Cadbury Mini Eggs Cookies (2024)

Thick, chocolaty, and irresistibly soft in the center with a lightly crisp outside, this Cadbury Mini Egg Chocolate Chip Cookie recipe delivers on every level! Trust me, you won't be able to resist this 5-star recipe that's guaranteed to satisfy your sweet tooth!

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Rebecca’s Recipe Review

Taste: Elevated chocolate chip cookie flavors loaded with milk chocolate and malt powder.

Texture: Crisp edge, firm exterior, gooey center when warm or soft but set center once cooled.

Ease: 6/10—It’s not hard to prepare, but it can be inconvenient to bake because I recommend two pans and four rotations of chilling/baking so you don’t overcrowd the cookies.

Pros: Impressively huge NYC Bakery-style cookies with BIG flavor!

Cons: The cookies may be too big for many (each cookie is actually about 3 to 4 portions, but they can be made in 3oz. portions). Finding Cadbury Mini Eggs out of season or too close to Easter (they sell out fast at many stores).

Would I Make This Again? Oh, yes! This Levain cookie base is a favorite of mine, and I use it a lot with different add-ins; this one is particularly great for Easter!

Cadbury Egg Cookie Ingredients

To make one of the best Easter Day desserts, I selected ingredients that work together to bring the best flavor and texture to your mouth and Easter Day celebrations! This homemade cookie recipe uses both all-purpose flour and cake flour to give them height and tenderness.

The addition of corn starch then gives the cookies their soft, chewy texture, along with their height and tenderness. To finish perfecting the texture of these cookies, whole eggs, and additional egg yolks are used to add a more delicious textural dimension.

Granulated sugar, light brown sugar, and pure vanilla extract create a sweet base in the cookie that’s the perfect flavor foundation for the Cadbury Mini Eggs, bittersweet baking chocolate, and dark chocolate chips. Rounding off the list of ingredients are unsalted butter, salt, baking soda, and malted milk powder.

• Measuring In Grams – For these Easter cookies to accurately achieve their best taste and texture, I highly recommend measuring the ingredients in grams using a kitchen scale. This prevents accidentally adding too much or too little of an ingredient, especially when it comes to correctly measuring flour, which can cause cookies to turn out dry and crumbly.
• Kitchen Scale For Portioning Dough – It’s best to use a kitchen scale to portion the cookie dough out into 3-ounce balls. This will give them a uniform size that will give all the cookies a perfectly even bake.
• Chill The Dough – Chilling the dough in the freezer for one hour allows the flavor to develop more while also firming up the dough to prevent spreading while they bake. Giving us nice thick cookies with a better taste!
• Two Baking Pans – I suggest using two baking sheets so that it speeds up the baking process. This will allow the pan to chill with a batch of cookie dough while also preventing cookie dough from being dropped onto hot pans which would alter the structure of the cookie.
• Chopping Cadbury Eggs – We tested multiple methods to crush the Cadbury Milk Chocolate Mini Eggs. We found crushing them in a bag caused the eggshells to slice the bag, and a food processor turned some eggs to dust while leaving others primarily untouched. Therefore, the best method we found was to use the side of a knife and crush the eggs like a garlic clove.

How To Store Cookies With Mini Cadbury Eggs

Once baked and cooled, these Cookies with Chocolate Eggs should be stored in an air-tight container at room temperature for up to four days.

How To Freeze Cookie Dough

To store these cookies longer, you may want to consider freezing them! This will allow you to store them for up to 3 months. To freeze, place the baked and cooled cookies onto a baking sheet and flash-freeze them for 30 minutes.

Then, transfer the flash-frozen cookies into a Ziploc freezer bag and squeeze out the excess air. To enjoy the cookies, thaw at room temperature or nuke them in the microwave for 15 seconds.

You can also freeze cookie dough to bake another time, giving you a freshly baked homemade treat later without any kitchen mess to worry about! To do so, portion the dough onto a parchment-lined baking sheet and flash-freeze it for one hour.

Then transfer the frozen cookie dough balls into a Ziploc freezer bag and squeeze out the excess air. Store the bag of cookie dough in the freezer for up to 3 months.

When you’re ready to enjoy, transfer the cookie dough balls out of the bag and onto a baking sheet to thaw in the fridge. Once thawed, bake the cookies for 9 to 10 minutes.

Did You Make This Recipe?

If you’ve tried thisrecipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

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