These soft, slightly chewy mini eggs cookies are the perfect Easter treat to bake this coming Easter season. They are super easy to make, come together fairly quickly, and don't require chilling before baking.
If you are a fan of Cadbury mini eggs, then you will be a fan of these Cadbury egg cookies. As we slide into the Easter season, we will soon be planning our Easter baking, baskets, and treats. And what better way than to make a batch of cookies with everyone's favorite easter candy?
These Easter egg cookies are for the fans of Cadbury mini eggs. They are essentially a chocolate chip cookie recipe in which the chocolate chips (or chunks) have been replaced with crushed Cadbury mini eggs.
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Cadbury Mini Eggs add the chocolate flavor and whimsy to these cute Easter cookies. While doing some research, it quickly came to my attention that a bag of Cadbury mini eggs comes in sizes ranging from 125 grams (4.5 ounces) to 385 grams (13.5 ounces). I like to crush the mini eggs with a rolling pin, over chopping the eggs, simply because I find it easier and safer. I can also recommend substituting half the mini Cadbury eggs with dark (bittersweet) chocolate chunks, or chocolate chips.
I use plain all-purpose flour, which is also known as standard-grade flour for these delicious Cadbury mini egg cookies. This typically contains a protein content of 9.5-12%.
White granulated sugar sweetens these cookies gives them their slightly chewy texture, and helps in the browning of the cookies. If you want to use light brown sugar, I would replace 50 grams (¼ cup) of white sugar with brown sugar.
Baking soda gives these cookies a bit of lift, helps with the browning of the cookie, and also helps the cookies spread out during the baking process.
An egg binds these cookies together. I use a size 6 egg, which is similar to an Aus/SA large egg and a US/Euro medium-sized egg. The egg should be at room temperature, this allows the egg to incorporate much easier into the sugar/butter mixture. If you need to bring an egg to room temperature quickly, then pop the egg(s) into warm (but not hot, we don't want to cook the eggs) water for about 15 to 30 minutes.
Salt is crucial to baking. I use table salt of which 1 teaspoon equals 1 ½ teaspoon of Morton Kosher and 2 teaspoons of Diamon Crystal.
Butter adds flavor, softness, moisture, and aids in leavening. I use New Zealand butter in all my recipes, which has an 82% butterfat content. Similar to European or Irish butters. The butter should be at room temperature. Simply pull the butter out of the fridge about an hour before baking. However, if it's a bit cold, or you need to get baking, pop the butter into the microwave in 10-second intervals just until it's soft but not melted (or nearly melting).
Vanilla extract enhances the flavor of the other ingredients in the cookie, and is a cornerstone in baking, especially if eggs are involved
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
Step 1 - Read through all the instructions. Preheat the oven to 180°C/355°F. Grease and line two baking trays with parchment paper or baking paper.
Step 2 - Place 150 grams (⅔ cup) of mini eggs in a ziplock bag or reusable silicone bag, and gently crush the eggs with a rolling pin until all the eggs have been broken open. Put these aside.
Note - if you don't want to follow the steps of decorating the cookies before and after baking, simply crush all the mini eggs and add the cookie dough after mixing through the flour, portion, and bake according to instructions.
Step 3 - Place the soft room temperature butter into a large bowl and then partially cream with a wooden spoon or rubber spatula. This is to loosen up the butter for the next step. This can also be done in the bowl of a stand mixer using a paddle attachment.
Step 4 - Add the sugar to the bowl and cream by hand for 2 to 3 minutes, or around 30 to 45 seconds using a stand mixer.
Step 5 - Add in the room temperature egg and vanilla. Beat for 2 to 3 minutes by hand, or 30 to 45 seconds in a stand mixer.
Step 6 -
Add the rest of the dry ingredients( the flour, baking soda, and salt). Mix until most of the flour is mixed in.
Step 7 - TToss in ⅔ of the mini eggs from step 2. Mix through until all the flour is incorporated and the mini eggs are mixed through the cookie dough. Pour the last third on a plate and set aside.
Step 8 - Use a size 24 (2 ⅔ tablespoon) cookie scoop, and portion out the cookies (alternately roll out balls that are about 3cm across). Then turn the tops of the portioned cookie into the mini eggs on the plate. Gently press down to allow the dough to grab the broken pieces.
Step 9 - Place the cookie dough balls on the prepared baking tray, approximately 7cm or 3 inches apart. Bake for 10-12 minutes. Or until a beautiful golden brown.
Step 10 - While the cookies are baking, take the remaining portion of the mini eggs, and crush them as previously, but into fairly large chunks. These will be roughly divided among the cookies.
