Crunchy, candy-coated mini eggs are delicious right out of the bag 😃, but they also add extra chocolate flavor and some crunch to these Cadbury Mini Eggs Cookies! They also add the prettiest pops of color to these soft, chewy cookies.
They’re the perfect springtime cookie recipe for chocolate lovers!
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Here’s a sure sign of spring: Cadbury mini egg cookies! They really make these already delicious double chocolate cookies look and taste a little extra!
I used my Inside Out Chocolate Chip Cookies as the base for this recipe.
If you’re looking for other Easter desserts, try my Chocolate Peanut Butter Birds Nest Cookies or my Cookie Dough Easter Eggs!
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Why We Love This Recipe
- Elevated chocolate chip cookies: Chocolate chips and mini eggs make these cookies with cadbury mini eggs extra special. For more extra special chocolate chip cookie recipes, try my hot chocolate cookies with marshmallows and funfetti cake cookies!
- Best texture: They’re soft and chewy cookies with a yummy crunch from the mini eggs.
- Perfect for spring: Mini egg cookies add crunch, extra chocolate flavor and pops of pretty pastel colors! These Cadbury Easter cookies are the perfect treat for all spring occasions!
- Simple: This recipe is so simple. The cookie dough comes together in minutes. Anyone can make them.
Ingredients
Below is some useful information about some of the ingredients for these mini Cadbury egg cookies.
- Cocoa powder– Use Dutch process cocoa or natural unsweetened cocoa powder. For another cocoa based cookie, try my orange chocolate chip cookies.
- Cinnamon-These cookies don’t taste like cinnamon, but cinnamon adds a hint of warm flavor.
- Brown sugar-Brown sugar adds flavor and makes these cookies soft and chewy! Use light or dark brown sugar.
- Butter-Use unsalted room temperature butter.
- 2 eggs– Use 2 large, room temperature eggs.
- Chocolate chips– I use semisweet.
- Cadbury Mini Eggs-Mini eggs have a colorful chocolate coating and delish chocolate middles! They are one of the most popular Easter candies. Chop, crush or slice them in half for the batter. Save some extra mini eggs to add to the top after baking. For more Easter treats, try my birds nest cookies and cookie dough filled Easter eggs!
- Flaky sea salt-Flaky sea salt brings out the flavor of the chocolate. It also balances out the sweetness. It’s optional but recommended!
Please see the recipe card for the full list of ingredients and their measurements.
Substitutions & Variations
- Instead of semisweet chocolate chips, try them with white chocolate chips, mini chocolate chips or chopped chocolate.
- Swap out Cadbury Mini eggs for extra chocolate chips, M&Ms or Peanut Butter M&Ms! You could also add Hershey kisses just like my chocolate blossom cookies.
- If you like large cookies, use a 1/4 measuring cup or ice cream scoop to measure out the cookies. Add about 2 minutes to the baking time.
Instructions
Below are instructions for making the best mini egg cookies.
Step One: (Photo 1 above) Whisk to combine the flour, cocoa, baking soda, salt and cinnamon.
Step Two: Beat the butter and sugars til light and fluffy. Add the eggs and vanilla.
Step Three: (Photo 3 above) Reduce mixer to low speed. Beat in the dry ingredients til just incorporated.
Step Four: (Photo 4 above) Stir in chocolate chips and mini eggs til just combined. Cover and chill for at least 2 hours.
Step Five: (Photo 5 above) Scoop dough into 1.5 tablespoon balls. Bake 10-11 minutes until tops are just set.
Step Six: (Photo 6 above) Remove from oven. Top warm cookies with 2-3 mini eggs. Add a sprinkle of sea salt, if using.
Recipe FAQs
Mini eggs have become 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 and keeps the cookies from spreading too much.
Yes! Before freezing the dough, chill dough 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, 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.
Store leftover Easter mini egg 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.
Expert Tips
- Be careful chopping: Mini eggs are not the easiest thing to chop since they roll around. I like to chop them in half one at a time. You can 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.
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Cadbury Mini Eggs Cookies
Ingredients
- 1 ½ cups all purpose flour
- 1 cup Dutch process cocoa or natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ 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
- ¾ cup semi sweet chocolate chips
- ¾ cup Cadbury mini eggs crushed or halved
FOR DECORATING
- ¼ 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). Preheat oven to 350℉. Use a #40 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
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Samira
These cookies are such a hit in our house! If you love chocolate, these cookies are a must bake!! The recipe is super easy and quick! Double chocolate with chocolate chips and mini eggs 😍
Natalie
Thanks for making these, fellow chocolate lover! I’m so happy you enjoyed them!
Samira
Another successful recipe by parsley and icing! These were so moist and delicious and such a hit with the kiddos. They love chocolate like their mama so if you are a chocoholic you must try these.
Natalie
Hi Sam! So happy you and the little chocoholics enjoyed these mini egg cookies! Hehe Thanks for taking the time to comment XO Natalie
Suzanne Poitras
Hello! I made this cookie dough Tuesday night. I chilled it for 24 hours and baked them last night. They are amazing! My only regret is that I only made half a batch as I thought 33 cookies was too many. What was I thinking??? Lol. Bringing them to work for my own pretend Easter Cookie Palooza Day.
Natalie
Hi Suzanne! Thanks for your comment! I’m so happy you enjoyed these cookies and I think we should definitely make Easter Cookie Palooza Day a thing! 🙂 -Natalie
BIANCA O
The family Loved this one!
Natalie
YAY! Thanks so much for making them! So happy they were a hit with the family 🙂
Barbara Ward
I made these yummy cookies last week and my kids are already requesting them for Easter! Big hit!
Natalie
Yay! These are definitely popular with kids and big kids aka adults! Thanks for making them! 🙂 Natalie
Joanne
Thank you for an AWESOME recipe! Made these a couple of days ago.
I love how chocolaty and tasty they are … Bonus that they are very easy to make. Will be making them again very soon maybe another batch for the weekend 🙂
Natalie
Thanks for making these Joanne! I’m so glad to hear you enjoyed them! Can’t beat easy and chocolatey!! XO Natalie
Ana
These are so good! I used a mix of dark chocolate and milk chocolate mini eggs. They tasted so yummy! Thank you for the recipe!
Natalie Ward
I’m so happy you loved these, Ana and thank you for coming back to leave a comment! Oooh I definitely need to try that mix of dark chocolate and mini eggs next time! Thanks for sharing!