These Cadbury Mini Egg Cookies with Chocolate Chips are the ultimate Easter Cookies! These chewy chocolate chip cookies are made with brown butter, and they're packed with chocolate chips, chocolate chunks, and everyone's favorite Easter candy - mini Cadbury eggs. They're easy to make and perfect to bring to any Easter gathering!
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There's no need to go all out making complicated Easter treats this year - these Cadbury egg cookies are perfect for Easter baking and so simple to make. The cookie base is made of the best chocolate chip cookie recipe with browned butter!
Looking for more delicious cookie recipes? Try our chocolate chip pecan cookies, these Lucky Charms cookies, these Biscoff cookie butter cookies, and these chocolate chip and white chocolate chip cookies!
For more fun desserts to add to your Easter dessert menu, try our Biscoff cheesecake recipe or these white chocolate covered strawberries!
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❤️Why we love this recipe
- Made with simple ingredients. If you don't have what you need in your pantry and fridge, everything you need to make this recipe can be found at nearly any grocery store during Easter season.
- Easy recipe. Don't let the good looks of this recipe fool you - these cookies are approachable for all skill levels! They're easy to make, so you can spend more time with family and less time in the kitchen.
- Crowd pleasing and festive. These mini egg cookies have cute mini candy eggs with a colorful candy shell that look like Easter eggs. These cookies are the perfect choice for Easter and spring festivities!
- Truly decadent and delicious. These cookies are super decadent with the addition of nutty brown butter, plus all of the different types of chocolate!
- Amazing textures. These cookies are soft and gooey in the center, with nice crispy edges. When we add in a mixture of smashed Cadbury eggs, whole candy eggs, chocolate chips, chocolate chunks, and flaky salt, these cookies offer a variety of textures, from gooey and melty to crunchy and chunky for a seriously pleasing textural experience.
🐣Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Brown butter. Here is our guide on how to brown butter. This can be done in advance and stored in the fridge. Ideally, the butter should be warm but not hot.
- Dark brown sugar & white sugar. The dark brown sugar gives the cookies an incredible molasses-like flavor and chewy texture. The white sugar helps us achieve super crispy edges. We would recommend using a combination of both sugars for the best results.
- Egg and egg yolk. Make sure these are at room temperature and not straight from the fridge, or they won't mix properly in the cookie dough. Use large eggs.
- Cadbury's mini eggs. These aren't the same as the Cadbury creme filled eggs. This version is made with a crunchy outer shell and a milk chocolate interior. They are generally pastel colors of yellow, pink, white, and blue, though we have seen some rainbow-colored ones! We use a mixture of chopped mini eggs and whole mini eggs in the cookie and on top of each cookie.
- Chocolate chips and chunks. We used a mixture of semi-sweet and bittersweet chocolate in this cookie to give it a well-rounded flavor. We also used a mixture of regular-sized chocolate chips, mini chocolate chips, and chocolate chunks for visual interest and to ensure that every bite of the cookie had lots of chocolate in it!
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & Variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Swap the chocolate chips. If you prefer a sweeter and creamier flavor, you can use milk chocolate chips, white chocolate chips, or a combo of the two instead of semi-sweet or bittersweet chips. You can also consider using dark chocolate chips and chunks for a richer flavor. They’ll add a deep, cocoa-rich taste to your cookies.
- Spiced. Add in a dash of cinnamon for a little extra flavor to the cookies.
- Add nuts. You can add in nuts like peanuts, pistachios, walnuts, coconut flakes, pecans, or almonds.
- Add espresso powder. Adding 1-2 teaspoons of espresso powder to the cookies will enhance the chocolate flavor! It won't make it taste like coffee though, don't worry.
- Dairy-free. Use vegan butter instead of regular butter to make this recipe dairy-free.
- Gluten-free. Simply swap the all purpose flour for a 1:1 gluten free flour blend. We like using Bob’s Red Mill 1:1 gluten free flour.
*This recipe hasn't been tested with other substitutions or variations. If you change or add any ingredients, please let us know how it turned out in the comments below.
🔪Prep work
- Allow the egg and the egg yolk to sit out at room temperature for 30 minutes to an hour before making the cookie dough.
- Crush about half of the Cadbury eggs using a knife, a food processor, or in a plastic bag with a rolling pin. We like to leave a mix of some larger pieces and smaller pieces.
- Separate one egg yolk from the egg white for the cookies. Don't discard the egg white. Add it to scrambled eggs or an omelette!
