I just made giant Cadbury Mini Egg Cookies that are absurdly soft with crackly edges and gooey chocolate pockets so ridiculous you have to keep scrolling to see them.

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I’m obsessed with Cadbury Mini Egg Cookies because they hit that stupid spot between gooey and crunchy. I love Cookies With Cadbury Mini Eggs scattered on top so every bite has that chalky snap and melty chocolate.

I don’t play small, giant cookies, please. I talk about butter in basically every recipe because melted unsalted butter makes the edges crisp and the center chewy.

And the colors? Childish and aggressive in the best way.

But mostly I just want one more warm cookie, even if it ruins lunch. These are the kind of Easter dessert I actually crave right now.

Ingredients

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All purpose flour: the cookie’s backbone, gives chewy structure.
Cornstarch: softens the bite, makes cookies tender.
Basically magic.
Baking soda: helps them puff and spread just right.
Fine salt: balances sweetness, brings out chocolate notes.
Unsalted butter melted: rich, fudgy texture and deeper flavor.
Light brown sugar: molassesy sweetness and chewy, caramelized edges.
Granulated sugar: adds crispness and a little snap.
Egg plus yolk: binds ingredients and keeps cookies moist.
Vanilla extract: warm, comforting background that ties things together.
Semi sweet chips: gooey chocolate pockets in every bite.
Cadbury Mini Eggs whole: playful crunch and colorful nostalgia.
Plus fun.
Cadbury Mini Eggs chopped: melty chocolate bits and candy shell shards.
Flaky sea salt: optional sprinkle for contrast and tiny salty hits.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter melted and slightly cooled

3/4 cup (165 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

1 large egg plus 1 egg yolk, room temperature

2 teaspoons vanilla extract

1 cup (170 g) semi sweet chocolate chips

1 1/2 cups (about 225 g) Cadbury Mini Eggs, some left whole and some roughly chopped

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper, or silicone mats, set racks middle and upper if you have two.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl, set aside.

3. In a large bowl stir 3/4 cup (170 g) melted butter (slightly cooled) with 3/4 cup (165 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until mostly smooth, some small lumps are fine.

4. Beat in 1 large egg plus 1 egg yolk and 2 teaspoons vanilla extract until combined, don’t overbeat, just mix until the batter looks uniform.

5. Fold the dry ingredients into the wet until almost combined, then fold in 1 cup (170 g) semi sweet chocolate chips and about 1 cup of the Cadbury Mini Eggs roughly chopped (reserve the rest whole for topping). Don’t overmix or dough will get tough.

6. Chill the dough for at least 30 minutes in the fridge, up to 1 hour if you can, this helps keep the cookies thick and chewy. If you are rushed you can bake right away but they will spread more.

7. Scoop dough into large mounds using about 1/4 to 1/3 cup per cookie for giant cookies, place on prepared sheets 2 to 3 inches apart. Press a few whole Mini Eggs into the top of each mound so they look pretty.

8. Bake 10 to 12 minutes, rotate pans halfway if needed, until edges are set and lightly golden but centers still look soft. Ovens vary so watch closely, you want slightly underbaked centers for chewiness.

9. Remove from oven and immediately press a couple more whole Mini Eggs and some extra chopped pieces on top if they sank, sprinkle flaky sea salt lightly if using. Let cookies cool on the sheet for 8 to 10 minutes, then transfer to a wire rack to finish cooling.

10. Store cooled cookies in an airtight container at room temp for up to 3 days, or freeze dough balls on a tray then bag them for fresh baking later. Reheat briefly in microwave or warm oven to revive that just-baked feel.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 2 baking sheets (use middle and upper racks if you have them)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and a medium bowl for the dry ingredients
5. Whisk and a rubber spatula or wooden spoon for folding
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Cookie scoop or 1/4 to 1/3 cup scoop (or a large ice cream scoop)
8. Wire cooling rack
9. Small bowl or cutting board and knife for chopping Mini Eggs

FAQ

Q: Do I have to chill the dough before baking? A: Yes, chilling for at least 30 minutes helps the cookies hold their shape and prevents them from spreading too thin. If you have time, 1 to 2 hours is even better. If you're in a rush you can bake right away, but they will be thinner and chewier.

Q: Can I swap the Cadbury Mini Eggs for something else? A: Sure. Use other candy-coated chocolates or chopped M&M style candies. If you want plain chocolate, add more chocolate chips. Keep in mind candy shells can bleed color a bit when melted, so roughly chopping some eggs and leaving some whole gives a nicer look.

Q: Why is there cornstarch in the recipe? A: Cornstarch makes the cookies soft and tender by giving the dough a bit of extra structure. It helps create that slightly cakey, melt-in-your-mouth center without changing the flavor.

Q: How do I stop the candies from cracking or losing their color while baking? A: Press whole Mini Eggs gently into the tops of the cookies right after they come out of the oven rather than baking them fully embedded. That cuts down on color bleeding and keeps more of the shell intact.

