Spring has officially sprung, and that means the best candy of the year is back on the shelves: Cadbury Mini Eggs!
While they are dangerously delicious by the handful, they are even better baked into a thick, chewy, bakery-style chocolate chip cookie. These Cadbury Egg Cookies feature crispy golden edges, a soft, gooey center, and the perfect crunch from the pastel candy shells. They are the ultimate Easter dessert to leave out for the Easter Bunny (or to devour yourself!).
🛒 The Ingredients (For the Perfect Texture)
To get that thick “bakery style” cookie that doesn’t spread into a flat pancake, we are using a mix of cold butter and cornstarch.
- 1/2 cup (1 stick) Unsalted Butter, COLD and cubed. (Do not melt it!).
- 1/2 cup Brown Sugar, packed + 1/4 cup White Sugar.
- 1 Large Egg, straight from the fridge.
- 1 tsp Vanilla Extract.
- 1 1/2 cups All-Purpose Flour.
- 1 tsp Cornstarch (The secret ingredient for a soft, chewy center!).
- 1/2 tsp Baking Soda + 1/2 tsp Salt.
- 1/2 cup Semi-Sweet Chocolate Chips.
- 1 cup Cadbury Mini Eggs (Crushed, plus a few whole ones saved for the top!).
👩🍳 Step-by-Step Instructions
Pro-Tip: Put your Cadbury eggs in a ziplock bag and gently whack them with a rolling pin to crush them. You want chunky halves, not dust!
Step 1: Cream the Cold Butter
Preheat your oven to 400°F (200°C). Yes, 400! A high temperature bakes the outside quickly while keeping the inside gooey.
In a stand mixer (or with a hand mixer), beat the cold, cubed butter with the brown and white sugar for 3-4 minutes until it forms a thick paste.
Step 2: Add Wet Ingredients
Add the cold egg and vanilla extract. Beat just until combined. (It might look a little lumpy because the butter is cold—that’s okay!).
Step 3: The Dry Ingredients
Add the flour, cornstarch, baking soda, and salt. Mix on low speed until just combined. Do not overmix!
Step 4: Fold in the Easter Goodies
Gently fold in the chocolate chips and the crushed Cadbury Mini Eggs using a wooden spoon or spatula.
Step 5: Big Bakery Scoops
These aren’t tiny cookies. Scoop out about 3 tablespoons of dough per cookie and roll into tall, rough balls (taller rather than wider prevents spreading). Place them on a parchment-lined baking sheet.
Step 6: Bake & The Secret “Press” 🛑
Bake for 9-11 minutes. They will look slightly underbaked in the center—take them out!
The Ultimate Pinterest Hack: The second you take the pan out of the oven, take the whole Cadbury eggs you saved and gently press them into the tops of the warm cookies. This makes them look incredibly professional and colorful!
Step 7: Cool
Let them cool on the baking sheet for 10 minutes before moving them. This allows the centers to set perfectly.
💡 Storage:
Keep these stored in an airtight container at room temperature for up to 4 days. If you want that fresh-out-of-the-oven gooeyness again, pop a cookie in the microwave for 10 seconds!
