Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies are a popular Easter treat recipe with a chocolate chip cookie dough base and loaded with crushed & chopped colorful pastel chocolate eggs.

Course Dessert

Cuisine American

Keyword cadbury mini egg cookies, easter recipes, mini egg cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 184kcal

Author Jessica

Ingredients

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

Instructions

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.

Notes

HOW TO MELT & COOL BUTTER : Place the unwrapped butter into a microwave-safe container (I use a glass measuring cup). Microwave for 45 seconds. When it's done you should have soft butter chunks + melted butter. Take a fork and stir it until it's all melted and smooth. Now you have melted butter that is not too hot and you can use it right away.

SOFTEN CREAM CHEESE : Place the cream cheese (without the wrapper) onto a plate and microwave for about 10 seconds. You are just trying to get it softer but still a slightly firm shape, you do not want it super hot and melted.

CHOPPING 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.

BAKING TIP : 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.

TIP : For a pretty bakery style presentation gently press chopped pieces of Cadbury mini eggs onto the top of each cookie. This will make them look pretty and slightly press down the cookie so they are not so puffy.

The no egg in the recipe is correct! These are naturally egg-free cookies thanks to the cream cheese. Don't let that fool you because these cookies are a family favorite. Even if you don't have an egg allergy to work around, make these!

Nutrition