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cadbury mini egg cookies close up.

Mini Egg Cookies

Rich mini egg cookies made with Cadbury mini eggs and lots of chocolate. They are the perfect, indulgent Easter treat!
Course Cookies
Cuisine English
Prep Time 20 minutes
Cook Time 14 minutes
Additional Time 12 hours
Total Time 12 hours 34 minutes
Servings 30
Calories 145kcal
Author Adina


  • 50 g chopped white chocolate 1.8 oz/ ¼ cup
  • 50 g chopped dark chocolate 1.8 oz/ ¼ cup
  • 80 g Cadbury mini eggs 2.8 oz/ 1 small bag
  • 175 g unsalted butter 6.1 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 8.8 oz/ 2 cups
  • ½ teaspoon baking soda


  • 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.
  • 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.
  • Refrigerate: Wrap the dough and refrigerate for at least a few hours and preferably overnight. (Note 2).
  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line 2 – 3 baking trays with parchment paper, you will have to bake in batches. Keep the balls that note 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 30-35 g/ 1-1.2 oz.
  • 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.


  1. Always use a digital kitchen scale when baking; it guarantees for best results.
  2. You can refrigerate the wrapped dough or the formed balls (covered with cling film) for up to 48 hours.
  3. If you want to bake two trays simultaneously, use a fan oven and preheat it to 160 degrees Celsius/ 320 degrees Fahrenheit. If you are using a fan oven and baking two trays simultaneously, swap the trays around halfway through.


Serving: 1cookie | Calories: 145kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 28mg | Fiber: 1g | Sugar: 13g