If there’s one cookie recipe I can’t resist sharing every spring, it’s Cadbury Mini Egg Chocolate Chip Cookies. Imagine a classic chocolate chip cookie, but dialed up with pockets of melty chocolate, crunchy bits of candy shell, and that signature pop of pastel color. These cookies are the ultimate way to celebrate Easter, share with friends, or simply treat yourself to something special. Every bite is loaded with rich flavor and a delightful crunch, thanks to those irresistible Cadbury Mini Eggs nestled in the dough!

Cadbury Mini Egg Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cadbury Mini Egg Chocolate Chip Cookies comes from a handful of classic ingredients, each one playing a vital role in the final cookie’s flavor, chew, and gorgeous bursts of color. Here’s what you’ll need and why they matter:

Unsalted butter (1 cup, softened): This gives the cookies their rich, melt-in-your-mouth texture and deep buttery flavor. Make sure it’s room temperature for easy creaming.
Granulated sugar (¾ cup): Adds sweetness and helps with that perfectly golden cookie edge.
Packed brown sugar (¾ cup): Provides moisture, chewiness, and a subtle caramel note that balances the candy shells.
Large eggs (2): Binding power! Eggs hold everything together and add a little lift.
Vanilla extract (2 teaspoons): The secret to giving these cookies their warm bakery aroma and flavor punch.
All-purpose flour (2¼ cups): The base for structure and lightness—measure carefully for the best texture.
Baking soda (1 teaspoon): Ensures the cookies bake up perfectly soft in the center and lightly crisp on the edges.
Salt (½ teaspoon): Just enough to balance the sweet and make the chocolate flavors really pop.
Semisweet chocolate chips (1½ cups): For melty, gooey pockets of chocolate in every bite.
Chopped Cadbury Mini Eggs (1 cup, about 20–25 eggs): The all-star ingredient—crunchy, colorful, and packed with irresistible milk chocolate!

How to Make Cadbury Mini Egg Chocolate Chip Cookies

Step 1: Prep Your Oven and Pans

Start by heating your oven to 350°F. Line your baking sheets with parchment paper—you’ll thank yourself for the easy clean-up later, not to mention the perfectly golden bottoms of each cookie. This little bit of prep gets everything ready for cookie success.

Step 2: Cream the Butter and Sugars

In a big mixing bowl, beat your softened butter together with both sugars until the mixture looks pale and fluffy. This step is all about aerating the dough for cookies that are light, chewy, and oh-so-buttery. Don’t rush—let it cream for a couple of minutes for best results!

Step 3: Add Eggs and Vanilla

Beat in your eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. These ingredients help everything come together and add that classic, irresistible cookie flavor that makes Cadbury Mini Egg Chocolate Chip Cookies so special.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together your flour, baking soda, and salt. This ensures the baking soda and salt are evenly distributed, preventing any weird pockets of flavor or flat cookies.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture into your wet mixture, stirring gently until everything is just combined. Over-mixing can make cookies tough, so stop as soon as there are no visible streaks—trust me, it’ll be worth it!

Step 6: Fold in Chocolate Chips and Mini Eggs

With a sturdy spatula, fold in the semisweet chocolate chips and those glorious chopped Cadbury Mini Eggs. Aim for larger chunks of Mini Eggs for that signature crunch and a rainbow of color in every cookie.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for a little spreading. Bake for 10–12 minutes until the edges are a perfect golden brown, but the centers still look slightly soft—they’ll set up as they cool!

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for about 5 minutes (they’ll be soft and delicate straight from the oven), then transfer them to a wire rack to finish cooling. If you can resist, let them cool completely; if not, snag one warm with a cold glass of milk. Pure bliss!

How to Serve Cadbury Mini Egg Chocolate Chip Cookies

Garnishes

If you want to make your Cadbury Mini Egg Chocolate Chip Cookies look extra festive, try pressing a few extra whole Mini Eggs or chocolate chips into the tops just after baking. A light dusting of powdered sugar or colorful sprinkles can add even more flair if you’re in the mood to get fancy!

Side Dishes

Cookies, especially ones as decadent as these, pair beautifully with a glass of icy-cold milk, but why stop there? Serve them with a scoop of vanilla ice cream for homemade ice cream sandwiches, or nestle them next to fresh fruit for a bright, springtime dessert platter.

Creative Ways to Present

Host a cookie swap with friends, or build a cheerful cookie box as a thoughtful gift. Stack the cookies and tie them with a pastel ribbon for Easter baskets or wrap each in cellophane for adorable party favors. Wherever you take them, Cadbury Mini Egg Chocolate Chip Cookies are guaranteed to bring big smiles!

Make Ahead and Storage

Storing Leftovers

To keep your cookies soft and fresh, place cooled Cadbury Mini Egg Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay delicious for up to 4 days—if you have any left by then!

Freezing

These cookies freeze beautifully! Place the cooled cookies in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. They’ll keep well for up to three months. You can also freeze unbaked dough balls and bake off whenever a cookie craving strikes.

Reheating

Revive cookies by zapping them in the microwave for 10–15 seconds, or warm them in a 300°F oven for a few minutes to bring back that just-baked texture and melty chocolate magic. Perfect for when you want that fresh-from-the-oven experience!

FAQs

Can I use other types of chocolate chips or candies?

Absolutely! While the mix of semisweet chips and Cadbury Mini Eggs is the classic version, feel free to swap in milk or dark chocolate chips, or add white chocolate chunks. You can even try other candy-coated chocolates for a fun twist.

Do I need to chill the dough?

Chilling isn’t required for this recipe, but if you prefer slightly thicker cookies with richer flavor, you can pop the dough in the fridge for 20–30 minutes before baking. It can help control spreading and makes for easy make-ahead prep too.

What’s the best way to chop Cadbury Mini Eggs?

Place the Mini Eggs in a sturdy plastic bag and gently whack them with a rolling pin or heavy spoon. Aim for big, chunky pieces so you get lots of color and crunchy bits in each cookie—try to avoid crushing them into dust!

Can these cookies be made gluten-free?

Yes! Just substitute your favorite gluten-free all-purpose flour blend for the regular flour. Look for a blend that mimics the protein content of wheat flour for the best texture, and you’re good to go.

How do I keep the cookies soft for several days?

Storing them in an airtight container is key, and you can even add a slice of bread to the container. The bread helps maintain moisture and keeps Cadbury Mini Egg Chocolate Chip Cookies perfectly soft and chewy day after day.

Final Thoughts

There’s something downright magical about biting into a cookie bursting with warm chocolate and candy-coated crunch. If you’re looking for the ultimate crowd-pleaser or the perfect spring treat, give these Cadbury Mini Egg Chocolate Chip Cookies a try—they’re as easy to make as they are to love!