One-Bowl Cadbury Mini Easter Eggs Cookies

Spring has sprung, which means it is time to bake up a batch of my Cadbury Mini Easter Eggs Cookies! With crisp edges, chewy centers, and the best darn candy-coated milk chocolate bits known to humankind, these are the easiest one-bowl Easter cookies you need in your repertoire. 

🥚 The Beauty of Mini Eggs

If you’ve never had the pleasure of devouring a purple bag of Cadbury Mini Eggs, you’re really missing out. Unlike some American brands that taste gritty and sour, Cadbury’s milk chocolate is smooth and velvety with a luscious mouthfeel. When coated in a thin, crisp, pastel-hued candy shell, they become everything M&M’s dream of being!

This Easter cookie recipe is basically a reinterpretation of classic M&M’s cookies, just using pastel candy-coated chocolate pieces. I like to keep some of the pieces whole for a lovely visual effect, then mash the rest into smaller pieces to ensure that there’s chocolate in every single bite.

Looking for more Easter desserts to try this spring? Try making this small batch Single Layer Double Dark Chocolate Cake, Easter Mini Egg Cupcakes or these Easter Brownies with Cadbury Mini Eggs!

⭐ Why You’ll Love This Recipe 

The dough for these Easter-inspired chocolate chip cookies is made with basic pantry ingredients, and since you melt the butter, you don’t even need to bust out your mixer – everything can be done by hand in a single bowl.

Using melted butter also ensures a perfect chewy texture for these mini egg cookies. How, you ask? Melted butter helps to hydrate the flour, which actually aids in the development of gluten. Chilling the dough before baking helps to ensure that the cookies don’t spread too much and results in a delightfully crisp edge with a ridiculously chewy center. 

Another excellent attribute of these delicious Easter egg cookies is that they’re awesome for making ahead of time. Whip up a batch of cookie dough and keep it in the fridge for up to a week, or freeze it for up to three months. 

In short, my inner Cookie Monster gives this Cadbury cookies recipe two enthusiastic thumbs up! I hope you love it as much as I do.

🍴Ingredients

My Cadbury Mini Easter Eggs Cookies are so simple to make, I’d bet you probably already have most of the ingredients on hand. Here’s some key ingredients that you’ll need at the grocery store for these Easter treats:

• Egg Yolks - Using egg yolks instead of the whole egg means you’re introducing more fat and less liquid into the dough. This results in a more tender, extra-flavorful cookie. 
• Granulated Sugar & Brown Sugar - Using both acidic brown sugar and neutral white sugar results in a cookie that is both crispy and chewy.
• Melted Butter - Using melted butter means there is no creaming to be done, so you can keep your mixer in the cabinet this time around. Look for butter that is grass-fed, cultured, and/or organic for the best quality.
• All-Purpose Flour - If you don’t have a kitchen scale on hand, be sure to use the scoop and sweep method for measuring your flour to ensure you don’t accidentally add too much.
• Baking Powder & Baking Soda - Make sure to check the expiry date on your leaveners to make sure they are ready for work. 
• Kosher Salt & Flaky Sea Salt - The kosher salt is for adding to the dough as seasoning, while the flaky sea salt adds an extra pop of flavor and a bit of texture to the top of the cookies. I like Maldon, sel de gris, or any other finishing salt you may prefer.
• Mini Cadbury Eggs - Cadbury Mini Eggs are simply the bee’s knees in these Easter cookies. While you are free to swap in any coated chocolate candy you desire, I highly suggest you give them a try while they’re in season. Be sure to use the back of your knife to smoosh the eggs or use a serrated knife!

⚒️ Equipment

Making this one-bowl cookie recipe requires very few pieces of kitchen equipment. Here’s what you should gather:

• Mixing Bowl - As a general rule, I suggest using at least one size larger of a bowl than you think you’ll need. This helps to prevent any of the important ingredients from accidentally going overboard.
• Sturdy Spatula - I like silicone spatulas that are firm enough to handle dough, but soft enough to easily scrape down the bowl.
• Parchment Paper - Not only does parchment paper keep clean-up to a minimum, it also ensures that your mini egg cookies release from the pan without any breakage.
• Baking Sheets - Do yourself a favor and invest in a good-quality cookie sheet and/or baking tray to prevent warping!
• Cooling Racks - If you don’t have a specific cooling rack, you can always repurpose the extra metal shelves of your oven or toaster oven.

📖 Step by Step Instructions

Prep: Preheat the oven to 350F and line your baking sheet with parchment.

Wet ingredients: Whisk the egg yolks, sugar, melted butter, and vanilla extract together until combined. 

Dry ingredients: Fold in your sifted flour, baking powder, baking soda, and salt and mix until smooth. 

Add mix-ins: Add the chopped mini eggs and fold them into the dough, being careful not to overmix.

Chill: Form dough into balls using a small cookie scoop (or about 1.5 tablespoons) and place on a parchment-lined baking sheet or plate. Place in the fridge to chill for at least 20-30 minutes or overnight!

Bake: Bake for 10 minutes before removing from the cookies from the oven, topping with flakey salt, and reshape as desired using a round cookie cutter. Allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack. 

👩🏻‍🍳 Expert Tips

• Shop the season! Since Mini Eggs are a Easter season treat (you can only buy them around Easter), I usually like to stock up on several bags so I can parse them out over the course of a few months and make some brownies and cupcakes as well. Seriously, you’ll be happy you did, and so will your whole family!
• Chill out. While the dough comes together very quickly since we don’t have to cream the butter and sugar, make sure you plan for ample chilling time. If you try to bake the cookies straight away, they will spread further and faster than if they are chilled (which is great if you are a fan of thin, crispy-chewy cookies, but not so great if you like a little more shape and thickness).
• Start with cold eggs, but let them warm up. Separate eggs while they are cold from the fridge to prevent the yolks from breaking, but let the yolks come to room temp before adding to the wet ingredients to prevent the butter from seizing.
• Stock your freezer. Since Calvin and I are just two people, I will often freeze my cookie dough into balls so I can always make a couple of warm, ooey, gooey, straight-from-the-oven cookies. To do this, form cookie dough balls using about 2 tablespoons. Freeze them in a single layer on a parchment lined tray or plate. Once frozen through (about 30 minutes), pop them into a labeled ziplock bag and freeze for up to 3 months. To bake, simply take out that loaded freezer bag and add an extra minute or two to the baking time for best results - I prefer baking them fresh rather than keeping in an airtight container!

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