This quick and easy recipe for Mini Egg Cookies uses a buttery, vanilla-scented cookie dough base, with crushed Cadbury Mini Eggs folded into the dough.
Whether you’re looking for Easter Desserts or a way to use up leftover Easter candy, you’re sure to love the warm, chocolatey goodness of these Cadbury egg cookies.
I’ve recently posted a recipe for Mini Egg Ice Cream, where you can briefly hear me talk about how amazing Cadbury Mini Eggs are (and how they are available year-round here in Canada – yay!). It’s safe to say this is one of my favorite chocolates/candies. I couldn’t wait to share this easy Cadbury Mini Egg Cookies recipe with you!
If you’re looking for Easter cookies, this is the recipe for you. Not only does it make use of everyone’s favorite Easter candy, but it’s also insanely easy. If you can make chocolate chip cookies, you can make these ones too!
This bakery-style recipe is made with a basic cookie dough base. It is given a delicious upgrade with crushed Mini eggs, and then topped with whole ones for a beautiful presentation. These easter egg cookies are perfect for giving as gifts or rounding out the holiday table with some delicious treats.
Or, you know, if you’re Canadian like me, you could make them any time of year! Jealous yet?
Reasons to Love This Recipe:
- They are perfect for bringing to work or school as yummy Easter treats.
- It’s a great way to use up leftover Easter candy.
- I used my standard chocolate chip cookie base and added in Mini Eggs, making for (in my opinion) the perfect cookie.
- It’s made with Cadbury Mini Eggs! What more do you need to know!?
Ingredients
- Cadbury Mini Eggs: You’ll need about 2 cups of crushed mini eggs. I recommend crushing them with the side of a large knife, a rolling pin, or pressing down on them with a bench scraper.
- Butter: For this recipe, you’ll need about 1 cup of butter (or 2 sticks) that have been softened at room temperature.
- Sugar: Both brown sugar and white sugar are used to get the perfect balance of sweetness.
- Eggs: I forgot to include these in the photo, but you’ll also need 2 large eggs. For bonus points warm them to room temperature, although it’s not required.
- Pantry Basics: You’ll also need vanilla extract, flour, baking soda, and salt.
Additional Mini Eggs for the top of the cookies. If desired, use an additional 1/2 cup for pressing into the hot cookies once they come out of the oven. This makes them extra beautiful, AND extra delicious.
Equipment
- Stand mixer: I love using my stand mixer for making cookies, but a large bowl and an electric mixer do the trick if you don’t have one!
- Silicone spatula: These are essential for getting every last bit of dough out of your bowl, and for folding in chocolate chips, crushed candy, etc. You can get a set of 3 with a small, medium, and large spatula included.
- Cookie scoop: This is the key to getting consistent cookies that all bake at the same time. I use a medium-sized scoop about 90% of the time.
- Cookie Sheet: You’ll need either a standard cookie sheet, or a half-size sheet pan. Since I use sheet pans for many other recipes, I just keep those on hand for making cookies too.
How to Make Mini Egg Cookies
Before you get started, make sure to line a cookie sheet or sheet pan with parchment paper (or a silicone liner). This prevents the cookies from sticking and makes for the easiest cleanup!
Making the Cookie Dough
Step one: Add the softened butter, golden brown sugar, and white sugar to the bowl of a stand mixer (or a large bowl if using a hand mixer).
Step two: Cream together the butter and sugars using the paddle attachment until smooth, creamy, and fluffy, about 2-3 minutes.
Adding the Wet Ingredients
Step three: Add the eggs and vanilla extract and beat again until well smooth.
Step four: In a medium bowl, combine the flour, baking soda, and salt. Whisk well to combine.
Step six: Add the dry ingredients (flour mixture) to the wet ingredients (creamed butter and sugar mixture). Mix it on low speed just until no dry flour bits remain.
Adding the Mini Eggs
Step six: Pour in the crushed Mini Eggs, and fold them in by hand using a silicone spatula or wooden spoon.
To crush the Mini Eggs:
Place a small amount on a cutting board and use the side of a large knife or a heavy rolling pin to crush the eggs into smaller pieces.
Note: If preparing this dessert for small children (under 5 years) make sure to crush all of the eggs into small pieces and do not include any whole mini eggs. This is because the shape and size of mini eggs pose a similar choking hazard as grapes.
