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Batch of Cadbury Mini Eggs Cookies ready to be served fresh from the oven

Cadbury Mini Eggs Cookies

Deliciously crunchy and chewy cookies featuring a blend of deep chocolate and festive Cadbury Mini Eggs, sprinkled with sea salt for a perfect balance of flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup unsalted butter (room temperature) Sets the fat matrix, controlling spread and mouthfeel.
  • 1/2 cup brown sugar (loosely packed) Adds moisture and chew.
  • 1/2 cup granulated sugar Balances the moisture from brown sugar.
  • 1 egg (room temperature) Binds the dough and adds moisture.
  • 1 tsp vanilla extract Adds flavor.
  • 1/2 cup cocoa powder Provides chocolate flavor without extra fat.
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda Leavening agent.
  • 1/2 tsp salt Enhances flavor.
  • 1/2 cup semisweet chocolate chips Adds pockets of chocolate.
  • 1 1/4 cups Cadbury mini eggs (chopped) Provides a candy-shell crunch.
  • Sea salt for topping Sprinkle on top to enhance flavors.

Method
 

Preparation
  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
Mixing
  1. Beat the room temperature butter, brown sugar, and granulated sugar on medium speed for about 5 minutes until pale and fluffy.
  2. Add the egg and vanilla extract, then beat until fully combined.
Combining Ingredients
  1. Add cocoa powder, all-purpose flour, baking soda, and salt. Start mixing on low to combine.
  2. Once mixed, increase the speed to medium until a cohesive dough forms.
  3. Gently fold in semisweet chocolate chips and 1 cup of chopped Cadbury Mini Eggs.
Scoop and Bake
  1. Use a cookie scoop to portion 1.5 tablespoons of dough per cookie on the baking sheet.
  2. Press the reserved mini egg pieces onto the top of each dough mound.
  3. Bake for 9–10 minutes until edges are set and centers appear slightly underbaked.
  4. Immediately sprinkle with flaky sea salt and cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store baked cookies in an airtight container for up to 5 days. Freeze unbaked dough scoops for up to 3 months.