Festive and delicious! If you love those crunchy and creamy Cadbury Mini Eggs, then you’ll love our Cadbury Egg Cookies! A delicious thumbprint cookie filled with rich chocolate ganache and candy treat!
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Cadbury Egg Cookies
In my humble opinion, an Easter basket is not complete unless it contains at least one Cadbury Creme Egg!
There’s just something about those rich cream-filled chocolate eggs — I crave them once a year and that’s enough to hold me over until next time! (And I’ve always wondered how the “white” and the “yolk” never seem to mix inside!)
Last year my best blogging buddy Jennifer at Sugar, Spice, & Glitter made me this over-the-top Cadbury Creme Egg Dessert Lush — seriously one of the most decadent bites I’ve ever seen!
This year, we made these simple Cadbury Mini Egg Cookies, using the candy-coated solid chocolate Cadbury eggs. They’re a festive twist on thumbprint cookies just for Easter — so much fun to bake…and eat!
These bite-sized Mini Cadbury Egg Cookies are perfect for parties, teacher gifts, or just to enjoy together as a family. Hope you love them too!
–Stacey
What You Need to Make Mini Cadbury Egg Cookies
- Butter — Be sure to use unsalted butter, as we’ll be adding salt to the recipes already!
- Sugar — You’ll need both granulated white sugar and powdered sugar.
- Egg
- Vanilla Extract
- Flour — All purpose white flour is recommended
- Baking Powder
- Salt
- Cocoa — unsweetened cocoa powder for baking
- Hot water
- Cadbury Mini Eggs
Keep reading for photo step-by-step instructions and cooking tips, then scroll to the bottom of post for the full printable recipe and ingredients list. I like to see how things are made too!
Kitchen Supplies Used to Make this Recipe:
How to Make the Best Cadbury Mini Egg Cookies
First you’ll cream the butter, sugar, and vanilla until fluffy.
In a separate mixing bowl, sift together dry ingredients. Gradually mix dry ingredients into wet ingredients until fully incorporated. Add egg and mix until everything is combined.
We use an ice cream scoop or melon-baller to make our cookies, then roll them by hand. Place about 1 1/2″ to 2″ apart on a prepared cookie sheet.
TIP: We love these silicone baking mats because they’re non-stick and you can use them over and over for all your baking projects.
Bake cookies at 350°F for 8-10 minutes, until just starting to brown. You don’t want them to brown completely because then they might be overdone. They’ll cook slightly more after removing from the oven, so be sure to take them out before they brown!
After taking cookies out of the oven, allow to cool slightly (so you can touch them without burning yourself), then press into the middle of each cookie with thumb. (Do this step carefully!)
While cookies cool (to room temperature) make the chocolate frosting and spread inside the thumbprint of each cookie.
While frosting is still wet, gently place one mini Cadbury Egg into the frosting.
Allow frosting to set completely then enjoy!
Can You Make these Cadbury Easter Cookies Gluten Free?
Sure! To make these cookies gluten free, simply swap out your favorite all-purpose gluten free baking flour for the flour used in this recipe.
You may also want to check the labels on the other ingredients used to make sure that they are processed without cross-contamination from gluten.
Can I Use Another Type of Candy?
Sure! If you can’t find Cadbury Mini Eggs or if you have another favorite, feel free to substitute! Any candy coated chocolate egg that’s similar in size should work.
Cadbury Mini Egg Cookies Recipe (Printable Copy)
Mini Cadbury Egg Cookies
Ingredients
Cookie ingredients
- 1/2 cup unsalted sweet cream butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Chocolate Frosting Ingredients:
- 1 tablespoon unsalted sweet cream butter melted
- 3 tablespoons cocoa
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons hot water
- 24 Cadbury mini candy-coated chocolate eggs
Instructions
To make the cookies:
- Preheat oven to 350°F.
- In a standing mixer, beat together butter and sugar until creamy. Mix in egg and vanilla.
- In a separate medium bowl, sift together the flour, baking powder and salt.
- Gradually pour dry ingredients into wet ingredients, continuing to mix until well combined. Add egg and mix until incorporated.
- Using a small ice cream scoop, scoop out dough and roll dough into small balls.
- Place these dough balls onto the cookie sheet and bake for 8-10 minutes.
- Remove from oven and quickly press thumb into the top of each cookie. Use caution, as cookies will be hot - I wait until they've cooled slightly.
- Place cookies on wire cooling rack until they reach room temperature.
To make the chocolate frosting:
- Melt butter in small mixing bowl in microwave, then pour into a larger mixing bowl.
- Add cocoa, powdered sugar, vanilla and hot water. Mix until smooth and creamy.
To decorate:
- Spoon the chocolate frosting into each thumbprint and top with a mini Cadbury egg. Press egg gently to secure in chocolate.
- Allow to set completely and enjoy!
Notes
Nutrition
More of our favorite Easter desserts:
Peeps Easter Bunny Cupcakes
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Annette says
I was looking for a gluten free thumbprint cookie recipe using mini eggs when I found your recipe. I just tried it using my gluten free flour and they came out perfectly! Thank you for such a simple and easy cookie recipe. Will be a keeper!
Stacey aka the Soccer Mom says
Awesome! We use gluten free flour a lot in our baking recipes but hadn’t tried it for this one yet. Thank you for letting me know!
Sherri says
Just an untested thought..lol. Instead of frosting I would use the chocolate baking wafers and as soon as you take them from the oven push a chocolate wafer into the top of each cookie (just like the Hershey kiss cookies). Then as soon as they melt put the egg on top and let cool.
Stacey aka the Soccer Mom says
Thanks for the idea! 🙂