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Cadbury Mini Eggs are irresistibly addictive: a smooth, speckled candy shell with creamy milk chocolate inside. When folded into a soft oatmeal cookie, the mini eggs create pockets of melty chocolate and bursts of color, while the oats add a pleasant chew. These Mini Egg Oatmeal Cookies are ideal for Easter dessert tables or as a satisfying sweet snack any time of year.
Why You’ll Love These Cookies
- Cadbury Mini Eggs. Their milk chocolate centers and crunchy shells make each bite special.
- No-chill dough. This recipe bakes right away—no refrigeration needed—so you can enjoy cookies sooner.
- Soft & chewy texture. This dough yields tender, chewy cookies thanks to brown sugar and oats, a reliable base used in other popular recipes.
How to Make Mini Egg Oatmeal Cookies
- Chop the mini eggs. Use a knife to halve and quarter the candies for even pieces, or crush them in a zip-top bag with a mallet for more varied sizes.
- Make the dough. Cream room-temperature butter with granulated and brown sugar until light and fluffy. Add the egg and vanilla, then mix in the dry ingredients—flour, cornstarch, baking soda, baking powder, salt—and old-fashioned oats until just combined. Fold in the chopped mini eggs, reserving some to press on top before baking.
- Portion the dough. Scoop the dough with a medium cookie scoop (about 3 tablespoons) onto parchment-lined baking sheets, spacing dough balls at least 2 inches apart. Press reserved mini eggs into the tops.
- Bake. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set and lightly golden.
- Cool and enjoy. Cookies can be eaten warm, but cooling to room temperature yields the best chewy texture.
Tips for the Best Cookies
- Use room-temperature ingredients. Let butter and eggs come to room temperature so they blend evenly for a consistent texture.
- Chop or crush the mini eggs. Smaller pieces distribute throughout the dough so every bite has chocolate; reserve some for the tops.
- Scrape the bowl. Use a rubber spatula to scrape down the bowl and paddle so all ingredients are evenly mixed and the cookies bake uniformly.
Baking Tip: Weigh Your Ingredients!
For the most consistent results, weigh ingredients with a kitchen scale. Weighing saves time, reduces dishwashing, and improves baking accuracy. Gram measurements are provided in the recipe.
Storing & Freezing
Store baked cookies in an airtight container or zip-top bag at room temperature for up to 3 days. To freeze, place cookies in a single layer on a baking sheet and freeze until firm (about 1 hour). Transfer to an airtight container or bag and freeze for up to 3 months. Thaw at room temperature for 3–4 hours or overnight before serving.
More Easter Sweets You’ll Love
- Coconut Layer Cake
- Lemon Mascarpone Tart
- Carrot Snack Cake
- Mini Oreo Cheesecakes
- Chewy Coconut Macaroons
- Lemon Brûlée Bars
If you make this recipe and enjoy it, please leave a comment. Happy baking!
Mini Egg Oat Cookies
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Ingredients
- ¾ cup (170g) unsalted butter, at room temperature
- ¾ cup (152g) brown sugar
- ½ cup (108g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon vanilla extract
- 1 ¾ cups (230g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (80g) old fashioned oats
- 1 (9 oz) bag milk chocolate mini eggs, chopped
SHOP INGREDIENTS
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or silicone mats.
- Chop the mini eggs with a knife or crush them in a zip-top bag; set aside.
- In a stand mixer fitted with a paddle, cream butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Scrape the bowl; add the egg and vanilla and mix until combined.
- Scrape the bowl and add flour, cornstarch, baking soda, baking powder, salt, and oats. Mix until just combined. Stir in the chopped mini eggs, reserving some for the tops.
- Scoop dough with a #24 cookie scoop (about 3 tablespoons). Place on prepared pans at least 2 inches apart. Press reserved mini eggs into the tops.
- Bake at 350°F for 10–12 minutes, until edges are set and lightly golden. Cool at least 10 minutes before serving.