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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. They’re just that good.

Mini Egg Mania

I’m definitely not alone in my love 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, loads of mini egg cookies. So, given my love for mini eggs (and an equal love for bakery-style cookies!) I figured I’d try my hand at a mini egg cookie recipe of my own.

These chocolate mini egg Easter cookies feature chocolate chips, pastel nonpareil sprinkles, and of course, plenty of Cadbury mini eggs!

Chocolate Mini 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.

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.

If you’re a lover of dark chocolate, try making these cookies with Royal Dark mini eggs and chunks of dark chocolate, or dark chocolate chips!

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.

Mini Egg Cookies…But Make it Christmas!

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! You could easily make a festive version of these mini egg cookies, using the Christmas mini eggs and red and green nonpareils.

Other Easter recipes you might enjoy:

Creme Egg Brownie Cups
Tie Dye Peppermints
Peanut Butter Eggs
Classic Buttercream Easter Eggs

And if you 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!

Chocolate Mini Egg Easter Cookies

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Author: becky
Total Time: 30 minutes (+ chilling time)
Yield: 15-18 Cookies 1x

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Description

These bakery-style chocolate mini egg Easter cookies feature Cadbury mini egg candies, chocolate chips, and plenty of pastel sprinkles!

Ingredients

Scale

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

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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.