Spring is finally here and the candy aisles are full. The colorful treats always make me feel so cheerful. These Cadbury Mini Egg Cookies are the perfect way to celebrate. They are soft, chewy, and full of chocolate joy.
Why This Recipe Is a Winner
You will love how simple these are to make. They are perfect for busy spring days with your family. Kids love the bright colors and the satisfying crunch. This recipe creates a perfectly soft-batch texture every time. It is a great way to use up holiday candy.
Simple Method
The process is very straightforward and stress-free. You just cream the butter and sugars together first. Then you mix in your dry ingredients slowly. Folding in the eggs is the most fun part. Even beginner bakers can master this recipe quickly.
Ingredients You’ll Need
Most of these items are mostly pantry staples you already have.
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Cadbury Mini Eggs, roughly crushed
- 1/2 cup semi-sweet chocolate chips
Step-by-Step
- Preheat oven to 350°F and line sheets with parchment paper.
- Cream together the softened butter and both sugars until fluffy.
- Beat in the egg and vanilla until fully combined.
- Whisk the flour, cornstarch, baking soda, and salt together.
- Gradually add dry ingredients to the wet ingredients and mix.
- Fold in the crushed eggs and chocolate chips by hand.
- Scoop rounded tablespoons of dough onto the prepared sheets.
- Bake for 10-12 minutes until the edges are lightly golden.
- Cool on the sheet before moving to a wire rack.
Best Ways to Enjoy It
Serve these warm with a cold glass of milk. They look beautiful on an Easter dessert table. You can even pack them into festive gift bags for friends. Enjoy them during a cozy family movie night this spring.
Keep It Fresh
Keep your cookies in an airtight container for freshness. They stay soft at room temperature for five days. You can also freeze the baked cookies for later. Just thaw them for a quick afternoon treat whenever you want.
Recipe Tips
- Use room temperature eggs for the best cookie texture.
- Do not overmix the dough once you add the flour.
- Crushing the eggs in a sealed bag is very easy.
- Don’t skip the cornstarch for that signature soft bite.
- Bake until the edges are just barely golden for softness.
- Add extra whole eggs on top for a pretty look.
Easy Flavor Ideas
- Use dark chocolate chips for a much richer flavor.
- Swap the mini eggs for white chocolate chips in summer.
- Use a gluten-free flour blend if you need to.
- Add a tiny pinch of sea salt on top.
Quick Answers
Can I freeze the cookie dough?
Yes, you can freeze the dough balls easily. Just bake them for an extra minute from frozen. This is perfect for holiday prep.
How do I crush the eggs?
Put them in a heavy-duty plastic bag first. Use a rolling pin to gently tap them. This keeps your kitchen counters clean.
I hope these cookies bring a little joy to your kitchen. They are such a sweet way to welcome the spring season. Happy baking and enjoy every bite!
— Lidia
Cadbury Mini Egg Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all -purpose flour
- 1 teaspoon cornstarc h
- 1/2 teaspoon baking soda
- 1/4 teaspoon sal t
- 1 cup Cadbury Mini Eggs, roughly crushed
- 1/2 cup semi -sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed Cadbury Mini Eggs and semi-sweet chocolate chips by hand.
- Scoop rounded tablespoons of dough (approximately 1.5 ounces) and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden but the centers still look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
