Growing up, I always looked forward to that special time of year when the shiny purple Cadbury Mini Egg bags would appear on the store shelves. It was a surefire sign that Easter was just around the corner. My mom would stock up, and I’d sneak a handful every time I passed the kitchen counter. But it wasn’t until I started baking myself that I discovered the pure magic of Cadbury Mini Egg Cookies. The way those colorful candies melt into the rich, buttery dough – it’s a flavor combination that takes me right back to my childhood.
Now, these Cadbury Mini Egg Cookies have become a staple in my Easter baking repertoire. They’re the first thing I make as soon as I spot those beloved Mini Eggs in the stores. And let me tell you, this recipe is an absolute game-changer. It’s the perfect balance of chewy, crunchy, and utterly addictive. I bake batch after batch, and they never last long – my family and friends can’t get enough!
Why This Cadbury Mini Egg Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Cadbury Mini Egg Cookies
What makes these Cadbury Mini Egg Cookies so special? It all comes down to the perfect blend of ingredients and techniques. First, the use of both granulated and brown sugar creates an incredible depth of flavor, with the molasses notes from the brown sugar complementing the sweetness of the Cadbury Mini Eggs. And speaking of those Mini Eggs, coarsely chopping them before folding them into the dough ensures that every bite is studded with pockets of melty, chocolate-y goodness.
But the real secret weapon? Letting the dough chill for at least 30 minutes before baking. This extra step allows the flavors to meld and the dough to firm up, resulting in cookies that are soft and chewy in the center with perfectly crisp edges. It’s a game-changer, I tell you!
Essential Ingredients You’ll Need
To make these Cadbury Mini Egg Cookies, you’ll need a few key ingredients:
- 2 1/4 cups all-purpose flour: The foundation of the cookies, providing structure and texture.
- 1 teaspoon baking soda: Helps the cookies rise and achieve that perfect chewy-yet-crisp balance.
- 1/2 teaspoon salt: Enhances the other flavors and prevents the cookies from tasting one-dimensional.
- 1 cup unsalted butter, softened: Gives the cookies their rich, buttery flavor and tender crumb.
- 3/4 cup granulated sugar: Provides sweetness and helps the cookies spread and develop a golden-brown crust.
- 3/4 cup packed brown sugar: Contributes deeper, molasses-like notes and chewiness.
- 2 large eggs: Binds the ingredients together and adds moisture.
- 2 teaspoons vanilla extract: Amplifies the other flavors and gives the cookies a lovely aroma.
- 2 cups Cadbury Mini Eggs, coarsely chopped: The star of the show, delivering pockets of chocolate-y, candy-coated goodness in every bite.
Step-by-Step Cadbury Mini Egg Cookies Instructions
Preparing Your Cadbury Mini Egg Cookies
With a total time of just 27 minutes (15 minutes of prep and 12 minutes of cooking), these Cadbury Mini Egg Cookies come together in a flash. All you’ll need is a mixing bowl, a hand mixer or stand mixer, and a baking sheet.
1- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry ingredient mixture aside.
2- In a large bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
3- Beat in the large eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
4- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick and slightly sticky.
5- Fold in the coarsely chopped Cadbury Mini Eggs, making sure they’re evenly distributed throughout the dough.
6- Scoop the dough by the tablespoonful onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Pro Tips for Success
- Chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and develop a chewier texture.
- Use a cookie scoop or spoon to portion the dough – this ensures even-sized cookies that bake evenly.
- Coarsely chop the Cadbury Mini Eggs so they’re not too large or too small. You want pockets of that delicious chocolate-y goodness in every bite.
- Don’t overbake the cookies – they should still be slightly soft in the center when you remove them from the oven. They’ll continue to firm up as they cool.
- For an extra-festive touch, reserve a few whole Cadbury Mini Eggs and gently press them into the tops of the cookies before baking.
