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Homemade cookies on a wire rack, studded with Cadbury mini eggs.

Cadbury Mini Egg Cookies

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. 
5 from 1 vote
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Course: Desserts
Cuisine: American, British, Canadian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 40 cookies
Calories: 161kcal
Author: Dolly (Dash for Dinner)

Equipment

Ingredients

  • 1 cup butter softened to room temperature
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ 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.

Notes

FOR CHILDREN: The size and shape of mini eggs pose a choking hazard. If you are preparing this recipe for children 4 years and younger, exclude any whole mini eggs and use only those that have been crushed into smaller pieces. 
Working in batches: If you’re using just one baking sheet you will need to work in batches of about 12 cookies at a time. Keep the cookie dough in the fridge in between batches to ensure it does not warm too much, which causes the cookies to spread. 
Crushing Mini Eggs: The best way to crush mini eggs is by using the side of a large knife or a bench scraper. They do not do well in food processors or blenders in my experience.
Storage: Your cookies will keep at room temperature for 2-3 days, or up to 1 week in the refrigerator. They freezer very well when transferred to freezer bags, and will store well in the freezer for up to 2 months. 

Nutrition

Serving: 1cookie | Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 107mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 186IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg