We have taken our super popular Jumbo Chocolate Chip Cookie recipe and dazzled it with Cadbury Mini Eggs & dark chocolate chips. These Cadbury Mini Egg Cookies are the BEST cookies you could bake up this spring.
Each soft, chewy, and baked to perfection cookie features a ton of dark chocolate chips, and Cadbury Minis Eggs. They are a sweet party for the taste buds that your family will love!
Perfect for spring, (or now since Target is selling these eggs) these cookies are made with mostly pantry staples sans the oh so delicious Cadbury Mini Eggs in milk chocolate.
These mini eggs now have specks for this season so don’t be alarmed if your once solid pastel eggs now have speckles on the crunchy outer shells. It appears they have changed them for this season. However, they still taste the same!
How To Make Cadbury Mini Egg Cookies
In this post, we’ll show you how to make Cadbury Mini Egg Cookies. This recipe is based on our personal tried and true Chewy Chocolate Chip Cookie recipe. We have only swapped out the candies and chocolate chip variety for this recipe.
Before starting this recipe, you’ll want to verify that you have the following mostly pantry staple ingredients:
- butter, unsalted
- light brown sugar
- Kosher salt
- Karo® Corn Syrup light variety
- vanilla extract
- all-purpose flour
- Cadbury Mini Eggs crushed (leave some whole for decorating)
- dark chocolate chips
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- KitchenAid Stand Mixer- fitted with the paddle attachment, this helped effortlessly create the dough for these cookies.
- rubber spatula- to help scrape down the sides of the bowl.
- baking sheet- One large (oven-sized) or two standard. We find the lighter colored ones work best. Darker ones always seem to get our cookie bottoms extra toasty.
- cookie scooper- We used a tablespoon size, but if you have a 2-tablespoon sized that is perfect!
- parchment paper- To keep the cookies from sticking to the pan.
- food processor- To gently crush the Cadbury Mini Eggs.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Cadbury Mini Egg Cookies come out perfectly.
Always preheat your oven before baking cookies. Your oven needs to be just the right temperature to bake up cookies perfectly. Placing cookies in a cool oven spells out disaster. Also, ensure your oven rack is set to the middle notch so cookie bake evenly.
Use room temperature butter and egg. This allows the butter and egg to break down more easily when at the creaming stage. It also allows for more air to get into the dough producing a fluffy baked good.
A food processor is extremely useful in quickly crushing the Cadbury Mini Eggs. However, you can add your eggs to a zippered gallon-sized bag and roll over them with a large rolling pin. You want the candies to be crushed, but not fully powdered. This recipe used an entire bag since we save about 1/2 cup of whole eggs to gently press into the fresh out of the oven cookies.
If you want to store your cookies, just follow these easy steps. Since these are super filling cookies, chances are you’ll have a lot leftover! As mentioned, this recipe makes 18 jumbo cookies. Of course, you can also make them standard size if you choose.
Freezing baked cookies
These cookies can be enjoyed warm out of the oven. Be sure to allow them to fully cool before storing them in an air-tight container for up to 5 days. They can also be baked, and then frozen for up to 3 months in an air-tight container. Thaw at room temperate to enjoy. We love to quickly warm our cookies in the microwave for 10-15 seconds for that fresh out of the oven taste.
Freezing cookie dough
Additionally, you can freeze the cookie dough balls. Form cookie dough into 2-tablespoon sized balls and place them close together on a baking sheet to freeze in the freezer for about 2 hours. Once frozen, transfer balls to an airtight, freezer-safe container. Simply add an extra 2-3 minutes to the bake time from frozen. We always make sure to mark the recipe, bake temperature & time on our frozen dough.
Follow the recipe below to make Cadbury Mini Egg Cookies! This recipe makes 18 large cookies, but you can adjust the recipe card for other serving sizes.
Cadbury Mini Egg Cookies
- KitchenAid Stand Mixer
- rubber spatula
- baking sheet
- cookie scooper
- parchment paper
- food processor
- ¾ cup butter, unsalted softened at room temp.
- ¾ cup light brown sugar
- 1/4 teaspoon Kosher salt
- 1 large egg
- ½ cup Karo® Corn Syrup light variety
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 ½ cups all-purpose flour
- 1 cup Cadbury Mini Eggs crushed
- 1 cup dark chocolate chips
- Preheat oven to 350° F. Line one large baking sheet or 2 standard-sized baking sheet with parchment paper.
- Add your Cadbury Mini Eggs to your food processor and pulse for 2-4 seconds to crush them. You do not want them to be total dust. It is okay if some are almost whole.
- Using your stand mixer with the paddle attachment, add the butter and sugar– beat on medium speed until light and fluffy.
- Add the corn syrup, egg, vanilla, salt, and the baking soda. Mix for 1 minute until fully combined. Lower the mixer speed, and slowly add in the flour on the low mixing setting.
- Once combined, scrape down the sides, and then add the chocolate chips and candies.
- Roll the cookie dough into 2 tablespoon-sized balls. Combine the balls and roll them into a large ball. *see collage image.
- Space out cookies 6 to one sheet. Bake for 9-11 minutes or until golden brown. These cookies will have light golden-brown edges and will "fall slightly" as they cool. If you want to showcase more eggs, consider gently adding a few whole ones to the soft cookies tops (gently press them in) before they cool.
- Allow cookies to cool for 5 minutes before adding them to a cooling rack. Repeat the baking process until all cookies have baked.
You cannot substitute in butter for this ingredient. The only exact match for corn syrup is maple syrup, agave nectar, honey, or golden syrup.
Diane G Sparks says
Can butter be used instead of corn syrup? If so, how much and does that change baking instruxtions?