Cadbury Mini Egg Cookies (Printable)

Soft, chewy cookies filled with chocolate chips and colorful Cadbury Mini Eggs, perfect for spring.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-Ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 1/2 cups Cadbury Mini Eggs, roughly chopped

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar together until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Fold in chocolate chips and chopped Cadbury Mini Eggs using a spatula.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Optionally, press a few additional Mini Egg pieces on top of each dough ball for decoration.
09 - Bake for 10 to 12 minutes, or until edges are lightly golden but centers remain soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're soft and chewy in the middle with pockets of crunchy, colorful candy that surprises you with each bite.
  • The whole thing comes together in under 30 minutes, which means you can make Easter treats without spending your entire afternoon in the kitchen.
  • People genuinely light up when they bite into one—it's a small moment, but it happens every single time.
02 -
  • Don't bake them until they look fully done—the centers should look almost soft when they come out, because they keep cooking as they cool and that's where the chewiness comes from.
  • Chopping the Mini Eggs right before you need them prevents them from sweating and sticking together into one weird clump of chocolate.
03 -
  • Softening butter properly (leave it on the counter for 20-30 minutes) makes creaming faster and easier than fighting with cold butter.
  • If your Mini Eggs are on the warm side, chill them in the freezer for 10 minutes before chopping—cold candy holds together better and distributes more evenly through the dough.
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