Why You’ll Love Cadbury Mini Egg Cookies Recipe

I love how quick and simple this recipe is, especially when I need a last-minute dessert. The cookies bake up soft in the center with lightly golden edges, and I always appreciate the contrast between the chewy dough and the crunchy mini eggs. I also enjoy that the dough can be made ahead of time, which makes entertaining or holiday baking much easier. The bright candy-coated chocolate pieces make these cookies feel extra special without adding any complicated steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup granulated sugar about ½ cup or 100 grams
½ cup light brown sugar packed or 100 grams
½ cup butter unsalted, softened or 1 stick
1 large egg
1 large egg yolk
½ tablespoon pure vanilla extract
2 cups all-purpose flour or 250 grams
1 teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup micro mini eggs 6.4 ounces plus more for the top

Directions

I start by preheating my oven to 350°F and lining a baking sheet with parchment paper.

In a stand mixer, I cream the granulated sugar, light brown sugar, and softened butter together for about 2 minutes, making sure to scrape down the sides. I add the egg, egg yolk, and pure vanilla extract, then mix just until combined, about 20 seconds.

Next, I add the all-purpose flour, sea salt, baking soda, and baking powder to the bowl and mix until everything is fully incorporated. I’m careful not to overmix at this stage.

I gently fold in the micro mini eggs using a spatula so I don’t crush them. I scoop 3-tablespoon portions of dough and drop them onto the prepared baking sheet. If I feel like making them extra pretty, I press a few additional mini eggs on top.

I bake the cookies for about 12 minutes, or until the edges are lightly golden. I let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes 16 cookies.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Each cookie contains approximately 167 calories.

Variations

I sometimes swap the micro mini eggs for chopped regular-sized mini eggs if that’s what I have on hand. When I want an even richer flavor, I add a handful of white chocolate chips to the dough. For a slightly salty twist, I sprinkle a tiny pinch of flaky sea salt on top before baking. I also like chilling the dough for a few hours to create thicker, bakery-style cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a sealed container for up to 2 months. When I’m ready to enjoy one, I warm it in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven softness.

FAQs

Can I make the dough ahead of time?

I often prepare the dough up to 24 hours in advance and keep it covered in the refrigerator. I let it sit at room temperature for about 30 minutes before scooping and baking.

How do I keep the cookies soft?

I make sure not to overbake them and pull them out when the edges are just lightly golden. They continue to set as they cool.

Can I freeze the cookie dough?

I scoop the dough into balls and freeze them on a tray, then transfer them to a freezer bag. I bake them straight from frozen, adding a couple of extra minutes to the baking time.

Why are my cookies hard?

I avoid overbaking and make sure I measure the flour correctly instead of scooping directly from the bag, which can pack in too much flour.

Can I use salted butter?

I can use salted butter, but I reduce the added sea salt slightly to balance the flavor.

What if I don’t have a stand mixer?

I use a hand mixer or even mix by hand with a sturdy spoon, making sure the butter is very soft for easier mixing.

Can I use different candies?

I sometimes experiment with chocolate chips, chopped chocolate bars, or other candy-coated chocolates for a fun twist.

Should I chill the dough?

I don’t have to, but I find that chilling the dough helps create thicker cookies with less spreading.

How do I know when the cookies are done?

I look for lightly golden edges and centers that still look slightly soft. They firm up as they cool on the baking sheet.

Can I double the recipe?

I double all the ingredients evenly and bake in batches, making sure not to overcrowd the baking sheet.

Conclusion

I always find these Cadbury Mini Egg Cookies to be a fun and delicious treat that’s easy to prepare and even easier to enjoy. The chewy texture, bursts of chocolate, and colorful candy shells make them a favorite in my home. Whenever I bake a batch, I know they’ll disappear quickly.