These are easy, cute, and delicious cookies. Made with chopped chocolate mini eggs and almonds, they're especially great for Easter brunch. The dough is vanilla-flavored and you get crunchy bits of chocolate in every bite.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
These are my latest addition to my Easter brunch table.
A super simple cookie recipe with a unique taste from the Cadbury mini eggs in the batter.
To keep up with the festive mood, I serve them on my bunny ceramic pie plate that's just too cute.
What are chocolate mini eggs?
They are small, egg-shaped chocolate candies with a hard candy shell in pastel colors.
The most popular brand is Cadbury chocolate mini eggs.
It's a popular candy treat around Easter time when they are widely available.
Ingredients
- Chocolate mini eggs: the most used is Cadbury milk chocolate mini eggs.
- Coconut oil or butter:
- Almonds: they will be chopped before using.
- Eggs: fresh, large.
- White granulated sugar.
- All-purpose flour.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder: make sure it isn't expired.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
- Type of chocolate eggs: use Cadbury mini royal dark chocolate mini eggs instead of the milk ones specified in the ingredients. Or the new Cadbury rainbow mini eggs if not making them for Easter.
- Chocolate chips: add mini white chocolate chips, or semisweet mini chocolate chips to the batter instead of the almonds if you want just chocolate.
- Brown sugar: substitute half of the white sugar for light brown sugar for a caramel tone.
- Coconut: instead of the almonds use some shredded unsweetened coconut in the batter.
Mixer: I use the electric mixer, but you can make them in the stand mixer with the paddle attachment (especially good if doubling the recipe).
The candy shell of the mini eggs can be quite hard, so crush them into smaller pieces before adding them to the cookie dough. This helps ensure they are evenly distributed.
Leave space between the cookies so they can expand and bake well.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storage: these cookies can be stored in an airtight container or cookie jar at room temperature for several days. Or frozen, baked, for a month well wrapped, or in an airtight bag.
- Freezing the cookie dough: roll the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the balls to a freezer bag or container and store them in the freezer. When you're ready to bake the cookies, place on cookie sheets and bake them in a preheated oven directly. You might need to bake them for a few more minutes.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.
Cadbury Mini Egg Cookies
These are easy, cute, and delicious cookies. Made with chopped chocolate mini eggs and almonds, they're especially great for Easter brunch. The dough is vanilla-flavored and you get crunchy bits of chocolate in every bite.
- Total Time: 30 minutes
- Yield: 12-15 cookies
Ingredients
- ½ cup white sugar
- ⅓ cup coconut oil
- 1 egg
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅕ tsp salt
- ½ cup chocolate mini eggs
- ⅓ cup crushed almonds
Instructions
- Preheat the oven to 350°F/180°C.
- If using butter, melt it and let it solidify again at room temperature before using.
- Coarsely chop half of the mini eggs. Leave the rest whole.
- Beat the coconut oil or butter with the sugar in a bowl for a minute.
- Add the egg and beat for another minute until well integrated. You can also use a whisk and stir energetically.
- In another bowl, stir to combine the dry ingredients: flour, baking powder, and salt.
- Combine the wet and dry ingredients, and mix until well integrated. Don’t beat at this point.
- Add the chopped half of the chocolate mini eggs and chopped almonds. Stir to combine gently.
- Scoop or spoon tablespoon-sized portions of dough on a parchment-lined cookie sheet, leaving an inch and a half or two between them so they can spread as they bake.
- Bake for about 10 minutes, until they start to puff.
- Remove the baking sheet and place the whole chocolate eggs on top of the cookies, pressing them very lightly. Do this quickly. I open the oven door and don’t completely remove the cookie sheet from the oven.
- Return the baking sheet to the oven and bake for another 10 minutes, or until the edges are dry and the center is soft but springy.
- Let the cookies cool on a wire rack.
- Store in airtight tins or cookie jars.
Notes
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storage: these cookies can be stored in an airtight container or cookie jar at room temperature for several days. Or frozen, baked, for a month well wrapped, or in an airtight bag.
- Freezing the cookie dough: roll the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the balls to a freezer bag or container and store them in the freezer. When you're ready to bake the cookies, place on cookie sheets and bake them in a preheated oven directly. You might need to bake them for a few more minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Cadbury mini egg cookies
Thank you for leaving a review for this recipe