Cadbury Mini Egg Cookies
Spring has sprung, the Easter bunny has come and gone, and you’ve now got your hands on a bag of Cadbury Mini Eggs…so what’s next? How about whipping up a batch of the most delicious Cadbury Mini Egg Cookies?
This recipe is a great choice for moms who love to bake easy treats with their little ones or are just looking for a fun way to use that extra Easter candy. And these cookies are the perfect combination of soft and chewy with a delightful crunch from the Cadbury Mini Eggs.
How to Make Cadbury Mini Egg Cookies
Trust me; you’ll want to make these cookies all year round once you try them. So grab the aprons, and let’s get baking with those leftover candies. Oh, and before I forget, set aside some eggs to make these pretty Coconut Easter Egg Nest Cookies too!
Supplies Needed
Here’s what you’ll need to make these Cadbury egg cookies. Gather your supplies, or get your little helpers to do it.
- Large mixing bowl
- measuring cups
- measuring spoons
- baking sheet
- parchment paper
- stand mixer or hand mixer
Ingredients for Cadbury Mini Egg Cookies
I mean it when I say this is pretty easy. And if you’re looking for another easy Easter recipes using Cadbury mini-eggs, check out my Easter Egg apple dip over on my other site, Thrive at Home.
- 2 1/4 cups all-purpose flour measured correctly
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter, softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 3.4 ounces vanilla instant pudding mix (One small Box)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Cadbury Mini Eggs – Crushed
Instructions
Preheat your oven to 350 degrees. Line the baking sheet with parchment paper and set to the side.
Whisk together flour, baking soda, and salt in a bowl and set aside. Then, using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
Once combined, add the pudding mix, vanilla, and eggs and beat on high for 3-4 minutes. Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start; after about 1 minute, turn the mixer up to high and mix until combined.
Add crushed mini eggs and stir with a rubber spatula until mixed thoroughly.
Use a cookie maker, make even balls, and place everything on a cookie sheet. And by the way, this recipe makes 3 dozen cookies.
Bake for 10-12 minutes until slightly golden and set on the top. Allow to cool on the baking sheet for five minutes, then transfer to a baking rack to cool completely.
Want to make a kid-friendly spring meal? Serve Mexican tortilla rollups for dinner. Then bring out a plate of these for dessert!
Want another spring cookie? Try these delicate Lemon Meltaway Cookies. Trying to use up your leftover Nutella? Make these easy Nutella cookies and you’ll have a pretty assortment of cookies to serve at an Easter brunch.
Cadbury Mini Egg Cookie Recipe
These pretty Cadbury Mini Egg Cookies are perfect for using up your leftover Easter candy! The whole family will love these!
Ingredients
- 2 1/4 cups all-purpose flour measured correctly
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter, softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 3.4 ounces vanilla instant pudding mix (One small Box)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Cadbury Mini Eggs - Crushed
Instructions
- 1. Preheat your oven to 350 degrees.
- Line baking sheet with parchment paper and set to the side.
- In a bowl, whisk together flour, baking soda and salt and set aside.
- Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
- Once combined, add the pudding mix, vanilla, and eggs and beat on high for 3-4 minutes.
- Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start; after about 1 minute then turn the mixer up to high and mix until combined.
- Add crushed mini eggs and stir with a rubber spatula until mixed thoroughly.
- Use a cookie maker, make even balls, and place everything on a cookie sheet.
- Bake for 10-12 minutes until slightly golden and set on the top.
- Allow to cool on the baking sheet for five minutes, then transfer to a baking rack to cool completely.6. Enjoy!
Nutrition Information
Yield 36 Serving Size 2 cookiesAmount Per Serving Calories 142Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 123mgCarbohydrates 16gFiber 1gSugar 9gProtein 2g
Cadbury Mini Egg Cookies FAQs
Do you have questions about how to make this Cadbury Mini Egg Cookie recipe? Here are some of the most common questions. Go ahead and leave yours in the comment if it isn’t answered here.
1. Can I use regular chocolate chips instead of Cadbury mini eggs?
Yes, you can swap out Cadbury mini eggs for regular chocolate chips, but you’ll lose the signature crunch and candy shell that make these cookies unique. If you want a similar texture, try mixing chocolate chips and crushed chocolate-covered candies. The mini eggs add a pop of color and extra crunch, making them perfect for springtime baking.
2. How do I keep my cookies soft and chewy?
For soft and chewy Cadbury mini egg cookies, avoid overbaking them. The cookies will continue to set as they cool, so remove them from the oven when the edges are just turning golden but the centers still look slightly underdone. Then let them rest on the baking sheet for a few minutes before transferring them to a wire rack. Using brown sugar in the dough also helps keep them moist and chewy.
3. Can I freeze the cookie dough for later?
Yes, you can freeze the dough for up to three months. Scoop the dough into individual cookie portions and place them on a baking sheet to freeze until solid. Then, transfer them to an airtight container or freezer bag. When ready to bake, simply place the frozen dough balls on a lined baking sheet and bake as directed, adding a couple of extra minutes to the baking time.
