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These Cadbury Egg cookies with mini eggs, chocolate chips, and sprinkles are the best mini egg cookies, and one of my favorite Easter cookie recipes!
Why Do I Love These Cadbury Egg Cookies?
I’m not gonna lie. The Cadbury mini egg is my #1 weakness.
To be clear, I’m referring to the tiny milk chocolate eggs coated in crunchy, pastel-colored candy shells, rather than the foil-wrapped version with the gooey fondant centers. (I have nothing against the latter, either, although I do resent the fact that they’re shrinking!)
It’s always a great day when I first spot these much-loved treats in the seasonal candy section at the grocery store, or when the little snack-size bags appear in the checkout aisle. And while I’m not generally a big proponent of stores decorating for Christmas in October or Halloween costume shops popping up in the middle of July, I do love when the Easter candy shows up earlier than expected. Whenever the Cadbury eggs make their appearance, I always pick up two or three bags. And before too long I’m back for two or three more.
I’m definitely not alone in my fondness for mini Eggs, because it’s also the time of year when mini Egg recipes absolutely take over my Instagram feed. There are mini egg brownies, chocolate bars, Rice Krispie treats…and of course, plenty of mini egg cookies. So, given my love of all things mini egg, I figured I’d try my hand at a Cadbury Egg cookie recipe of my own.
Ingredients for Making Mini Egg Cookies
These Cadbury Egg cookies feature chocolate chips, pastel nonpareil sprinkles, and of course, plenty of Cadbury mini eggs! A few notes on this recipe’s key ingredients are below:
- Chocolate Chips – You’ll need 100 grams (about 1/2 cup) of semi sweet chocolate chips, or chopped chocolate. (If you’re a lover of dark chocolate, try making these Easter cookies with Royal Dark mini eggs and chunks of dark chocolate!)
- Pastel Nonpareils – Rolling the balls of cookie dough in pastel nonpareils adds a pretty seasonal touch, and a sugary crunch. Don’t have pastel nonpareils? Substitute your favorite Easter sprinkles, or even pastel-colored sanding sugar instead. You can also skip the sprinkles entirely for a minimalist look.
- Mini Eggs – Duh! You’ll need 265 grams of Mini Eggs, which is roughly 10 ounces, or about 1 1/2 cups. And maybe another bag for snacking as you bake, too!
Cadbury Egg Cookie Tips and Tricks
Be sure to chop or crush the candies before adding them to your cookie dough. This isn’t strictly required, but I find that the whole eggs are just a tiny bit too big to knead into the dough. (And crushing the eggs makes the cookies easier to eat, too.) If desired, you can save a few whole eggs to press into the tops of each cookie for visual appeal.
Always chill your cookie dough overnight for best results (it’s the key to a chewy, bakery-style cookie.) If you don’t have time for an overnight chill, rest your dough in the fridge for at least an hour or so.
A Christmas Twist
Easter, of course, is the moment when mini eggs truly shine. But did you know that Cadbury also makes a Christmas version of this classic Easter treat? Yes, that’s right. There are Christmas mini eggs! (Technically they’re called Mini Snow Balls, but other than the fact that they’re red and green rather than pastel tones, they’re pretty much the same thing.)
You can easily make a festive version of these mini egg cookies, using mini snow balls and red and green nonpareils.
Make-Ahead and Storage Suggestions
These Cadbury Egg cookies taste best on the day they are made. Store leftover Easter cookies in an airtight container at room temperature for up to five days.
Mini egg cookies are also suitable for freezing. To freeze, layer between sheets of parchment or wax paper and freeze in an airtight container for up to three months. Thaw at room temperature.
Other Easter recipes you might enjoy:
Creme Egg Brownie Cups
Peanut Butter Eggs
Classic Buttercream Easter Eggs
And if you do make these, or any of my recipes, don’t forget to at me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Cadbury Egg Cookies
These bakery-style Cadbury Egg cookies feature mini egg candies, chocolate chips, and plenty of pastel sprinkles!
- Prep Time: 15 minutes
- Chilling Time: 24 hours
- Cook Time: 12-15 minutes
- Total Time: 30 minutes (+ chilling time)
- Yield: 15-18 Cookies 1x
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
Ingredients
265 grams Cadbury mini eggs, chopped or crushed (1 10-ounce bag, or 1 1/2 cups)
225 grams unsalted butter, softened (1 cup / 2 sticks)
150 grams light brown sugar (3/4 cup, packed)
105 grams granulated sugar (1/2 cup)
2 eggs
1 tablespoon vanilla extract
320 grams all purpose flour (2 1/2 cups)
60 grams cocoa powder (1/2 cup)
1 teaspoon instant espresso
1 teaspoon baking soda
1/2 teaspoon salt
100 grams chocolate chips (1/2 cup)
2 tablespoons pastel nonpareil sprinkles, plus more for rolling
Instructions
Roughly chop the mini eggs, or place in a plastic bag and use a mallet to crush each egg into 2-3 pieces, reserving a few whole eggs for the tops of the cookies. Set aside until ready to use.
In a large mixing bowl or the bowl of a stand mixer combine butter and sugars and mix on high speed until fluffy and well combined, about two minutes.
Add eggs and vanilla extract to the butter mixture, and mix until well combined.
In a separate bowl, sieve flour, cocoa powder, espresso powder, baking soda, and salt. Add dry ingredients into the wet mixture, and stir until fully incorporated.
Fold chocolate chips, mini eggs, and 2 Tablespoons of the pastel sprinkles into the dough, and use your hands to mix until just combined.
Wrap dough in clingfilm/plastic wrap and chill, at least one hour or overnight.
When ready to bake, remove dough from the refrigerator and allow it to come up to room temperature for a few minutes, until it is soft enough to scoop.
Preheat oven to 350° F / 175° C. Line a baking tray with parchment or a silicone baking mat.
With a cookie scoop, form dough into golf ball-sized balls. (You should have about 15-18 cookies total.) Roll each ball in additional pastel sprinkles and transfer to prepared tray, allowing a good amount of space between each ball of dough. Pat down slightly and, if desired, press a couple of additional mini eggs into the top of each cookie.
Bake cookies in preheated oven for 12-14 minutes. Do not overbake. For perfectly round cookies, immediately reshape with a large round cutter.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store Mini Egg cookies in an airtight container at room temperature for up to five days.
