If I am sitting next to a bowl of Mini Cadbury Eggs, you'd better get your share before they disappear! I absolutely love those little milk chocolate eggs. If you love them too, these Easter Cookies With Mini Cadbury Eggs are guaranteed to have you drooling! If you can make a chocolate chip cookie, trust me, you can easily make these no-fuss drop cookies!
Keep reading for a list of ingredients, how to make these Mini Cadbury Egg cookies, tips for making your cookies either puffy or flat, variations for this recipe and how to make these ahead of time!
Let's get baking!
A few words of advice before we start
Psst.... I'm going to let you in on a little secret! This recipe is actually just a variation of my go-to chocolate chip cookies. The only difference between this Easter version and the original is that I swapped out the semi-sweet chocolate chips for Cadbury Mini Eggs. That's it! I'll include a few more easy variations at the end of this recipe!
Helpful tools for baking drop cookies
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Baking cookies can be as simple as a mixing bowl and a wooden spoon, or as complex as a stand mixer with parchment lined baking sheets. Personally, I prefer to use an electric mixer or stand mixer for this Easter Cookie with Cadbury Mini Eggs recipe.
To get just the right amount of fluffiness in these cookies, I'm afraid my arms would fall off if I had to whisk the butter and sugar for that many minutes! I picked up this little electric mixer several months ago to use as a backup when my stand mixer was already occupied. It's worked really well and I definitely plan on keeping it.
My stand mixer is a twenty-year-old KitchenAid that is the true workhorse of my kitchen. They are pricey, but worth the investment! If I were to purchase a new KitchenAid, I would choose the 6-QT model with the glass mixing bowl.
To get even-sized cookies, I use a 1 ½" metal dough scoop. I bake the cookies on a cookie sheet lined with parchment paper or a reusable silicon mat. Again, these aren't necessary but investing in quality baking tools will make your life much easier!
Ingredients for Easter Cookies With Cadbury Mini Eggs
dry ingredients
- 2 ½ cups All-Purpose flour
- 1 heaping teaspoon baking powder
- ½ teaspoon sea salt
wet ingredients
- 8 tablespoons (one stick) butter, at room temperature
- 2 cups packed brown sugar, light or dark
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups Cadbury Mini Eggs, slightly crushed
How to Make Easter Cookies with Cadbury Mini Eggs
- Position the rack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Add the room temperature butter and brown sugar to the bowl of a stand mixer or use a large mixing bowl and electric mixer. Cream the butter and sugar for 2-3 minutes on a medium-high speed, until light and fluffy. Be sure to pause and scrape the sides of the bowl with a rubber spatula a few times. Add the room temperature eggs and beat until blended. Pour in the vanilla and beat to combine.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder and sea salt. Add the flour mixture to the butter mixture and stir until just combined. Scrape the sides of the bowl and stir for about ten seconds more.
- Pour the mini eggs into a ziplock bag and smash them slightly with a rolling pin. Add the Cadbury mini eggs to the cookie dough and beat on high for about five seconds to combine.
- Drop by large spoonfuls on the lined baking sheet, don't flatten the cookies! This is where you can choose your own cookie shape! For a puffier, denser cookie, freeze the dough balls for about five minutes before baking. For a larger, flatter cookie, bake immediately.
- Bake the cookies for 10-11 minutes. Cool on the pan on a cooling rack for a minute, then transfer the cookies to a cooling rack until completely cool. Store the cookies in a tightly covered container at room temperature for up to three days. This recipe makes about two dozen large cookies or 40 small cookies.
How to make a perfect drop cookie
Did you know that freezing the cookie dough balls before baking will make a puffier, chunkier cookie? It's true! My kids are split 50/50 on what shape they think the perfect cookie should have, so I usually bake a sheet right away, but pop the rest in the freezer until it's their turn.
Measuring the dough balls by using a dough scoop will give me a consistent sized cookie, which will also help me to make sure they all bake evenly and store nicely. My grandma always used two spoons to do this, but she definitely had a better eye than me! Whenever I try this, the sizes are always all over the place.
Why is my drop cookie flat?
