A warm cookie straight from the oven is comfort in hand-size form.
These Cadbury Mini Egg Chocolate Chip Cookies take that comfort and add colorful crunch and melty chocolate pockets.
They bake up thin at the edges with chewy centers and little bursts of Cadbury candy that melt into jewel-like studs.
If you love quick cookie fixes that impress, this one is worth making today.
Why You’ll Love This Cadbury Mini Egg Chocolate Chip Cookies
- Crispy edges with a chewy, tender center.
- Little bursts of Cadbury candy for pop-and-crunch contrast.
- Fast, one-bowl wet-to-dry method for minimal cleanup.
- Uses melted butter for thin, slightly crinkled cookies.
- Balanced sweetness — brown sugar for depth, granulated for lift.
- Family-friendly: kids love the color and adults love the texture.
- Easy to scale for parties or batch freezing.
The flavor profile is a familiar chocolate chip cookie backbone brightened by Cadbury mini eggs. Melted butter and a touch of cornstarch keep the interior soft while the edges crisp just enough. Chocolate chips add classic cocoa pockets while the crushed mini eggs give occasional shards of candy shell and creamy chocolate that shift the cookie from every-day to seasonal-special.
"5 stars — The perfect Easter cookie: crisp outside, soft middle, and those Cadbury bits are a delightful surprise. My go-to for spring baking!" — a reader from Ohio
Key Ingredients for Cadbury Mini Egg Chocolate Chip Cookies
Unsalted butter, melted (1/2 cup / 113g)
- Melted butter controls spread and gives a thin crinkled edge, unlike creamed butter which traps air and makes puffier cookies. Buy high-quality European-style butter for richer flavor. If you substitute softened butter and cream it, expect thicker, cakier cookies and reduce baking time slightly.
Granulated sugar + brown sugar (2/3 cup granulated / 1/4 cup brown)
- The mix of sugars balances sweetness and texture: granulated sugar encourages spread and crispness while brown sugar adds moisture and chew because of its molasses. Use light brown sugar for a gentle caramel note; dark brown will push the flavor toward toffee. Substituting all granulated will yield a drier, less chewy cookie.
All-purpose flour + cornstarch (1 1/4 cup flour / 1 tsp cornstarch)
- All-purpose flour provides structure; cornstarch softens the crumb by interfering slightly with gluten formation. This makes the centers tender while edges set. If you swap to bread flour, the cookies may be tougher and chewier; if you omit cornstarch, expect a slightly firmer center.
Cadbury mini eggs (1/3 cup crushed) and semi-sweet chocolate chips (1/3 cup)
- The mini eggs give crunch and a milky chocolate burst; crush them lightly so you still get colorful pieces. Use genuine Cadbury mini eggs for that classic flavor. If you replace them with M&Ms, the shell will be similar but the chocolate flavor will shift; skip them entirely and increase chocolate chips for an all-melt effect.
Full Ingredient List for Cadbury Mini Egg Chocolate Chip Cookies
- 1/2 cup (113g) unsalted butter, melted
- 2/3 cup (140g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cup (180g) all-purpose flour
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1/3 cup (60g) semi-sweet chocolate chips
- 1/3 cup (60g) Cadbury mini eggs, crushed
Step-by-Step Instructions for Cadbury Mini Egg Chocolate Chip Cookies
Step 1: Preheat and prep
Preheat your oven to 350°F and line a baking sheet with parchment paper. Use a rimmed baking sheet so cookies don’t slide off as they spread.
Pro Tip: The oven should hum at 350°F and the parchment should lie flat; the smell will be neutral and the pan cool to the touch.
Step 2: Combine dry ingredients
In a bowl, whisk the all-purpose flour, baking soda, cornstarch, and salt until evenly distributed. Set this dry mix aside while you work on the wet ingredients.
Pro Tip: Visually the dry mix should look uniform with no streaks of salt and a faint cloud of cornstarch dust when you stir.
Step 3: Mix the wet ingredients
In a separate bowl, stir the melted butter with the granulated and brown sugars until smooth. Add the room-temperature egg and vanilla extract and mix until glossy and homogenous.
Pro Tip: The wet mix should look silky and slightly glossy, smelling of vanilla and warm butter.
Step 4: Combine and fold in add-ins
Pour the dry mixture into the wet ingredients and fold just until no dry streaks remain. Gently fold in the semi-sweet chocolate chips and the crushed Cadbury mini eggs; do not overmix.
Pro Tip: The dough should be cohesive, slightly sticky, and speckled with chocolate and candy fragments; if it’s crumbly, add a teaspoon of milk.
Step 5: Scoop, bake, and cool
Using a large cookie scoop (~3 tablespoons), drop rounded scoops onto the prepared sheet, spacing wide because these cookies spread. Bake three or four cookies per sheet at 350°F for about 11 minutes. Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
Pro Tip: The cookies should be golden at the edges, slightly pale in the middle and still soft to the touch; they’ll firm up as they cool.
Expert Tips for Cadbury Mini Egg Chocolate Chip Cookies
- Chill the dough briefly if your kitchen is warm; 15–20 minutes reduces extreme spread and gives more defined edges.
