Mini Egg Cookies incorporate Cadbury mini egg chocolate candy and coconut into a deliciously chewy cookie perfect for the Easter season.
Easter candy is my kids’ favorite seasonal candy. Cadbury in particular. They’re teenagers now but I still put together an Easter basket for each of them. Cadbury caramel eggs and mini Cadbury eggs always make an appearance. So I had to rework my famous cookie recipe yet again to include Easter candy. If you’re craving cookies, be sure and check out my other recipes –
- Chocolate and Peanut Butter Chip Cookies
- White Chocolate Peppermint Cookies
- Espresso Chocolate Chip Cookies
Why this recipe works
These cookies are rich, decadent and perfect for Easter or Spring celebrations when you can find the mini eggs at your local grocery. I’ve been making this basic cookie recipe for years. It adapts very well to lots of different types of mix-ins. So you have a terrific cookie recipe for any time of the year. These cookies are always met with extreme enthusiasm from everyone that has ever tried them. My personal favorite version is still the combination of chocolate and peanut butter chips. But the rich milk chocolate and candy shell of the mini eggs paired with coconut is wonderful too.
Ingredients for mini egg cookies
- Cadbury Mini Eggs – Use a hammer to crush one and half cups of the mini eggs to mix into the cookie dough. Right after the cookies have come out of the oven, place a whole mini egg on top of each cookie, pressing down gently to adhere.
- Coconut – Coconut reminds me of Easter flavors. So I thought sweetened coconut would be the best mix in to pair with the mini eggs. If you don’t like coconut, feel free to replace it with an equal amount of mini chocolate chips. And leave out the coconut extract.
- Butter – Use unsalted butter for these cookies. There is plenty of salt added to the cookie dough.
- Sugar – A combination of granulated sugar and light brown sugar gives these cookies a chewy texture.
- Brown Sugar – Be sure to use light brown sugar, not dark brown.
- Eggs – One large egg for this recipe.
- Flour – Use all-purpose flour as I have not tested this recipe with gluten free flour.
- Vanilla – I always use pure vanilla extract for my baking recipes.
- Coconut Extract – Adds an extra punch of coconut flavoring.
- Baking Powder – Provides the acid needed in the cookie dough to help the cookies rise or inflate.
- Baking Soda – It reacts with the acid from the baking soda to act as a leavener to allow these cookies to rise properly.
- Salt – Compliments the sweet flavors in these cookies.
Instructions for making Cadbury mini egg cookies
Place one and half cups of the mini eggs in a large Ziploc bag. Use a hammer to crush them into smaller pieces.
Whisk together the flour, baking powder, soda and salt in a medium bowl.
Beat together the softened butter, granulated and light brown sugars. Add the vanilla extract, coconut extract, and egg and beat until light and fluffy.
Add the flour mixture, crushed mini eggs and sweetened coconut to the dough. Beat on low speed until well combined. Use a cookie scoop to form the dough into 24 cookie dough balls. Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat (12 per sheet).
Bake the cookies in a 350 degree F oven for 10 – 11 minutes, or until the cookie are puffed and just set. Immediately press one whole Cadbury mini egg into the top of each warm cookie. The cookies will continue cooling and set up on the cookie sheets.
Pro tips for perfect cookies
- You can easily double or triple this recipe.
- Be sure and rotate your baking pans halfway through baking time. Front to back and top to bottom if you are baking two pans of cookies at a time.
- Here are some great methods for softening your butter quickly.
- The cookies will look a bit underdone when you take them out of the oven. They will set up as they cool on the cookie sheets.
Keep these cookies in a cookie tin or other type of air tight container on your counter for a few days. These also freeze well. Place them in layers in an airtight container. Be sure and separate the layer with sheets of wax paper. They will stay fresh in the freezer for up to one month.
I have been baking cookies for many years. These are my favorite, time-tested tools…
- Nordic Ware Commercial Half Sheet Pans
- Silpat Silicone Baking Mats
- OXO Medium Cookie Scoop
- Chopnotch Measuring Cups and Spoons
- OXO Bent Icing Spatula (for leveling off flour and sugar)
- OXO Cookie Spatula
More cookie recipes
More Easter recipes
Mini Egg Cookies
- 1 Stand Mixer
- 6 tbsp unsalted butter softened
- 1/2 cup granulated (white) sugar
- 1/2 cup light brown sugar
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 1/4 cups all-purpose flour
- 1 1/2 cups Cadbury Mini Eggs crushed
- 1/2 cup sweetened coconut
- 24 Cadbury Mini Eggs whole
- Preheat oven to 350 degrees F. Place one and a half cups of the mini eggs in a large Ziploc bag and crush them with a hammer.
- Add the softened butter, sugar and brown sugar to the bowl of a stand mixer. Mix on low until combined and then beat on medium speed for about 1 minute. Beat in the egg, vanilla and coconut extracts until light and fluffy.
- In a separate large mixing bowl, whisk together the dry ingredients - flour, baking powder, baking soda and salt.
- Stop the mixer and add the flour mixture, crushed mini eggs and coconut to the wet ingredients. Mix on low speed until a cohesive cookie dough forms, about 1 minute. Alternatively, you can use a rubber spatula or wooden spoon to stir and fold the dough together at this point.
- Use a medium size cookie scoop (about 1 1/2 tablespoons capacity) to form 24 cookie dough balls. Place the cookies on baking sheets lined with Silpat baking mats or parchment paper (12 cookies per baking sheet).
- Bake the cookies for 10 - 11 minutes. I rotate the pans front to back and top rack to bottom rack halfway through baking time.
- The cookies should look a bit underdone when you take them out of the oven. Immediately press a whole Cadbury mini egg into the center of each warm cookie.
- Allow the cookies to cool on the baking sheets for 15 minutes, or until they've firmed up. Remove the cookies to a wire rack and allow them to cool to room temperature.
- Cookies are best eaten within a day or two. If you'd like to freeze the cookies, layer them into an airtight container, separating the layers by sheets of wax paper. They will stay fresh in the freezer for up to one month.
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