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Cadbury Mini Eggs are irresistible: a crisp speckled shell surrounding creamy milk chocolate. When folded into a buttery oatmeal cookie dough, they create little pockets of melty chocolate and colorful crunch. Adding old-fashioned oats brings chewiness and body, making these Mini Egg Oatmeal Cookies a perfect spring or Easter treat — or a satisfying anytime snack when you crave something sweet.
Why You’ll Love These Cookies
- Cadbury Mini Eggs. The milk chocolate centers and candy shells add flavor, texture, and visual appeal.
- No-chill dough. This recipe is ready to bake right after mixing, so you’ll be enjoying cookies sooner.
- Soft & chewy texture. A base cookie recipe with brown sugar and oats creates a tender interior with a pleasant chew that complements the mini eggs.
How to Make Mini Egg Oatmeal Cookies
- Chop the mini eggs. Use a knife to halve and quarter the mini eggs for even pieces, or place them in a zip-top bag and crush with a mallet for varied sizes. Reserve some pieces to press on top of the cookies before baking.
- Make the dough. Cream room-temperature butter with granulated and brown sugar until light and fluffy. Add the egg and vanilla, then fold in the dry ingredients, including flour, cornstarch, baking soda, baking powder, salt, and old-fashioned oats. Stir in the chopped mini eggs, saving a few for topping.
- Portion the dough. Scoop the dough with a medium cookie scoop (about 3 tablespoons) onto parchment-lined baking sheets, spacing the scoops at least 2 inches apart. Press the reserved mini eggs into the tops.
- Bake. Bake at 350°F (177°C) for 10–12 minutes, until the edges are set and just starting to turn golden.
- Cool and enjoy. Cookies are tasty warm, but for the best chew, allow them to cool to room temperature before eating.
Tips for the Best Cookies
- Use room-temperature ingredients. Let butter and eggs soften to blend smoothly and yield a consistent dough.
- Chop the mini eggs. Cutting or crushing them ensures you get chocolate and shell in every bite; hold back some to press on top of each cookie for an attractive finish.
- Scrape the bowl. Periodically scrape the mixing bowl with a rubber spatula so all ingredients combine evenly — it improves texture and bake consistency.
Favorite Tools
Half sheet pan
Cookie scoops
Rubber spatula
Parchment paper
Baking Tip: Weigh Your Ingredients!
Using a kitchen scale gives the most accurate and consistent results. Weighing ingredients reduces variability, improves outcomes, and minimizes dishes. Gram measurements are provided in the recipe for reliable baking.
Storing & Freezing
Store cookies in an airtight container at room temperature for up to 3 days. To freeze, arrange cooled cookies in a single layer on a baking sheet and freeze for at least an hour. Once firm, stack them with parchment between layers in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 3–4 hours or overnight.
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
Ingredients
- 3/4 cup (170g) unsalted butter, room temperature
- 3/4 cup (152g) brown sugar
- 1/2 cup (108g) granulated sugar
- 1 large egg, room temperature
- 1 Tablespoon vanilla extract
- 1 3/4 cup (230g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (80g) old-fashioned oats
- 1 (9 oz) bag milk chocolate mini eggs, chopped
Instructions
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Chop the mini eggs with a knife or crush them in a zip-top bag with a mallet. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Scrape the bowl, then add the egg and vanilla and mix until combined.
- Scrape the bowl again. Add flour, cornstarch, baking soda, baking powder, salt, and oats. Mix just until combined. Stir in the chopped mini eggs, reserving some pieces for the cookie tops.
- Scoop dough with a medium cookie scoop (about 3 Tablespoons) onto prepared pans, spacing at least 2 inches apart. Press reserved mini eggs into the tops of each dough ball.
- Bake at 350°F for 10–12 minutes, until edges are set and lightly golden. Allow cookies to cool on the pan for at least 10 minutes before transferring to a wire rack.