups for a richer, more indulgent cookie.

Pro Tips

1. Chill the dough if you want neater, more evenly shaped cookies; if you skip chilling they’ll spread a lot. Also chilling firms up the mini eggs so they don’t melt into the dough as much.

2. Underbake by a minute or two on purpose — pull them when centers still look a touch soft. They’ll finish setting on the hot pan and stay super soft and chewy, instead of turning cakey.

3. Roughly chop only half the mini eggs and save the rest whole or halved to press on top. The chopped ones melt into pockets of color and flavor, the pressed ones give that candy-studded look that people love.

4. Use room-temp butter but not too soft. If it’s starting to look greasy, pop it in the fridge for 10 minutes and scrape the bowl well. Overmixed or overheated butter makes flat, tough cookies, so mix just until combined.

CADBURY MINI EGG CHOCOLATE CHIP COOKIES Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m obsessed with Cadbury Mini Egg Cookies — giant, pillow-soft centers with slightly crisp edges and so much melty chocolate you’ll have to scroll to believe it.

Servings

servings

Calories

250

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 2 rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and medium mixing bowl
4. Hand mixer or stand mixer (or a sturdy whisk and some elbow grease)
5. Measuring cups and spoons (dry and liquid)
6. Cookie scoop or 1/3 to 1/2 cup ice cream scoop for giant cookies
7. Rubber spatula and wooden spoon for folding and scraping
8. Wire cooling rack for setting the cookies

Ingredients

Unsalted butter, softened — 1 cup (227 g)
Granulated sugar — 1/2 cup (100 g)
Light brown sugar, packed — 1 cup (220 g)
Large eggs — 2
Vanilla extract — 2 teaspoons
All purpose flour — 2 1/4 cups (280 g)
Cornstarch — 2 teaspoons
Baking soda — 1 teaspoon
Fine salt — 1/2 teaspoon
Cadbury Mini Eggs, roughly chopped — 1 1/2 cups (about 225 g), plus extra for pressing on top
Semi sweet chocolate chips — 1 cup (170 g)

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large bowl beat the softened butter, granulated sugar and packed brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the sides, you want it well mixed but not melted.
Add the eggs one at a time, mixing well after each, then stir in the vanilla.
Whisk together the all purpose flour, cornstarch, baking soda and fine salt in a separate bowl so there are no lumps.
Gradually add the dry ingredients to the wet, mixing on low until just combined. Dont overmix or the cookies will be tough.
Fold in the semi sweet chocolate chips and 1 1/2 cups roughly chopped Cadbury Mini Eggs, save a handful of extra mini eggs for pressing on top before baking.
For giant, soft and chewy cookies scoop about 1/3 to 1/2 cup of dough per cookie onto the prepared sheets, spacing them at least 3 inches apart. For more uniform cookies chill the scooped dough for 20 to 30 minutes, or chill the whole bowl for 30 to 60 minutes.
Press a few reserved mini eggs gently onto the top of each dough mound so they stay visible after baking.
Bake 10 to 13 minutes, or until edges are lightly golden but centers still look slightly underbaked. Let the cookies cool on the baking sheet for 5 to 10 minutes so they set, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.