These chewy Mini Egg Cookies are the perfect Easter treats! They are a no-chill dough, so you are minutes away from enjoying chewy cookies with a buttery flavor, loaded with chunks of chocolate.
Why You Will Love This Recipe
Quick and Easy: With no chill time required, these cookies can be whipped up in a matter of minutes, making them the perfect choice for anyone who wants a sweet treat without spending hours in the kitchen.
Soft and Chewy: These Cadbury Mini Egg cookies are delightfully chewy. The soft texture is balanced by the chunks of chocolate packed into each bite.
Festive Treat: The colorful candy-coated eggs make these cookies so fun! They are the perfect cookies for gifting to friends or taking to spring parties, and they are also a pretty addition to your Easter dessert table, along with Mini Egg Brownies.
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Butter: Use room temperature butter for best results. I use salted butter in this recipe for ease. If you use unsalted butter then increase the salt to ½ teaspoon.
Sugars: This recipe uses a combination of granulated sugar and brown sugar. This combination results in cookies that are sweet, with a subtle caramel flavor. The brown sugar also contributes to the cookie's chewy texture.
Egg: The egg is a binding agent. Let your egg come to room temperature so that it can fully incorporate into the batter.
Flour: All-purpose flour provides structure and keeps the cookies from spreading too much.
Cornstarch: I love using cornstarch in cookies because it makes them extra chewy. It also helps them hold their shape. If you are in the UK then use cornflour. You can leave this out if you do not have it on hand. The cookies will still be good. Just not as chewy.
Mini Eggs: Cadbury Mini Eggs have a thin candy shell with a rich chocolate center. Other brands of mini eggs will work as well, or you can substitute M&Ms.
Chocolate Chips: Semi-sweet chocolate chips balance nicely with the mini eggs. But dark chocolate or milk chocolate chips, or chocolate chunks can also be used.
How to Make Cadbury Mini Egg Cookies
1) Break Mini Eggs
- There are two ways you can break open the eggs. The first is to take the flat side of a knife and use it to apply pressure onto the eggs, as you see in the picture.
- The second way is to put the chocolate eggs into a large Ziploc bag. Then use a rolling pin or rubber mallet to break the eggs open.
- You do not need to crush the eggs into small pieces. Large chunks work best so they just need to be broken in half.
2) Cream the Sugar and Butter
- Place the butter and sugar into a large mixing bowl.
- Using a paddle attachment, start your mixer on low speed, then once the sugar is mixed in increase to medium-high speed.
- Beat the sugar and butter for a couple of minutes.
- You can also use a hand mixer to make this recipe if you prefer.
3) Add Vanilla and Egg
- Add the vanilla extract and the egg to the bowl.
- Continue mixing until they are fully incorporated.
4) Mix Dry Ingredients
- Stir the flour, baking soda, cornstarch, and salt in a small mixing bowl.
- Then stir the flour mixture into the wet ingredients on low speed.
5) Stir in Eggs & Chocolate
- Add one cup of Cadbury mini eggs along with the chocolate chips, and stir until they are distributed throughout the batter.
- Portion 2 tablespoon cookie dough balls and place them onto a lined baking sheet with a couple of inches of space between each one.
- Bake for 9-11 minutes, or until the edges just start to turn golden brown.
- Remove from the oven and immediately press additional chocolate egg pieces into the top of each cookie.
- Let the cookies cool for 5 minutes on the cookie sheet and then transfer them to a cooling rack.
- Slightly Softened Butter works best for baking cookies. Leave your butter out at room temperature for an hour if you can. Or to soften quickly, pour boiling water into a large bowl and let it sit for one minute. Then empty the water and turn the bowl upside down over slices of butter. In about 10 minutes your butter will be soft.
- Use parchment paper or a silicone mat to line your baking sheet. This will help them cook more evenly and will also keep them from sticking to the pan.
- Use a scale to measure your ingredients as too much or too little flour or sugar will change the end result. If you do not have a scale, stir your flour before measuring it, then spoon the flour into a measuring cup. Use a knife to level the cup contents.
Store the Easter Egg Cookies in an airtight container and they will last up to 3 days at room temperature, or one week in the refrigerator.
Yes, I recommend you portion the dough into balls before freezing. Freeze them for an hour or two on a parchment-lined tray. Then once they are frozen you can transfer them to a freezer bag. They will keep in the freezer for up to 3 months.
Mini Cadbury Eggs are available in grocery stores right after Valentine's Day all the way through Easter. You can find them in the Easter candy section of your store.
Yes, you can make any sized cookie, but the baking time will vary. A cookie using ¼ cup of dough will take about 15 minutes to bake. And a skillet cookie takes about 30 minutes. Though additional time may be needed for each one.
More Cookie Recipes
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Mini Egg CookiesRecipe by:
- ¾ cup salted butter 170 g softened to room temperature
- ½ cup granulated sugar 100 grams
- ½ cup packed light brown sugar 110 grams
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour 260 grams
- 1 teaspoon baking soda
- 1 teaspoon cornstarch corn flour
- ¼ teaspoon salt
- 1 9-ounce package mini eggs divided
- ½ cup chocolate chips
- Preheat the oven to 350°F (177°C).
- Break the mini eggs open using the flat edge of a knife and applying pressure until the crack, or place them in a large Ziploc bag and break them with a mallet or rolling pin.
- Cream the butter and sugars in a large mixing bowl on medium-high speed for 2 minutes, until light and fluffy.¾ cup salted butter, ½ cup granulated sugar, ½ cup packed light brown sugar
- Add the egg and vanilla and beat an additional minute.1 large egg, 1 ½ teaspoons vanilla extract
- Mix the flour, baking soda, cornstarch, and salt in a medium mixing bowl.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredient mixture and stir on low speed until the flour is mixed in.
- Stir in 1 cup of mini eggs and the chocolate chips.1 9-ounce package mini eggs, ½ cup chocolate chips
- Portion into 2 tablespoon balls and place on a baking sheet with 2 inches between each ball of dough.
- Bake the cookies for 8-10 minutes, or until the edges are browned.
- Remove from the oven and immediately press some additional mini eggs into the top of the cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.