Cadbury Mini Eggs Cookies Recipe with Soft, Chewy Texture

Why You’ll Love This Cadbury Mini Egg Cookies

These Cadbury Mini Egg Cookies are perfect for anyone craving a fun twist on traditional chocolate treats. They come together quickly, making them ideal for busy days when you want something sweet without spending hours in the kitchen. Plus, the burst of color and crunch from the mini eggs adds a playful element that kids and adults alike will enjoy.

One key reason to try this recipe is its simple preparation that fits easily into everyday life. You’ll appreciate how it uses everyday ingredients to create something special, like the crushed Cadbury Mini Eggs that bring a unique texture. Whether you’re baking for a family gathering or a quick snack, these cookies deliver that soft, chewy texture everyone loves in Cadbury Mini Egg Cookies.

Beyond taste, these cookies offer a balance that makes them feel a bit lighter. For instance, they include options for dietary tweaks, helping you enjoy them without worry. This mix of ease, flavor, and flexibility makes Cadbury Mini Egg Cookies a go-to choice for home bakers of all levels.

Key Benefits

• Quick and simple steps that take less than 30 minutes of active time.
• A delightful crunch from the crushed mini eggs that adds excitement to each bite.
• Easy adaptations for different needs, like swapping ingredients for vegan options.

To get more ideas for fun desserts, check out our no-churn ice cream recipe that pairs wonderfully with these cookies.

Essential Ingredients for Cadbury Mini Egg Cookies

Creating the perfect Cadbury Mini Egg Cookies starts with the right ingredients, all measured out for ease. This recipe focuses on fresh, simple items that blend together seamlessly. Each one plays a key role in achieving that soft, chewy texture we all love.

Below is a complete list of everything you need. I’ve pulled these directly from the recipe to ensure accuracy, so you can shop and measure with confidence. Remember, using precise amounts helps the cookies turn out just right every time.

Main Ingredients List

• 1 ½ cups (180 grams) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter (softened)
• ½ cup packed brown sugar
• ⅓ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup of crushed mini candy-coated chocolate eggs (about 9 ounces)
• ½ cup chocolate chips

These ingredients make about 24 cookies, each packed with around 156 calories, 21 grams of carbohydrates, 8 grams of fat, 2 grams of protein, and 14 grams of sugar. For the best results, use room temperature unsalted butter to mix evenly and avoid overcrushing the candy eggs to keep their texture intact.

How to Prepare the Perfect Cadbury Mini Egg Cookies: Step-by-Step Guide

Getting your Cadbury Mini Egg Cookies just right is all about following simple, clear steps. This guide walks you through the process from start to finish, so even if you’re new to baking, you’ll feel confident. We’ll use the exact method that ensures a soft, chewy result every time.

First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This step helps the cookies bake evenly and makes cleanup a breeze. Next, in a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

In another bowl, cream the softened butter with the brown sugar and granulated sugar using a handheld mixer until it’s light and fluffy, which takes about 2 minutes. Then, mix in the egg and vanilla extract until everything blends smoothly. Gradually add the flour mixture to this wet mix and stir until just incorporated, being careful not to overmix.

Gently fold in the crushed candy-coated chocolate eggs and chocolate chips to keep their shape and add that fun crunch. Scoop the dough onto the prepared baking sheet, spacing the scoops about 2 inches apart. Bake for around 12 minutes or until the cookies turn golden around the edges.

Final Touches

After baking, let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This allows them to set without falling apart. Once cooled, they’re ready to enjoy, and you can store them for later as needed.

For more baking inspiration, try our no-churn ice cream recipe to complement your cookies.

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Dietary Substitutions to Customize Your Cadbury Mini Egg Cookies

Making Cadbury Mini Egg Cookies work for your needs is easy with a few smart swaps. This section covers options that keep the cookies tasty and inclusive. Whether you’re avoiding certain ingredients or trying something new, these changes help maintain that soft, chewy feel.

