If you’re like me and you LOVE Cadbury mini eggs, this recipe is for you. The cookie base is perfectly sweet and simple to pair with the mini egg topping. They came out super thick and baked to perfection. These cookies are the perfect dessert to bake with Easter approaching and they are super easy to make!
Baking Tips
- I always recommend using electric mixers if accessible
- Add as much topping as your heart desires. I used 1.5 cups because I want my cookies to be full of the mini eggs, and they were. If you prefer a cookie with little topping and more base, I would only add about 3/4-1 cup
- You can crush up the Cadbury mini eggs before mixing into the cookie dough base. I left them whole for this recipe
- When forming balls with the cookie dough, try to make them about 1-1.5 inches in diameter. When they contain too much dough, the outside of the cookie often begins to overcook while the inside stays raw, and they don’t bake efficiently.
- Leave a space of about 1.5-2 inches all around your cookies when you lay them on the baking sheet. These don’t expand too much in the oven, but always space them out enough to be safe
When to take your cookies out of the oven
When you take your cookies out, they will barely look done. The key to getting a perfectly moist cookie to take them out when they are still soft. This will ensure that they are still moist when they fully cool down. When bottom of the cookies look perfectly toasted that’s a signal they are most likely done. Based off my experience, when the bottom gets too dark or slightly burns then the cookie over-bakes or turn out stale after it cools
Freezing the cookie dough for later
The dough can be kept frozen for 1-2 months if you choose to save them for later. If so, simply let them thaw completely when you take them out of the freezer, and bake them the same way you would normally
Storing the cookies
Store in a closed container for up to 5 days. You can also choose to freeze the dough and store for 1-2 months
Ingredients
- 1 stick unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/2 cups all purpose flour
- 3/4-1 1/2 cups Cadbury mini eggs
How to Bake
- Begin by combing your butter and sugar in a bowl. Mix well and ensure there no clumps of butter remaining
- Add in the vanilla and eggs and mix until the eggs fluffed up and everything is fully combined
- Finally add in the flour and once your cookie dough forms, fold in the mini eggs
- Line a baking sheet with parchment paper or coat with oil/butter/cooking spray
- Evenly divide the dough to form small balls, about 1.5 inches in diameter
- Bake at 350 degrees for 22-24 minutes
- Enjoy!