- Use a large cookie scoop for uniform size so baking times stay consistent and ads perform better with attractive photos.
- Melted butter yields crisp edges; if you prefer cakier cookies, cream room-temperature butter and sugar for 2–3 minutes.
- For softer centers, pull the cookies from the oven when the middles still look slightly underbaked; they finish on the hot sheet.
- If your cookies flatten completely, check your baking soda freshness and your butter temperature; adjust by chilling the dough or reducing oven temperature by 10°F.
- Use light-colored baking sheets for even browning; dark pans accelerate edge browning and can make cookies overdone.
- To preserve the Cadbury crunch, fold the crushed eggs in last and avoid overworking the dough which can create too much friction and melt the candy.
- Equipment tip: a silicone baking mat or high-quality parchment prevents sticking and creates a consistent base for photography and ad assets.
Storage & Freezing for Cadbury Mini Egg Chocolate Chip Cookies
Fridge storage: Store baked cookies in an airtight container in the fridge for up to 5 days. Layer with parchment to prevent sticking. Refrigeration keeps the candy firmer but slightly dulls crisp edges; bring to room temperature before serving.
Freezer storage: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container for up to 3 months. Press out excess air and separate layers with parchment for easy retrieval.
Unbaked dough freezing: Scoop dough balls onto a tray and freeze until firm, then transfer to a labeled bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time and checking for the same visual cues.
Thawing & reheating: Thaw frozen baked cookies at room temperature for 30–60 minutes. Reheat in a 300°F oven for 4–6 minutes to refresh crisp edges and soften centers. For single servings, 10–12 seconds in a microwave can revive softness but will remove crispness.
Variations & Substitutions for Cadbury Mini Egg Chocolate Chip Cookies
Easier candy swap
- Replace Cadbury mini eggs with chopped milk chocolate Easter eggs or mini M&Ms. The texture will be similar, but expect a different chocolate profile and slightly firmer shells with M&Ms.
Double chocolate Cadbury
- Add 2 tablespoons of cocoa powder to the dry mix and increase flour by the same weight to balance dry ingredients. You’ll get rich chocolate dough with pockets of Cadbury color and crunch.
Nutty crunch version
- Fold in 1/3 cup toasted chopped hazelnuts or pecans along with the chocolate chips. Nuts add a toasty counterpoint to the sweet candy and make the cookies more substantial.
Giant shareable cookies
- Use a 1/2-cup scoop per cookie and bake 10–12 minutes. Larger cookies stay chewier in the middle and are perfect for decorating with extra mini eggs on top after baking.
Frequently Asked Questions About Cadbury Mini Egg Chocolate Chip Cookies
What makes these cookies chewy versus cakey?
- Chew comes from brown sugar and a small amount of melted butter which reduces aeration. Cornstarch softens the crumb. To avoid cakey cookies, do not overbeat the dough and use the specified flour; creaming room-temperature butter with sugar will create more air and a cakier texture.
Can I use regular Cadbury chocolate instead of mini eggs?
- Yes, chopped Cadbury bars can be used but they’ll melt differently and won’t provide the candy-shell crunch. Fold bars in last and consider adding some chopped nuts for texture contrast if you skip the shell candy.
Why did my cookies spread too much?
- Excessive spread can be caused by overly hot melted butter, too little flour, expired baking soda, or a warm kitchen. Chill the dough 15–30 minutes, check flour measurement by weight, and ensure baking soda is active (test with vinegar).
How do I keep the mini egg colors from bleeding?
- Gently crush rather than pulverize the mini eggs and fold them in cold dough as the last step. Avoid over-mixing which generates heat and can smear the candy coating.
Can I make these egg-free or vegan?
- For egg-free, replace the egg with a flax or chia egg (1 tbsp ground seed + 3 tbsp water) but expect a chewier, denser cookie. For vegan, use vegan butter, a flax egg, and vegan chocolate chips; Cadbury mini eggs are typically not vegan, so substitute with vegan candy-coated chocolates.
Final Thoughts on Cadbury Mini Egg Chocolate Chip Cookies
These Cadbury Mini Egg Chocolate Chip Cookies are a fast, crowd-pleasing treat that marry classic cookie chemistry with seasonal candy fun. If you try them, please leave a star rating in the recipe card below and pin this recipe to Pinterest for later.
For a similar spin on Cadbury-inspired cookies check out a classic take from Two Peas & Their Pod, a chocolate-focused version at Modern Honey, and another delicious adaptation at Love to be in the Kitchen.
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Note: For quick reference on related recipes, see the linked inspiration and technique pages above.
Cadbury Mini Egg Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk the all-purpose flour, baking soda, cornstarch, and salt until evenly distributed.
- In a separate bowl, stir the melted butter with the granulated and brown sugars until smooth.
- Add the egg and vanilla extract and mix until glossy.
- Pour the dry mixture into the wet ingredients and fold until no dry streaks remain.
- Gently fold in the chocolate chips and crushed Cadbury mini eggs.
- Using a large cookie scoop, drop rounded scoops onto the prepared sheet, spacing wide.
- Bake for about 11 minutes until golden at the edges and slightly pale in the middle.
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.