If you're a fan of sweet treats that are easy to make, you'll love these Cadbury Mini egg cookies! These cookies are perfect for Easter or any time of year when you're in the mood for a little something sweet. These cookies with mini eggs are soft, chewy, and loaded with colorful chocolate eggs that add a fun pop of color and flavor.
For the past few days, we've been indulging in Mini egg cookies, which is definitely a pleasant predicament to be in.
It took me numerous attempts to achieve the ideal cookie consistency that strikes a balance between chewy on the inside and slightly crunchy on the outside, without spreading too much in the oven.
Beginning with my gluten free chocolate chip cookie recipe, I made adjustments and conducted tests to create the perfect cookies with mini eggs. My goal was to make it slightly thicker than the original recipe.
If you are also looking for Easter inspiration or gluten free easter desserts then also see my mini egg Easter cheesecakes, Creme egg brownies, and Easter Rice krispie treats.
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⭐ Why we love this recipe
- Easy Easter cookies - These easter cookies are a fun addition to easter baskets or as an Easter baking activity with the kids.
- Chewy and crunchy texture - The mini egg cookie boasts a perfectly chewy interior and a slightly crispy exterior, packed with delectable bits of chocolate mini eggs.
- Gluten free - Entirely gluten-free ingredients, no one would be able to tell the difference.
📋 Ingredients Notes
- Gluten free Flour -I used gluten-free all-purpose flour also known as gluten free plain flour in the UK. See gluten-free baking tips for more information on the flour blend I used.
- Unsalted Butter - My suggestion would be to use unsalted butter for the cookie dough. However, if you only have access to salted butter, you can omit adding salt to the dough. To melt the butter, you can use a microwave.
- Brown Sugar & Caster Sugar -When I make cookies, I really enjoy incorporating brown sugar into the recipe. Light brown sugar is what I typically use, but dark brown sugar is also a great option. If you don't have any caster sugar on hand granulated sugar can be used as a suitable replacement.
- Egg - Use a large egg at room temperature.
- Cadbury Mini Eggs - They wouldn't be Mini egg cookies without them. It's worth noting that Cadbury mini eggs are gluten-free; however, if you decide to use a different brand, it's important to double-check the label to ensure that the product doesn't contain any gluten in the ingredients. You could also see my gluten free Easter eggs or Gluten free chocolate information.
- Baking soda & Baking Powder - Be sure to use gluten free baking powder, you can check out my is baking powder gluten free for more information.
- Cornstarch - US Cornstarch is cornflour in the UK. The addition of cornstarch to cookie dough can serve as a thickening agent and improve the binding of ingredients. This can result in a better overall cookie structure and also prevent excessive spreading during baking.
See the recipe card below for full ingredients and measurements.
⚡ Substitutions & Variations
- Chocolate chips - If you can't get mini eggs this recipe also makes the perfect Chocolate chip cookie. Substitute the Mini eggs for Chocolate chips.
- Chocolate orange mini eggs - Terry's chocolate orange mini eggs have no ingredients containing gluten or have any may contain warning on the packaging so they would be great as a substitution if you can't get your hands on Cadbury mini eggs.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make Mini egg cookies. See the recipe card below for more detailed recipe instructions.
Step 1: Begin by melting the butter, then let it cool slightly before adding it to the sugar. Mix the two ingredients together until they reach a creamy consistency.
Step 2: Next, add the vanilla extract and egg to the creamy mixture, and beat them together until fully combined.
Tip: In my experience, the quickest and most straightforward method for melting butter is to place it in the microwave and heat it in short bursts.
Step 3: In a separate bowl mix together the flour, cornstarch, baking soda, baking powder, salt, and Xanthan gum. Add the dry flour mix to the wet mixture and combine until fully incorporated with a wooden spoon.
Step 4: Take the mini eggs and put them in a zip-lock bag, ensuring that all the air is expelled before sealing it. Gently break the mini eggs into smaller pieces with a rolling pin, being careful not to apply too much pressure as we want a mix of both larger and smaller bits.
Step 5: Add mini egg pieces to the cookie dough and gently knead them into the mixture until they are evenly distributed within the cookie dough. Cover the bowl with clingfilm and place it in the refrigerator for 30 minutes to firm up. Line 2 - 3 baking sheets with parchment paper.
Step 6: Once 30 minutes, use a cookie scoop or small ice cream scoop to portion the dough onto the lined baking sheet, leaving a gap of approximately 3 inches between each cookie. To ensure ample space for spreading, it is advisable to avoid placing more than six cookies on a single baking sheet.
Tip: Each cookie ball should weigh approx. 40 grams as this recipe should make around 18-20 mini egg cookies. I recommend weighing the cookie balls to get an even and consistent-sized cookie. This ensures that the cookie balls are not too large.
Step 7: Place the baking sheets in the fridge for a further 30 minutes of chill time.
Step 8: Preheat the oven to 170°C/325°F/Gas mark 3. Place the baking sheet in the center of the oven and bake for 12-14 minutes until the edges of the Cadbury mini egg cookies look very lightly golden. Remove from oven and leave to cool on the baking sheet until they are cool and firm before transferring to the cooling rack.
