These chewy Cadbury Mini Egg chocolate cookies are the ultimate easy Easter bake-soft in the middle, packed with crunchy mini eggs, and ready in under 30 minutes.
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A Quick Look At The Recipe
✅ Recipe Name: Chewy Cadbury Mini Egg Cookies
🕒 Ready In: 27 minutes
👪 Serves: 20
🍽 Calories: 169 per cookie
🥣 Main Ingredients: Light Brown Sugar, Caster Sugar, Butter, Egg, Plain Flour, Cocoa Powder, Cadbury Mini Eggs
📖 Dietary Info: Contains gluten, freezer-friendly
👌 Difficulty: Easy
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I've been baking these mini egg chocolate cookies every Easter for years, and they've become a firm family favourite. The centres of the Mini Eggs soften in the oven while the shells stay crisp, creating little pockets of chocolatey goodness in every bite.
If you love mini egg recipes you'll find plenty more on the blog including mini egg tiffin, mini egg mars bar slice and air fryer mini egg shortbread.
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✔️ Why you'll love this mini egg cookie recipe
- Soft, chewy chocolate biscuits.
- Packed with colourful Mini Eggs.
- Quick and easy to make, perfect for Easter or last-minute treats.
- Candy centres soften while shells stay crisp, creating pockets of chocolatey goodness.
- Freezer-friendly - bake some now, enjoy later.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Mini Eggs - 1 x 80g packet of Cadbury Mini Eggs, crushed with a rolling pin. Micro Eggs - 100g of chocolate micro eggs, found in most supermarkets; if unavailable, substitute with the same quantity of crushed Mini Eggs.
White Chocolate Chips - for a double chocolate hit; you can also use milk or dark chocolate chips instead.
Light Brown Sugar - helps give the biscuits a chewy texture; can be substituted with dark brown sugar for a richer caramel flavour.
Caster Sugar (superfine sugar) - adds sweetness and helps create a soft, tender texture.
Butter - 225g softened unsalted butter (unsalted butter), best for this recipe.
Egg - 1 large free-range egg at room temperature.
Vanilla Extract - use real vanilla extract, not vanilla essence.
Plain Flour (all-purpose flour) - forms the base of the biscuit dough.
Cocoa Powder (unsweetened cocoa) - adds a rich chocolate flavour; optional for extra chocolaty biscuits.
Bicarbonate of Soda (baking soda) - helps the biscuits rise and gives a slightly chewy texture.
Baking Powder - works alongside the bicarbonate of soda for light, soft biscuits.
Salt - a pinch of sea salt really helps bring out the chocolate flavour.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Chocolate chip mix - swap the white chocolate chips for milk or dark chocolate, or use a mixture of all three for a double or triple chocolate hit in your chewy chocolate cookies.
- Alternative candy eggs - if you can't find micro eggs (commonly available in Sainsbury's and Tesco), simply substitute with the same quantity of crushed Mini Eggs or other small chocolate candies.
- Chocolate orange twist - turn them into chocolate orange mini egg cookies by omitting the vanilla extract and grating in the zest of one orange.
- Nutty option - fold in 50-75g of chopped hazelnuts, almonds, or pecans for extra crunch.
🔪 How to make mini egg cookies
One: Preheat the oven to 180°C (160°C fan / 350°F / Gas 4) and line 3 baking sheets with baking parchment.
Two: Cream together the softened butter and sugars in a mixing bowl until pale and fluffy. You can use an electric mixer if you prefer - the dough gets quite stiff later on, so this can save you some effort!
Three: Beat in the egg and vanilla extract until fully combined.
Four: Stir in the flour, cocoa powder, bicarbonate of soda, and baking powder. The mixture will feel stiff and slightly dry at this stage, but keep mixing. By hand, it should take around 5 minutes for the dough to come together. Using an electric mixer works well too and gives your arms a little workout!
Five: Fold in the crushed Mini Eggs, micro eggs, and white chocolate chips until evenly distributed throughout the dough. If you have time, chill the dough for 30 minutes at this stage.
Six: Take heaped tablespoons of the mixture and roll into balls. Place them on the prepared baking sheets, leaving plenty of space between each. This recipe makes about 20 biscuits.
Seven: Bake in the oven for 10-12 minutes. Halfway through baking, remove the trays and gently flatten each biscuit with a fish slice or palette knife, then return to the oven to finish baking.
Eight: Once baked, leave the biscuits to cool on the trays for 10 minutes before transferring them to a wire rack to cool completely.
Top Tips
- Use a mixer if needed - the dough is quite stiff and dry - this is what gives the biscuits a lovely brownie-like texture. If mixing by hand is tricky, use a standing or electric mixer to save your arms.
- Crush the Mini Eggs carefully - use a rolling pin to crush the Mini Eggs in their packet for even candy distribution without making a mess.
