Cadbury Mini Egg Chocolate Chip Cookies Recipe
There’s something undeniably joyful about biting into a Cadbury Mini Egg Chocolate Chip Cookie. Imagine the best chocolate chip cookie you’ve ever had, but with the added crunch and pastel-hued charm of everyone’s favorite candy-coated chocolate eggs. Sweet, buttery, and brimming with bursts of both melty chocolate and crisp Mini Eggs, these cookies are the perfect way to welcome spring, celebrate Easter, or simply brighten someone’s day. Each bite is a celebration—a cookie that’s as fun to look at as it is to eat!
Ingredients You’ll Need
These Cadbury Mini Egg Chocolate Chip Cookies come together with a handful of pantry essentials and (of course!) those iconic Mini Eggs. Each ingredient has a special role, delivering dreamy chew, caramel notes, or pops of chocolate color and texture.
- Unsalted butter (softened): The backbone of any great cookie, bringing rich flavor and that perfect chewy center.
- Brown sugar (packed): Lends a deep, almost caramel sweetness and helps keep the cookies soft.
- Granulated sugar: Balances the brown sugar for just-right sweetness and helps with those crisp edges.
- Large eggs: Provide structure and that irresistible cookie chew—let them come to room temperature for best results.
- Vanilla extract: Rounds out the flavors with warm, creamy notes—don’t skip it!
- All-purpose flour: The trusty base that holds everything together; measure carefully for best texture.
- Baking soda: Gives your cookies lift and lightness.
- Salt: Enhances every other flavor—just half a teaspoon makes a big difference.
- Semi-sweet chocolate chips: Classic for a reason! Melty pockets of chocolate in every bite.
- Cadbury Mini Eggs (roughly chopped): The star of the show—crunchy, colorful, and bursting with chocolatey goodness.
How to Make Cadbury Mini Egg Chocolate Chip Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C); this ensures even baking right from the start. Line your baking sheets with parchment paper so the cookies don’t stick and cleanup is quick and easy. Chopping your Cadbury Mini Eggs now also makes it simple to toss them in later, so grab a sharp knife and have fun—imperfect pieces add charm!
Step 2: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix until the texture becomes pale, fluffy, and irresistible—this step traps air and guarantees a tender cookie. Don’t rush; proper creaming really makes a difference in your Cadbury Mini Egg Chocolate Chip Cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each one is fully mixed before adding the next. Pour in the vanilla extract and mix thoroughly. This duo brings a gorgeous richness and smooth texture to the dough, building layers of flavor right from the start.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This quick step ensures even distribution, so you don’t end up with salty patches or uneven rise. Gradually mix the dry ingredients into your wet mixture, stirring until everything just comes together—don’t overwork it to keep your cookies soft!
Step 5: Fold in Chocolate Chips and Mini Eggs
Now for the magic. Gently fold in the chocolate chips and the roughly chopped Cadbury Mini Eggs. Each stir means more chocolate flavor and eye-catching color in every single cookie. If you’d like, keep a handful of Mini Egg pieces aside to press into the tops of each cookie before baking for an extra-pretty finish.
Step 6: Shape and Bake
Using a tablespoon or cookie scoop, portion out the dough onto your prepared baking sheets, spacing each mound about two inches apart so they have room to spread. Pop the trays into your preheated oven and bake for 10 to 12 minutes. You’ll know they’re ready when the edges look golden and the centers are just set—don’t overbake if you love a chewy cookie!
Step 7: Cool and Enjoy
Let your cookies cool on the baking sheet for five minutes (they’ll finish setting up but stay irresistible gooey inside), then transfer them to a wire rack to cool completely. This is the hardest part, but trust me, the wait is worth it for picture-perfect Cadbury Mini Egg Chocolate Chip Cookies!
How to Serve Cadbury Mini Egg Chocolate Chip Cookies
Garnishes
For true bakery-level style, gently press a few extra chopped Cadbury Mini Eggs into the tops of the cookies right before baking. A tiny sprinkle of flaky sea salt can also take things over the top by highlighting all that chocolate flavor—it’s the little things!
