Rich mini egg cookies made with Cadbury mini eggs and lots of chocolate. They are the perfect, indulgent Easter treat!
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Mini Egg Cookies with Cadbury Eggs
Crispy on the edges, softer in the middle, oozing with white and dark chocolate, and crunchy thanks to those pastel Cadbury eggs, these mini egg cookies make a delicious Easter dessert. Or a sweet snack served with a glass of milk.
📋Recipe ingredients
Cadbury mini eggs:
- It's not an easy task to get them in Germany, but my kids know them from the UK, and they insist that I buy them every spring. And I do. And lately, I have been using them for baking, too; have a look at this delicious and smooth Mini Egg Cheesecake!
- The inspiration for this recipe came from another UK giant, the Good Food Magazine. I adapted the recipe, though, and improved the method. The first time I baked the cookies; they were pretty much a disaster, but now I find them perfect.
What if I can’t get any Cadbury eggs?
- No stress there! Use M&Ms or Smarties; they have a similar texture. And they are easier to chop. Only the color will be different, as the two mentioned are not pastel but brightly colored.
Chocolate:
- Use good quality chocolate; there is a lot of it in the dough, and it does make a difference. I had white chocolate from Milka and dark from Lindt. The brand is not important; just make sure you choose a brand that you actually enjoy eating.
Other ingredients:
- Flour
- Baking soda
- Egg
- Unsalted butter
- White sugar
- Brown sugar
- Vanilla extract
👩🏻🍳How to make mini egg cookies?
- Roughly chop both kinds of chocolate and set them aside.
- Roughly chop the Cadbury mini eggs and set them aside in a separate bowl. Be careful when chopping the eggs; it’s not an easy task. The eggs are tough and slippery, and you might cut yourself if you are not working carefully and patiently.
- Mix the butter, sugar, and vanilla until pale and fluffy. (1)
- Add the egg and combine. (2)
- Stir in flour and baking soda using a spoon or a spatula. (3)
- Add all the chocolate and about half of the chopped mini eggs. Keep some of the larger egg pieces to press on top of the cookies. (4)
- Wrap the balls in dough and refrigerate for at least a few hours, and preferably overnight. You can refrigerate the dough for up to 48 hours.
- Once you are ready to bake, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line 2 – 3 baking trays with parchment paper. If you want to bake two trays at the same time, use a fan oven and preheat it to 160 degrees Celsius/ 320 degrees Fahrenheit.
- Remove the dough from the fridge. If too stiff to roll, leave it on the counter for about 3-5 minutes, but not longer; you don’t want it to become soft again. The heat of your hands will be enough for the dough to soften enough so that you can roll it properly.
- Form balls each weighing about 30-35 g/ 1-1.2 oz. I do weigh them because I like them to be regular, but if you wish, weigh just one or two and then eyeball the rest.
- Place on the baking sheets, leaving space between each one as they will spread.
- Press some of the reserved chopped Cadbury eggs on each cookie, more in the middle than on the sides. Again, they will spread, so if you press the egg chunks more on the sides, they will not be on top of the cookies once they are baked.
- Bake for about 14 minutes until slightly golden around the edges but still rather pale in the middle. If you are using a fan oven and are baking two trays at a time, swap the trays around halfway through.
- Remove from the oven and let rest on the baking trays for about 5 minutes, this will allow them to set.
- Transfer to wire racks to cool completely.
❓Recipe FAQ
Definitely, and at least 1 or 2 hours, preferably longer. I always make the dough one day and bake the balls the next day. This dough is not suitable for immediate baking; the mini egg cookies will spread beyond recognition.
Chilling not only prevents the Cadbury cookies from spreading but also improves the taste. The flavors will have time to develop.
Yes, form the balls if you wish, place them on a large plate, tray, or cutting board, and cover them with cling film. Refrigerate.
Store the mini egg cookies at room temperature in airtight containers. They will keep for about 1 week.
Dough: Wrap it in cling film and freeze it for up to 3 months. Defrost in the fridge.
Dough balls: Freeze them individually arranged on a baking sheet. Once they are solid, transfer them to freezer bags. You can bake them from frozen; just add a few more minutes to the baking time.
Baked cookies: Place them in a single layer on a baking tray lined with parchment paper. Once solid, transfer to freezer bags.
Defrost at room temperature; it will not take long, especially if you take them out of the bag and place them on a plate in a single layer.
🔊Tips
Most important tip: always use a digital kitchen scale when baking; it guarantees for best results. (the Amazon affiliate link opens in a new tab)
Make the dough one day in advance and chill, well wrapped in cling film, overnight. This prevents the cookies from spreading and improves the flavor. You can also form the balls before chilling and refrigerate the balls (covered with cling film).
Use a fan oven so that you can bake two batches of cookies at a time. Swap the trays about halfway through.
Mini Egg Cookies
Ingredients
- 50 g chopped white chocolate 12 oz/ ¼ cup
- 50 g chopped dark chocolate 2 oz/ ¼ cup
- 80 g Cadbury mini eggs 3 oz/ 1 small bag
- 175 g unsalted butter 6 oz/ ¾ cup
- 200 g light brown sugar 7 oz/ 1 cup + 2 tablespoons
- 100 g white sugar 3.5 oz/ ½ cup
- 1 teaspoon vanilla extract
- 1 egg medium Germany, large US
- 250 g all-purpose flour 9 oz/ 2 cups
- ½ teaspoon baking soda
Instructions
- Chop the chocolate roughly and set it aside. Next, roughly chop the Cadbury mini eggs and set them aside in a separate bowl. Be careful when chopping the eggs; they are tough, and the knife might slip when you cut them. Take care not to cut yourself.50 g chopped white chocolate/ ¼ cup + 50 g chopped dark chocolate/ ¼ cup + 80 g Cadbury mini eggs/ 1 small bag
- Dough: Mix the butter, sugar, and vanilla until pale and fluffy. Add egg and combine. Add flour and baking soda and mix with a spoon or a spatula. Add all the chocolate and about half of the chopped mini eggs. Keep some of the larger pieces to press on top of the cookies.175 g unsalted butter/ ¾ cup + 200 g light brown sugar/ 1 cup + 2 tablespoon + 100 g white sugar/ ½ cup + 1 teaspoon vanilla extract + 1 egg + 250 g all-purpose flour/ 2 cups + ½ teaspoon baking soda + chocolate + cadbury eggs
- Refrigerate: Wrap the dough and refrigerate for at least a few hours and preferably overnight. (Note 2).
- Preheat the oven to 350°F/ 180°C. Line 2 – 3 baking trays with parchment paper; you will have to bake in batches. Keep the balls that are not in the oven refrigerated until they go in the oven (Note 3).
- Form cookies: Remove the dough from the fridge. The heat of your hands will be enough for the dough to soften enough so that you can roll it properly. Form balls each weighing about 1-1.2 oz/ 30-35 g.
- Top: Place on the baking trays leaving space between each one as they will spread. Press some of the reserved chopped Cadbury eggs on each cookie, more in the middle than on the sides.
- Bake for about 14 minutes until slightly golden around the edges but still rather pale in the middle.
- Cool: Remove from the oven and rest on the baking trays for about 5 minutes. Transfer to wire racks to cool completely.
Notes
- Always use a digital kitchen scale (the Amazon link opens in a new tab) when baking; it guarantees for best results.
- You can refrigerate the wrapped dough or the formed balls (covered with cling film) for up to 48 hours.
- If you want to bake two sheets of cookies simultaneously, use a fan oven and preheat it to 320°F/ 160°C. If you are using a fan oven and baking two trays simultaneously, swap the trays around halfway through.
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