This post may contain affiliate links. For more information, read my disclosure policy.
I’m obsessed with Cadbury Mini Eggs, are you? I hope so, because today I made you Cadbury Egg Cookies! This is my favorite chocolate chip cookie recipe full of Cadbury Eggs – the perfect Easter Cookie!
Table of Contents
Best Ever Easter Cookies
While I always have trouble getting into the spring spirit, the stores sure don’t. This year the Easter candy showed up before Valentine’s Day! At least Target is getting with the food blogger program; we need our seasonal candy way before the masses do.
I really have no defenses when it comes to holiday candy, do you? The second it pops up in the stores I’m studying every aisle, looking for new and old favorites like a kid in a candy store. What’s your favorite Easter candy? Mine are the Cadbury Mini Eggs. I literally could eat an entire bag without even blinking an eye – so making cookies with them is just an obvious thing to do!
Ingredients in Mini Egg Cookies
- Brown Butter: The secret to amazing chocolate chip cookies is…starting with MELTED BUTTER. Or, better yet. melted and BROWNED butter. Yup, these cookie start with brown butter. It makes the flavor in the dough almost toffee like combined with all the brown sugar. Melted butter adds an underlying flavor to your cookie you don’t get when you start with softened butter. Browning it adds even more undertones to that flavor; it’s worth the extra time.
- Eggs: Add fat and structure – be sure to buy large eggs.
- All Purpose Flour: Be sure to measure it correctly and never pack it!
- Cadbury Mini Eggs: You make them even better by adding Cadbury Mini Eggs. Together, they make the perfect easy Easter treat!
How to Make Cadbury Egg Cookies
- Brown your butter in a sauce pan over medium low heat.
- Stir in both sugars.
- Mix in eggs, vanilla, salt and baking soda.
- Stir in flour, then mix in Cadbury eggs.
- Scoop dough onto cookie sheet then chill the dough.
- Bake until gooey!
Tip From Dorothy
- Chilling tip: cold dough that’s been chilled overnight is practically impossible to scoop. Do yourself a favor and scoop the cookie dough balls right after making the dough. Place the balls close together on a cookie sheet, cover with plastic wrap, then chill until you’re ready to bake.
- On chopping Cadbury Mini Eggs: do this carefully. They roll. They’re hard. Don’t attack them with the knife; take your time!
- These stay soft for days, but can also be made ahead and frozen for up to a month.
Cadbury Mini Egg Cookies
- 1 cup (226g) unsalted Challenge butter
- ¾ cup (150 g) granulated sugar
- 1 cup (200g) light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 3 cups (372g) all-purpose flour
- ½ teaspoon salt
- 2 ½ cups Cadbury Mini Eggs chopped, plus more for topping
- Note: This dough requires chilling!
- Note on Cadbury Mini Eggs: they’re hard to chop – they roll – so do it carefully and slowly.
- Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
- Pour butter into an electric mixer fitted with paddle attachment. (You can also use a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes, then mix in the eggs and vanilla. Mix in the baking soda and salt, then slowly mix in flour until mixture is just combined. Stir in the chopped Cadbury Mini Eggs.
- Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 tablespoon balls of cookie dough a place balls on cookie sheet. Spacing doesn’t matter, you’ll be chilling the dough. Cover cookie sheet with plastic wrap and chill at least 4 hours (but overnight is better.)
- Preheat oven to 350°F. Place cookies 2” apart on 2 cookie sheets and bake (while the balls are cold from the refrigerator) for about 12-15 minutes or until they just begin to turn brown and are no longer glossy on top. Cool at least 5 minutes on cookie sheet before removing.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Last Updated on March 26, 2023