Cadbury mini egg cookies combine our favorite Easter candy with white chocolate chunks in big chewy cookies. What a wonderful way to make your spring cookies cuter and even more tasty.
It’s the most wonderful time of the year, Cadbury mini egg season. Why are they not available all year long?
Not only are they so super cute, but they taste amazing too. We normally scarf down our fair share of milk chocolate eggs around Easter time.
It all starts around the first day of spring. We always make no bake spring nests and any good nests needs to be filled with pretty eggs.
While buying eggs, you might as well get some extras, right? Then you can make cookies!
Whipping up the cookie dough
This cookie dough is super simple to make. Plus it is a smaller batch of big cookies, so you aren’t stuck with dozens and dozens of cookies.
Not that having lots of cookies has ever been a problem around here. But this way you can eat the batch on move on to baking the next thing sooner.
The ingredients are all common and easy. We tossed in some white chocolate chips for that creaminess and some chopped chocolate eggs.
Milk chocolate has been our preference as of late, but feel free use dark chocolate eggs or white chocolate if that is your preference.
You can also switch up the extra chips to whatever you like. Peanut butter chips would be amazing or butterscotch chips would also be fun.
Forming the cookies
Like with a lot of cookie doughs, thos dough benefits from some chill time before baking. It helps to firm up the butter and keep the cookies from spreading too much before they set.
This also gives the flavors a chance to meld. Refrigerate the dough for at least an hour, but it can chill for up to a few days.
These cookies are nice big honkers. They are about three Tablespoons each, or a large cookie scoop filled.
Go ahead and bake them up. Then while they are hot and gooey, press in a few more chocolate eggs.
That helps to give you the fun visual of the eggs on top. Plus it adds more chocolate to the mix!
See these cookies are perfect to bake up for spring and Easter parties. Or bake them after the holiday as a way to use any extra candy that is still hanging around.
Storing your cookies
These yummy Cadbury mini egg cookies store super well. You can store them in an airtight container on the counter for up to a week.
Or stick them in the freezer for up to three months. You can have a cookie at a moment’s notice.
Cookie dough also freezes well. Go ahead and scoop it onto a baking sheet and freeze the balls of dough for an hour or two.
Transfer the frozen balls into a freezer bag and chuck it back into the freezer. When you are ready, grab out as many scoops of dough as you want and let them thaw.
Bake the thawed dough as directed. You can also bake them from frozen, but the resulting cookies with be thicker and chewier than the ones pictured.
For another fun Idea, you could add chopped candies to the base recipe of my chewy peanut butter chocolate chip cookies. That would be a fun Easter twist!
So now that I’ve shown you how I like to use holiday candy, how do you use your extra candy stash? And what fun things are you baking up this spring?
- 1/2 cup butter (at room temperature)
- 1/2 cup granulated/caster sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1 cup Cadbury mini eggs, divided
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Roughly chop half of the chocolate eggs and set aside.
- In a small bowl, whisk together the flour, baking soda and salt.
- In a larger bowl, beat the butter and both sugars until light and fluffy.
- Add the vanilla extract and egg, mix to combine.
- Stir in the flour mixture until it is incorporated.
- Stir in the white chocolate chips and mini chocolate eggs and mix to combine.
- Chill the mixture in the fridge for 1 hour.
- Use a large cookie scoop to portion out 3 Tablespoons of dough and place on the baking trays, leaving enough space between each for the cookies to spread out.
- Bake for 10-13 mins or until golden brown on the top.
- When the cookies are fresh out of the oven, push the extra mini chocolate eggs on top.
- Transfer to a wire rack to cool.
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Amount Per Serving: Calories: 219Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 130mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.