- Measure out the remaining ingredients using a digital scale.
📋Instructions
Optional step. Skip if not browning the butter, but be aware that using brown butter will yield the best results!
In a small saucepan, brown the butter. When the butter is a golden amber color and gives off a nutty aroma, remove it from the heat and weigh it using a food scale into a separate container. It should weigh about 198 grams (or the equivalent of 14 tablespoons), because some will evaporate when cooking.
Set the butter aside to cool. (Image 1) We like to place the butter in the fridge to cool for about 10-15 minutes before moving on. The butter can be warm, just not hot when moving on to the next step.
⭑Pro tip: If the final volume isn't close to 198 grams, you can add tablespoons of cold butter to melt in with the brown butter until the correct volume is reached.
Once the brown butter is no longer hot, (it can be a bit warm) add the brown sugar and white sugar to a large mixing bowl. Cream together with a hand mixer or in a stand mixer with the paddle attachment until light and fluffy, about 2–3 minutes. (Image 2)
Next, add in the egg, egg yolk, and the vanilla extract. (Image 3)
Mix until fully combined, but don’t continue to mix. Just make sure it’s totally combined with no streaks of egg or egg yolk. Be sure to scrape the sides of the bowl a few times to make sure everything is fully incorporated. (Image 4)
⭑Pro Tip: Take your time mixing the butter and sugar. You want to dissolve the sugars as best as you can and incorporate them into a smooth and creamy mixture. Don't worry if it doesn't totally come together at this stage. The proportion of sugar to butter is high, so it will be a bit gritty until we add the egg and vanilla.
Meanwhile, in a separate bowl, combine the all purpose flour, kosher salt, and baking soda. Whisk well, then set aside. (Image 5)
Mix gently to incorporate using a rubber spatula. Stop mixing when the dry ingredients are *almost* all of the way mixed (there may still be streaks of flour). (Image 6)
⭑Pro Tip: Use a digital food scale for precise results when measuring the flour. This will ensure your cookies don't end up too dry! You'll also want to be sure to mix the dry ingredients very gently, and stop mixing just before adding the mix-ins to avoid dense cookies.
Fold in most of the chocolate chips, chunks, and crushed Cadbury egg pieces. (Image 7)
Mix until completely combined. (Image 8)
Scoop cookie dough using a large cookie scoop (#20 size) onto a parchment-lined baking sheet. Add some more chocolate chips, chunks, and whole Cadbury egg pieces to the top of the cookies. (Image 9)
⭑Pro Tip: The dough needs to chill for at least 30 minutes before baking, preferably 2 hours or overnight. The cookie dough can be stored in the fridge for up to 2 days wrapped tightly in plastic wrap, or frozen and kept in the freezer for up to 3 months. Because this recipe uses warm, melted butter, it needs a bit more time to firm up to prevent spreading when baking.
After the cookies have chilled and it's time to bake the cookies, line a large cookie sheet with parchment paper and preheat the oven to 350°F.
Once the oven reaches 350°F, it's time to bake! Place about 5–6 cookies on the baking sheet, leaving lots of room between them. (Image 10)
Bake for 13–15 minutes. The cookies are ready when the edges are golden brown, and the middle looks puffed, pale, slightly underdone, and a little gooey. The cookies will continue to bake while they cool, so don’t overbake them.
Sprinkle the cookies immediately with flaky salt while they are hot. Allow them to rest on the baking sheet for 3-5 minutes so they can firm up enough to move them. You can also use a round biscuit cutter to “scoot” the edges of the cookies while they are still hot and give them a nice round shape. (Image 11)
Once the cookies have firmed up enough to move, transfer them to a wire rack to cool completely. (Image 12)
Add the remaining balls of cookie dough to the baking sheet and bake those while the first round is cooling.
⭑Pro Tip: Allow your baked cookies to cool and set up slightly before digging in, or else they will just fall apart.
Now all there's left to do is enjoy!
✨Tips & tricks
- Don't skip the browned butter. Brown butter can be made in advance and stored in the fridge. On the day of baking, make sure it is at room temperature or warmed slightly before baking. Please check out our extensive guide on how to make brown butter for guidance! Don't skip browning the butter, it creates such an incredible flavor!
- Make sure your browned or melted butter isn’t too hot. This will make the cookie dough sticky and runny, and the cookies won’t set up properly. The butter can be warm, just not hot!
- Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Measuring correctly measurements can take a baked good from good to great, and too much flour can lead to a dry, dense cookie.
