These Eggless Cadbury Mini Egg Cookies are everything a cookie lover could dream of, soft and chewy in the middle, golden on the edges, and bursting with crunchy, chocolatey Mini Eggs in every pastel-speckled bite.
Say goodbye to dry, disappointing spring cookies that crumble instead of melt in your mouth. This recipe gives you bakery-style results without the eggs, without the hassle, and without needing to chill the dough. Yes, really!
They’re buttery, colorful, and ridiculously easy to make, perfect for Easter baskets, baby showers, spring parties, or a cozy afternoon with coffee. And the best part? These cookies freeze beautifully, so you can make a batch now and enjoy them whenever the craving hits.
Trust me, once you try these Eggless Cadbury Mini Egg Cookies, you’ll never bake spring the same way again.
Table of Contents
Emily’s Thoughts On The Recipe
These cookies take me straight back to spring afternoons baking in a sunny kitchen, hands dusted with flour and candy pieces rolling across the counter. And these Eggless Cadbury Mini Egg Cookies? Oh, they’re pure pastel perfection.
They’ve got that soft, chewy middle and golden, buttery edge that makes every bite feel like a warm hug. The little pops of Cadbury crunch? Irresistible. And the best part? They’re completely egg-free, no weird substitutions, no compromise on taste or texture.
I’ve made these for Easter brunches, baby showers, and rainy Sunday cravings… and they disappear fast. The color, the crunch, the chocolate, it’s the kind of cookie that makes people go, “Wait, how are these egg-free?!”
What I Love About This Recipe
✅ Colorful & fun : Like a spring party baked into every cookie
✅ Soft and chewy : Perfectly tender with just the right crisp edge
✅ Loaded with chocolate : Chips and Cadbury Mini Eggs… come on
✅ No eggs, no fuss : Great for allergies or empty fridges
✅ Freezer-friendly : Make now, stash some for later (if they last that long)
✅ Great for gifting or parties : They just look so happy!
If you’re looking for a cookie that’s festive, fabulous, and full of chocolate, these Eggless Cadbury Mini Egg Cookies are about to be your new go-to for spring and beyond.
Ingredients You’ll Need for Eggless Cadbury Mini Egg Cookies
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
These Eggless Cadbury Mini Egg Cookies come together with pantry staples and a few colorful extras. Nothing fancy, just soft, chewy cookie magic made easy.
Dry Ingredients:
- All-purpose flour : The classic cookie base that gives structure and chew.
- Cornstarch : For that soft, bakery-style texture.
- Baking soda + baking powder : Our rising agents for just the right lift.
- Salt : A pinch of salt brings out all that chocolatey goodness.
Wet & Creamy Ingredients:
- Unsalted butter (cold, cubed) : Yep, we’re using cold butter! It gives you thick, tender cookies without needing to chill the dough.
- Cream cheese (softened) : Adds a slight tang and extra moisture. Think of it as the secret weapon for chewiness.
- Granulated sugar : For sweetness and structure.
- Brown sugar : Adds a little caramel depth and keeps the centers soft.
- Milk : Just a splash to bring the dough together. Use plant milk if needed!
- Pure vanilla extract : Always. Because flavor.
Mix-Ins:
- Cadbury Mini Eggs (chopped) : The star of the show! Colorful, crunchy, and full of melty milk chocolate.
- Semisweet chocolate chips or chunks : Because more chocolate is always a good idea.
Step-by-Step Instructions for Eggless Cadbury Mini Egg Cookies
Ready to bake up some colorful, chocolate-studded joy? These Eggless Cadbury Mini Egg Cookies are super easy to make, and I’ll walk you through every soft, chewy step.
Mix the Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. This simple combo gives you the perfect soft-and-chewy cookie base, just like the structure in these cozy Eggless Carrot Banana Muffins.
Cream Butter & Sugars: In a large bowl, beat the cold butter and softened cream cheese together until creamy and fluffy. Add both white and brown sugars and continue mixing until it’s smooth and dreamy, kind of like how we start the batter in these ultra-fluffy Eggless Carrot Layer Cake.
Combine & Flavor: Slowly stir the dry mix into the butter mixture. Add the milk and vanilla extract and stir gently until it forms a thick, slightly sticky dough. Don’t overmix — that’s how we keep things soft and tender, just like in our Eggless Chocolate Whoopie Pies.
Fold in the Chocolate & Eggs (Mini Eggs, of course!): Now for the fun part! Gently fold in your chopped Cadbury Mini Eggs and chocolate chips or chunks. Make sure every scoop of dough has a little pastel magic and melty chocolate. It’s giving serious Eggless Cadbury Mini Egg Brownies energy, but in cookie form.
Scoop & Chill: Use a cookie scoop to portion out dough balls, about 60g each. Roll them into tall mounds with your hands and place on a baking tray. Chill in the freezer for 20 minutes to help them hold their shape.
Bake: Preheat your oven to 350°F (180°C) and line your tray with parchment. Bake the cookies for 12–14 minutes, just until the edges are set and the centers look slightly underbaked (they’ll finish as they cool!). Let them cool on the tray for 5 minutes, then transfer to a rack. Press a few extra Mini Eggs on top while warm for that glossy, bakery-style finish.
