Name: Cadbury Mini Egg Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 3/4 cup (150g) brown sugar, packed; 1/2 cup (100g) granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 1/4 cups (280g) all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 cups semi-sweet chocolate chips; 1 1/2 cups Cadbury Mini Eggs (roughly chopped or whole)

These Cadbury Mini Egg Chocolate Chip Cookies are soft, chewy, and studded with melty chocolate chips and colorful candy-coated Mini Eggs. They’re the perfect springtime treat, especially around Easter, but honestly, I love baking them any time of the year when I want something sweet, nostalgic, and festive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (226g) unsalted butter, softened

3/4 cup (150g) brown sugar, packed

2 large eggs

1/2 cup (100g) granulated sugar

2 tsp vanilla extract

2 1/4 cups (280g) all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups semi-sweet chocolate chips

1 1/2 cups Cadbury Mini Eggs (roughly chopped or whole, your preference!)

Directions

Preheat the oven and prepare pans:
I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper or silicone mats.

Cream the butter and sugars:
In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—usually about 2–3 minutes.

Add eggs and vanilla:
I beat in the eggs one at a time, then stir in the vanilla extract.

Combine dry ingredients:
In another bowl, I whisk together the flour, baking soda, and salt. Then I gradually mix the dry ingredients into the wet ingredients just until combined. I’m careful not to overmix.

Fold in chocolate and Mini Eggs:
I gently fold in the semi-sweet chocolate chips and Cadbury Mini Eggs. If I want a crunchier bite, I sometimes press a few extra Mini Eggs on top of each cookie dough ball before baking.

Scoop and bake:
I drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Then I bake the cookies for 10–12 minutes, just until the edges are golden and the centers still look a little soft.

Cool:
Once out of the oven, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 10 minutes

Bake time: 10–12 minutes

Total time: Around 25 minutes, including cooling

Variations

Double Chocolate Version: I sometimes replace 1/4 cup of the flour with unsweetened cocoa powder for a rich, chocolate base.

Mini Egg Chunks: For a more rustic look, I roughly chop the Mini Eggs so they melt and crack a little into the dough.

White Chocolate Swap: Swapping semi-sweet chips for white chocolate chips gives a creamy contrast to the crunchy Mini Eggs.

Nutty Twist: I’ve added chopped toasted pecans or almonds for some extra crunch.

Easter Ready: I top freshly baked cookies with extra pastel Mini Eggs for a cute, festive finish.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 4 days. The Mini Eggs tend to soften a bit over time, so I like to enjoy them fresh for the best texture. If I want to reheat them, a quick 5–10 seconds in the microwave brings back that fresh-from-the-oven gooeyness.

FAQs

Can I freeze these cookies?

Yes, I can freeze both the cookie dough and the baked cookies. I scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. When ready to bake, I add 1–2 minutes to the baking time.

Do I have to chop the Mini Eggs?

Nope! I’ve made these both ways. Chopped Mini Eggs melt more into the cookie, while whole ones give a great crunchy texture.

Can I make these cookies gluten-free?

Yes, I’ve substituted a 1:1 gluten-free flour blend in place of the all-purpose flour, and the results were great.

Can I use dark chocolate chips instead?

Absolutely. I’ve used dark chocolate chips and even milk chocolate chips, depending on what I’m in the mood for. All work well with Mini Eggs.

How do I make sure the cookies stay soft?

I take them out of the oven when the centers are still slightly soft and let them finish setting on the baking sheet. That keeps them chewy and tender.

Conclusion

These Cadbury Mini Egg Chocolate Chip Cookies are one of my favorite ways to celebrate spring and Easter—or any time I want a fun twist on a classic cookie. The texture is everything I love: crispy edges, chewy centers, and sweet chocolate crunch. Whether I’m baking for a party or just for myself, this recipe never fails to satisfy.

📖 Recipe:

Cadbury Mini Egg Chocolate Chip Cookies

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Author: Sophia
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These Cadbury Mini Egg Chocolate Chip Cookies are soft, chewy, and loaded with melty chocolate chips and colorful Cadbury Mini Eggs. A perfect festive treat for spring or anytime you’re craving a fun twist on a classic cookie.