Mini Egg Cookies

These Cadbury Mini Egg Cookies are the perfect festive treat for Easter and spring! They are stuffed with chocolate chips and colorful mini eggs. This easy recipe comes together in minutes and everyone loves them.

I wanted to make this mini egg cookie recipe for Easter. The cocoa powder, chocolate chips, and mini eggs makes these Cadbury egg cookies so delectable.

Mini eggs are amazing straight out of the bag but I love using mini eggs for baking. I used my Inside Out Chocolate Chip Cookies as the base for this recipe. Instead of white chocolate chips, I added colorful Cadbury Mini Eggs!

If you’re looking for other Easter desserts, try my Chocolate Peanut Butter Birds Nest Cookies or my Cookie Dough Easter Eggs!

Why we love this recipe

• The combination of chocolate chips with mini eggs makes these mini egg chocolate chip cookies super delicious!
• They’re rich, fudgy, soft and chewy.
• These chocolate mini egg cookies have chopped mini eggs in the batter. They have mini eggs on top. The mini eggs add crunch, flavor and a festive color!
• This recipe is so simple. The cookie dough comes together in minutes.
• These Cadbury Easter cookies are the perfect holiday treat!

Ingredients

Below is some useful information about some of the ingredients for these chocolate chip cookies with mini eggs. See the recipe card for the full list of ingredients and measurements.

• 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, but cinnamon adds a hint of warm flavor.
• 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!

Substitutions & Variations

Substitute the chocolate chips for more mini eggs!

Instead of semisweet chocolate chips, try them with white chocolate chips! You could also use mini chocolate chips.

Chopped chocolate can be used in place of chocolate chips.

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.

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.

Instructions

Below are instructions for making the best mini egg 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.

Equipment

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

Expert Baking Tips

• 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!

Storage

Room Temperature

Store leftover Easter mini egg cookies in an airtight container at room temperature for up to 6 days.

Freezer

Freeze baked cookies in a freezer safe airtight container or bag for up to 2 months.

Cadbury Mini Egg Chocolate Chip Cookies

Natalie

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!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Course Cookies

Cuisine American

Ingredients

  

• ▢ 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

FOR DECORATING

• ▢ 1/4 cup Cadbury Mini Eggs
• ▢ flaky sea salt for sprinkling, optional

Instructions

 

• 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.

Notes

Mini eggs: Mini eggs roll around a lot, so be careful when chopping them. I like to chop them in half one at a time. 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.

Storage: 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.

Tried this Recipe? Let us know!Let us know how it was!