- Use room-temperature ingredients. Make sure the egg and the egg yolk, are at room temperature for easier mixing and a smoother cookie dough.
- Don’t skip mixing the butter and sugar. While it’s not entirely necessary, it will yield the best results, and we highly recommend it. Because there is a large proportion of sugar in this dough, the butter won't quite come together totally right away, that's okay - it will when the eggs and extracts are added! Taking the extra time to mix the butter and sugars helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- Don’t overmix. Once you add the dry ingredients to the wet ingredients, mix just until combined to avoid tough, dense cookies. Start adding in the mix-ins when there are still a few streaks of flour in the dough.
- Fold in add-ins carefully. Make sure to fold in the mini eggs, chocolate chips, and chocolate chunks carefully, and ensure there is enough in every cookie! Use a rubber spatula to fold the ingredients in gently.
- Chill the cookie dough. We know it’s hard to wait! However, chilling the cookie dough for at least 30 minutes allows the flour to absorb the other ingredients, resulting in a delicious, dense, and chewy cookie with crispy edges. Plus, it helps the cookies hold their shape when baking.
- Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
- Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking to the pan.
- If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
- Bake fewer cookies at a time on the middle rack. This will ensure that your cookies are soft and evenly baked. You want to use the middle rack and only do one tray at a time. Speaking of, make sure to bake only 5-6 cookies at a time and give the cookies plenty of room, as these cookies will spread a bit.
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💭Frequently Asked Questions
Store leftovers in an airtight container at room temperature for up to 5 days.
It's best preferable to freeze the cookie dough before being baked if possible.
To freeze, allow them to cool off a room temperature completely before transferring them to a parchment-lined baking sheet and freezing them solid, and an even layer in the freezer. Once frozen transfer to a freezer bag, where they will keep for up to three months in the freezer.
Bake the cookie dough straight from frozen. They may need an extra minute or two to bake if baking from frozen.
The cookies can be stored in the freezer if fully baked for up to 2 months. Defrost on the countertop. Just be aware the texture may change.
Yes, you can. Cookie dough can be stored in the fridge before baking for a few days if covered in plastic wrap or in an airtight container.
You can also get started on this recipe a bit early, by making the brown butter in advance and storing it in the fridge.
You probably added too much flour or overbaked them. Always make sure to use a food scale to get accurate measurements of flour.
We also always recommend always under-baking the cookies, because they will finish baking as they cool.
You probably overmixed the dry ingredients. Make sure to gently fold together the wet and dry ingredients, and mix until just combined!
More Dessert Recipes To Consider
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📖 Recipe
Cadbury Mini Egg Cookies
Equipment
- light-colored saucepan
- hand mixer (or stand mixer with a paddle attachment)
- mixing bowls
- large baking sheets (18x13 inch)
Ingredients
Butter (will be made into brown butter)
- 16 tablespoons unsalted butter When browning butter, the amount reduces by about 20-25% due to water evaporating, so we start with more than we will actually need. Please see notes.*
Cookies
- 14 tablespoons brown butter melted and slightly cooled 198g (can sub regular melted unsalted butter)
- 1 cup brown sugar light or dark brown, 200g
- ½ cup granulated white sugar 100g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla extract 15 ml
- 1 ¾ cup + 2 tablespoons all purpose flour 225 grams
- 1 teaspoon baking soda
- 1.5 teaspoons kosher salt
- ⅓ cup semi sweet chocolate chips 57g
- ⅓ cup mini semi-sweet chocolate chips 57g
- ½ cup bittersweet chocolate chunks 85g
- 255 grams Cadbury eggs (about 1 bag) or more - half smashed, half whole
- Flakey salt optional
Instructions
Brown the butter
- Optional step. Skip if not browning the butter, but be aware that using brown butter will yield the best results! In a small saucepan, brown the butter. When the butter is a golden amber color and gives off a nutty aroma, remove it from the heat and weigh it using a food scale. It should weigh about 198 grams (or the equivalent of 14 tablespoons). This is because some of it will evaporate when cooking. Place the butter in the fridge to cool for about 10-15 minutes before moving on. The butter can be warm, just not hot.16 tablespoons unsalted butter
- Once the brown butter is no longer hot, (it can be a bit warm) add brown sugar and white sugar to a large mixing bowl. Cream together with a hand mixer or in a stand mixer with the paddle attachment until light and fluffy, about 2–3 minutes. Be sure to scrape the sides of the bowl a few times to make sure everything is fully incorporated.1 cup brown sugar, ½ cup granulated white sugar, 14 tablespoons brown butter
- Next, mix in the egg, egg yolk, and vanilla extract. Mix until fully combined, but don’t continue to mix. Just make sure it’s totally combined with no streaks of egg or egg yolk.1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract
- Sift in the flour, baking soda, and kosher salt. Mix gently to incorporate using a rubber spatula. When the dough is almost all of the way mixed (there may still be streaks of flour), fold in most of the chocolate chips, chunks, and crushed Cadbury egg pieces.1 ¾ cup + 2 tablespoons all purpose flour, 1 teaspoon baking soda, 1.5 teaspoons kosher salt, ⅓ cup semi sweet chocolate chips, ⅓ cup mini semi-sweet chocolate chips, ½ cup bittersweet chocolate chunks, 255 grams Cadbury eggs
- Scoop cookie dough using a large cookie scoop (#20 size) onto a parchment-lined baking sheet. Add some more chocolate chips, chunks, and whole Cadbury egg pieces to the top of the cookies. Chill the cookie dough balls for at least 30 minutes. You can also chill them for up to 2 days in the fridge or even freeze the dough balls (tightly wrapped) for up to 3 months if you plan to bake them later.