Step 11 - When the cookies come out of the oven, press the additional mini eggs into the top of each cookie to decorate. This must be done while the cookies are hot so that the eggs melt and stick to the top of the cookies.
Step 12 - If desired, take a cookie cutter that is larger than the cookies and scoot the edges to get picture-perfect cookies. Allow the cookies to cool on the tray for 5 to 10 minutes, and then lift them onto a wire rack using a spatula and allow them to cool completely.
Expert Tips for this Recipe
- Use room-temperature ingredients for these mini eggs cookies.
- For the best results, make sure to fully preheat the oven before baking.
- Replace half the mini eggs with dark chocolate for a deeper chocolate flavor.
- Use a digital kitchen scale for the most accurate results when it comes to measuring ingredients.
- When the cookies have come out of the oven, use a cookie cutter, bowl, or cup that is larger than the cookie. Place this over the cookies and swirl against the cookie edges to smooth out the cookies.
- If you don't want to decorate the tops of the cookies with additional mini eggs, simply crush all the eggs and toss them into the cookie dough at step 7.
Ovens & Air Fryers
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Storage and Freezing
These cookies can be stored in an airtight container for up to a week.
The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. Bake the frozen dough, in a preheated oven, as per the directions in the recipe. Or allow them to thaw in the fridge before baking.
Baked cookies can be frozen in an airtight container for up to 2 months.
Mini Eggs Cookies FAQ
Cadbury mini eggs are milk chocolate eggs coated in a colorful candy shell. Mini eggs originated in the UK (Somerset to be exact) and can now be found around the world.
I used a 16"x11" (40cm x 28cm) baking tray or a half-sheet baking tray—specifically the Nordic Ware Naturals Prism Textured Jelly Roll.
I use an ice cream/cookie scoop that holds about 3 tablespoons of dough and is 50mm or 2 inches wide.
Because of the hard candy shell, I do not recommend chopping the eggs with a knife. Instead, the safest (and easiest) way is to place the mini eggs into a bag and crush them with a rolling pin.
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Mini Eggs Cookies
- large cookie cutter (larger than the baked cookies)
- 2⅔ tablespoon scoop (No. 24)
- Baking Tray
- Mixing Bowls
- 150 grams Cadbury mini eggs
- 113 grams butter
- 150 grams white granulated sugar (caster/granulated)
- 1 egg (medium/large/size 6)
- 1 teaspoon vanilla extract
- 180 grams plain flour (all-purpose/standard grade)
- ¼ teaspoon table salt
- ½ teaspoon baking soda (bicarb/bread soda)
- 100 grams Cadbury mini eggs (decorating post bake)
- Read through all the instructions. Preheat the oven to 180°C / 355°C. Grease and line two baking trays with parchment paper.
- Place 150 grams (⅔ cup) of mini eggs in a ziplock bag or reusable silicone bag, and gently crush until the eggs have broken open. Keep these aside.150 grams Cadbury mini eggs
- Place the soft room temperature butter into a large mixing bowl and then partially cream with a wooden spoon or rubber spatula. This is is loosen up the butter for the next step.113 grams butter
- Add in the sugar and cream by hand for 2 to 3 minutes.150 grams white granulated sugar
- Add in the room temperature eggs and vanilla. Beat for 2 to 3 minutes by hand.1 egg, 1 teaspoon vanilla extract
- Add in the flour, baking soda, and salt. Mix until most of the flour is mixed in.180 grams plain flour, ½ teaspoon baking soda, ¼ teaspoon table salt
- Toss in ⅔ of the mini eggs from step 2. Mix through until all the flour is incorporated and the mini eggs are mixed through the cookie dough. Pour the last third on a plate and set aside.
- Using a cookie or ice cream scoop, portion out the cookies (alternately roll out balls that are about 3cm across). Then turn the tops of the portioned cookie into the mini eggs on the plate. Gently press down to allow the dough to grab the broken pieces.
- Place the cookies on the prepared baking sheets, approximately 7cm or 3 inches apart. Bake for 10-12 minutes.
- While the cookies are baking, take the remaining portion of the mini eggs, and crush them as previously, but into fairly large chunks. Thinks half to third sizes. These will be roughly divided among the cookie.100 grams Cadbury mini eggs
- When the cookies come out of the oven, press the additional mini eggs into the cookies to decorate. This must be done while the cookies are hot so that the eggs melt and stick to the top of the cookies.
- If desired, take a cookie cutter that is larger than the cookies and scoot the edges to get picture-perfect cookies. Allow the cookies to cool on the tray for 5 to 10 minutes, and then lift them onto a wired cooling rack using a spatula and allow them to cool completely.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.