These Cadbury Mini Eggs Easter Cookies are so cute to look at. They’re thick, full of chocolate mini chocolate eggs and chopped chocolate.
If you’ve been following this blog for some time now, maybe you’ll remember me talking about how much I’ve always wanted to post a recipe for Easter. So when I shared the Easter Surprise Mini Bundt Cakes, I was so happy.
We are not celebrating Easter, but I love the pastel colors of Cadbury mini eggs and I love how cute the crème eggs are. And I love eggs, so let’s just say I am celebrating eggs.
I’ve always wanted to share Cadbury Mini Eggs Easter Cookies, but it’s always too late for me. It’s either I go to the grocery store too early (no Easter chocolates on display yet) or find them when Easter is over. Boo!
Lucky me, I got them this year, just in time for Easter.
There are so many recipes with Cadbury mini eggs, but I went with cookies because they’re easy and they look pretty.
DID I FREEZE THE COOKIES BEFORE BAKING?
No, I didn’t. I know that some cookie dough needs to be kept in the fridge, but this one doesn’t need to firm up – you can bake the shaped cookie dough right away. This is my go-to cookie recipe when I have a craving for thick, chocolaty cookies.
I love how these cookies turned out – thick, chewy, chocolaty and not too sweet. I love the pretty colors of the mini eggs and I love the crunch it gives. For me, they’re perfect to give way this Easter or even to have on your table.
NOTES:
- I used 70% mild dark chocolate and chopped them. You can use milk or white chocolate but this may affect the sweetness of the cookies.
- You can also make the cookie dough ahead of time and bake the next day.
- Regular brown sugar can be used instead of dark brown sugar.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
I am sharing these at Fiesta Friday # 374 | Full Plate Thursday, 530 | WEEKEND POTLUCK #525 | What’s for Dinner? Sunday link up #362 | Happiness Is Homemade Party |
CADBURY MINI EGGS EASTER COOKIES
Ingredients
- 2 ¼ cup (295) g all-purpose flour
- 1.5 tsp corn flour
- 1 tsp baking soda
- ½ tsp salt
- 1 egg + 1 egg yolk at room temperature
- ½ cup not packed (82 g) soft dark brown sugar, you can use light brown or the regular brown sugar
- ¼ cup (55 g) white granulated sugar
- ¾ cup (180 ml) melted and cooled unsalted butter
- 2 tsp vanilla extract
- 150 g Cadbury mini eggs
- 100 g chopped chocolate or chocolate chips I used dark but you can use whatever you prefer
Instructions
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Preheat the oven to 325 F. Prepare a baking sheet lined with parchment paper.
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In large bowl, add flour, salt, baking soda, and corn flour. Mix and set aside.
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In another bowl, add egg, egg yolk, brown and white sugar, melted butter, and vanilla extract – mix. Add this mixture to the dry ingredients, and then mix.
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Add the chopped chocolate (or chocolate chips) and mini eggs; mix again using a spatula.
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Using a regular sized ice cream scooper, scoop out the dough and arrange them on the prepared baking, sheet, leaving 2 inches apart from each other.
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Bake in a preheated oven at 325 F for 13-15 minutes or until bottom is lightly browned. Let the baked cookies stay in the pan for about 5 minutes before moving to a cooling rack.
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The cookies stay amazing up to 5 days stored in an air-tight container. These can also be kept in the fridge to stay longer and can be reheated in a microwave for a few seconds before enjoying.
Recipe Notes
- I used 70% mild dark chocolate and chopped them. You can use milk or white chocolate but this may affect the sweetness of the cookies.
- You can also make the cookie dough ahead of time and bake the next day.
- Regular brown sugar can be used instead of dark brown sugar.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
