Cadbury Mini Egg Cookies Recipe
If you are looking for a delightful treat that’s packed with fun colors, irresistible chocolate, and a perfect balance of chewy and crunchy textures, this Cadbury Mini Egg Cookies Recipe is an absolute must-try. These cookies combine the classic buttery goodness of homemade cookies with the seasonal magic of Cadbury Mini Eggs, making each bite a joyful celebration in your mouth. Whether you’re baking for a special occasion or just to brighten up an ordinary day, this recipe promises a delicious crowd-pleaser that’s as charming to look at as it is to eat.
Ingredients You’ll Need
The beauty of this Cadbury Mini Egg Cookies Recipe is in its simplicity. Each ingredient plays a vital role in achieving that perfect cookie texture and flavor—creamy butter adds richness, sugar brings just the right sweetness, and the Cadbury Mini Eggs give these cookies their iconic splash of color and chocolatey surprise.
- ½ cup (113g) unsalted butter, softened: Softened butter ensures your cookies have a tender, melt-in-your-mouth texture.
- ¾ cup (150g) granulated sugar: Adds sweetness and helps create a slight crisp edge on your cookies.
- 1 large egg, at room temperature: Acts as a binder so your cookies hold together perfectly without being dry.
- 1 teaspoon vanilla extract: Infuses the dough with a warm, aromatic sweetness.
- 1 ½ cups (180g) all-purpose flour: Provides the structure to keep your cookies soft yet sturdy.
- 1 tablespoon cornstarch: Key for that tender, soft bite by gently lightening the flour’s density.
- ½ teaspoon baking soda: Helps the cookies rise slightly and stay soft.
- ½ teaspoon salt: Balances sweetness and enhances the overall flavor.
- ½ cup chopped mini eggs: Mixed into the dough to distribute chocolate and colors in every bite.
- ½ cup whole, halved, or roughly chopped mini eggs for topping cookies: Placed on top for a visually stunning and extra chocolatey finish.
How to Make Cadbury Mini Egg Cookies Recipe
Step 1: Cream Butter and Sugar
Begin by beating the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color. This step is crucial because it incorporates air into the dough, which helps your cookies develop a soft and tender crumb.
Step 2: Add Egg and Vanilla
Next, mix in the egg, followed by the vanilla extract. Make sure your egg is at room temperature as cold eggs can cause the dough to seize and won’t blend smoothly. The vanilla is the secret ingredient that adds a warm, welcoming aroma to your dough.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures the raising agents and seasonings are evenly distributed, which means consistent texture and flavor in every cookie.
Step 4: Blend Wet and Dry Ingredients
Slowly add the dry ingredients to your wet mix and stir just until combined. Be careful not to overmix because a delicate touch results in tender cookies rather than tough ones.
Step 5: Fold in Chopped Mini Eggs
Gently fold in the chopped Cadbury Mini Eggs so that your dough is speckled with delightful chocolate chunks and vivid pastel hues, promising decadent bites throughout.
Step 6: Scoop and Top the Cookies
Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper or a silicone mat. Press whole or halved mini eggs lightly on top of each cookie dough mound to create that iconic festive look and added chocolate on the surface.
Step 7: Bake and Cool
Bake at 350°F (175°C) for about 12-14 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the pan for a few minutes before transferring them to a wire rack so they firm up just right without losing their chewy center.
How to Serve Cadbury Mini Egg Cookies Recipe
Garnishes
To elevate this Cadbury Mini Egg Cookies Recipe, sprinkle a few extra crushed mini eggs right before baking or serve with a dusting of powdered sugar for a touch of elegance. Fresh mint leaves also add a refreshing contrast to the rich chocolate.
Side Dishes
These cookies pair beautifully with a cold glass of milk, a hot cup of coffee, or even a creamy vanilla ice cream scoop. They also complement a festive Easter brunch or a cozy afternoon tea spread.