- Even cookie sizes - use a cookie scoop or tablespoon to portion the dough evenly. This ensures the biscuits bake at the same rate and look uniform.
- Flatten halfway through baking - gently flatten the cookies halfway through with a fish slice or palette knife so they spread evenly without losing their chewy texture.
- Cooling is essential - allow the biscuits to cool completely on the tray before transferring to a tin or freezer. Excess moisture can make them soft or soggy.
🍴 Serving suggestions
Serve these mini egg cookies with a glass of cold milk for a classic treat.
Storage
Store - once completely cooled, keep the biscuits in an airtight tin or container at room temperature for up to 5 days. Make sure they are fully cooled to prevent them turning soft.
Freeze - you can freeze either baked biscuits or unbaked dough balls. For unbaked dough, roll into balls and freeze on a tray, then transfer to a freezer bag once solid. Bake straight from frozen, adding a minute or two to the baking time if needed. Baked biscuits can be frozen in an airtight container for up to 3 months - just defrost (thaw) at room temperature before serving.
❓ Frequently asked questions
Absolutely! You can use any small chocolate candies or chocolate chips. Larger chocolates can be pushed into the tops of the cookies before baking for extra pockets of melted chocolate.
Yes - simply replace the plain flour with a gluten-free all-purpose flour blend.
Yes - omit the vanilla extract and grate in the zest of one orange.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Mini egg cookies spread too much or turn flat | Chill the dough for 30 minutes before baking, or reduce butter slightly. Make sure your baking sheets are lined and the dough balls are spaced well. |
| Cookies too hard or crunchy | Reduce the baking time by 1-2 minutes and ensure you don't overbake. Using more brown sugar and less caster sugar helps keep the texture chewy. |
| Centres are raw but edges are done | Slightly lower the oven temperature by 5-10°C and bake a little longer, keeping a close eye. Flatten cookies halfway through baking for even cooking. |
More Easter treats you might like
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Recipe
Chewy Mini Egg Chocolate Cookies
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Equipment
- Cookie Scoop
Ingredients
- 100 g Light Brown Sugar or use dark brown.
- 80 g Caster Sugar (Superfine Sugar)
- 125 g Butter softened
- 1 Egg large at room temperature
- 1 teaspoon Vanilla Extract
- 240 g Plain Flour (All-purpose Flour)
- 30 g Cocoa Powder
- ¼ teaspoon Bicarbonate of Soda
- ½ teaspoon Baking Powder
- 80 g Mini Eggs crushed
- 100 g Micro Eggs
- 100 g White Chocolate Chips or use milk/dark chocolate chips
Instructions
- Preheat the oven to 180°C (160 fan/ 350F/ Gas 4) and line 3 baking sheets with baking paper.
- Cream together the softened butter and sugars in a mixing bowl until pale and fluffy. You may prefer to use an electric mixer - this cookie dough gets quite stiff later on!100 g Light Brown Sugar, 80 g Caster Sugar (Superfine Sugar), 125 g Butter
- Beat in the egg and vanilla extract.1 Egg, 1 teaspoon Vanilla Extract
- Mix in the flour, cocoa powder, bicarbonate of soda and baking powder. The mixture will seem quite stiff and dry at this point but you need to keep mixing. By hand, it takes about 5 minutes to get it to come together. Don't forget you can always use an electric mixer to make life easier (I quite like the work-out!).240 g Plain Flour (All-purpose Flour), 30 g Cocoa Powder, ¼ teaspoon Bicarbonate of Soda, ½ teaspoon Baking Powder
- Mix in the crushed mini eggs, micro eggs and white chocolate chips. Chill the dough for 30 minutes if time allows.80 g Mini Eggs, 100 g Micro Eggs, 100 g White Chocolate Chips
- Take heaped tablespoons of the mixture and roll into balls. Place on the prepared baking sheets, well-spaced. The mixture makes 20 cookies. Use a cookie scoop to ensure the cookies are the same size!
- Bake in the oven for 10-12 minutes. Half-way through baking, take the baking sheets out of the oven and flatten down the cookies (with the back of spoon or fish slice). Return to the oven to carry on baking.
- Once out of the oven leave to cool for 10 minutes before placing on a wire rack.
Notes
- Use a standing or electric mixer if you need to - the dough is stiff.
- Crush Mini Eggs in their packet with a rolling pin for even distribution.
- Flatten cookies halfway through baking so they spread evenly.
- Use a cookie scoop or tablespoon for uniform-sized cookies that bake evenly.
- Let cookies cool completely before storing to keep them from going soft.
Sisley White says
Mini egg anything has my vote! Thank you for a great recipe and for joining up to #CookBlogShare.
Kat (The Baking Explorer) says
We're mini egg obsessed too! These look so good!