Side Dishes
You really can’t go wrong with the classics: a cold glass of milk, steamy cup of coffee, or hot cocoa. If you’re serving a springtime dessert spread, try adding a fruit salad or your favorite vanilla ice cream. They all play perfectly with the richness and color of Cadbury Mini Egg Chocolate Chip Cookies.
Creative Ways to Present
Wrap a few cookies in pastel cellophane for spring gifts or fill a mason jar with layered cookies and tie with a ribbon for an adorable hostess idea. For Easter gatherings, arrange the cookies on a platter and scatter whole Mini Eggs around for a playful, festive touch that everyone (kids and adults alike!) will love.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Cadbury Mini Egg Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. Slip a piece of white bread in with them to keep cookies soft and fresh longer—it’s an old-school trick that really works.
Freezing
These beauties freeze beautifully! Either flash-freeze the raw dough balls on a tray, then bag for up to 2 months (bake from frozen—just add a minute or two) or freeze baked and cooled cookies. Simply thaw at room temp when you get the craving. Perfect for last-minute guests or those inevitable midnight cookie emergencies!
Reheating
To bring back that gooey fresh-baked feeling, just pop a cookie in the microwave for 8–10 seconds. The chocolate will melt slightly, and the cookie will taste like it just came out of the oven. (And yes, warm cookies with a scoop of vanilla ice cream really do count as a serving suggestion!)
FAQs
Can I use other types of chocolate chips or candies?
Absolutely! While Cadbury Mini Egg Chocolate Chip Cookies are sensational as written, feel free to swap in white or dark chocolate chips, or try a mix of chopped chocolate bars or other colorful candies for festive flair.
How do I make my cookies extra thick and chewy?
If you love thick cookies, chill the dough for 30 minutes before scooping and baking. This helps the cookies keep their shape, resulting in a chewier, bakery-style bite with gorgeous chunky centers.
Are Cadbury Mini Eggs gluten-free?
Cadbury Mini Eggs themselves don’t contain gluten, but always check the package for potential cross-contamination. For a gluten-free version of this cookie, use a 1:1 gluten-free flour blend and double-check all ingredient labels.
Can I make Cadbury Mini Egg Chocolate Chip Cookies ahead of time?
For sure! The dough can be prepped a day or two in advance and kept in the fridge, or portioned and frozen so you can bake just a few warm cookies whenever a craving strikes.
How do I chop Cadbury Mini Eggs?
Place the Mini Eggs in a sturdy zip-top bag and tap with a rolling pin, or chop carefully with a sharp knife. Don’t worry about perfect sizes—the rustic, irregular pieces look beautiful in every batch of Cadbury Mini Egg Chocolate Chip Cookies!
Final Thoughts
If you’re searching for a sweet project that’s as pretty as it is delicious, look no further than Cadbury Mini Egg Chocolate Chip Cookies. They’re delightful for holidays and bake sales, but honestly, you don’t need an excuse—every day deserves a little extra joy. Happy baking, friend!
Print
Cadbury Mini Egg Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate chip cookies studded with colorful Cadbury Mini Eggs. These treats are perfect for Easter or any springtime gathering, offering a sweet and festive twist on a classic favorite.
Ingredients
Cookie Dough:
- 1 cup (2 sticks) unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Additions:
- 1 1/2 cups Cadbury Mini Eggs (roughly chopped)
Instructions
- Preheat the oven: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract and mix well.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Add mix-ins: Fold in chocolate chips and chopped Cadbury Mini Eggs.
- Bake: Scoop tablespoon-sized portions of dough onto baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until golden around the edges and set in the centers.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a bakery-style look, press a few extra Mini Eggs on top of each cookie before baking.
- These cookies freeze well and are perfect for Easter treats or springtime cookie swaps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