Step seven: Scoop the dough using a cookie scoop (or heaping tablespoon) and drop it onto a lined baking sheet. Space the cookie balls about 2″ apart, meaning each cookie sheet should have about 9-12 cookies each.
Baking the Cookies
Step eight: Bake the cookie dough balls in an oven that has been preheated to 375ºF (191ºC) for 10-12 minutes, or just until the edges are beginning to brown.
Step nine: Remove from the oven and immediately press 2-3 whole Mini Eggs on top of each cookie (if desired). It’s important to work quickly, as the cookie dough needs to be hot and malleable in order for the candies to stick.
Allow the Mini Egg Cookies to cool on the baking sheet before transferring them to a wire rack for further cooling.
Storing Leftovers
Once your cookies are completely cooled to room temperature you may transfer them to an airtight container or freezer bag for storage. Adding sheets of parchment paper in between each layer of cookies will prevent sticking.
Cookies will store at room temperature for 2-3 days, or in the refrigerator for up to 1 week. Cookies freeze very well and can be stored in the freezer (in a freezer Ziplock bag) for up to 2 months.
Pro Cookie-Making Tips
- Keep the dough cold: When you’re working in batches you’ll need to keep the dough cold in the fridge. This is because as the butter softens it will cause the cookies to spread out more. Keeping the dough chilled in between scooping and baking will ensure they maintain shape in the oven.
- Room temperature ingredients: You will want to use room temperature butter that is soft (think: can push a thumb through it easily). Melted butter will cause the eggs to spread out, and hard butter will cause your dough to be crumbly. Although using room-temperature eggs isn’t necessary, they do help yield slightly better results, so bonus points if you do that!
- Finishing the cookies: If you want that bakery-fresh look, you’ll want to press some whole mini eggs into the cookies as they come out of the oven. This needs to be done when they are very hot and malleable, so work quickly! I like to press about 2-3 candies into each cookie. Just place them on top of the hot cookie and press gently with your thumb to secure them into the dough. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack.
Variations and Substitutions
Gluten-free
Since Cadbury Mini Eggs are generally considered gluten-free (they have no gluten-containing ingredients, although cross-contamination is possible), you can try out making a gluten-free cookie dough as well. I recommend substituting the flour with a 1:1 baking mix like Bob’s Red Mill Gluten Free Baking Flour.
With other candies or chocolates
Substitute the 2 cups of crushed mini eggs for 2 cups of the mix-ins of your choice. Chocolate chips, chocolate chunks, nuts, white chocolate chips, and small candies are all great options.
More Easy Desserts
- Mini Egg Ice Cream
- Lucky Charms Treats
- Peanut Butter Bars
- No Bake Chocolate Chip Cheesecake
- Lucky Charms Ice Cream
If you loved this recipe for Mini Egg Cookies, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Cadbury Mini Egg Cookies
Equipment
- Stand mixer or electric hand mixer
- Cookie Sheet or sheet pan
Ingredients
- 1 cup butter softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups crushed Cadbury Mini Eggs plus more for topping, if desired
Instructions
- Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- Add the softened butter, brown sugar, and white sugar to the bowl of a stand mixer fitted with the paddle attachment, OR use a large bowl with an electric mixer.
- Beat the butter and sugar mixture until light, fluffy, and well combined. About 2-3 minutes.
- Add in the eggs and vanilla extract and beat again until smooth and creamy. Scrape down the sides of the bowl as necessary. Set aside.
- Add the flour, baking soda, and salt to a separate medium bowl and whisk until combined.
- Transfer the flour mixture to the sugar and butter mixture, and mix it on low just until combined with no dry flour bits remaining.
- Finally, add the crushed mini eggs and fold them in gently with a silicone spatula.
- Use a medium-sized cookie scoop or a heaping tablespoon to drop mounds of cookie dough onto the prepared baking sheet, about 2” apart, working in batches.
- Place the baking sheet in the oven and bake for 10-12 minutes, or until the very edges are turning golden brown.
- Remove the cookies from the oven and immediately press in a few whole (or chopped) Mini egg pieces into the hot cookies (if desired).
- Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire cooling rack.
- Repeat with the remaining cookie dough.
- Allow the cookies to cool to room temperature before packing and storing.
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