These Cadbury Mini Egg Cookies are a delightful treat that brings together the perfect balance of chewy, buttery cookie base with the sweet crunch of those beloved pastel-colored chocolate eggs. The cookies bake up with golden edges and soft centers, spotted with colorful pieces of mini eggs that add both visual appeal and bursts of chocolate flavor in every bite. They’re especially perfect during spring celebrations, but honestly, they’re too good to save for just one season!

Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples you likely already have on hand, plus those irresistible Cadbury Mini Eggs.
Perfect Texture: The cornstarch secret creates incredibly soft, chewy cookies that stay that way for days.
Quick Preparation: The dough comes together in minutes, making it perfect for last-minute baking needs.
Versatile: Can be made ahead and the dough freezes beautifully for whenever the cookie craving strikes.
Crowd-Pleaser: These cookies consistently earn rave reviews from both kids and adults alike.

Ingredients You’ll Need

Butter: Provides richness and helps create that perfect chewy texture. Make sure it’s softened but not melted.
Granulated Sugar: Sweetens the cookies and helps create those slightly crisp edges while maintaining a soft center.
Egg: Acts as a binder for the ingredients and adds moisture to the dough.
All-Purpose Flour: The foundation of our cookies – no fancy flours needed!
Cornstarch: The secret ingredient that makes these cookies exceptionally soft and tender.
Baking Soda: Provides just the right amount of lift and helps with browning.
Salt: Enhances all the flavors and balances the sweetness.
Mini Eggs: The star of the show! These candy-coated chocolate eggs add color, crunch, and chocolatey goodness.

Variations

Mix-In Ideas

Add white chocolate chips for extra sweetness and creaminess
Mix in some toasted coconut for a tropical twist
Throw in a handful of chopped nuts for extra crunch and flavor

Seasonal Twists

Swap Mini Eggs for chocolate hearts for Valentine’s Day
Use red and green M&Ms for Christmas cookies
Try Reese’s Pieces for a peanut butter version in the fall

Dietary Adaptations

Replace the butter with dairy-free butter for a lactose-free option (though the Cadbury eggs still contain dairy)
Add a sprinkle of sea salt on top before baking for a sweet-salty combination

How to Make Cadbury Mini Egg Cookies

Step 1: Prepare the Dough

In a stand mixer bowl (or using a hand mixer), cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, then beat again until the mixture is smooth and well incorporated.

Step 2: Add Dry Ingredients

Add the flour, cornstarch, baking soda, and salt to the bowl. Mix on low speed just until combined – don’t overmix! The dough should be soft but not sticky.

Step 3: Fold in Mini Eggs

Gently fold in the chopped mini eggs using a spatula, distributing them evenly throughout the dough.

Step 4: Shape and Chill

Using a small cookie scoop, portion out the dough and roll between your palms to form even balls. Place the dough balls on a plate or tray and refrigerate for at least 1 hour (or up to overnight). This chilling step is crucial for preventing spreading and developing flavor!

Step 5: Bake

Preheat your oven to 350°F (180°C or 160°C fan) and line cookie sheets with parchment paper. Place the chilled dough balls about 2 inches apart. If desired, press a few additional mini eggs on top of each cookie.

Step 6: Finishing Touches

Bake for 12 minutes until the edges are just turning golden but the centers still look slightly underdone. Remove from the oven and, while still warm, add additional mini eggs on top if you didn’t before baking. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips for Making the Recipe

Don’t Skip the Chilling: This prevents cookies from spreading too much and deepens the flavor.
Underbake Slightly: Taking the cookies out when they look slightly underdone ensures they’ll stay soft after cooling.
Cracking Mini Eggs: Place them in a sealed plastic bag and gently tap with a rolling pin for easier and safer chopping.
Room Temperature Ingredients: Make sure your butter and egg are at room temperature for the best texture and even mixing.
Cookie Scoop: Using a cookie scoop ensures all cookies are the same size and will bake evenly.

How to Serve

These Cadbury Mini Egg Cookies are versatile treats that can be enjoyed in many ways:

Perfect Pairings

Serve with a cold glass of milk, a cup of hot tea, or coffee for the perfect sweet treat companion.

Gifting

Package in cellophane bags tied with pastel ribbons for an adorable Easter or spring gift.

Dessert Table

Include on a dessert platter alongside fresh fruit and other spring-themed treats for a colorful display.

Ice Cream Sandwiches

Take two completely cooled cookies and sandwich a scoop of vanilla ice cream between them for an extra special dessert.

Make Ahead and Storage

Storing Leftovers

Store baked cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help keep the cookies soft.

Freezing Cookie Dough

Roll the dough into balls, place on a baking sheet to freeze until solid, then transfer to a freezer bag. Frozen dough can be stored for up to 3 months. When ready to bake, add 1-2 minutes to the baking time – no need to thaw!

Freezing Baked Cookies

Fully cooled cookies can be frozen in airtight containers or freezer bags for up to 2 months. Thaw at room temperature before serving.

Reheating

To refresh cookies that have been stored for a day or two, warm them in the microwave for 10-15 seconds for that fresh-baked texture and taste.

FAQs

Why did my cookies spread too much?
If your cookies spread too much, the dough likely wasn’t chilled enough or the butter was too warm. Make sure to chill the dough for at least an hour, and if your kitchen is very warm, you might need to chill the shaped cookies again right before baking.

Can I use regular-sized Cadbury eggs instead of mini eggs?
Yes, you can use regular-sized Cadbury eggs, but they’ll need to be chopped into smaller pieces. The mini eggs work better because of their size, but the regular ones will give you the same delicious flavor.

Why add cornstarch to cookie dough?
Cornstarch is the secret to ultra-soft, tender cookies. It inhibits some of the gluten formation in the flour, resulting in a more delicate texture that stays soft for days.

Can I make the dough ahead of time?
Absolutely! The dough can be made up to 3 days in advance and kept refrigerated. You can also freeze the dough balls for up to 3 months, making it perfect for planning ahead or having cookies on demand.

Final Thoughts

These Cadbury Mini Egg Cookies bring together simple ingredients to create something truly special. Whether you’re baking them for a spring celebration, Easter gathering, or just because you spotted some Mini Eggs at the store, they’re sure to bring smiles all around. The combination of that soft, buttery cookie with the candy-coated chocolate crunch is simply irresistible. Give them a try – I promise they’ll become a new favorite in your cookie recipe collection!

Cadbury Mini Egg Cookies Recipe