There is something undeniably joyful about biting into a cookie dotted with colorful, crunchy Cadbury Mini Eggs, and that’s exactly what makes the Cadbury Mini Egg Cookies Recipe a standout treat. These cookies bring together the soft, buttery base of a classic cookie with playful pops of candy-coated chocolate that melt slightly, creating an irresistible texture and flavor combination. Whether you’re baking for a holiday, a celebration, or just because you crave a sweet, nostalgic snack, these cookies never fail to bring smiles and delight to anyone lucky enough to have one.
Ingredients You’ll Need
Gathering the right ingredients for this Cadbury Mini Egg Cookies Recipe is easier than you might think, and each plays a crucial role in crafting the perfect cookie. From the rich, creamy butter that creates tender, melt-in-your-mouth dough to the mini eggs adding bursts of chocolaty color and crunch, every element matters.
- Unsalted butter, ½ cup (113g): Softened butter gives the cookie its tender texture and rich flavor, so be sure it’s at room temperature for easy mixing.
- Granulated sugar, ¾ cup (150g): Adds the perfect sweetness and helps the edges crisp slightly without overpowering the chocolate.
- One large egg, room temperature: Acts as the binding agent and adds moisture, making the cookies soft yet sturdy.
- Vanilla extract, 1 teaspoon: Enhances the overall flavor with a warm, aromatic note that complements the mini eggs beautifully.
- All-purpose flour, 1 ½ cups (180g): Provides the structure needed to hold these delightful cookies together while keeping them tender.
- Cornstarch, 1 tablespoon: A subtle secret for extra softness, cornstarch balances the flour to create a delicate crumb.
- Baking soda, ½ teaspoon: Helps the cookies rise slightly for a light texture without spreading too much.
- Salt, ½ teaspoon: Balances the sweetness and brings out the richness of the butter and chocolate.
- Chopped Cadbury Mini Eggs, ½ cup: Mixed into the dough, these chunks give mini pockets of melted chocolate that make every bite exciting.
- Whole or roughly chopped Cadbury Mini Eggs, ½ cup: These are for topping each cookie, adding a beautiful colorful crunch and a hint of extra chocolate on top.
How to Make Cadbury Mini Egg Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened unsalted butter and granulated sugar together until light and fluffy. This step is the foundation of your cookie’s texture, helping to incorporate air for a tender bite. Take your time here; it sets the stage for everything that follows.
Step 2: Add the Egg and Vanilla
Next, beat in the large egg and vanilla extract until fully combined. The egg binds the ingredients, while the vanilla infuses a lovely depth of flavor that perfectly complements the candy’s sweetness.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. These dry ingredients are key to achieving the right structure and tenderness in your cookies.
Step 4: Mix the Dry with the Wet
Gradually add the flour mixture to your butter and sugar mixture, stirring until just combined. Be careful not to overmix—this keeps the cookies soft and tender rather than dense.
Step 5: Fold in Chopped Mini Eggs
Gently fold the chopped Cadbury Mini Eggs into the dough. These little gems provide bursts of melty chocolate and candy shell crunch that make every bite exciting and flavorful.
Step 6: Scoop and Top the Cookies
Scoop spoonfuls of dough onto a lined baking sheet, leaving enough space for gentle spreading. Press the whole or roughly chopped Mini Eggs on top of each cookie before baking. This not only amps up the appearance but ensures those iconic colorful candies shine through every bite.
Step 7: Bake and Cool
Bake your cookies in a preheated oven until golden around the edges but still soft in the center, usually about 10-12 minutes. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. Cooling ensures they set just right without losing that chewy softness.
How to Serve Cadbury Mini Egg Cookies Recipe
Garnishes
For an extra touch of charm, dust your cookies lightly with powdered sugar or drizzle a bit of white chocolate over the top. Freshly chopped mint leaves alongside add a refreshing note and a pop of green that complements the colorful mini eggs.