- After the cookies have chilled and it's time to bake the cookies, line a large cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven reaches 350°F it’s ready to bake! Place about 5–6 cookies on the baking sheet, leaving lots of room between them.
- Bake for 13–15 minutes. The cookies are ready when the edges are golden brown, and the middle looks puffed, pale, slightly underdone, and a little gooey. The cookies will set up when they cool. Don’t overbake them.
- Sprinkle the cookies immediately with flaky salt while they are hot. Add on more Cadbury eggs and chocolate pieces if desired. Allow them to rest on the baking sheet for 3-5 minutes so they can firm up enough to move them. You can also use a round biscuit cutter to “scoot” the edges of the cookies while they are still hot and give them a nice round shape.Flakey salt
- Once the cookies have firmed up enough to move, transfer them to a wire rack to cool completely. Add the remaining balls of cookie dough to the baking sheet and bake those while the first round is cooling.
- Allow your baked cookies to cool and set up slightly before digging in, or else they will just fall apart. Once they have firmed up, enjoy!
- Store leftovers in an airtight container at room temperature for up to 5 days.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Video
Notes
- Don't skip the browned butter. Brown butter can be made in advance and stored in the fridge. On the day of baking, make sure it is at room temperature or warmed slightly before baking. Please check out our extensive guide on how to make brown butter for guidance! If the final volume isn't close to 198 grams, you can add tablespoons of cold butter to melt in with the brown butter until the correct volume is reached. Don't skip browning the butter, it creates such an incredible flavor!
- Make sure your browned or melted butter isn’t too hot. This will make the cookie dough sticky and runny, and the cookies won’t set up properly. The butter can be warm, just not hot!
- Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Measuring correctly measurements can take a baked good from good to great, and too much flour can lead to a dry, dense cookie.
- Use room-temperature ingredients. Make sure the egg and the egg yolk, are at room temperature for easier mixing and a smoother cookie dough.
- Don’t skip mixing the butter and sugar. While it’s not entirely necessary, it will yield the best results, and we highly recommend it. Because there is a large proportion of sugar in this dough, the butter won't quite come together totally right away, that's okay - it will when the eggs and extracts are added! Taking the extra time to mix the butter and sugars helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
- Don’t overmix. Once you add the dry ingredients to the wet ingredients, mix just until combined to avoid tough, dense cookies. Start adding in the mix-ins when there are still a few streaks of flour in the dough.
- Fold in add-ins carefully. Make sure to fold in the mini eggs, chocolate chips, and chocolate chunks carefully, and ensure there is enough in every cookie! Use a rubber spatula to fold the ingredients in gently.
- Chill the cookie dough. We know it’s hard to wait! However, chilling the cookie dough for at least 30 minutes allows the flour to absorb the other ingredients, resulting in a delicious, dense, and chewy cookie with crispy edges. Plus, it helps the cookies hold their shape when baking.
- Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
- Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking to the pan.
- If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
- Bake fewer cookies at a time on the middle rack. This will ensure that your cookies are soft and evenly baked. You want to use the middle rack and only do one tray at a time. Speaking of, make sure to bake only 5-6 cookies at a time and give the cookies plenty of room, as these cookies will spread a bit.
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