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

Cadbury Mini Egg Cookies

Print Recipe
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. 
Course Desserts
Cuisine American, British, Canadian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 40 cookies
Calories 161
Author Dorothy Bigelow

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
US Customary - Metric

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