These double chocolate Cadbury mini egg cookies are super soft and fudgy, with a delicious crunch of Cadbury mini eggs. This simple recipe is perfect for Easter parties, or a fun springtime treat.
Don't these cookies just scream Easter?! Cadbury mini eggs are such a fun seasonal treat, and they're the perfect addition to these double chocolate chip cookies.
And, unlike these two-day brown butter chocolate chip cookies or Jacque Torres chocolate chip cookies, these adorable and decadent chocolate cookies are super simple to make. Seriously, the prep time is less than 20 minutes, making them a fun and easy way to celebrate Easter or the spring season.
Why you'll love them:
- Simple: This drop cookie recipe has a delicious bakery style taste, with a simple and straightforward recipe and only a 20 minute prep time!
- Delicious: With a rich and fudgy chocolate flavor, and crunchy Cadbury mini eggs, these cookies are crispy on the outside and soft, chewy, and super chocolatey on the inside.
- Festive: Why have regular cookies when you can have a Cadbury egg cookies!? These are a fun and festive way to celebrate spring.
Ingredients
- Unsalted Butter: This recipe uses unsalted butter. You can use salted, just decrease the salt in the recipe by about ¼ tsp.
- Unsweetened Cocoa Powder: You can use either Dutch Process cocoa powder such as Hershey's Dark or Natural Cocoa Powder such as Ghirardelli. You can read more about the differences in cocoa powder here.
- Unsulphured Molasses - I think this is the secret ingredient for the cookies. It adds a delicious depth to the flavor.
- Chocolate Chips - I personally prefer chocolate chunks or chopped chocolate bars, but any type of your favorite chocolate chips will work! Milk chocolate chips, white chocolate chips or even pastel M&Ms.
- Dark Brown Sugar: This recipe calls for dark brown sugar, but you can use light brown sugar if that is all you have on hand.
How to Make
Step 1: Prep
Chop Cadbury Eggs: If you haven't done so already, roughly chop the cadbury mini eggs. You can do this by adding to ziplock and pounding with a rolling pin, or gently pressing the tops of the eggs with the flat side of a knife (similar to breaking the shell on garlic). If desired, reserve about 1/2 cup of the large pieces for topping the cookies.
Mix Sugars: Mix together the granulated sugar, dark brown sugar, and molasses in a bowl. It's fine if it's clumpy and not perfectly mixed together. Set aside.
Whisk Remaining Dry Ingredients: Whisk or sift together the flour, cocoa powder, salt, and baking soda. Set aside.
Step 2: Make cookie dough
Cream butter and Sugar: Using a standing mixer or a hand-held mixer with a large bowl, beat the butter on medium to medium high, about 2-3 minutes. You want it to be a pale yellow and very creamy. Add the sugar mixture and beat another 2-3 minutes until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed.
Add Egg and Vanilla: Add in the large egg and vanilla extract, mixing until fully combined and scraping down the sides of the bowl as needed.
Add Flour: Add the chocolate flour mixture and mix until only combined. Do not over mix the batter. It will be very thick and fudgy.
Add Chocolate: Mix in chocolate chips and the chopped cadbury mini eggs (minus about 1/2 cup of the larger mini egg to place on top of the cookies before baking).
Step 3: Chill Dough
Pre-scoop Dough: Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. An ice cream scoop works great for this. Gently press additional chopped mini eggs on top of the scooped cookies.
Cover and Chill: Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or up 24 hours. Alternatively you can simply chill the entire bowl of cookie dough before scooping, but it makes it a little harder to scoop out the cookie dough and add the additional mini eggs if it has been chilled, so I prefer to scoop it in advance.
Step 4: Bake
Baking 10-12 minutes in a 325 ℉ in a preheated oven until the cookies are firm around the edges. Watch closely, since they're so dark it can be easy to burn or over bake.
Let the cookies cool before removing from the baking sheet. They will be very soft at first, but firm up as they cool. Enjoy!
Tips and Tricks
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- Mix the butter a long time! For this recipe it's important to mix the butter until it is super soft, the full 2 to 3 minutes.
- An ice cream scoop works great for getting even sized cookies.
- These cookies will be super soft when first out of the oven, but they will firm up as they cool.
- This recipe makes 18-24 two-inch cookies. It can be halved for a small batch of or doubled for a large batch of cookies as need.
FAQ
My favorite way to get perfectly round, picture perfect cookies is the cookie cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Yes, the baked and cooled cookies can be frozen up to a month and the unbaked cookie dough can be frozen in balls up to a month. Just bake a few minutes longer until done.
Sure! You can easily replace the chocolate chips with chopped Cadbury mini eggs in your favorite cookie recipe.
Storing and Making Ahead
These cookies will last about 3-5 days in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for up to a month.
Looking for more springtime recipes? Check these out!
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Cadbury Mini Egg Cookies
Equipment
- Mixer
- Baking Sheet
INGREDIENTS
- 1 ⅓ cup all-purpose flour (162 g) spooned and leveled
- ½ cup cocoa powder (50 grams) Dutch processed preferred
- 1 tsp salt
- ½ tsp baking soda
- 6 oz unsalted butter 1.5 sticks, softened
- ½ cup granulated sugar 100 grams
- ½ cup dark brown sugar packed 106 grams
- 2 tsp unsulphured molasses
- 1 tsp vanilla extract or vanilla paste
- 1 large egg
- 1 cup chocolate chips or chocolate chunks
- 1 cup cadbury mini eggs roughly chocolate
- 1/2 cup cadbury mini eggs for topping, optional
Instructions
- Using a fork or spatula, mix sugar, brown sugar, and molasses in a bowl. It's fine if it's clumpy and not perfectly mixed together. Set aside.
- Whisk or sift together the flour, cocoa powder, salt, and baking soda. Set aside.
- If you haven’t done so, roughly chop the cadbury mini eggs, and if desired, set aside about 1/2 cup of the larger pieces for topping the cookies. Set aside.
- Cream the softened butter for 2-3 minutes until light and very creamy.
- Add the sugar mixture and mix another 2-3 minutes, scraping down the sides of the bowl as necessary.
- Add in the egg and vanilla. Mix until combined.
- Add the flour mixture, and mix until just combined, scraping down the sides of the bowl if necessary. Try not to over mix the dough. It should be very thick and fudgy.
- Mix in the chocolate chips and the chopped mini eggs (minus the larger chunks reserved for topping the cookies).
- Place 1.5-2 tablespoon balls of cookie dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. An ice cream scoop works great for getting even sized cookies. Gently press additional chopped mini eggs on top of the scooped cookies.
- Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or up 24 hours. Alternatively you can simply chill the entire bowl of cookie dough prior, and scoop out the cookies immediately before baking.
- While the dough is chilling, preheat the oven to 325 ℉.
- Once dough is chilled and the oven has pre-heated, drop the balls of dough on a parchment or silicone mat lined baking sheet, keeping the cookies at least 2 inches apart.
- Bake the cookies in the pre-heated oven for 10-12 minutes, or until until firm around the edges. Watch closely, since they're so dark it can be easy to burn or over bake.
- Let cool before removing from the baking sheet. They will be very soft at first, but firm up as they cool. Enjoy!
Notes
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- Mix the butter a long time! For this recipe it's important to mix the butter until it is super soft, the full 2 to 3 minutes.
- An ice cream scoop works great for getting even sized cookies.
- These cookies will be super soft when first out of the oven, but they will firm up as they cool.
- This recipe makes 18-24 two-inch cookies. It can be halved for a small batch of or doubled for a large batch of cookies as need.
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