These Cadbury Mini Egg cookies have soft and chewy middles, perfectly crisp edges and they are loaded with chunks of chopped Cadbury milk chocolate bar and Mini Eggs. This from scratch recipe for one bowl chocolate chip cookies is easy to make and produces bakery style chocolate chip cookies each and every time. These cookies will be a definite favorite during the Easter season but they are perfect any time of year! If you can't find mini eggs, just add even more Cadbury milk chocolate!
We worked hard to make sure that this is the last Mini Egg cookie recipe that you would need to look for. We tested these cookies multiple times in our home kitchen to be sure they were filled with that butterscotch flavor that you expect from browned butter and that they have the perfect amount of freshly chopped chocolate. They are perfectly chewy chocolate chip cookies with a fun holiday twist.
We kept things simple and designed the recipe to be made by hand in one mixing bowl, no mixer required! We’ve included tips for scooping and chilling the cookie dough and will also teach you our favorite way to freeze scoops of cookie dough to be baked at a later time.
If you love chocolate chip cookies as much as I do, be sure to check out a few of our other favorite cookie recipes like our Orange Chocolate Chip Cookies or our Chocolate Chip Macadamia Nut Cookies.
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❤️ What You'll Love About This Recipe
- these Cadbury egg cookies are a perfect Easter dessert but they are truly great any time of year - I've noticed that Cadbury has started putting out milk chocolate "snowballs" for the winter holidays so this could easily be a winter holiday cookie too!
- simple ingredients and simple steps make this an easy, one bowl cookie recipe
- the perfect way to use up that extra bag of Cadbury Mini Eggs that you have hanging around - the colorful candy shell of the Mini Eggs makes these cookies just as pretty as they are delicious
- the brown butter adds a nutty, caramel flavor to the cookie dough
🍫 Ingredient Notes
- Cadbury chocolate - we use a combination of chopped Dairy Milk Bar and Cadbury Mini Eggs in this recipe
- browned butter - for that perfect hint of butterscotch in your cookies - see below for everything that you need to know about browning butter
- brown sugar - adds moisture and helps create that perfect chewy texture that we all love
Be sure to see the recipe card for exact quantities and detailed instructions.
🥣 How to Make Mini Egg Cookies
Make the browned butter and transfer to a large large mixing bowl to cool. See detailed instruction for making browned butter below.
While the browned butter is cooling, chop your milk chocolate and crush the Mini Eggs.
Add the sugars to the large bowl with the cooled brown butter and mix until well combined.
Add the two eggs and vanilla extract, mix well to combine.
Add the dry ingredients to the wet ingredients.
Gently fold in the chopped Mini Eggs and milk chocolate. Cover and chill cookie dough for 1 hour.
After an hour, use your cookie scoop to scoop the cookie dough into balls and arrange on a quarter sheet pan. Allow the cookie dough balls to chill for an additional 30-60 minutes before baking.
Arrange cookie dough balls 2-3 inches apart on a parchment lined baking sheet and bake at 375° for 9-11 minutes. Remove baked cookies from the oven and add additional pieces of crushed Mini Eggs and chopped milk chocolate chunks.
🧈 How to Make Browned Butter
- Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling – swirl and stir as needed
- Watch closely for small brown bits to begin forming on the bottom of the pan – this will happen around 5 minutes
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to your mixing bowl and allow to cool for about 10 minutes before proceeding with your recipe
- If you leave the butter in the pan it will continue to brown and could even become burnt
🍒 Substitutions
- Milk Chocolate Bar - If you don't have or don't want to chop up the milk chocolate bar you can use ¾ cup of milk chocolate chips instead.
- Mini Eggs - if Mini Eggs are out of season, add an additional ¾ cup of chopped Cadbury chocolate bar or a different candy coated chocolate
🍫 Variations
- Dark Chocolate - use a dark chocolate bar from Cadbury to make a dark chocolate version of these cookies.
- Mini Eggs Only - want only the mini Cadbury eggs in your cookies? Use 1 ½ cups of chopped Mini Eggs and no chopped chocolate bar.
- White Chocolate - you can swap the milk chocolate bar our for white chocolate chips or a chopped up white chocolate bar
- Gluten Free Mini Egg Cookies - use your favorite gluten flour mix instead of all-purpose flour to make this gluten free.
📦 Storage
Baked Cookies: They will keep fresh in an airtight container for 2-3 days. You can also store baked cookies in the freezer, wrapped up tightly for up to 3 months.
Refrigerated Cookie Dough: You can store cookie dough in an airtight container for up to 3 days in the refrigerator.
Freezing Cookie Dough: See below for tips and tricks for freezing cookie dough and baking cookies with frozen dough.
Top Tips and Tricks
FREEZING THE DOUGH
It's really nice to have some cookie dough stored in the freezer. If you scoop your cookie dough right away, you can place it on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them.
BAKING FROZEN COOKIE DOUGH
When baking frozen cookie dough, you will need to add an additional 1-2 minutes to the baking time. When you are ready to bake, preheat your oven to 350° and line a half sheet pan with parchment paper. Place the frozen balls of dough onto your pan about 2-3 inches apart.
Bake frozen cookie dough for 10-12 minutes. I like to start checking cookies at the minimum time suggested. If they are not ready, I add a minute and check again. Follow this process until you have those golden brown edges and lightly browned middles.
USE A COOKIE DOUGH SCOOP
This will literally be one of your best kitchen investments. I use a cookie dough scoop when I'm making cookies, but I also use it to add batter to a Madeleine pan, to scoop pancake batter in to the hot frying pan and even for making meatballs. There are just so many uses. I find this scoop from Solula to be the best cookie dough scoop that I have found.
🙋🏻♀️ Frequently Asked Questions
There are two main reasons for flat cookies. You may need to add additional chill time to the dough - if you try to bake cookies right away they will be flat. You also want to be sure that you are adding the correct amount of flour. A kitchen scale really helps with this. Because everyone measures flour differently, a kitchen scale guarantees that you are adding the same amount of flour that I added to the recipe.
I find that the best way to chop or crush the Mini Eggs is using a chef's knife and a cutting board. I like to use the side of the knife, similar to how you would remove the skin from a clove of garlic. Use the side of the knife to apply pressure to the Mini Egg and it will break into 2-3 piece right away. 
Yes!!! You can freeze baked cookies by wrapping them tightly and storing them in an airtight container for up to 3 months. I am a fan of freshly baked cookies so I prefer to freeze the balls of cookie dough and bake fresh cookies when I want them. See our Top Tips and Tricks up above for all of the details about freezing cookie dough.
🍪 Favorite Cookie Recipes
📖 Recipe
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Cadbury Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter browned and cooled
- ¾ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup chopped Cadbury milk chocolate
- ¾ cup Cadbury Mini Eggs, crushed or chopped
Instructions
For the Brown Butter
- Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe
For the Cookies
- In a small mixing bowl, combine flour, baking soda and salt. Set aside.
- Add your sugars to the cooled brown butter and mix until nice and fluffy.
- Mix in eggs and vanilla.
- Fold in the dry ingredients, ½ at a time
- Add chocolate chunks and crushed Cadbury Egg pieces to the cookie dough. Fold gently until the add-ins are all well distributed through the dough.
- Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
- After one hour, scoop the dough and arrange the balls of dough on a parchment lined quarter sheet pan. Return to the refrigerator for an additional hour of chilling time.
- Preheat oven to 375°. Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
- Immediately add additional pieces of crushed Mini Egg or chopped milk chocolate to the top of each cookie.
- For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
- Cookies can be stored at room temperature for up to 3 days.
Notes
Nutrition
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