By Rebecca Hubbell on | Updated | Rate Recipe
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Thick, chocolaty, and irresistibly soft in the center with a lightly crisp outside, this Cadbury Mini Egg Chocolate Chip Cookie recipe delivers on every level! Trust me, you won't be able to resist this 5-star recipe that's guaranteed to satisfy your sweet tooth!
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This Cadbury Mini Egg Cookies recipe uses my 5-star Copycat Levain Chocolate Chip Cookie dough to deliver thick, chocolaty cookies with a deliciously soft center yet lightly crisp outside! An elevated Easter treat that everyone will love!
Table of Contents
Cookies With Milk Chocolate Cadbury Eggs
Treat everyone to what they really want for Easter, a basket of these Cadbury Mini Eggs Cookies! If you’re already a fan of my Copycat Levain Bakery Cookies then you know what kind of treat you’re in for!
If you’re unfamiliar with Levain Chocolate Chip cookies, they’re a world-famous cookie born in NYC in 1995. They instantly grew and continue to maintain a strong cult following for how unforgettably crisp, chewy, and gooey their cookies are!
Though the base of these Easter cookies is made with my Levain cookie recipe I did add in malted milk powder to give them an even more delicious depth of flavor. I then swapped the walnuts out for chopped Milk Chocolate Cadbury Eggs and the result is a sweet, satisfying cookie loaded with chocolate and spring colors!
Rebecca’s Recipe Review
Taste: Elevated chocolate chip cookie flavors loaded with milk chocolate and malt powder.
Texture: Crisp edge, firm exterior, gooey center when warm or soft but set center once cooled.
Ease: 6/10—It’s not hard to prepare, but it can be inconvenient to bake because I recommend two pans and four rotations of chilling/baking so you don’t overcrowd the cookies.
Pros: Impressively huge NYC Bakery-style cookies with BIG flavor!
Cons: The cookies may be too big for many (each cookie is actually about 3 to 4 portions, but they can be made in 3oz. portions). Finding Cadbury Mini Eggs out of season or too close to Easter (they sell out fast at many stores).
Would I Make This Again? Oh, yes! This Levain cookie base is a favorite of mine, and I use it a lot with different add-ins; this one is particularly great for Easter!
Cadbury Egg Cookie Ingredients
To make one of the best Easter Day desserts, I selected ingredients that work together to bring the best flavor and texture to your mouth and Easter Day celebrations! This homemade cookie recipe uses both all-purpose flour and cake flour to give them height and tenderness.
The addition of corn starch then gives the cookies their soft, chewy texture, along with their height and tenderness. To finish perfecting the texture of these cookies, whole eggs, and additional egg yolks are used to add a more delicious textural dimension.
Granulated sugar, light brown sugar, and pure vanilla extract create a sweet base in the cookie that’s the perfect flavor foundation for the Cadbury Mini Eggs, bittersweet baking chocolate, and dark chocolate chips. Rounding off the list of ingredients are unsalted butter, salt, baking soda, and malted milk powder.
How To Make Cookies with Cadbury Eggs
A full recipe card with step-by-step photos and ingredient quantities for these cookies can be found at the end of the post.Leave a comment if you have any questions about this Easter recipe!
- Whisk cake flour, all-purpose flour, cornstarch, salt, and baking soda together in a medium bowl and then set it aside.
- Cream cold unsalted butter, light brown sugar, and granulated sugar together until smooth.
- Add in the eggs, one at a time, as well as the additional egg yolks.
- Mix in the pure vanilla extract.
- Add in the bowl of dry ingredients a little to a time, mixing until the dough is smooth.
- Mix in the Cadbury Mini Eggs, chopped baking chocolate, and dark chocolate chips.
- Portion the cookie dough out and place the dough balls onto a parchment-lined baking sheet. Top the cookie dough with additional chopped candy eggs and chocolate chips.
- Chill the pan of portioned-out cookie dough.
- Bake the Cadbury Mini Eggs Cookies and then allow them to cool on the pan before transferring them to a wire rack to cool.
Substitutions for Cadbury Egg Cookie
- Cake Flour – You can make a cake flour substitute at home in just 5 minutes if you don’t have any on hand. You just need all-purpose flour and cornstarch!
- Malted Milk Powder – An equal amount of powdered coffee creamer can replace the malted milk powder. However, if you don’t have either you can leave this optional ingredient out since it doesn’t impact the structure of the cookie.
- Unsalted Butter – You may use salted butter in place of unsalted butter. To make this swap, the added salt in the recipe will need to be reduced to 3/4 a teaspoon instead of 1 1/2 teaspoons.
