These Cadbury Mini Egg Chocolate Chip Cookies are the perfect treat for Easter and spring! These are the best mini egg cookies because they are stuffed with both chocolate chips and colorful mini eggs! Everyone will love this easy and delicious recipe!
I’ve been wanting to make a cookie recipe with Cadbury Mini Eggs for Easter. I used my Inside Out Chocolate Chip Cookies as the base for this recipe. Instead of white chocolate chips, I added Cadbury Mini Eggs!
Mini eggs are amazing straight out of the bag. The cocoa powder, chocolate chips, and mini eggs makes these so delectable.
These Cadbury Mini Egg Chocolate Chip Cookies will make all the chocolate fans very happy, trust me!
Why you will love these Mini Egg cookies:
- Chocolate cookies-This cookie recipe is deeply chocolatey! They’re rich, fudgy, soft and chewy.
- Chocolate chips– They are stuffed with melty chocolate chips!
- Mini Eggs-These Cadbury chocolate chip cookies have chopped mini eggs in the batter. They have mini eggs on top. The mini eggs are colorful, yummy and festive!
- Easy to make- This recipe is so simple! Anyone can make these cookies!
- Festive-These Cadbury Easter cookies are the perfect holiday treat!
Below is some useful information about some of the ingredients. See the recipe card for the full list of ingredients.
- All purpose flour
- Cocoa powder– Use Dutch process cocoa or natural unsweetened cocoa powder. With cocoa powder in the dough, I guess we can call these cookies Cadbury DOUBLE chocolate chip cookies!
- Baking soda
- Cinnamon-These cookies don’t taste like cinnamon. Cinnamon does add a hint of warm flavor to these chocolate cookies.
- Brown sugar-Brown sugar adds flavor to these cookies. It also makes them moist, soft and chewy! Use light or dark brown sugar in this recipe.
- Granulated sugar
- Butter-Use unsalted room temperature butter.
- 2 eggs– Use large, room temperature eggs.
- Chocolate chips– I use semisweet.
- Cadbury Mini Eggs-Chop, crush or slice them in half for the batter. Save some extra mini eggs to add to the top after baking!
- Flaky sea salt-Flaky sea salt brings out the flavor of all the chocolate. It also balances out the sweetness. It’s optional but highly, highly recommended!
How to make mini egg cookies
Below are instructions for making these cookies. Please see the recipe card for the full list of ingredients and their measurements.
STEP ONE: Combine the dry ingredients. Whisk the flour, cocoa, baking soda, salt and cinnamon.
STEP TWO: Cream the butter and sugars. Beat the butter and sugars til light and fluffy. Add the eggs followed by the vanilla.
STEP THREE: Add the dry ingredients. Reduce speed to low and slowly beat in the dry ingredients.
STEP FOUR: Stir in the chocolate chips and mini eggs. Stir in about chocolate chips and the chopped or crushed Mini Eggs. Cover and chill for at least 2 hours.
STEP FIVE: Form into balls and bake. Use a cookie scoop to scoop dough into 1.5 tablespoon balls. Use a cookie scoop or a rounded tablespoon to make measuring easier. Bake 10-11 minutes until tops are just set.
STEP SIX: Add extra mini eggs and allow to cool. Remove from oven. Top warm cookies with 2-3 mini eggs. Add a sprinkle of sea salt, if using. Transfer cookies to wire racks to cool.
Add more mini eggs. Substitute the chocolate chips for more mini eggs!
Use another type of chocolate chips. Instead of semisweet chocolate chips, try them with white chocolate chips! You could also use mini chocolate chips.
Use chopped chocolate. Chopped chocolate can be used in place of chocolate chips.
Want giant mini egg cookies? Use a 1/4 measuring cup or ice cream scoop to measure out the cookies. Add about 2 minutes to the baking time for larger cookies.
Line your baking sheets with either parchment paper or silicone baking mats.
Use a 1.5 tablespoon cookie scoop. Using a cookie scoop will ensure that all your cookies are the same size.
Frequently asked questions
Mini eggs hit stores in winter right after Valentine’s day and they’re a sign of spring! They have a colorful chocolate coating and delish chocolate middles! They’re one of the most popular Easter candies because they are so colorful and delicious.
Yes. Chilling the cookie dough enhances the flavor of these cookies. Chilled cookie dough will also give you thicker cookies. The chilling time keeps the cookies from spreading too much as they bake.
Yes! Before freezing the dough, you’ll want to chill it for 2-24 hours then form it into balls. Chill the dough balls for 1 hour then place them in a zipped top bag. Freeze for up to 2 months. To bake them, just take them out of the freezer and bake according to the recipe. You will probably need to bake them an extra 1-2 minutes. If you’d like to read more about freezing cookie dough, Gimme Some Oven has a super useful post on How to Freeze Cookie Dough.
Expert tips for making
- Be careful chopping mini eggs: Mini eggs are not the easiest thing to chop since they roll around. I like to chop them in half one at a time. Just take one and slowly and carefully cut it in half. It’s tedious, but I find it’s the safest way. You could also just crush them. Place them in a large zip lock bag and give them a few whacks with a rolling pin.
- Scoop dough before or after chilling: Chilled dough can be impossible to scoop! It’s a good idea to either scoop dough before chilling or allow chilled cookie dough to come to room temperature for 20-30 minutes.
- Delicious year round: You can definitely enjoy these cookies all year long. Simply replace the Cadbury Mini eggs with extra chocolate chips or a different type of chocolate chips. You can also add chopped chocolate, M&Ms or Peanut Butter M&Ms!
How to store and freeze
Store leftover cookies in an airtight container at room temperature for up to 6 days. Freeze baked cookies in a freezer safe airtight container or bag for up to 2 months.
I can’t wait for you to make these Cadbury Mini Egg Chocolate Chip Cookies! If you’re looking for more chocolate cookie recipes, try my Inside Out Chocolate Chip Cookies or my Caramelized White Chocolate Cookies!Print
Rich, chewy Cadbury Mini Egg Chocolate Chip Cookies packed with cocoa powder and white chocolate chips. This recipe only takes minutes to make and the cookies are amazingly delicious!
- 1 1/2 cups all purpose flour
- 1 cup Dutch process cocoa or natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup packed brown sugar (light or dark)
- 1 cup granulated sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup semi sweet chocolate chips
- 3/4 cup Cadbury mini eggs, crushed or halved
- 1/4 cup Cadbury Mini Eggs
- flaky sea salt, for sprinkling, optional
- Whisk the flour, cocoa, baking soda, salt and cinnamon. Set aside.
In a large bowl or the bowl of an electric mixer, cream the butter and sugars on medium speed for 3-4 minutes until fluffy.
Add the eggs followed by the vanilla. Reduce speed to low and slowly beat in the dry ingredients.
Stir in the chocolate chips and the chopped or crushed Mini Eggs. Cover the dough and refrigerate for at least 2 hours or up to 24 hours.
When ready to make cookies, allow dough to come to room temperature enough so that you can scoop the dough (about 15-30 minutes). Use a cookie scoop to scoop dough into 1.5 tablespoon balls. Roll the balls and place them on a parchment paper lined baking sheet about 3 inches apart.
Bake at 350 Fahrenheit for 10-12 minutes until tops are just set. Remove from oven and allow to cool on baking sheet 5 minutes. Top warm cookies with 2-3 mini eggs and, if you like, a sprinkle of sea salt. Transfer cookies to wire racks to cool completely.
Keywords: cookies, chocolate, chocolate chip, chocolate chip cookies, mini eggs, Cadbury, Easter, Easter cookies