Creative Ways to Present
Arrange these cookies on a colorful plate or tiered dessert stand along with pastel-colored candies and flowers to make a visually stunning treat table. You can also package a few in a clear cellophane bag tied with a bright ribbon for a delightful homemade gift.
Make Ahead and Storage
Storing Leftovers
Store leftover Cadbury Mini Egg Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days, making it easy to enjoy these festive treats throughout the week.
Freezing
You can freeze the baked cookies for up to 3 months. Just place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. This way, they keep their shape and freshness when thawed.
Reheating
To revive the soft, freshly-baked feel, warm the cookies in a preheated oven at 300°F (150°C) for 3-5 minutes or microwave individually for about 10 seconds. This simple step enhances their melty chocolate charm.
FAQs
Can I use regular chocolate instead of Cadbury Mini Eggs?
While regular chocolate chips will work in a pinch, Cadbury Mini Eggs add a unique colorful crunch and a malted chocolate flavor that makes this recipe stand out, so it’s worth using them if you can!
Is it okay to substitute cornstarch with more flour?
Cornstarch is key for softening the texture of these cookies, so substituting it with flour may make them denser and less tender. For the best results, stick to the recipe’s cornstarch amount.
How can I make these cookies vegan?
You can experiment by substituting butter with vegan margarine and using a flax egg instead of a chicken egg, but keep in mind that Cadbury Mini Eggs typically contain dairy, so find vegan-friendly chocolate alternatives for a truly vegan cookie.
Why do the cookies spread too much sometimes?
Cookies can spread if your butter is too warm or if you overmix the dough. Make sure to use softened, not melted, butter, and mix just until ingredients combine to prevent spreading.
Can I make the dough ahead of time?
Absolutely! Chilling the dough for at least an hour before baking not only makes it easier to handle but also improves the flavor and texture of your Cadbury Mini Egg Cookies.
Final Thoughts
Baking the Cadbury Mini Egg Cookies Recipe is like wrapping yourself in a warm hug of chocolatey, buttery goodness with every batch. These cookies are a sweet reminder that the best treats come from simple ingredients mixed with a little love and fun. So grab your mixing bowl and those colorful mini eggs, and get ready to create a batch of happiness that everyone will be asking for again and again!
Print
Cadbury Mini Egg Cookies Recipe
- Total Time: 1 hour 22 minutes
- Yield: 12 servings 1x
Description
Delight in these sweet, crunchy Cadbury Mini Egg Cookies, perfectly soft with a crisp edge and loaded with colorful mini eggs for a festive treat that’s great for sharing or gifting. These cookies combine classic buttery dough with the fun of Cadbury Mini Eggs both inside and on top for extra sweetness and texture.
Ingredients
Cookie Dough:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped Mini Eggs
Toppings:
- ½ cup whole, halved, or roughly chopped Mini Eggs
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the large room temperature egg and vanilla extract until well combined, making sure the mixture is smooth and consistent.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix dry into wet ingredients: Gradually add the dry ingredients into the wet ingredients, mixing on low speed or folding in with a spatula until just combined to avoid overworking the dough.
- Fold in chopped Mini Eggs: Gently fold in the chopped Mini Eggs to distribute them throughout the cookie dough without melting them.
- Shape cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets spaced about 2 inches apart for room to spread.
- Add Mini Egg toppings: Press whole, halved, or roughly chopped Mini Eggs onto the top of each cookie dough mound before baking to create a colorful, decorative topping.
- Bake cookies: Place the baking sheets in the preheated oven and bake for 12-14 minutes or until edges are lightly golden but centers remain soft to achieve a chewy texture.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy once cooled or store in an airtight container.
Notes
- Room temperature egg helps the dough bind better and results in a tender crumb.
- Make sure not to overbake; the cookies should be soft in the center when pulled from the oven.
- Chopped mini eggs inside add surprise bursts of chocolate and crunch.
- Pressing mini eggs on top adds festive color and keeps them visible after baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