Eggless Cadbury Mini Egg Cookies (Easy!)
INGREDIENTS
Dry Ingredients:
- 1½ cups 210 g all-purpose flour – your soft, chewy cookie base
- 1 tablespoon 10 g cornstarch – for extra tenderness
- ½ teaspoon 2 g baking powder – gives a light lift
- ½ teaspoon 3 g baking soda – helps create golden edges
- ½ teaspoon 2 g salt – to balance the sweetness
Wet & Creamy Ingredients:
- ½ cup 115 g unsalted butter, cold and cut into cubes
- 2 tablespoons 30 g cream cheese, softened
- ½ cup 100 g granulated sugar
- ½ cup 100 g light brown sugar, packed
- 2 tablespoons 30 ml milk – use plant-based if needed
- 1 teaspoon 5 ml pure vanilla extract
Mix-ins:
- 1 cup 200 g chopped Cadbury Mini Eggs – crushed just enough for texture
- 1 cup 200 g chocolate chips or chunks – semisweet, milk, or a mix
- Extra Mini Eggs – optional for pressing on top after baking
INSTRUCTIONS
- Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the cold cubed butter and softened cream cheese until smooth and creamy.
- Add the granulated sugar and brown sugar to the bowl and continue mixing until light and fluffy.
- Pour in the milk and vanilla extract, then mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Don’t overmix.
- Gently fold in the chopped Mini Eggs and chocolate chips or chunks until evenly distributed throughout the dough.
- Scoop dough into large balls (about 60 g each) and place on the prepared baking sheets, leaving space between each.
- Optional: Place the shaped dough in the freezer for 15–20 minutes for thicker cookies.
- Bake for 12–14 minutes, or until the edges are set and the centers look slightly underbaked.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- While still warm, press a few extra Mini Egg pieces on top of each cookie for a bakery-style finish.
NOTES
- No cream cheese? You can replace it with 2 extra tablespoons of butter. The cookies will still be soft, but slightly less tangy and chewy.
- Need dairy-free? Use vegan butter, plant-based cream cheese, and non-dairy milk (like oat or soy) for a completely egg- and dairy-free version.
- Want thicker cookies? Chill the dough for 15–30 minutes before baking. It’s optional, but it helps the cookies bake up taller and more bakery-style.
- Can’t find Mini Eggs? Use any candy-coated chocolate or colorful chocolate chunks for a similar vibe.
- Freezer-friendly! Freeze baked cookies for up to 2 months. Or freeze the dough balls and bake from frozen — just add 1–2 minutes to the baking time.
- Best texture tip: Don’t overbake! The cookies should look slightly soft in the center when you pull them out — they’ll set up perfectly as they cool.
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Nutrition
Food Allergy Swaps for Eggless Cadbury Mini Egg Cookies
Whether you’re baking for allergies, sensitivities, or just working with what you’ve got on hand, these swaps will help you customize your Eggless Cadbury Mini Egg Cookies like a pro.
No dairy?
Swap the butter with a plant-based version like Earth Balance or Miyoko’s Creamery, just make sure it’s the stick kind, not the tub (for better structure).
No cream cheese?
Try a dairy-free option like Violife Just Like Cream Cheese or simply add 2 more tablespoons of vegan butter for a similar texture (they’ll be a little less tangy but still totally delish).
Need it plant-based?
Use soy, oat, or almond milk, just make sure it’s unsweetened and unflavored so it doesn’t alter the final taste.
Going gluten-free?
Sub in a 1:1 gluten-free baking blend like Better Batter or Doves Farm, and add a ½ teaspoon of xanthan gum if your mix doesn’t already include it. Your cookies might be a bit more delicate, but still chewy and fab.
Worried about the Mini Eggs?
Heads up, classic Cadbury Mini Eggs do contain dairy, so if you’re strictly dairy-free, try using dairy-free chocolate chunks and pastel-colored sprinkles instead for that festive look.
No matter how you tweak them, these Eggless Cadbury Mini Egg Cookies are flexible enough to make everyone at the table happy, food allergies and all.
Common Mistakes & Pro Tips for Eggless Cadbury Mini Egg Cookies
Want those bakery-style results without the bakery stress? These little tips and tricks will help you avoid the most common cookie pitfalls — and make your Eggless Cadbury Mini Egg Cookies look and taste absolutely perfect.
Cookies spreading too much?
Even though chilling isn’t required, popping the dough in the freezer for 20–30 minutes before baking helps your cookies stay thick and chewy.
Dry or crumbly cookies?
Don’t overbake! These cookies are ready as soon as the edges are set and the centers look slightly underdone. They’ll finish baking as they cool on the tray.
Mini Eggs hard to chop?
Place them in a zip-top bag and give them a few gentle whacks with a rolling pin or meat mallet. (It’s weirdly satisfying.)
Want that bakery-style look?
Press a few extra chopped Mini Eggs or chocolate chips on top of each cookie right after they come out of the oven. They’ll melt in just slightly and look picture-perfect.
