Discover the best Cadbury Mini Egg Chocolate Chip Cookies — soft, chewy, loaded with crushed pastel mini eggs and melty chocolate chips, and ready in under 30 minutes. Your Easter baking just got a serious upgrade.
Every spring, the moment those little pastel bags of Cadbury mini eggs hit store shelves, I basically lose my mind and buy six of them. Most end up getting eaten straight from the bag (no regrets), but a handful always make it into these absolutely dreamy Cadbury Mini Egg Chocolate Chip Cookies — and honestly, that’s the best decision I make all season.
Table of Contents
Why You’ll Be Obsessed With These Cookies
These Cadbury Egg Cookies are the kind of treat that disappears from the plate before they’ve even had time to cool. We’re talking thick, chewy centers, slightly crisp golden edges, and little bursts of that iconic candy-coated chocolate shell in every single bite.
The secret weapon? Cornstarch. It keeps the cookies tender and soft for days (if they last that long). Pair that with two kinds of sugar for depth, semi-sweet chocolate chips for extra richness, and those gorgeous crushed mini eggs — and you’ve got a cookie that’s basically spring in edible form.
No chilling required. No fancy equipment. Just one bowl, simple pantry staples, and about 25 minutes standing between you and cookie heaven.
Cadbury Mini Egg Chocolate Chip Cookies
Equipment
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 1 ¼ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
Mix-ins
- ⅓ cup semi-sweet chocolate chips
- ⅓ cup Cadbury mini eggs, crushed
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
- In another bowl, mix melted butter, granulated sugar, and brown sugar until smooth. Add egg and vanilla extract and stir until combined.
- Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and crushed mini eggs.
- Scoop dough (about 3 tablespoons each) onto prepared baking sheet, spacing them apart.
- Bake for 11 minutes until edges are golden and centers look slightly underdone.
- Cool on baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Ingredients
| Category | Ingredient | Amount |
|---|---|---|
| Wet Ingredients | Unsalted butter, melted | 1/2 cup (113g) |
| Granulated sugar | 2/3 cup (140g) | |
| Brown sugar | 1/4 cup (50g) | |
| Large egg, room temperature | 1 | |
| Vanilla extract | 1 tsp | |
| Dry Ingredients | All-purpose flour | 1 1/4 cup (180g) |
| Baking soda | 1/2 tsp | |
| Cornstarch | 1 tsp | |
| Salt | 1/2 tsp | |
| Mix-ins | Semi-sweet chocolate chips | 1/3 cup (60g) |
| Cadbury mini eggs, crushed | 1/3 cup (60g) |
A quick note on the mini eggs: To crush them, just pop them in a zip-lock bag and give them a few good whacks with a rolling pin. You want a mix of chunky pieces and smaller shards — it gives you those satisfying crunch pockets throughout the cookie.
Step-by-Step Instructions
Step 1: Get Your Oven Ready
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is the step everyone skips and then regrets — get it done first so you’re not scrambling later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set it aside. The cornstarch here is doing quiet, important work — it’s the reason these chocolate chip Cadbury egg cookies stay pillowy soft even the next day.
Step 3: Combine the Wet Ingredients
In a larger bowl, mix your melted butter with the granulated sugar and brown sugar until everything’s well combined and looks a little glossy. Add in your room-temperature egg and vanilla extract and stir until smooth.
Pro tip: Make sure your egg is actually at room temperature — it blends in so much better and gives you a more even texture. Just leave it on the counter for 20–30 minutes before you start.
Step 4: Bring It All Together
Pour your dry ingredients into the wet mixture and stir until just combined — don’t overwork it. Then gently fold in the semi-sweet chocolate chips and your crushed Cadbury mini eggs. The dough will be thick and a little sticky, which is exactly what you want.
“I always sneak a taste of the dough here. Purely for quality control purposes, obviously.”
Step 5: Scoop and Bake
Using a large cookie scoop (about 3 tablespoons per cookie), drop the dough onto your prepared baking sheet. Give them plenty of room — these Cadbury egg cookies spread out quite a bit, so stick to 3 or 4 cookies per sheet. Trust me on this one.
Bake for 11 minutes. They’ll look slightly underdone in the center when you pull them out, and that’s perfect. Let them cool directly on the baking sheet for 5–10 minutes before transferring to a cooling rack. They’ll firm up beautifully as they cool.
Expert Tips, Variations & Troubleshooting
Tips for Perfect Cookies Every Time
Use melted (not softened) butter. Melted butter gives you that chewy, dense texture instead of a cakey one. If you want to take things to the next level, try browning the butter first — brown butter Cadbury egg cookies have a nutty, toffee-like depth that is absolutely next level.
Don’t skip the rest time. Letting the cookies sit on the hot pan for those extra 5–10 minutes isn’t just about patience — it’s where the magic happens. The residual heat finishes the bake gently and keeps the centers fudgy.