- Chocolate – The mix of chocolate in this recipe makes for a deliciously sweet complex flavor. However, you may use all chocolate chips or all chopped chocolate if you desire.
- Cadbury Mini Eggs – This Easter treat is known to fly off the shelves, so if you can’t find any at your local store, you can replace them with pastel colored M&Ms.
- Measuring In Grams – For these Easter cookies to accurately achieve their best taste and texture, I highly recommend measuring the ingredients in grams using a kitchen scale. This prevents accidentally adding too much or too little of an ingredient, especially when it comes to correctly measuring flour, which can cause cookies to turn out dry and crumbly.
- Kitchen Scale For Portioning Dough – It’s best to use a kitchen scale to portion the cookie dough out into 3-ounce balls. This will give them a uniform size that will give all the cookies a perfectly even bake.
- Chill The Dough – Chilling the dough in the freezer for one hour allows the flavor to develop more while also firming up the dough to prevent spreading while they bake. Giving us nice thick cookies with a better taste!
- Two Baking Pans – I suggest using two baking sheets so that it speeds up the baking process. This will allow the pan to chill with a batch of cookie dough while also preventing cookie dough from being dropped onto hot pans which would alter the structure of the cookie.
- Chopping Cadbury Eggs – We tested multiple methods to crush the Cadbury Milk Chocolate Mini Eggs. We found crushing them in a bag caused the eggshells to slice the bag, and a food processor turned some eggs to dust while leaving others primarily untouched. Therefore, the best method we found was to use the side of a knife and crush the eggs like a garlic clove.
How To Store Cookies With Mini Cadbury Eggs
Once baked and cooled, these Cookies with Chocolate Eggs should be stored in an air-tight container at room temperature for up to four days.
How To Freeze Cookie Dough
To store these cookies longer, you may want to consider freezing them! This will allow you to store them for up to 3 months. To freeze, place the baked and cooled cookies onto a baking sheet and flash-freeze them for 30 minutes.
Then, transfer the flash-frozen cookies into a Ziploc freezer bag and squeeze out the excess air. To enjoy the cookies, thaw at room temperature or nuke them in the microwave for 15 seconds.
You can also freeze cookie dough to bake another time, giving you a freshly baked homemade treat later without any kitchen mess to worry about! To do so, portion the dough onto a parchment-lined baking sheet and flash-freeze it for one hour.
Then transfer the frozen cookie dough balls into a Ziploc freezer bag and squeeze out the excess air. Store the bag of cookie dough in the freezer for up to 3 months.
When you’re ready to enjoy, transfer the cookie dough balls out of the bag and onto a baking sheet to thaw in the fridge. Once thawed, bake the cookies for 9 to 10 minutes.
How To Serve Cadbury Egg Cookies
Since these Cadbury Egg Cookies are loaded to the brim with chocolate, they’re great eaten as-is with a tall glass of ice-cold milk! If you love a warm, chocolaty cookie like me you can even pop your cookie in the microwave for 10 seconds to warm it up before devouring!
If you’re in charge of Easter Day Desserts, you can make these cookies along with Mini Easter Cheesecakes since they’re are also made with Cadbury Mini Eggs. Though if you’re more of a Cadbury Creme Egg person you’ll find my Cadbury Creme Egg Cookies irresistible!
You can also serve these cookies up with more Easter treats for kids by whipping up a batch of Bunny Bait or Easter Rice Krispie Treats!
Did You Make This Recipe?
If you’ve tried thisrecipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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5 from 1 vote
Cadbury Egg Cookies
Author Rebecca Hubbell
Course Dessert
Cuisine American
Prep Time 30 minutes minutes
Cook Time 10 minutes minutes
Chill Time 15 minutes minutes
Total Time 55 minutes minutes
Thick, chocolaty, and irresistibly soft in the center with a lightly crisp outside, this Cadbury Mini Egg Chocolate Chip Cookie recipe delivers on every level! Trust me, you won't be able to resist this 5-star recipe that's guaranteed to satisfy your sweet tooth!
Ingredients
- 1¾ cups cake flour 230g
- 2 cups all-purpose flour 275g
- 2 tablespoons malted milk powder 20g
- 1 tablespoon corn starch 8g
- 1½ teaspoons salt 5g
- ½ teaspoons baking soda
- 1¼ cups cold unsalted butter 280g, 20 tablespoons
- 1⅓ cups light brown sugar 285g, packed
- ½ cup granulated sugar 115g
- 2 large eggs
- 3 additional large egg yolks
- 1½ teaspoons vanilla extract
- 2 cups Cadbury Mini Eggs roughly chopped
- 8 ounces bittersweet baking chocolate 250g, chopped
- 1½ cups dark chocolate chips I use Guittard brand
Instructions
In a medium bowl, whisk together the 1¾ cups cake flour, 2 cups all-purpose flour, 2 tablespoons malted milk powder, 1 tablespoon corn starch, 1½ teaspoons salt, and ½ teaspoons baking soda. Set aside.