Measure with a kitchen scale
If you want cookies that bake evenly and match in size, weighing your ingredients is a game-changer, especially for flour and sugars.
These tiny details make a big difference. Trust me, with these tips in your back pocket, your Eggless Cadbury Mini Egg Cookies will come out looking and tasting next-level.
Recipe Tips for the Best Results
These Eggless Cadbury Mini Egg Cookies are already pretty foolproof, but here are a few extra tricks to help you get that perfect soft-and-chewy texture and bakery-style look every single time:
Measure with a kitchen scale
Flour and sugar can be sneaky! Using grams instead of cups helps you avoid dry dough and uneven cookies.
Don’t overmix
Mix just until the ingredients come together. Overmixing makes cookies tough instead of tender.
Chill the dough
Even just 20 minutes in the freezer keeps your cookies from spreading too much. It also gives you those thick, gorgeous domed centers.
Line your baking sheet
Always use parchment paper or a silicone baking mat. It helps the bottoms bake evenly and prevents sticking.
Top with extra Mini Eggs
As soon as they come out of the oven, press a few extra Mini Eggs on top. They’ll soften slightly and look so good — like your cookies came from a fancy bakery window (hello, Instagram moment 💁♀️).
Baking multiple trays?
Rotate them halfway through baking so they cook evenly. Some ovens run hotter in the back!
Follow these easy tips and your Eggless Cadbury Mini Egg Cookies will be soft, melty, colorful perfection every single time — no eggs required.
Variations to Try
Once you’ve nailed the classic version of these Eggless Cadbury Mini Egg Cookies, it’s time to have some fun in the kitchen! Whether you’re baking for a holiday, switching things up for a party, or just feeling creative, here are a few tasty ways to remix this recipe:
Spring Confetti Cookies
Fold in a handful of pastel sprinkles along with the Mini Eggs for a party-ready cookie that looks like a celebration in every bite. So cute for Easter or baby showers!
White Chocolate Dream
Swap the semisweet chocolate chips for white chocolate chunks to make a soft, sweet, and extra creamy version. Pairs perfectly with the crunchy candy shell of the Mini Eggs.
Double Chocolate Upgrade
Use a chocolate cookie base (add ¼ cup cocoa powder to the flour mix) for a double-chocolate version that’s rich, fudgy, and similar to the vibe in these Eggless Chocolate Cinnamon Rolls, soft, deep, and decadent.
Mini Egg Cookie Bars
Want to skip the scooping? Press the dough into a parchment-lined 8×8 pan and bake into cookie bars! Let cool completely before slicing for clean edges and that perfect pastel-studded top.
Lemon Candy Twist
Feeling zesty? Add ½ teaspoon lemon zest to the dough for a subtle springtime citrus note, kind of like what you’d find in these bright and tangy Eggless Lemon Meringue Cupcakes.
However you twist it, these Eggless Cadbury Mini Egg Cookies are super adaptable, and always delicious.
How to Store & Freeze Eggless Cadbury Mini Egg Cookies
Whether you’re making these ahead for a spring party or saving a few for late-night cookie cravings (guilty!), these storage tips will keep your Eggless Cadbury Mini Egg Cookies fresh, soft, and just as fabulous as the day you baked them.
Store at room temperature
Place cooled cookies in an airtight container and keep them at room temp for up to 5 days. Add a slice of bread to the container if you want to help maintain moisture.
Freeze the cookie dough
Scoop your dough into cookie balls, freeze on a baking sheet until solid, then transfer to a freezer-safe bag. Freeze for up to 3 months. Bake straight from frozen, just add 1–2 minutes to the baking time.
Freeze baked cookies
Let cookies cool completely, then wrap individually or store in a freezer bag. They’ll keep well for up to 2 months. Thaw at room temp for 15–20 minutes and enjoy that perfect texture.
Frequently Asked Questions – Eggless Cadbury Mini Egg Cookies
Can I make these cookies without cream cheese?
Yes! You can swap it for an extra 2 tablespoons of butter. The cookies will still be soft and delicious, though you’ll miss a tiny bit of tang and extra chewiness the cream cheese adds.
Do I really need to chill the dough?
Technically, no — but if you want thicker, bakery-style cookies that don’t spread too much, chilling (even just 20 minutes) makes a big difference. Totally worth the wait.
What’s the best way to chop Cadbury Mini Eggs?
They’re a little tough to cut by hand, so pop them in a zip-top bag and gently tap with a rolling pin or the bottom of a glass. It’s easy, safe, and surprisingly fun!
Can I make these ahead of time for Easter?
Absolutely! Make the dough and freeze it, or bake the cookies and freeze them once cooled. Just thaw at room temp before serving — no one will ever know they weren’t freshly baked.
Do they still taste good without chocolate chips?
Totally! The Cadbury Mini Eggs bring plenty of sweetness and texture on their own. But if you’re a chocolate lover (hi, same), adding chips gives that extra melt-in-your-mouth factor.
And there you have it — colorful, chewy, chocolatey cookies made without a single egg. These Eggless Cadbury Mini Egg Cookies are fun, festive, and just plain happy in every bite. 💛
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