Cadbury Mini Egg Cookies
Chock full of crunchy chocolate goodness, these Cadbury Mini Egg Cookies are quick and easy to make, and perfect treat for all your Easter festivities!
Cadbury Mini Eggs are one of my very favorite things about the Easter season, and I eagerly look forward to the the time when they start appearing on store shelves. I love the smooth chocolate on the inside, and the crunchy shell on the outside. They’re so good, I have to limit myself, because I could eat the whole bag! (And I might have…but who can blame me?)
The other day I was making cookies with my 4 year old, at the last minute I decided to get a little crazy. I swapped out the chocolate chips for Cadbury mini eggs. The result? Hallelujah! Definitely a winning combination, and now one of our favorite Easter treats. I’m not often very spontaneous when baking, but this time I’m really glad that I was.
Easter Cadbury Mini Egg Cookies
I love how these cookies look–all the spring colors from the candies peeking out. They’re perfect for Easter, and all through the spring…and even into the summer. I always scoop up a few extra bags of mini Cadbury mini eggs before they’re out of stores. Since they freeze well, and I can save them to use them later.
Instead of using them whole, I used a rolling pin to smash them into chunky pieces. I still wanted them large enough to see and bite into, but they’re on the bigger side for a cookie. I poured them into a gallon size storage bag, and pounded until they were the right size. The “right size” can be different for everyone, but the pieces should be small enough to easily mix in to the dough. I like slightly larger chunks, rather than being super small or crushed. It’s a personal preference, and either way will work!
I love these cookies, and they are one of my very favorite Easter recipes. It’s a really easy recipe, and you can whip these cookies up in less than 10 minutes. That means in less than 25 minutes, you can have warm, chocolatey, chewy cookies coming out of the oven! (Cookies are my favorite when they’re warm.) They’re full of flavor, packed with chocolate bits, and absolutely irresistible.
My kids love these cookies, and helping me to make them. But they’re perfect for adults too…no one can resist cookies with creamy chocolate and little bits of chocolate crunch!
Serve them to your family, take them to an Easter gathering, or package them up to give away. Use clear plastic treat bags, tie with a cute ribbon (I love stripes or polka dot), and you’re ready to deliver to friends, neighbors, teachers, or colleagues.
You can freeze both the dough and the cookies…if they last that long!
- Dough: Roll into balls, place on a cookie sheet, and freeze until firm. Remove from the cookie sheet and place into a gallon-sized plastic freezer bag. You can also spoon the dough into the freezer bag, and flatten so it will lay nicely in the freezer. When you’re ready to use it, thaw in the fridge for 2-hours before baking.
- Cookies: After the cookies are completely cooled, stack in a freezer-safe container in between layers of wax paper. You can also place them in a gallon-sized freezer-safe plastic bag. Thaw on the counter or in the fridge for 1-2 hours when you’re ready to serve.
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Cadbury Mini Egg Cookies
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1-10 oz. bag Cadbury Mini Eggs
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat. In a large bowl (using a hand mixer) or in a stand mixer, cream the butter and sugar. Beat in egg (preferably at room temperature), then add the vanilla extract. Add the rest of the dry ingredients and mix. The dough will seem crumbly at first, but keep mixing–it will come together to be a thick dough.
- Smash the Cadbury mini eggs with a rolling pin until they’re in medium-sized chunks (put them inside a large plastic bag), then pour them into the cookie dough and stir well. Use a small or medium cookie scoop to evenly place them on the baking sheet. Add a few more egg pieces on top of the cookies and press in slightly. It makes for a prettier cookie, and gives you even extra chocolate!
- Bake cookies for 10-12 minutes at 350 degrees. Remove from baking sheet after a few minutes, and cool on a cooling rack. Store in an airtight container.
Other ideas you might like…
- You’ve Been Egged: Service Activity
- Mailing Easter Eggs!
- Farmhouse Style: Decorating with Flowers for Spring
- Farmhouse Pantry Organization
Kierste Wade is a published author, blogger, and mom to six. With more than 20 years DIY and project experience, she has been sharing ideas on her blog since 2009. Focusing on simple and doable projects, she loves to share attainable ideas for all things home, holidays, and family. Kierste has been featured on Better Homes and Gardens, HGTV, American Farmhouse Magazine (print and online) Taste of Home, Country Living, and more.