Tip: I recommend baking the baking sheets of cookies one at a time to ensure they are baked evenly as they are best baked in the middle of the oven. The mini egg cookies will look softer in the center but will firm up as they cool.
💡 Pro Recipe Tips
- Tip #1: Chilling the cookie dough to help prevent them from spreading too much in the oven. See the image below for a comparison of cookies that have been chilled and cookies that have not been chilled.
- Tip #2: Crushing the mini eggs in a zip lock bag and tapping lightly with a rolling pin will make for a cleaner and easier way to break up the eggs as they can be quite tricky to hold while cutting with a knife.
- Tip #3: Weighing the cookie dough balls will result in all the cookies being the same size and evenly baked. I recommend each cookie ball should weigh around 40 grams.
💭 Gluten Free Baking
- Gluten Free Flour – I used a shop-bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and grams as baking is a science. When baking gluten-free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
❔ Recipe FAQs
These mini egg cookies can be stored in an airtight container for up to 4 days.
I recommend freezing the Cadbury cookies before baking. Once they are in cookie dough balls place them in a freezer bag and place them in the freezer for up to 2 months.
Yes, It's great news that Mini Eggs, which are typically associated with Easter, can be found and enjoyed throughout the year.
🐣 More Easter recipes
If you tried this Mini egg cookies recipe. Please leave a star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page or tag me on Instagram.
📖 Recipe
Mini Egg Cookies
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Baking tin
- Parchment paper
Ingredients
Ingredients for Mini egg cookies
- 100 grams Sugar I used caster sugar, superfine sugar will also work well.
- 100 grams Brown sugar I used light brown sugar.
- 110 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 Large Egg Room temperature
- 280 grams Gluten free All-purpose flour AKA Gluten free plain flour in the UK
- 2 tablespoons Cornstarch AKA Cornflour in the UK
- ½ teaspoon Baking powder Some brands may have ingredients that contain gluten always check the label to be sure that it is gluten free.
- ½ teaspoon Baking soda AKA Bicarbonate of soda. Some brands may have ingredients that contain gluten always check the label to be sure that it is gluten free.
- ¼ teaspoon Salt
- ¼ teaspoon Xanthan gum Omit if the flour blend already includes Xanthan gum.
- 160 grams Cadburys Mini Eggs
Instructions
How to make mini egg cookies
- Begin by melting the butter (the quickest and most straightforward method for melting butter is to place it in the microwave and heat it in short bursts.), then let it cool slightly before adding it to the sugar. Mix the two ingredients together until they reach a creamy consistency.
- Next, add the vanilla extract and egg to the creamy mixture, and beat them together until fully combined.
- In a separate bowl mix together the flour, cornstarch, baking soda, baking powder, salt, and Xanthan gum. Add the dry flour mix to the wet mixture and combine until fully incorporated with a wooden spoon.
- Take the mini eggs and put them in a zip-lock bag, ensuring that all the air is expelled before sealing it. Gently break the mini eggs into smaller pieces with a rolling pin, being careful not to apply too much pressure as we want a mix of both larger and smaller bits.
- Add mini egg pieces to the cookie dough and gently knead them into the mixture until they are evenly distributed within the cookie dough. Cover the bowl with clingfilm and place it in the refrigerator for 30 minutes to firm up. Line 2 - 3 baking sheets with parchment paper.
- Once 30 minutes, use a cookie scoop or small ice cream scoop to portion the dough onto the lined baking sheet, leaving a gap of approximately 3 inches between each cookie. To ensure ample space for spreading, it is advisable to avoid placing more than six cookies on a single baking sheet.
- Each cookie ball should weigh approx. 40 grams as this recipe should make around 18-20 mini egg cookies. I recommend weighing the cookie balls to get an even and consistent-sized cookie.
- Place the baking sheets in the fridge for a further 30 minutes of chill time.
- Preheat the oven to 170°C/325°F/Gas mark 3. Place the baking sheet in the center of the oven and bake for 12-14 minutes until the edges of the mini egg cookies look very lightly golden. Remove from oven and leave to cool on the baking sheet until they are cool and firm before transferring to the cooling rack.
- I recommend baking the baking sheets of cookies one at a time to ensure they are baked evenly as they are best baked in the middle of the oven. The mini egg cookies will look softer in the center but will firm up as they cool.
Notes
- Tip #1: Chilling the cookie dough to help prevent them from spreading too much in the oven. See the image below for a comparison of cookies that have been chilled and cookies that have not been chilled.
- Tip #2: Crushing the mini eggs in a zip lock bag and tapping lightly with a rolling pin will make for a cleaner and easier way to break up the eggs as they can be quite tricky to hold while cutting with a knife.
- Tip #3: Weighing the cookie dough balls will result in all the cookies being the same size and evenly baked. I recommend each cookie ball should weigh around 40 grams.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Cadbury cookies recipe.
Did you make this recipe? I would love to hear from you!