Cadbury Mini Egg Cookies Easy Recipe

If there’s one thing that screams Easter season in the UK, it’s a bag of Cadbury Mini Eggs. So why not try these delicious Cadbury mini egg cookies?

Cadbury Mini Eggs are the star of the Easter show every single year. But when you fold them into a thick, chewy cookie base with melty chocolate chunks, you get the most delicious Cadbury Mini Egg cookies.

The kind that rival the best chocolate chip cookies and might just become your new favourite.

These are big bakery-style cookies with crisp edges, soft middles, and plenty of space for crunchy mini egg pieces throughout.

Why You’ll Love This Mini Egg Cookie Recipe

• Thick, chewy cookies with the best texture
• Loaded with crushed mini eggs and milk chocolate chips
• Perfect for Easter baking and Easter egg hunts
• Easy enough for beginners
• A festive treat that always performs well on social media

If you love classic chocolate chip cookies, this Easter version will take them up a level.

Ingredients

• 100 g self raising flour
• 100 g plain flour
• 1 pinch sea salt
• ½ tsp baking powder
• 100 g unsalted butter, softened
• 100 g light brown sugar
• 30 g white caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 medium bags of Cadbury Mini Eggs
• 200 g milk chocolate chips (or chopped dark chocolate or white chocolate)

Instructions

1. Preheat your oven to 180°C (fan). Line your baking trays or cookie sheet with parchment paper.
2. In a large mixing bowl (or using a stand mixer or hand mixer on low speed), cream together the unsalted butter and both sugars.
3. Beat in the egg and vanilla extract until smooth and combined.
4. In a small bowl, whisk together the self raising flour, plain flour, baking powder and a pinch of salt.
5. Gradually mix the dry ingredients into the wet mixture using a wooden spoon or mixer on low speed. Do not overmix.
6. Add the mini eggs and milk chocolate chips or chocolate chunks. (Save some of the remaining mini eggs to press onto the top of the cookies before baking)
7. Using a cookie scoop or kitchen scale for even sizing, roll into balls of dough to approx 100g.
8. Place onto your prepared baking sheet with plenty of space between each one as they will spread slightly.
9. For a big cookie look (mini egg NYC cookies style), keep the dough balls tall rather than flattening them.
10. Bake for 10–12 minutes.
11. The edges should be lightly golden brown but the centres will still look soft. That’s exactly what gives you chewy cookies with the best texture.
12. Let the baked cookies sit on the tray for a couple of minutes before transferring to a wire rack to cool completely.

Tips for Perfect Mini Egg Cookies

• Use room temperature ingredients for even mixing.
• Don’t over bake. Slightly underbaked equals chewy centres.
• Keep dough balls tall for thicker cookies.
• If your first batch spreads too much, chill the remaining dough for 20 minutes.

If you love experimenting, you could even brown butter first for extra depth as brown butter adds a slightly nutty flavour that pairs beautifully with chocolate mini eggs.

How to Store

Store in an airtight container at room temperature for up to 4 days.

You can also freeze unbaked cookie dough balls in a freezer bag and bake straight from frozen but just add a couple of extra minutes to the baking time.

If you love cookies then try out these Soft & Chewy Biscoff Cookies (Bakery-Style) and our How to Make Chocolate Chip Cookies (Bakery-Style)