These Cadbury Mini Egg Cookies deliver rich cocoa flavor in a chewy chocolate cookie topped with the best Easter candy of all, mini eggs! The chocolate in the mini eggs melts a little during baking so you get pops of creamy chocolate under the crispy candy coated shells.
During my French pastry chef training, we focused on classic French cookies—from Brown Butter Madeleines to crispy Palmiers—but not the thick, chewy American-style cookies I love! But I made it my goal to perfect that kind of cookie recipe as well. I’ve refined the recipe over years of testing, and this dough is one of my go-to bases.
For this version, I turned it into Chocolate Mini Egg Cookies by adding cocoa powder, adjusting the liquid level to keep the cookies chewy, and folding in crushed Cadbury mini eggs for a pleasing crunch.
The result is especially fun for spring baking and Easter gatherings (and dangerously easy to keep eating).
Jump to:
Why You'll Love These Cadbury Egg Cookies
- Rich chocolate flavor with crunchy bites of Cadbury mini eggs
- Only two bowls and no mixer required
- Chef-tested cookie base that delivers consistent results
- Perfect for Easter baking or using up leftover mini eggs
🥗 Ingredients
- Butter: Unsalted butter is ideal, but salted works too.
- Cocoa Powder: Use Dutch-process cocoa for a deeper, smoother chocolate flavor. I like this Guittard Cocoa Powder or this Valrhona Cocoa Powder best. This is what gives these Chocolate Mini Egg Cookies their rich, almost brownie-like vibe.
- Sugars: A mix of granulated and brown sugar gives you great texture, and a little caramel note in flavor.
- Flour: Standard all-purpose flour works perfectly here.
- Milk: Just a tablespoon helps offset the cocoa powder to create a softer, more tender cookie.
- Cadbury Mini Eggs: The star of the show! You can also use the mini Cadbury mini eggs, in which case you don’t need to crush them. You could substitute seasonal M&Ms or even just use plain chocolate chips.
🥣 How to Make Cadbury Mini Egg Cookies
Line 2 baking sheets with parchment paper.
- Put about half of the Cadbury mini eggs in a ziplock bag and crush into small pieces.
2. Heat butter in a large bowl in the microwave for 75 seconds at 50% power until very soft but not fully melted.
3. Whisk in granulated and brown sugars until smooth.
4. Whisk in eggs, one at a time, then add milk and vanilla extract.
5. Whisk in cocoa powder until fully incorporated.
6. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
7. Stir dry ingredients into the wet mixture with a wooden spoon.
8. Stir in the crushed mini eggs.
9. Chill dough for at least 20–30 minutes.
10. While dough chills, preheat oven to 350°F.
11. Scoop dough using a slightly overfilled 1 ½-tablespoon scoop and roll into balls.
12. Arrange on baking sheets and press remaining mini eggs into the tops (whole or halved).
13. Bake for 9-10 minutes, until cookies look set and no longer glossy on top.
14. Remove from oven and bang the baking sheet on the counter 2-3 times.
15. Let cookies sit for 2 minutes, then transfer to a wire rack to cool.
Storage Tips
Store these Cadbury Egg Cookies in an airtight container at room temperature for up to 3 days.
You can also freeze the dough balls before baking (add the mini egg toppings before you freeze). The cookie dough balls will keep for up to 3 months in the freezer. Bake straight from frozen, adding 1–2 minutes to the bake time.
🧐 Cadbury Mini Egg Cookie Recipe FAQs
Yes. This dough is very soft before you put it in the refrigerator. Chilling helps control spreading and improves texture.
Regular-sized mini eggs are pretty large to stir into the dough. However, if you can find the mini-sized mini eggs at the store, those are a great substitute, and they don’t need to be chopped or crushed.
I always recommend weighing the ingredients for a baking recipe. A kitchen scale makes your results much more consistent.
👩🍳 Expert Tips
It can be hard to tell when chocolate cookies are done. Look for a matte surface and set edges rather than trying to see a golden brown edge. Slight underbaking is your friend here, as overbaking will give you very firm cookies.
Softened butter helps create that fudgy texture and makes mixing easier. If your mixing bowl can’t go in the microwave, soften the butter in a glass measuring cup and then transfer to the mixing bowl.
If your dough gets too firm after chilling, let it sit at room temperature for a few minutes before scooping.
I like to chop the reserved mini eggs before pressing them into the tops of the cookies. For the best (and safest) technique, hold the handle of the knife very close to the blade, just above the mini egg. Chop one at a time.
Love a salty-sweet combo? Sprinkle some coarse salt or fleur de sel on the tops of the cookies before pressing in the mini eggs.
Don’t skip banging the pan—it creates those beautiful crinkled tops and slightly denser centers.
Other Delicious Easter Recipes
Want to create a holiday spread for your Easter celebration? These are some of my favorite Easter desserts, many of them featuring mini eggs!
If you try this Mini Cadbury Egg Cookies recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Chocolate Cadbury Mini Egg Cookies
Ingredients
- 10 tablespoons unsalted butter
- ⅓ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 tablespoon milk
- ½ cup unsweetened dutch process cocoa powder
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups Cadbury mini eggs
Instructions
- Line 2 baking sheets with parchment paper.
- Put about half of the mini eggs in a sturdy ziplock bag. Use a mallet to break them into small pieces.
- Heat butter in a large bowl in the microwave for 75 seconds at 50% power until butter is very soft but not totally melted.
- Whisk in granulated and brown sugars.
- Whisk in eggs, one at a time, then the milk and vanilla extract.
- Now whisk in the cocoa powder.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
- Stir in the crushed mini eggs.
- Chill batter for at least 20-30 minutes.
- While batter is chilling, preheat oven to 350 degrees.
- Use a slightly overfilled 1 ½-tablespoon cookie scoop to scoop out cookie dough, then roll into balls with your hands.
- Arrange on the parchment-lined baking sheet, then press the remaining mini eggs into them (either keep the mini eggs whole or cut them in half).
- Bake for 9-10 minutes, until cookies look firm and no longer glossy on top.
- Remove baking sheet from oven, and bang it on the counter 2-3 times.
- Let cookies sit for 2 minutes, then remove and let cool on a rack.
Notes
- Note that the Nutrition Facts information for this dessert is just a guide, since Cadbury Mini Eggs are not an ingredient in the database! I used M&Ms as a substitute.
Nutrition
Instagram Users: Now that you've made these Chocolate Cadbury Mini Egg Cookies, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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