Cadbury Mini Egg Easter Cookies
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These Cadbury Mini Egg Easter Cookies are crispy on the edges, gooey in the middle, and filled with delicious Cadbury Mini Eggs. These cookies are the perfect spring treat – and a hit whenever they are brought to gatherings & get-togethers. You will love them.
You know we love cookies around here, but these are next level with the creamy Cadbury chocolate. These cookies use my Classic Chocolate Chip Cookie recipe as the base, but with fewer chocolate chips to offset the extra chocolate from the Cadbury Mini Eggs. These cookies also taste delicious with Cadbury Dark Chocolate Mini Eggs – my favorite!
Be sure to crack up a lot of the mini eggs, so you don’t have too many huge chunks in the cookies – they can be very big to bite into. I like to cut some of them on a cutting board – some split into halves and others into quarters. These make better sizes in the dough. Then, 2 minutes before the cookies are done baking, I’ll add a couple mini eggs or pieces of mini eggs on top, to make them look nice. Return to the oven for 2 minutes to melt that last chocolate on top, and they are done!
Cadbury Mini Egg Easter Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup chocolate chips
- 1 bag Cadbury Mini Eggs (1½ cups) – divided
- optional, flake sea salt for topping
Instructions
- Preheat oven to 365°F. (These cookies bake a little less hot than my Classic Chocolate Chip Cookies so the Mini Eggs don't burn.)
- Cream butter and sugars in stand mixer (using the paddle attachment) for 2-3 minutes. Add egg and vanilla and keep beating for 1 min.
- Meanwhile in a separate bowl mix flour, salt, and baking soda. Slowly add dry mixture to wet mixture and cream.
- Then add the chocolate chips and 3/4 cup of the Cadbury Mini Eggs into the stand mixer – I like to keep the mixer on for a minute to break up large pieces of the Mini Eggs.
- Once dough is all mixed together and chocolate is evenly distributed, use a cookie scoop to scoop dough onto a parchment lined cookie sheet. Freeze cookie sheet with dough on it for 30 minutes or longer, until dough is hard. (If freezing longer than 30 minutes, transfer dough balls to an airtight container or ziploc bag so they don't dry out.)
- Remove dough from freezer. Line a cookie sheet with parchment paper or a silicon baking mat. Place frozen balls on cookie sheet, evenly spaced.
- Bake in preheated 365 degrees for 6-7 minutes, until tops are lightly browning. Because the dough was frozen the tops may look rounded (top is brown, inside is still gooey).
- Once tops are light brown, remove from oven and carefully add additional Mini Eggs to the tops of the cookies. I like to put several on each cookie. If you desire a flatter looking cookie, you can also flatten the top of the cookie lightly with the back of a flat spatula.
- Return to oven to bake for 2 more minutes, to melt additional Mini Eggs.
- Once removed from oven, optionally top with flaked sea salt. (link to Maldon sea salt flakes – we love this kind)Enjoy!
I hope you get a chance to try out these Cadbury Mini Egg Easter Cookies… and check out my other cookies here. Tag me with photos if you make these @plumstreetcollective on Instagram. Thanks for reading!
