If you are on the hunt for a treat that combines the delightful crunch of classic cookies with the vibrant colors and creamy chocolate burst of Cadbury Mini Eggs, then this Cadbury Mini Egg Cookies Recipe is exactly what you need. Each bite is a perfect balance of buttery dough, gentle sweetness, and those irresistible candy-coated chocolate gems that bring both nostalgia and joy. Whether you’re baking for a festive occasion or just a cozy afternoon snack, these cookies shine with simplicity and impressive flavor.
Ingredients You’ll Need
Getting the ingredients right is the first step to cookie success. These ingredients are straightforward pantry staples, each playing a unique role in delivering that perfect texture and taste you’ll love.
- ½ cup (113g) unsalted butter, softened: Provides the rich, creamy base and helps the cookies spread evenly.
- ¾ cup (150g) granulated sugar: Adds sweetness and helps create that slight crisp edge on the cookies.
- 1 large egg, at room temperature: Binds the ingredients together and contributes to a tender crumb.
- 1 teaspoon vanilla extract: Enhances the flavors with warm, comforting notes.
- 1 ½ cups (180g) all-purpose flour: The foundation of the dough that gives structure to the cookies.
- 1 tablespoon cornstarch: Helps create a softer, melt-in-your-mouth texture.
- ½ teaspoon baking soda: Provides gentle leavening for a perfectly light bite.
- ½ teaspoon salt: Balances the sweetness and deepens the flavor profile.
- ½ cup chopped mini eggs: Stirs throughout the dough for delightful bursts of chocolate in every bite.
- ½ cup whole, halved, or roughly chopped mini eggs for topping cookies: Gives a colorful, crunchy finish that makes these cookies so visually inviting.
How to Make Cadbury Mini Egg Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This aeration is key for that soft, tender texture we all crave in cookies. Don’t rush this part—take your time so you get a creamy base.
Step 2: Add the Egg and Vanilla
Next, beat in the large room-temperature egg along with the vanilla extract. The egg acts as a glue holding everything together, while the vanilla gives the cookies a warm, aromatic lift.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Mixing these dry ingredients evenly ensures that each cookie will rise perfectly and have that ideal tender crumb.
Step 4: Mix Dry Ingredients into Wet
Gradually add the dry ingredients into the butter mixture, stirring just until combined. Be careful not to overmix here; gentle folding keeps your cookies soft and tender.
Step 5: Fold in Chopped Mini Eggs
Gently fold in half a cup of chopped Cadbury Mini Eggs. These little pockets of chocolate and candy shell bring bursts of sweetness inside every bite. They’re the surprise that makes this Cadbury Mini Egg Cookies Recipe stand out.
Step 6: Scoop and Top
Scoop tablespoon-sized mounds of dough onto a baking tray lined with parchment paper, spacing them well. Press half or whole mini eggs on top of each cookie for that pretty, colorful finish and that extra crunch when baked.
Step 7: Bake to Perfection
Bake your cookies in a preheated oven at 350°F (175°C) for about 10 to 12 minutes, or until the edges turn a gentle golden brown while the centers remain soft. This timing locks in that charming chewy texture and keeps the mini eggs from losing their vibrant sheen.
How to Serve Cadbury Mini Egg Cookies Recipe
Garnishes
To elevate your Cadbury Mini Egg Cookies Recipe presentation, try dusting them lightly with powdered sugar or drizzle a bit of melted white chocolate over the top. Both additions complement the candy shells and add a touch of elegance without overpowering the cookie’s natural charm.
Side Dishes
Pair these cookies with a tall glass of cold milk or a fragrant cup of tea or coffee. The refreshing drinks balance the rich sweetness, making your snack time feel like a mini celebration every time.
Creative Ways to Present
For parties or gifting, arrange the cookies in decorative tins or wrap smaller batches in clear cellophane tied with pastel ribbons that match the Cadbury Mini Eggs’ colors. You can also layer them between wax paper sheets to keep the cookies fresh and visually appealing.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They stay delightful and soft for up to a week, making them a great option for enjoying throughout the week or surprising someone with a sweet treat anytime.
Freezing
If you want to make these cookies ahead of time, you can freeze the dough or baked cookies. To freeze the dough, shape the balls and place them on a baking sheet to freeze before transferring them to a zip-top bag. Bake directly from frozen adding a few extra minutes. For baked cookies, layer in an airtight container with parchment paper to prevent sticking and freeze for up to 3 months.
Reheating
To enjoy cookies fresh from the oven taste, warm them briefly in the microwave for about 10 seconds or in an oven at 300°F (150°C) for 3–5 minutes. This melts the candy centers just slightly and brings out that freshly baked aroma.
FAQs
Can I use other candy instead of Cadbury Mini Eggs?
Absolutely! While the Cadbury Mini Eggs offer unique texture and flavor, you can substitute with M&M’s or chopped chocolate-covered candies. Just note the flavor will change slightly, but the concept remains delicious.
Why is cornstarch used in this Cadbury Mini Egg Cookies Recipe?
Cornstarch softens the cookies by inhibiting gluten formation, leading to a tender, melt-in-your-mouth texture that you want from a truly special cookie.
How do I prevent the mini eggs from melting too much during baking?
Pressing the mini eggs gently on top of the dough and baking at the right temperature helps them keep their shape and vibrant colors. Avoid over-baking to prevent excessive melting.
Can I make these cookies vegan or gluten-free?
To make a vegan version, substitute butter with vegan margarine and use a flax egg instead of the chicken egg. For gluten-free, swap the all-purpose flour for a gluten-free blend, but keep an eye on texture adjustments.
Do these cookies taste better warm or cold?
Warm cookies have a magical soft texture with slightly gooey chocolate bits, but once cooled, they develop a lovely chewiness and snap. Both are delightful—try both and decide your favorite!
Final Thoughts
There is nothing quite like the joy of biting into a freshly baked batch of Cadbury Mini Egg Cookies Recipe. It’s the perfect combination of classic cookie comfort and playful bursts of colorful chocolate delight that bring smiles to every occasion. Give this recipe a try—you’ll find yourself reaching for these cookies again and again, sharing that happiness with everyone around you.
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, Cookies
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy Cadbury Mini Egg Cookies, packed with colorful, crunchy mini chocolate eggs for a festive treat. Perfect for springtime or any celebration, these cookies combine a buttery dough with melty chocolate bits for an irresistible flavor and texture balance.
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 Cadbury Mini Eggs
Topping
- ½ cup whole, halved, or roughly chopped Cadbury Mini Eggs for topping cookies
Instructions
- Preheat oven and prepare baking sheets. Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream butter and sugar. In a large bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, about 2-3 minutes. This creates a smooth base for the cookie dough.
- Add egg and vanilla. Beat in the large egg and vanilla extract until fully incorporated and the mixture is smooth.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Combine dry and wet ingredients. Gradually add the dry flour mixture to the wet butter mixture, mixing until just combined. Avoid overmixing to keep cookies tender.
- Fold in chopped Mini Eggs. Gently fold in ½ cup of chopped Cadbury Mini Eggs into the cookie dough for melty chocolate pockets within each bite.
- Shape cookies. Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few whole or halved Mini Eggs on top of each cookie dough ball for a festive look.
- Bake. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The cornstarch in the dough helps produce soft, tender cookies.
- Use room temperature egg for better mixing and texture.
- Pressing the whole or halved Mini Eggs on top before baking helps them keep their shape and color.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend.
