This soft and chewy Cadbury Egg Cookies are as delicious as they are adorable. They are perfect for an easy spring dessert or Easter treat.
Each mini egg cookie is filled with Cadbury mini eggs rather than chocolate chips. Of course, if you wanted you could add both! You can also try our Cadbury Cookie Bars for an oatmeal chocolate chip cookie version. Either option will make a super yummy, super easy Easter dessert.
Cadbury Eggs Cookies
These Cadbury Mini Egg Cookies are one part chocolate chip cookie recipe and one part cute, seasonal Easter candy. You truly can’t go wrong when you serve these soft and chewy delights, these Easter egg cookies.
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To make these Cadbury cookies extra pretty, we reserve some of the chocolate candies to sprinkle over the tops just after they come out of the oven. And for more Easter Desserts, be sure to check out our Easter Bunny Cinnamon Rolls, and Coconut Macaroons Bird Nests, and Rice Crispy Bird Nests. They’re an adorable Easter treat!
Key Ingredients
- Butter – your butter should be at room temperature so that it can cream properly with the sugars. If you forget, you can warm it carefully for about 8-10 seconds at a time in the microwave just until soft.
- Sugars – this recipe uses both regular white granulated sugar and light brown sugar.
- Eggs – any type of large eggs will work. You’ll want them to be at room temperature so that they mix properly with the batter, so either pull them out about 30 minutes ahead of time or run them under warm water for a minute or so.
- Baking Powder and Baking Soda– work together to help make the cookies rise slightly and stay soft and chewy.
- Flour – all-purpose flour works great for these cookies.
- M&Ms – you should be able to find Easter M&Ms during the spring. They are usually pastel pink, green, blue, purple and yellow.
- Mini Cadbury Eggs – these little mini chocolate eggs can be found in the Easter candy section by the bag.
How to Make Cadbury Mini Eggs Cookies
- Mix the wet ingredients. In the stand mixer bowl, cream together the butter, sugar, and brown sugar using the paddle attachment. Mix until light and fluffy, or about 3 minutes. Add the eggs and vanilla slowly, scraping down the bowl as needed.
- Add the dry ingredients and cadbury mini eggs candy. In a separate large bowl, combine the flour, baking powder, baking soda and salt and whisk to mix. Add the dry ingredients to the butter mixture, then mix on low speed just until combined. Finally, add the M&M’s and Mini Cadbury Eggs, reserving about 1/4 cup of each to add to the baked cookies, and mix on low speed to combine.
- Portion the cookie dough. Use an ice cream scoop or spoon to scoop 2″ balls of dough, placing them about 1-2″ apart on a parchment-lined baking sheet or a baking sheet with a silicone baking mat.
- Bake. Bake for 10-12 minutes, or until golden brown on the edges. If desired, remove the cookies from the oven and immediately add a few of the reserved chocolate eggs and M&MS to the cookies.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
Frequently Asked Questions
This recipe does not require you to chill the dough before baking. However, if you have the time it is never a bad idea to cover and refrigerate your cookie dough for at least 2 hours or even overnight. It gives the gluten in the flour a chance to relax and fully hydrate.
The best way to make sure your cookies stay soft and chewy is to avoid overbaking. You want to bake just until the edges begin to turn golden brown and then centers no longer look “wet.”
Yes! You can make the dough up to 24 hours in advance and store it in the fridge. You can also scoop and freeze the dough for up to 2 months. When you are ready to bake, just pull the cookies you want to bake from the freezer and bake as directed, adding a couple extra minutes to the baking time.
To prevent the Cadbury Mini Eggs from melting too much during baking, gently press them into the cookie dough just before placing the cookies in the oven. This will help them adhere to the dough while still maintaining their shape and texture.
The cookies are done baking when the edges are lightly golden brown and set, but the centers are still slightly soft. They will continue to firm up as they cool on the baking sheet, so be sure not to overbake them.
Storing and Freezing Instructions
- Room Temperature: store Easter cookies in an airtight container at room temperature for up to 3 days.
- Freezer: you can freeze both the baked cookies and the unbaked cookie dough. As long as the cookies are stored in an airtight container or freezer bags, they will last for up to 2 months.
- To Bake Cookies from Frozen: you can pull frozen dough balls from the freezer and bake directly in a preheated oven, adding an extra couple of minutes to the baking time.
Cadbury Mini Egg Cookies Recipe
Ingredients
- 1 cup (225 g) butter, room temperature
- 1 cup (200 g) sugar
- 1 cup (220 g) light brown sugar
- 2 large (100 g) eggs, room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) baking soda
- 3/4 teaspoon (3/4 teaspoon) salt
- 1½ cups (1½ cups) M&M's (Easter colors), (divided)
- 1½ cups (1½ cups) Mini Cadbury Eggs, (divided)
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter, sugar, and brown sugar using the paddle attachment. Mix until light and fluffy, or about 3 minutes. Add the eggs and vanilla slowly, scraping down the bowl as needed.
- In a separate large bowl, combine the flour, baking powder, baking soda and salt and whisk to mix. Add the dry ingredients to the butter mixture, then mix on low speed just until combined. Finally, add the M&M's and Mini Cadbury Eggs, reserving about 1/4 cup of each to add to the baked cookies, and mix on low speed to combine.
- Use an ice cream scoop or spoon to scoop 2" balls of dough, placing them about 1-2" apart on a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until golden brown on the edges.
- Remove the cookies from the oven and add immediately a few of the reserved chocolate eggs and M&MS to the cookies, if desired.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
Notes
Nutrition
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More Of Our Favorite Easter Recipes To Try
- Rice Krispies Bird Nests
- Cadbury Cookie Bars
- How to Cook a Spiral Ham
- Caramel Pecan Monkey Bread
- Bacon and Asparagus Quiche
- Homemade Cinnamon Rolls
- Creamy Scalloped Potatoes
- Coconut French Toast
- More Spring Recipes
- More Best Cookie Recipes
These cookies with Cadbury Mini Eggs are the perfect soft and chewy Easter cookie. These Easter Eggs Cookies are as delicious as they are pretty and take no time to make.