Q: How should I store or freeze the cookies and dough? A: Cooled cookies keep 3 to 4 days in an airtight container at room temp. For longer keep them in the fridge up to a week or freeze up to 3 months. To freeze dough, scoop into balls and freeze on a tray until firm, then bag them. Bake from frozen, add 1 to 3 minutes to the bake time.

Q: My cookies came out flat or greasy. What went wrong? A: Probably melted butter was too hot or dough wasn't chilled. Make sure melted butter is only slightly warm when mixed with sugars. Also don't overmeasure flour, and chill dough before baking. Baking on a hot sheet can also make them spread, so use a cool baking sheet for each batch.

CADBURY MINI EGG CHOCOLATE CHIP COOKIES Recipe Substitutions and Variations

All purpose flour: Use a 1-to-1 gluten free baking blend (same weight) if you need GF. Or swap for whole wheat pastry flour but drop liquid a tbsp or two since it soaks more, cookies will be a bit denser.
Cornstarch: Replace with arrowroot powder in equal amount for the same tender texture, or use potato starch if arrowroot isnt available.
Unsalted butter melted: Substitute refined coconut oil (same volume) for a dairy free option, or use softened unsalted butter instead of melted for a thicker, chunkier cookie — just cream it with the sugars.
1 large egg + 1 yolk: For egg-free, use 1/4 cup unsweetened applesauce plus 1 tablespoon aquafaba (chickpea brine) to help bind, or use 3 tablespoons of commercial egg replacer mixed per package directions.

Pro Tips

1) Chill the dough at least 30 minutes, longer if you can. Cold dough spreads less so your cookies stay thick and chewy. If you skip chilling expect flatter cookies, not a disaster but different.

2) Measure flour properly by spooning it into the cup and leveling off or use a scale. Too much flour makes them dry and crumbly, too little and they’ll be greasy and spread like pancakes.

3) Use slightly cooled melted butter so it mixes smoothly but won’t cook the eggs. If the butter’s too hot you’ll end up with a greasy, flat dough. Also don’t overmix once the flour goes in or the cookies get tough.

4) Press whole Mini Eggs on top right after baking while cookies are still warm so they stick, and sprinkle a little flaky sea salt for contrast if you like sweet-salty. Watch baking time closely; pull them when centers still look soft for best chewiness.

CADBURY MINI EGG CHOCOLATE CHIP COOKIES Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made giant Cadbury Mini Egg Cookies that are absurdly soft with crackly edges and gooey chocolate pockets so ridiculous you have to keep scrolling to see them.

Servings

servings

Calories

213

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. 2 baking sheets (use middle and upper racks if you have them)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and a medium bowl for the dry ingredients
5. Whisk and a rubber spatula or wooden spoon for folding
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Cookie scoop or 1/4 to 1/3 cup scoop (or a large ice cream scoop)
8. Wire cooling rack
9. Small bowl or cutting board and knife for chopping Mini Eggs

Ingredients

2 1/4 cups (280 g) all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter melted and slightly cooled
3/4 cup (165 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg plus 1 egg yolk, room temperature
2 teaspoons vanilla extract
1 cup (170 g) semi sweet chocolate chips
1 1/2 cups (about 225 g) Cadbury Mini Eggs, some left whole and some roughly chopped
Flaky sea salt for sprinkling, optional

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper, or silicone mats, set racks middle and upper if you have two.
Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl, set aside.
In a large bowl stir 3/4 cup (170 g) melted butter (slightly cooled) with 3/4 cup (165 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until mostly smooth, some small lumps are fine.
Beat in 1 large egg plus 1 egg yolk and 2 teaspoons vanilla extract until combined, don’t overbeat, just mix until the batter looks uniform.
Fold the dry ingredients into the wet until almost combined, then fold in 1 cup (170 g) semi sweet chocolate chips and about 1 cup of the Cadbury Mini Eggs roughly chopped (reserve the rest whole for topping). Don’t overmix or dough will get tough.
Chill the dough for at least 30 minutes in the fridge, up to 1 hour if you can, this helps keep the cookies thick and chewy. If you are rushed you can bake right away but they will spread more.
Scoop dough into large mounds using about 1/4 to 1/3 cup per cookie for giant cookies, place on prepared sheets 2 to 3 inches apart. Press a few whole Mini Eggs into the top of each mound so they look pretty.
Bake 10 to 12 minutes, rotate pans halfway if needed, until edges are set and lightly golden but centers still look soft. Ovens vary so watch closely, you want slightly underbaked centers for chewiness.
Remove from oven and immediately press a couple more whole Mini Eggs and some extra chopped pieces on top if they sank, sprinkle flaky sea salt lightly if using. Let cookies cool on the sheet for 8 to 10 minutes, then transfer to a wire rack to finish cooling.
Store cooled cookies in an airtight container at room temp for up to 3 days, or freeze dough balls on a tray then bag them for fresh baking later. Reheat briefly in microwave or warm oven to revive that just-baked feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.