Cadbury Mini Egg Cookies (The Best Easter Cookies)
These Cadbury Mini Egg Cookies are thick, chewy bakery-style cookies packed with crushed Cadbury Mini Eggs, pretzels, white chocolate chips, oats, and sprinkles. The sweet and salty mix-ins create incredible texture with soft centers and lightly crisp edges. They are the perfect Easter cookies for sharing with family, baking with kids, or leaving out for the Easter Bunny.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup light brown sugar packed
- ¼ cup white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp vanilla extract
Mix Ins
- ¾ cup Cadbury mini eggs Crushed
- ½ cup crushed pretzels small pieces, not dust
- ⅓ cup white chocolate chips
- 3 tbsp sprinkles
Toppings (optional)
- 32 Cadbury mini eggs
- 16 pretzels
- flaky sea salt
Instructions
- Mix Dry Ingredients: In a medium bowl whisk together the flour, oats, baking soda, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a large bowl whisk the melted butter, brown sugar, and granulated sugar together for 30–45 seconds, until glossy and slightly thickened. Whisk in the egg, egg yolk, and vanilla until smooth and fully combined.
- Combine: Add the dry ingredients to the wet ingredients and stir until just combined and no dry streaks remain. Avoid overmixing.
- Add Mix-Ins: Fold in the white chocolate chips, crushed Cadbury Mini Eggs, pretzels, and sprinkles until evenly distributed.
- Chill Dough: Cover the bowl and refrigerate the dough for 30–45 minutes. Chilling helps prevent spreading and improves the chewy texture.
- Preheat: Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Portion: Divide the dough into 16 portions, about 3 tablespoons each. Place the dough balls 2–3 inches apart on the prepared baking sheets. Press each ball down slightly and top with reserved Mini Eggs and pretzels. Ensure that you press down the toppings slightly so they stick.
- Bake: Bake for 12–14 minutes, until the edges are lightly golden and the centers still look slightly soft. Sprinkle with flaky sea salt while warm.
- Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The cookies will continue to set as they cool. Once fully cool, store in an airtight container.