Serving and Storing Your Cadbury Mini Egg Cookies
Perfect Pairings for Cadbury Mini Egg Cookies
These Cadbury Mini Egg Cookies are the perfect treat to serve at your Easter gathering. With 24 cookies per batch, they’re great for sharing. Pair them with a hot cup of coffee or tea for a delightful mid-morning or afternoon snack. They also make a lovely addition to a cookie platter or dessert buffet.
Storage and Make-Ahead Tips
Cadbury Mini Egg Cookies are best enjoyed fresh, but they’ll stay soft and chewy for up to 5 days stored in an airtight container at room temperature. For longer storage, you can freeze the baked cookies for up to 3 months. Simply let them thaw at room temperature before serving.
You can also make the dough ahead of time and refrigerate it for up to 3 days before baking. Just scoop and bake the cookies as needed. This makes for easy, freshly-baked treats whenever the craving strikes!
Variations and Dietary Adaptations for Cadbury Mini Egg Cookies
Creative Cadbury Mini Egg Cookies Variations
While the classic Cadbury Mini Egg Cookies are tough to beat, there are plenty of ways to put a spin on this recipe:
- Swap in different types of mini candy-coated chocolate eggs, like Reese’s Pieces Eggs or M&M’s Minis.
- Add a sprinkle of flaky sea salt on top for a sweet-and-salty twist.
- Drizzle with melted white chocolate or dip the edges in chocolate for an extra indulgent treat.
- Fold in chopped walnuts or pecans for a nutty crunch.
Making Cadbury Mini Egg Cookies Diet-Friendly
If you’re looking to make these Cadbury Mini Egg Cookies a little more diet-friendly, there are a few simple substitutions you can try:
- Use gluten-free all-purpose flour in place of the regular flour for a gluten-free version.
- Swap the granulated and brown sugars for your favorite zero-calorie sweetener to reduce the carb count.
- Opt for dairy-free chocolate chips or chopped dark chocolate in place of the Cadbury Mini Eggs for a vegan-friendly cookie.
Just keep in mind that any substitutions may slightly alter the texture and flavor of the final cookies. But with a little experimentation, you can still enjoy that irresistible Cadbury Mini Egg taste without the guilt!
Frequently Asked Questions
Q: Can I use a different type of chocolate candy in place of the Cadbury Mini Eggs?
A: Absolutely! You can swap in other mini candy-coated chocolate eggs like Reese’s Pieces Eggs or M&M’s Minis. Just be sure to chop them up into similar-sized pieces.
Q: How long do I need to chill the dough before baking?
A: For best results, chill the dough for at least 30 minutes before scooping and baking. This helps the cookies hold their shape and achieve that perfect chewy-yet-crisp texture.
Q: Can I freeze the baked cookies?
A: Yes, you can freeze the baked Cadbury Mini Egg Cookies for up to 3 months. Just let them thaw at room temperature before serving.
Q: How many cookies does this recipe make?
A: This recipe yields 24 cookies, perfect for sharing with family and friends.
Q: My cookies spread too much in the oven. What did I do wrong?
A: If your cookies spread too much, try chilling the dough for longer before baking, or reducing the amount of butter in the recipe by a tablespoon or two.
Cadbury Mini Egg Cookies
- Total Time: 27
- Yield: 24 cookies
Description
Indulge in the delightful combination of buttery, soft cookies and the irresistible crunch of Cadbury Mini Eggs in this easy-to-make recipe. Perfect for Easter, spring celebrations, or any time you need a sweet treat.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups Cadbury Mini Eggs, coarsely chopped
Instructions
1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and both sugars together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped Cadbury Mini Eggs.
5. Scoop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a more pronounced Cadbury Mini Egg flavor, you can add an extra 1/2 cup of chopped candies to the dough. These cookies also freeze well for up to 3 months.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
These Cadbury Mini Egg Cookies are the ultimate Easter treat – a delightful blend of chewy, crunchy, and irresistibly chocolate-y. With just 27 minutes from start to finish, they’re a quick and easy bake that’s sure to become a new family favorite. So the next time you spot those shiny purple Cadbury Mini Egg bags in the stores, be sure to stock up and whip up a batch (or two!) of these cookies. Your taste buds (and your loved ones) will thank you!
