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CADBURY MINI EGG COOKIE RECIPE
I don’t think there is anything better than these Cadbury mini egg cookies!
Once these pastel colored chocolate eggs hit the shelves I crave all the things made with them. Which is why I have been working on a really soft-baked, thick, and fluffy mini egg cookie! I don’t know about you but my favorite cookies are the really thick and puffy ones.
I figured why not make a mini Cadbury egg version of my family’s favorite chocolate chip cookie recipe and load them up with those delicious pastel eggs! And that my friends is how this recipe was born. So if you love puffy, thick, and soft-baked cookies and you love Cadbury eggs then these cookies are a must make this Easter.
INGREDIENTS NEEDED FOR THIS MINI CADBURY EGG RECIPE
Melted Butter – See tips in the notes section of the recipe card about melting and cooling the butter.
Cream Cheese – Make sure it’s softened before using. Not hot and melted but softened while still slightly firm.
Brown Sugar – I always use light brown sugar for baking.
Baking Soda & Salt
Crushed & Chopped Cadbury Mini Eggs – I love the combination of the crushed crumbs and the bigger chopped pieces. But do what you like. I use a nut chopper to crush the eggs. For the roughly chopped eggs I throw some in a freezer Ziploc bag and using a meat mallet I hit them slightly just until they are broken but still in larger pieces.
MY TIPS & HELPFUL HINTS
How do I chop the Cadbury Mini Eggs?
- I love to have roughly chopped mini eggs and crushed mini eggs when I make this recipe. To crush the mini eggs I use a nut chopper. For the roughly chopped pieces I just throw some into a freezer Ziploc bag (the freezer ones are thicker) and use a meat mallet to break them into larger pieces. You can also just crush the mini eggs to more finely ground pieces with the bag and meat mallet. Or use all roughly chopped larger pieces. It really does not matter so do what you prefer.
How do I know when the cookies are done baking?
- As with any cookie recipe you want to be sure to not overcook them. These cookies will get puffy and the edges will very slightly start to crack. The cookies should still be pale in color when you pull them out of the oven. Remember that cookies will cook slightly more as they cool so I always like to pull them out when they are just barely done but of course still puffy and not wet in the centers.
Are these cookies supposed to have no egg in them?
- Yes, the no egg in the ingredients is correct. Not only are they great for egg allergies but they really are delicious and I love the cream cheese cookie base. Even if you don’t have an egg allergy to work around, still make these cookies because I promise you’ll love them!
How to get bakery style “pretty” cookies
- Right after the cookies come out of the oven gently press some chunks of Cadbury mini eggs onto the tops of each one. This will help flatten the cookies slightly and give them that bakery style presentation.
YOU WILL LOVE THESE OTHER COOKIE RECIPES
No Flour Monster Cookies – Classic monster cookies that are naturally gluten-free with no flour. Don’t let the no flour fool you, these are one of our favorite cookie recipes.
S’mores Cookies – A graham cracker cookie dough base with chocolate and mini marshmallow baking bits. These taste just like the classic campfire s’mores but without the mess!
Iced Oatmeal Cookies – Old Fashioned oatmeal cookies with a sweet and simple glaze over top.
White Chocolate Macadamia Nut Pudding Cookies – Cookies that stay soft for days thanks to the white chocolate pudding mix!
BE SURE AND TRY THESE DELICIOUS EASTER RECIPES
Cadbury Mini Egg Cookies
- 6 oz cream cheese softened
- 12 tablespoons butter melted & cooled
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups + 3 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups roughly chopped & crushed Cadbury mini eggs
- Preheat oven to 325°. Prepare a cookie sheet by lining with parchment paper, using a silpat liner, or spray with cooking spray.
- In a large bowl with a handheld mixer, or the bowl of a stand mixer, beat together the cream cheese, melted butter, brown sugar, and granulated sugar until lighter in color and fluffy, about 2-3 minutes.* It's important that you beat it for awhile so the cream cheese can combine with the butter and sugar. It will look curdled at first but the more you blend it, the smoother it gets.
- Add in vanilla extract and mix together.
- Add the flour, baking soda, and salt. Mix on low speed just until combined.
- Stir in the chopped Cadbury mini eggs until combined.
- Roll dough into 2" balls (about the size of a golf ball) and place on a cookie sheet. * I use a cookie scoop for this.
- Bake for 10-14 minutes* Cookies will be puffy but still pale in color when you take them out. Don't overbake them as they will bake slighty more while cooling and setting up.* After taking them out of the oven I like to tap the cookie sheet onto the counter (or wherever) a few times just to help the cookies settle and not be so puffy. * For a pretty presentation be sure to gently press some chunks of cadbury mini eggs onto the top of each cookie.
- Let the cookies cool for 15-20 minutes on the baking sheet and then transfer to a cooling rack to cool completely.
- Store leftovers, covered tightly, at room tempertaure. These cookies also freeze well too. Either baked or freeze the dough balls.