Chunky Easter Cookies
Rich, chewy and chunky Easter cookies are loaded with mini Cadbury eggs that give them the perfect crunch. Similar to a chocolate chip cookie, they have soft and gooey centers, crisp edges and are the perfect holiday treat with only 15 minutes of prep time!
These chunky Easter cookies are a chocolate lover’s dream! Loaded with pastel colored Cadbury mini eggs and mini marshmallows they are the perfect spring treat.
If you have never had a Cadbury mini egg before they are small egg shaped chocolate candies coated in a candy shell. They are only available around Easter, so it’s the perfect time to make this mini egg cookie recipe!
These cookies are a cross between my favorite chocolate chip marshmallow cookies and chewy chocolate chips cookies but seasonally festive and Easter-themed! If you love chunky cookies then you will also love these Pecan Chocolate Cookies!
Table of Contents
Chunky Easter Cookie Ingredients
- Butter: There is no need to soften your butter, it is used cold in these mini eggs cookies!
- Sugar: Both granulated sugar and light brown sugar are used for crisp edges and a moist, soft center.
- Mini Cadbury eggs: Your candies will need to be crushed. Feel free to leave some chunks larger for texture!
- Mini marshmallows: These make the mini egg cookies so gooey!
- Cake flour: Because this flour has a low protein content it adds a soft texture to the cookies. Pastry flour can be used instead.
- All purpose flour: Plain flour will give the cookies structure.
- Salt: Enhances the flavor.
- Baking soda and baking powder: Leavening agents that give the cookies lift and rise.
- Eggs: Two large eggs add moisture and binding to the cookies.
How to Make Cadbury Mini Egg Cookies
Cream butter and sugar: In the bowl of a standup electric mixer cream the butter for about 30 seconds. Add the brown and granulated sugar and beat again for about 40 seconds until combined and creamy.
Add flour and chunky ingredients: Add mini eggs and marshmallows then combine. Gently add flours, salt, baking soda and baking powder and beat just until combined.
Whisk eggs: Whisk eggs in a separate bowl and then add to the remaining ingredients and combine.
Chill dough balls: Roll dough into cookie balls then place on a baking sheet and freeze them for about 90 minutes.
Bake: Preheat the oven to 350 degrees F and place a baking sheet in the oven to heat. Remove baking sheet, line with parchment and place cookie dough balls on the parchment lined baking sheet. Bake for 17-25 minutes depending on the size of your cookies.
Cool: When cookies start to turn golden brown and spread, remove from the oven and place the baking sheet on a cooling rack for 10 – 15 minutes to allow the cookies to continue to firm up. Transfer the mini egg cookies off the pan to the rack to cool completely. Enjoy!
Why These are the Best Easter Cookies
- Soft and chunky: Soft buttery mini egg cookies with chunky candies, it doesn’t get much better than that.
- Delicious Easter treat: This Cadbury mini egg cookies recipe is chewy, soft and studded with crushed pastel colored candies that makes them look so festive!
- So cute: Family and friends will love these cookies. While fresh out of the oven, top them with a few more halved mini eggs for the perfect presentation.
- Easy to make: Only 15 minutes prep time, then just chill and bake!
Recipe Tips for Chunky Easter Cookies
- If possible I recommend using a kitchen scale and measuring the ingredients in grams.
- Make your own cake flour by combining all-purpose flour with 2 tablespoons of cornstarch to equal 1 cup.
- Do not over bake your mini egg cookies even if they look slightly underdone; they will continue baking as they cool down.
- Tuck any exposed marshmallow bits on the bottom into the cookie dough before baking. This prevents marshmallows from melting and sticking to the cookie sheets.
- To crush your Cadbury mini eggs pulse a couple of times in your food processor or you could place the eggs in a freezer bag and crush them by smashing them with a hammer or a pan.
- For perfectly round cookies, immediately after baking use a round cookie cutter or upside-down glass and spin it around the outer edges of the cookie. This will make your cookies a little thicker as it pushes the edges into the center!
FAQs
What makes Cadbury mini eggs so good?
The combination of the chocolate shell with a hint of vanilla and the creamy chocolate inside makes this candy so good! According to Cadbury, which is owned by Hershey’s, their cocoa beans are sourced in Guana but then produced in different markets around the world.
Can I use oil instead of butter in these cookies?
Unfortunately not. Oil has a lower melting point and will make these Cadbury mini egg cookies spread quite a bit.
Why did my cookies come out flat?
If you do not chill your dough long enough it will cause your cookies to spread thin. When you chill your cookie dough it allows the butter to firm up which allows the cookie to hold a chunky shape when baking instead of spreading.
Why are my cookies cake-like?
If you measure your flour incorrectly your cookies may turn out cake-like in texture. Too much flour in any cookie leads to a dry cake-like texture. I recommended weighing your flour to prevent this from happening.
Why did my cookies get crumbly and fall apart?
If you have baked your mini egg cookies too long they will be crumbly! They might also be crumbly if you used too much flour.
How to Store Chunky Easter Cookies
Store mini egg Easter cookies in an airtight container for up to a week. These cookies also freeze really well! Cool your baked cookies completely and store in a freezer safe bag or container for up to three months.
You can also freeze your unbaked cookie dough. After they are rolled into balls, flash freeze for about an hour until they are hard. Transfer your dough balls to a freezer safe container and store for up to 3 months. Thaw slightly but proceed with baking instructions while your cookies are still cold.
More Cookie Recipes
- Pecan Chocolate Chunky Cookies
- Brown sugar pecan cookies
- Chocolate chip oatmeal cookies
- M&M cookie recipe
- Chocolate chip shortbread cookies
Chunky Easter Cookies
Ingredients
- 1 cup + ½ tablespoon Butter – cold (230 grams total)
- ¾ cup + ¾ tablespoon Granulated sugar (160 grams total)
- ¾ cup +2 tablespoons Light brown sugar (lightly packed) (160 grams total)
- 1-1¼ cups mini Cadbury eggs – (crush)
- ¾ cup Mini marshmallows
- ¾ cup Cake/Pastry flour (100 grams total)
- 3 cups + 3 tablespoons All purpose flour (400 grams total)
- ¼ teaspoon Salt
- ¼ teaspoon Baking soda
- 2 teaspoons Baking powder
- 2 large Eggs – lightly beaten
Instructions
- In the bowl of a standup mixer beat the butter for about 30 seconds. Add the brown and granulated sugar and beat again for about 40 seconds.
- Add mini eggs and marshmallows and combine, then add flours, salt, baking soda and baking powder and beat again.
- Lastly, add the whisked eggs and combine everything together.
- When your dough has finally come together, weigh it to 4½ ounces/ 125 grams (3½ ounces/100 grams if you want slightly smaller cookies) and make balls.
- Place the balls on a baking sheet and freeze them for about 90 minutes.
- Pre-heat the oven to 350F (180C) and place a baking sheet in the oven to heat. Line the hot baking sheet with parchment paper, place the cookies on the baking sheet and bake for approximately 20-25 minutes (17-20 if you made smaller cookies) or until they become golden brown and start spreading a bit.
- When ready, remove the baking sheet from the oven and place it on a cooling rack. Let the cookies rest on the baking sheet for about 10-15 minutes and then transfer them directly on the cooling rack to cool completely. Serve and enjoy!