These Eggless Cadbury Mini Egg Cookies are fun, festive, and incredibly delicious. They are soft and chewy in the middle, with golden, slightly crisp edges. And those mini eggs add the perfect pop of sweetness and crunch in every bite. No fancy ingredients or complicated steps. Just everyday pantry staples and those colorful little eggs. Whether you’re baking with kids, making a treat for Easter, or just craving a fun cookie, this one’s a keeper. And trust me—you’ll want to bake them long after the holiday is over.
Oriana’s Thoughts On The Recipe
Every spring, as soon as Cadbury Mini Eggs hit the shelves, I grab a few bags without even thinking. They’re my absolute favorite Easter candy, and over the years, I’ve found all kinds of ways to bake with them. But these Eggless Cadbury Mini Egg Cookies? Oh, these are a total game-changer. They’re fun, festive, and incredibly delicious.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base of your cookie. Gives structure and texture.
- Corstarch: A little cornstarch can help cookies hold their shape better by absorbing moisture. Also helps to keep the cookies softer and more tender.
- Baking Powder & Baking Soda: Help the cookies rise and get that soft, chewy bite.
- Salt: Enhances all the sweet and chocolatey flavors. Don’t skip it.
- Butter: Adds flavor, moisture, and richness. Use unsalted so you can control the salt.
- Cream Cheese: The secret ingredient! It makes the cookies extra soft and adds a slight tang that balances the sweetness.
- Granulated Sugar & Brown Sugar: A mix gives the perfect texture—granulated for structure, brown sugar for chewiness and moisture.
- Chocolate Chips or Chunks: These melt into the dough for an extra chocolaty touch. You can use semisweet, dark, or milk.
- Cadbury Mini Eggs: The star of the show. Their crunchy shell and creamy chocolate center add a fun twist to every bite.
- Milk: Helps bring the dough together and adds a bit of moisture.
- Vanilla Extract: Adds warmth and depth to the flavor.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- The cookies spread too much while baking: This can happen if the dough is too warm when going into the oven. Pro Tip: Chill the cookie dough for 20–30 minutes before baking, especially if your kitchen is warm. It helps keep the cookies thick and chewy.
- Mini eggs crack too much when chopping: Cadbury Mini Eggs have a hard candy shell that can shatter unevenly. Pro Tip: Place them in a zip-top bag and give a gentle tap with a rolling pin—don’t smash them to crumbs.
- Cookies turn out dry: Too much flour or overbaking can dry out the cookies. Pro Tip: keep an eye on the baking time. Cookies should look slightly underbaked in the center when you pull them out—they’ll finish baking on the hot tray.
Best Way To Chop Cadbury Mini Eggs
In my opinion, the best way to chop Cadbury Mini Eggs is to place them in a zip-top bag and give a gentle tap with a rolling pin—don’t smash them to crumbs.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, cornstarch, baking soda, baking powder, and salt in a bowl. Set aside.
Step 2 – Cream Butter and Sugars
Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, cream cheese for 30-45 seconds to break it down a little. Add the granulated sugar and brown sugar; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed. Add chocolate chips and chopped mini chocolate eggs mix to distribute evenly.
Step 3 – Add Dry Ingredients
Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don’t overmix!).
Step 4 – Scoop Out The Cookies
Divide the dough into 15 equal portions, each about 60 grams – 1 1/2 tablespoon. Roll it into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. If desired you can add a few extra chocolate pieces on top of each balls. Place the balls of dough on a cookie sheet or a large plate. Freeze for at least 20 minutes and up to 3 months.
Step 6 – Bake
Place the frozen cookie balls you whisk to bake on the cookie sheet so they’re evenly spaced, about 4 inches apart. I recommend baking one sheet of cookies at a time.
Bake for 12- 14 minutes, until lightly golden brown around the edges and still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
Helpful Tip
If you like your cookies extra loaded, press a few extra mini egg pieces on top of the cookies while they are still warm, right after baking, for a pretty finish—this is optional and only for looks!
Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a couple of minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard
- If you like your cookies extra loaded, press a few extra mini egg pieces on top of the dough balls right after baking for a pretty finish.
Variations & Additions
- Switch up the chocolate: Try white chocolate chips or butterscotch chips instead of semisweet for a different flavor combo.
- Add sprinkles: Toss in some pastel or spring-themed sprinkles for an extra festive touch.
- Make them into bars: Press the dough into a square baking dish and bake as bars instead of cookies—just adjust the baking time a bit longer.
Storage and Freezing Instructions
To Store: Keep cookies in an airtight container at room temperature for up to 5 days.
To Freeze Dough: Roll the dough into balls and freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding a minute or two to the baking time.
To Freeze Baked Cookies: Let them cool completely, then store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature.
Frequently Asked Questions
More Easter Recipes You’ll Love!
- No-Bake Easter Cheesecake
- Ultimate Easter Blondies (Egg-Free)
- Eggless Cadbury Mini Egg Brownies
- Eggless Easter Oatmeal Sandwich Cookies
- Easy Easter Sweet Bread (No Eggs)
- Easy Baked Easter Cheesecake (Egg-Free)
- 25+ Eggless Spring and Easter Recipes for Every Bunny
- Browse more recipes…
Recipe Card
Eggless Cadbury Mini Egg Cookies
Ingredients
- 1 1/2 cup (210 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2 g) salt
- ½ cup (115 g) unsalted butter, cold
- 2 tablespoons (30 g) cream cheese
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 cup (200 g) chocolate chips or chunks
- 1 cup (200 g) roughly crushed Cadbury mini eggs (plus a few more for optional topping)
- 2 tablespoons (30 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine the flour, cornstarch, baking soda, baking powder, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, cream cheese for 30-45 seconds to break it down a little. Add the granulated sugar and brown sugar; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed. Add chocolate chips and chopped mini chocolate eggs mix to distribute evenly.
- Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don’t overmix!).
- Divide the dough into 15 equal portions, each about 60 grams – 1 1/2 tablespoon. Roll it into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. If desired you can add a few extra chocolate pieces on top of each balls. Place the balls of dough on a cookie sheet or a large plate. Freeze for at least 20 minutes and up to 3 months.
- While the cookie balls are chilling, preheat the oven to 350º F (180º C). Line a large-rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the frozen cookie balls you whisk to bake on the cookie sheet so they’re evenly spaced, about 4 inches apart. I recommend baking one sheet of cookies at a time.
- Bake for 12- 14 minutes, until lightly golden brown around the edges and still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.Tip: If you like your cookies extra loaded, press a few extra mini egg pieces on top of the cookies while they are still warm, right after baking, for a pretty finish—this is optional and only for looks!
- Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Meanwhile, press a few extra chocolate chip into the tops of the warm cookies. This is optional and only for looks. After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- The cookies spread too much while baking: This can happen if the dough is too warm when going into the oven. Pro Tip: Chill the cookie dough for 20–30 minutes before baking, especially if your kitchen is warm. It helps keep the cookies thick and chewy.
- Mini eggs crack too much when chopping: Cadbury Mini Eggs have a hard candy shell that can shatter unevenly. Pro Tip: Place them in a zip-top bag and give a gentle tap with a rolling pin—don’t smash them to crumbs.
- Cookies turn out dry: Too much flour or overbaking can dry out the cookies. Pro Tip: keep an eye on the baking time. Cookies should look slightly underbaked in the center when you pull them out—they’ll finish baking on the hot tray.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a couple of minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard
- If you like your cookies extra loaded, press a few extra mini egg pieces on top of the dough balls right after baking for a pretty finish.
- Switch up the chocolate: Try white chocolate chips or butterscotch chips instead of semisweet for a different flavor combo.
- Add sprinkles: Toss in some pastel or spring-themed sprinkles for an extra festive touch.
- Make them into bars: Press the dough into a square baking dish and bake as bars instead of cookies—just adjust the baking time a bit longer.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