1¾ cups cake flour, 2 cups all-purpose flour, 1½ teaspoons salt, 1 tablespoon corn starch, ½ teaspoons baking soda
In a stand mixer fitted with a paddle attachment, cream together the 1¼ cups cold unsalted butter, 1⅓ cups light brown sugar, and ½ cup granulated sugar. Mix at medium-high speed until smooth, about 3 to 4 minutes, scraping down the sides of the bowl about every minute.
1¼ cups cold unsalted butter, 1⅓ cups light brown sugar, ½ cup granulated sugar
Once combined, add in the 2 large eggs, one at a time, followed by the 3 additional large egg yolks. Then, mix in the 1½ teaspoons vanilla extract.
2 large eggs, 3 additional large egg yolks, 1½ teaspoons vanilla extract
Once smooth, mix in the dry ingredients a little at a time until smooth.
Chop the 2 cups Cadbury Mini Eggs up using a sharp chef knife and cutting board.
Add in the chopped eggs, 8 ounces bittersweet baking chocolate, and 1½ cups dark chocolate chips. Mix just until combined.
2 cups Cadbury Mini Eggs, 8 ounces bittersweet baking chocolate, 1½ cups dark chocolate chips
Portion the dough into 3-ounce balls (I use a #16 cookie scoop) and place on a parchment-lined baking sheet (they can be right next to each other while they chill). Gently press the tips of your fingers around the top of the cookie to create a bubbled look.
Press additional chopped candy eggs and chocolate chips into the tops of the cookies.
Freeze the balls of dough for 1 hour.
Portion the chilled cookie dough balls out into a chilled parchment-lined baking pan so they are 3 inches apart. (I can bake 10 per 12×17-inch baking pan).
Preheat the oven to 425°F (NOT A TYPO).
Bake for 9 to 12 minutes. The edges will look a bit dark, and the top "bubbles" will start to brown.
Allow them to sit on the pan for a few minutes before transferring them to a wire rack to cool.
Notes
- Once baked and cooled, these cookies can be stored in an air-tight container for up to four days.
- If using salted butter, reduce the added salt to 3/4 teaspoon.
- Do not use room temperature or melted butter in these cookies – cold butter only.
- We like to use a mix of chocolates to add complexity. Try using a blend of chopped semi-sweet and bittersweet chocolate along with some dark chocolate chocolate chips. You can use all chocolate chips or all chopped chocolate if desired.
- We found that for the best results, the cookie sheets should be chilled for 15 minutes with the dough. So if you portion out four cookies on a baking sheet and chill for 15 minutes, then pop them in the oven, you can prep the other cookies while the first batch chills, and then they should be ready to go in the fridge when the first batch goes in the oven then they go in the oven when the first batch comes out. This recipe makes 12 cookies, so you’re looking at three batches/cookie sheets in total.
- To make sure the cookies are uniform in size, it’s best to use a kitchen scale. This is also the best way to ensure that your ingredient measurements are correct by using grams instead of cup measurements. This is our favorite kitchen scale(affiliate link).
- I highly recommend using a stand mixer for this chocolate chip walnut cookie recipe instead of mixing by hand or with a hand mixer. Since this recipe uses cold butter, it is much more difficult to cream properly, so a stand mixer with a paddle attachment(affiliate link) is the best way to get the job done.
- How To Freeze Dough:Portion the dough out onto a parchment-lined baking sheet (the balls can be close together) and flash freeze for 1 hour. Transfer to a freezer bag and remove any excess air and freeze for up to 3 months. Remove from the bag before thawing in the fridge, so the dough doesn’t stick to the bag. Bake for 9 to 10 minutes once thawed.
- How To Freeze Baked Cookies:Let the cookies cool completely after baking, then flash freeze for 30 minutes on a baking sheet to make sure the exterior bits of chocolate is firm and reduce the risk of making a mess. Transfer the cookies to a freezer bag and remove as much excess air as possible before freezing for up to 3 months. Thaw at room temperature a nuke in the microwave for 15 seconds before enjoying.
Nutrition
Calories: 781kcal | Carbohydrates: 80g | Protein: 12g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 386mg | Potassium: 471mg | Fiber: 6g | Sugar: 39g | Vitamin A: 650IU | Vitamin C: 0.4mg | Calcium: 142mg | Iron: 6mg
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