Side Dishes
Serve these cookies with a cold glass of milk or a cup of hot cocoa for a classic pairing. For a grown-up twist, try pairing with a creamy vanilla latte or even a mild coffee to balance the sweetness perfectly.
Creative Ways to Present
Arrange your Cadbury Mini Egg Cookies Recipe on a festive platter surrounded by whole mini eggs or pastel-colored napkins to make the display pop. For parties, present them in cute paper cups or stack them with layers of parchment paper for an inviting dessert tower.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cadbury Mini Egg Cookies in an airtight container at room temperature to preserve their freshness and chewy texture. They will stay delicious for about 4-5 days, making them perfect for enjoying throughout the week or sharing with friends.
Freezing
You can freeze these cookies either baked or as dough balls. For baked cookies, layer them between sheets of parchment paper in a freezer-safe container. If freezing dough, shape into balls and freeze on a tray before transferring to a bag, then bake straight from frozen adding a couple of extra minutes to baking time.
Reheating
To bring back that just-baked warmth, pop cookies in the microwave for about 10-15 seconds or a few minutes in a preheated oven at 300°F (150°C). This refreshes their softness and melts the chocolate slightly for an irresistible treat.
FAQs
Can I substitute the Cadbury Mini Eggs with another candy?
Absolutely! While Cadbury Mini Eggs are iconic in this recipe, you can swap them for any similar candy-coated chocolates or even chocolate chips for a different texture and flavor experience.
Do I need to use unsalted butter?
Using unsalted butter allows you to control the salt level precisely. If you only have salted butter, reduce or skip the added salt to avoid overly salty cookies.
What if I don’t have cornstarch?
Cornstarch adds softness, but you can omit it if necessary. Your cookies may be slightly less tender but will still be delicious and satisfying.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough briefly if needed. Also, avoid overmixing the dough, which can activate gluten and cause excessive spread.
Can I make this recipe vegan or gluten-free?
To make this recipe vegan or gluten-free, you’ll need to use suitable substitutes like plant-based butter, egg replacers, and gluten-free flour blends. Keep in mind that texture and flavor may vary slightly.
Final Thoughts
If you want to make a cookie that’s both utterly comforting and fun to eat, the Cadbury Mini Egg Cookies Recipe is one you will want to keep in your baking arsenal forever. It’s a joy to make, full of vibrant colors, and blessed with pockets of sweet, melty chocolate. Trust me, once you try these, you’ll find yourself reaching for Cadbury Mini Eggs anytime you want to treat yourself or brighten someone else’s day.
Print
Cadbury Mini Egg Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cadbury Mini Egg Cookies bring together a soft, buttery cookie dough loaded with chopped mini eggs inside and topped with more colorful mini egg pieces for a festive, chocolatey crunch. Perfect as a springtime treat or Easter dessert, these cookies offer a delightful combination of vanilla sweetness, rich butter, and melty candy eggs in every bite.
Ingredients
Cookie Dough
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped mini eggs
Topping
- ½ cup whole, halved, or roughly chopped mini eggs for topping cookies
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat to prevent sticking.
- Cream butter and sugar. In a large bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light, fluffy, and pale in color, about 2-3 minutes.
- Add egg and vanilla. Beat in the large egg and vanilla extract until fully combined and smooth, making sure the mixture is homogeneous.
- Combine dry ingredients. In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt to ensure even distribution.
- Mix dry ingredients into wet. Gradually add the dry ingredients to the butter mixture, stirring just until combined to avoid overmixing, which can toughen cookies.
- Fold in chopped mini eggs. Gently fold in the ½ cup chopped mini eggs evenly throughout the dough to distribute the candy bits.
- Shape and top cookies. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few whole or halved mini eggs onto the tops of each cookie dough mound for extra decoration and crunch.
- Bake cookies. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are just set.
- Cool on wire rack. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature egg and softened butter for smooth mixing.
- Do not overmix the dough to keep cookies tender and soft.
- If desired, chill the dough for 30 minutes for thicker cookies before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Mini eggs can be substituted with similar candy-coated chocolates if unavailable.