For protein and main components, you can replace the regular egg with a flaxseed or chia egg to go vegan. Use plant-based butter instead of unsalted butter to cut down on dairy. For vegetables and seasonings, add grated zucchini for extra moisture or a dash of cinnamon to boost flavor without changing the base.

• Try dairy-free vanilla extract for a milk-free version.
• Swap sugars with alternatives if you’re watching calories.
• Use gluten-free flour to adapt for those with sensitivities.

Adapting recipes like this one shows how baking can be fun and flexible for everyone involved.

Mastering Cadbury Mini Egg Cookies: Advanced Tips and Variations

Taking your Cadbury Mini Egg Cookies to the next level involves a few expert tricks that make a big difference. Start by chilling the dough for at least 30 minutes before baking; this helps prevent spreading and improves the texture. You’ll end up with cookies that are perfectly soft and chewy on the inside.

For flavor boosts, mix in white chocolate chips or crushed nuts alongside the Cadbury Mini Eggs. Presentation matters too try serving them on a pretty plate or even sandwiching two with a bit of frosting. If you want to prepare ahead, freeze the dough portions and bake fresh when needed.

Pro Tips for Success

• Avoid overbaking to keep the centers soft and enjoyable.
• Use room temperature butter for even mixing every time.
• Retain texture by not crushing the candy eggs too finely.

These strategies, combined with the nutritional details like 156 calories per cookie, make baking these treats both rewarding and straightforward.

How to Store Cadbury Mini Egg Cookies: Best Practices

Keeping your Cadbury Mini Egg Cookies fresh is key to enjoying them later. Store them in an airtight container at room temperature for up to one week to maintain that soft texture. For longer storage, freezing works great just seal them in freezer-safe bags and thaw as needed.

If you reheat them, use a microwave for 10-15 seconds or warm in a 300°F oven for about 5 minutes. This refreshes the softness without losing flavor. When meal prepping, layer cookies with parchment paper to avoid sticking and keep quality high over days.

FAQs: Frequently Asked Questions About Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies

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🍬 Enjoy colorful, soft, and chewy Cadbury Mini Eggs Cookies that bring fun and festive flavors to your treat time.
🍪 This recipe combines the crunch of candy-coated chocolate eggs with a tender cookie base for a delightful texture contrast.

• Total Time: 22 minutes
• Yield: 24 cookies

Ingredients

– 1 ½ cups (180 grams) all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ cup unsalted butter (softened)

– ½ cup packed brown sugar

– ⅓ cup granulated sugar

– 1 egg

– 1 teaspoon vanilla extract

– 1 cup of crushed mini candy-coated chocolate eggs (about 9 ounces)

– ½ cup chocolate chips

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Instructions

1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This step helps the cookies bake evenly and makes cleanup a breeze.

2-Next, in a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

3-In another bowl, cream the softened butter with the brown sugar and granulated sugar using a handheld mixer until it’s light and fluffy, which takes about 2 minutes.

4-Then, mix in the egg and vanilla extract until everything blends smoothly.

5-Graduallly add the flour mixture to this wet mix and stir until just incorporated, being careful not to overmix.

6-Gently fold in the crushed candy-coated chocolate eggs and chocolate chips to keep their shape and add that fun crunch.

7-Scoop the dough onto the prepared baking sheet, spacing the scoops about 2 inches apart.

8-Bake for around 12 minutes or until the cookies turn golden around the edges.

9-After baking, let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

10-Once cooled, they’re ready to enjoy, and you can store them for later as needed.

Last Step:

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Notes

🍫 Avoid overcrushing the candy eggs to retain texture.
🌡️ Use room temperature unsalted butter for even mixing.
⏲️ Avoid overbaking to keep cookies soft and chewy.
❄️ Store cooled cookies in an airtight container for up to one week or freeze for longer storage.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 156 kcal
• Sugar: 14 g
• Fat: 8 g
• Carbohydrates: 21 g
• Protein: 2 g