There’s something extra magical about Cadbury Mini Eggs—the pastel colors, the crisp candy shell, that creamy milk chocolate center. Now imagine all of that baked into a soft, chewy cookie with golden edges… yeah, it’s as dreamy as it sounds. Whether you’re making treats for Easter, spring parties, or just need a reason to use up those mini eggs, this Cadbury Mini Egg Cookie recipe is an absolute must-try!

🧁 Ingredients

Makes about 20 cookies

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar (packed)

• 1/2 cup granulated sugar

• 2 large eggs

• 1 ½ tsp vanilla extract

• 2 ¾ cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 ½ cups chopped Cadbury Mini Eggs

• Optional: 1/2 cup semi-sweet or milk chocolate chips for extra chocolatey goodness

🥄 Instructions

Step 1: Prep the mini eggs
Place the Cadbury Mini Eggs in a ziplock bag and give them a few gentle hits with a rolling pin to break them into chunks. You want a mix of big and small pieces for texture.

Step 2: Mix the dough
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

Add the eggs one at a time, beating well after each. Stir in the vanilla.

Step 3: Dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until combined.

Fold in the chopped Cadbury Mini Eggs and chocolate chips (if using).

Step 4: Chill (optional but recommended)
Cover the dough and chill in the fridge for at least 30 minutes. This helps prevent the cookies from spreading too much and amps up the flavor.

Step 5: Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out dough (about 2 tbsp per cookie) and place on the baking sheet, leaving space in between.

Bake for 9–11 minutes, until the edges are golden but the centers are still soft.

Step 6: Cool and enjoy!
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm, or store in an airtight container for up to 4 days.

🌸 Tips & Variations

• Pastel Perfection: Press a few whole Mini Eggs into the tops of the cookies right after baking for that bakery-style look.

• Make it festive: Add a handful of pastel sprinkles for extra color—perfect for Easter baskets or spring dessert tables.

• Freeze it: You can freeze the cookie dough balls and bake from frozen—just add 1–2 extra minutes to the baking time.

🐣 Final Thoughts

These Cadbury Mini Egg Cookies are soft, buttery, and bursting with chocolate in every bite. They’re the kind of treat that disappears fast—so maybe go ahead and make a double batch. 😉 Whether for springtime snacking, Easter goodies, or just because… this recipe’s a winner.