Mini Cadbury Egg Easter Cookies


Mini Cadbury Egg Easter Cookies

Course Baking, Dessert
Cuisine American
Author Catherine’s Plates


  • 2 large sheet pans lined with parchment
  • medium mixing bowl
  • large mixing bowl
  • whisk
  • electric hand mixer
  • measuring spoons & cups


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick (1/2 cup) butter, softened
  • 1/2 cup brown sugar, packed
  • 1/3 cup white granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini cadbury eggs, broken, DIVIDED


  • Preheat oven to 350 degrees. Line a baking sheet pan with parchment paper and set aside.
  • In a medium bowl whisk or sift together flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing cream together butter, and sugars until fluffy and light. Beat in egg & vanilla until well combined for 2 minutes.
  • Add in 1/3 of the flour mixture and mix until just combined. Use a spatula to scrape down the sides and add 1/2 of the remainder of flour mixture. Beat until just combined. Scrape down sides again and add remainder of flour mixture. Beat until just combined.
  • Fold in chocolate chips & 1/2 of the broken mini cadbury eggs.
    NOTE: place mini cadbury eggs in ziploc bag, seal bag, and break eggs with a rolling pin. (don't over break the eggs, just until they are large pieces.)
  • Using a 1 1/2 inch cookie scoop, scoop the batter onto lined sheet pans leaving 2 inches between the cookies.
    Note: 12 cookies will fit on each pan. I cook each pan separately.
  • Flatten down the mounds of dough by placing extra broken pieces of cadbury eggs on top of the dough.
  • Bake in preheated oven for 12 minutes or so until cookies have a tinge of golden brown on edges. Let cookies sit on sheet pan for 4 minutes before removing to a wire rack to finish cooking.
    NOTE: this recipe makes 24 cookies using the 1 1/2 inch cookie scoop.