I think we just covered this in the previous paragraph, but a flat cookie is a cookie that was either room temperature before being placed in the oven OR it was placed on a hot cookie sheet.
Another reason for flat cookies (a reason that doesn't apply to this recipe because I've already adjusted it for you!) is that some recipes call for a hefty amount of butter. While this is delicious, it does cause the cookie dough to flatten during baking. Don't worry, this recipe is already adjusted for you!
Can I make these cookies ahead of time?
This recipe makes about 40 regular sized cookies or 24 large cookies. The cookies can be stored at room temperature for up to three days in an airtight container.
To stretch this time, I use my freezer! I either form the dough balls and then freeze them to be baked at a later date, or I bake the cookies and then freeze them in freezer bags for up to three months.
Side note: frozen cookie dough balls will need to bake for 1-2 extra minutes.
What are some fun variations to this recipe?
Did I mention this recipe is super flexible? For a double-chocolate experience, add one cup of semi-sweet chocolate chips to the cookie dough when you add the mini eggs. Woah! Who can resist?
Another variation, this one changes EVERYTHING, is to omit the mini eggs and substitute another chocolate candy like M&M's, chocolate chips or nuts (or a combo!).
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Easter Cookies With Cadbury Mini Eggs
Equipment
- baking sheets
- parchment paper or silicon mat
- stand or electric mixer
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda heaping
- ½ teaspoon sea salt
- 8 tablespoons butter room temperature
- 2 cups light brown sugar packed
- 2 eggs room temperature
- 1½ teaspoon vanilla extract
- 1½ cups Cadbury Mini Eggs slightly crushed
Instructions
- Cream the butter and sugar for 2-3 minutes on a medium-high speed, until light and fluffy. Be sure to pause and scrape the sides of the bowl with a rubber spatula a few times. Add the room temperature eggs and beat until blended. Pour in the vanilla and beat to combine.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder and sea salt. Add the flour mixture to the butter mixture and stir until just combined. Scrape the sides of the bowl and stir for about ten seconds more.
- Pour the mini eggs into a ziplock bag and smash them slightly with a rolling pin. Add the Cadbury mini eggs to the cookie dough and beat on high for about five seconds to combine.
- Drop by large spoonfuls on the lined baking sheet, don't flatten the cookies! This is where you can choose your own cookie shape! For a puffier, denser cookie, freeze the dough balls for about five minutes before baking. For a larger, flatter cookie, bake immediately.
- Bake the cookies for 10-11 minutes. Cool on the pan on a cooling rack for a minute, then transfer the cookies to a cooling rack until completely cool. Store the cookies in a tightly covered container at room temperature for up to three days. This recipe makes about two dozen large cookies or 40 small cookies.
Notes
- mixing bowl and electric mixer. Cream the butter and sugar for 2-3 minutes on a medium-high speed, until light and fluffy. Be sure to pause and scrape the sides of the bowl with a rubber spatula a few times. Add the room temperature eggs and beat until blended. Pour in the vanilla and beat to combine.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder and sea salt. Add the flour mixture to the butter mixture and stir until just combined. Scrape the sides of the bowl and stir for about ten seconds more.
- Pour the mini eggs into a ziplock bag and smash them slightly with a rolling pin. Add the Cadbury mini eggs to the cookie dough and beat on high for about five seconds to combine.
- Drop by large spoonfuls on the lined baking sheet, don't flatten the cookies! This is where you can choose your own cookie shape! For a puffier, denser cookie, freeze the dough balls for about five minutes before baking. For a larger, flatter cookie, bake immediately.
- Bake the cookies for 10-11 minutes. Cool on the pan on a cooling rack for a minute, then transfer the cookies to a cooling rack until completely cool. Store the cookies in a tightly covered container at room temperature for up to three days. This recipe makes about two dozen large cookies or 40 small cookies.
More easy dessert recipes!
If you love these, be sure to try my Dark Chocolate Bourbon Cookies! They are drool worthy and very easy to make! Another favorite of mine are my Snickerdoodles. They are made with browned butter and have the softest, chewiest texture! As always, please let me know what you think! Shoot me a message on instagram or leave a comment or rating!
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