Weigh your flour. Spooning flour directly from the bag without weighing it is one of the most common reasons cookies turn out dense or dry. Use a kitchen scale and measure out exactly 180g for best results.
Fun Variations to Try
Brown Butter Version: Swap the regular melted butter for brown butter. Just melt the butter in a saucepan over medium heat, swirling occasionally until it turns golden and smells nutty — usually about 5 minutes. Let it cool slightly before using. Brown butter Cadbury egg cookies are basically the fancy adult upgrade of this already-amazing recipe.
Double Chocolate: Replace 2 tablespoons of flour with 2 tablespoons of cocoa powder for a rich chocolate base that plays off the candy shell beautifully.
White Chocolate Swap: Use white chocolate chips instead of semi-sweet for a sweeter, creamier contrast to the crunchy mini eggs.
Troubleshooting
Cookies spreading too much? Your butter might have been too warm when you mixed the dough. Next time, let it cool for a few minutes after melting before combining. You can also chill the scooped dough balls for 15 minutes before baking.
Cookies came out cakey? Too much flour is usually the culprit. Make sure you’re spooning and leveling — or even better, weighing — your flour.
Mini eggs sinking to the bottom? Press a few extra crushed pieces on top of each dough ball right before it goes into the oven. You’ll get better visual distribution and those pretty pastel pops on top.
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature (airtight container) | Up to 5 days | Add a slice of bread to the container to keep cookies soft |
| Refrigerator | Up to 1 week | Bring to room temp before eating for best texture |
| Freezer (baked cookies) | Up to 3 months | Wrap individually, thaw at room temp for 1 hour |
| Freezer (raw dough balls) | Up to 3 months | Bake from frozen, add 2–3 extra minutes |
Reheating Tips
Warm a cookie in the microwave for 10–15 seconds for that fresh-from-the-oven feel. If you’re reheating several at once, pop them in the oven at 300°F for about 5 minutes.
No-Waste Kitchen Ideas
Got leftover crushed mini eggs? Sprinkle them over vanilla ice cream, fold them into brownies, or stir them into a bowl of oatmeal for a fun Easter morning breakfast. Any broken cookie pieces are incredible crumbled over yogurt or layered into a trifle.
Nutritional Information
Per cookie (estimated, based on approximately 10 cookies)
| Nutrient | Amount |
|---|---|
| Calories | ~265 kcal |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 37g |
| Sugar | 25g |
| Protein | 3g |
| Sodium | 160mg |
Nutritional values are estimates and may vary based on specific ingredients used.
CADBURY MINI EGG CHOCOLATE CHIP COOKIES FAQs
Can I make these Cadbury Mini Egg Chocolate Chip Cookies ahead of time?
Absolutely! You can make the dough up to 48 hours ahead and keep it refrigerated, tightly covered. You can also scoop the dough into balls and freeze them — just bake straight from frozen and add a couple of extra minutes to the bake time. It’s a total game-changer for holiday prep.
Where can I find Cadbury mini eggs?
Cadbury mini eggs are a seasonal item and are usually available from late January through Easter at most grocery stores, Target, Walmart, and candy specialty shops. Stock up while you can — once they’re gone, they’re gone until next year, and the temptation to eat your cookie stash “just as a snack” is very real.
Can I use whole mini eggs instead of crushed ones?
You can, but crushed works much better for even distribution through the dough. Whole mini eggs can create hard, uneven bites and may roll off the cookie. A quick smash in a zip-lock bag gives you the best of both worlds — chunky bits for texture and crunch without any surprise tooth-breaking moments.
What makes these different from regular chocolate chip cookies?
The crushed Cadbury mini eggs add a candy-coated crunch that you just can’t get from plain chocolate chips. The crispy shell, creamy milk chocolate center, and slight sweetness take a classic chocolate chip Cadbury egg cookie recipe somewhere really special. Plus, those pretty pastel pieces make them look absolutely stunning on a plate.
Before You Go — One More Cozy Recipe Idea
If you’re already in full-on comfort food mode (and honestly, when are we not?), you might love a few more of my favorites. When I’m not baking cookies, I’m probably making a big pot of hearty minestrone soup or pulling together a crazy-good spaghetti stuffed garlic bread for dinner. And if you need something impressive for a crowd, this Peruvian chicken is always a showstopper.
For lighter fare, these summer rolls with lettuce wraps are fresh, fun, and totally addictive. Or if you want something totally different, this crispy slow cooker corned beef is one of the most-shared recipes on the whole site.
Go Bake These Already!
Seriously — if you’ve been on the fence, this is your sign. These Cadbury Mini Egg Chocolate Chip Cookies are easy, festive, and absolutely impossible to eat just one of. They’re perfect for Easter baskets, spring bake sales, Sunday afternoon baking sessions, or just because it’s Tuesday and you deserve something special.
When you make them, I’d love to hear how they turned out! Drop a comment below, leave a star rating, and — pretty please — save this recipe to Pinterest so your friends can find it too. The more people baking these, the better the world becomes. That’s just science.
