Cadbury Mini Egg Cookies (Printable)

Soft, chewy cookies with chocolate chips and colorful Cadbury Mini Eggs for a delightful springtime snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-Ins

09 - 1 cup semi-sweet chocolate chips
10 - 1 1/2 cups Cadbury Mini Eggs, roughly chopped

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and creamy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Fold in chocolate chips and chopped Cadbury Mini Eggs using a spatula until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Press a few additional Mini Egg pieces onto the top of each dough ball for visual appeal.
09 - Bake for 10 to 12 minutes, or until edges are lightly golden while centers remain soft.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • They're ridiculously easy to make—no special techniques or fancy equipment needed, just your hands and a bowl.
  • The texture contrast between chewy cookie and crunchy candy shell is something people genuinely can't stop eating.
  • They freeze beautifully, so you can make them weeks ahead and still have fresh-tasting cookies for unexpected gatherings.
02 -
  • If you pull these out when they look even slightly underdone in the center, you'll end up with cookies that are perfectly chewy rather than cake-like—this is intentional and absolutely correct.
  • Softening your butter properly matters tremendously; cold butter won't cream smoothly no matter how hard you beat it, while melted butter creates a completely different texture, so room temperature is the sweet spot.
03 -
  • Chop your Cadbury Mini Eggs roughly right before folding them in so they don't sit around and start getting soft at room temperature.
  • If your kitchen is warm, chill your dough for fifteen minutes before scooping—it spreads less during baking and stays thicker and chewier.
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