What’s the best kind of egg? One that’s made of milk chocolate of course. If you’ve had Cadbury Mini Eggs before then you already know how insanely addicting they are. They have a perfectly smooth speckled candy shell filled with solid creamy milk chocolate. And then there’s the intoxicating smell when you pop open the bag – so good. Add them to a cookie and you’re in for some trouble. I’ll be honest, I’ve been eating a couple of these Mini Egg Oatmeal Cookies a day all week long. That’s embarrassing to admit but you’ll understand as soon as you take that first bite. I guess it’s a good thing that they aren’t available all year long or I know I’d be tempted to make these all the time!
The addition of the mini eggs would be enough to make any cookie extra delicious but incorporating oats too, adds another layer of chewiness making it the perfect texture to go with those pockets of melty milk chocolate. These Mini Egg Oat Cookies would be perfect on your dessert table for Easter, or maybe just a snack for yourself while you’re whipping up Easter dinner. Either way, be warned that you may not want to share these.
Ingredients for Cadbury Mini Egg Oatmeal Cookies
You’re just a few simple ingredients (and a bag of those magnificent mini eggs) away from this mouth-watering cookie. Start making your grocery list before the mini eggs are off the shelves!
- Brown Sugar
- Vanilla Extract
- Baking Soda
- Baking Powder
- Cadbury Mini Eggs
Chopping the Mini Eggs
I like to chop about two-thirds of the bag and leave the rest of the mini eggs whole to stick on top of the cookies before baking. The whole eggs keep their shape in the oven and become crackled and every so slightly melted which is amazing to bite into. Adding the eggs on top is totally optional though. You can chop up the whole bag of mini eggs and mix all of them into the cookie dough if you’d like. I’ve tried multiple ways to chop up the mini eggs and although a little tedious, I think I’ve found the best method to get the perfect size pieces for this cookie.
- Use a knife and cutting board
- Cut each mini egg in half lengthwise
- Chop the halves again into halves or thirds for varying sizes
I’ve tried using a food processor to chop the mini eggs but it didn’t chop the pieces evenly enough. I ended up with a lot of dust as well as some large chunks that were barely even touched by the blade. It also sounded like it was filled with rocks when it was running so that wasn’t too pleasant to the ears. Another method I tried was putting the mini eggs in a ziplock bag and smashing them with a rolling pin and with a meat tenderizer. This also produced uneven pieces and the mini eggs shells pierced the bag, making a big mess. Chopping the mini eggs with a knife will get you varying sizes, yet fairly even pieces, without being left with a bunch of mini egg dust. This will give you the most consistent outcome for the perfect bite of cookie.
Tips for the Best Mini Egg Oat Cookies
This recipe isn’t overly complicated but I do have a few tips that will make it even easier.
- Chop your mini eggs. You already got my schpiel about this above. I’ve tried the other methods that don’t work so well, so you won’t have to!
- Use a kitchen scale to weigh your ingredients. I include the ingredient weight in grams for all of my baking recipes. It’s a much more accurate way to measure than using cups. I always provide both measurements for convenience but I highly recommend buying a kitchen scale that includes grams. It doesn’t need to be fancy and they are pretty affordable too. For really small measurements (like baking soda, baking powder, or salt), I always stick to teaspoons and tablespoons.
- Make sure the butter and egg are at room temperature. This is noted on the recipe but always a good reminder – room temperature ingredients will make such a difference in the outcome of all your baked goods.
More Easter Brunch Recipe Ideas
Your guests would be beyond thrilled to see these at Easter Brunch this weekend. Here are a few other ideas that will make your Brunch spread even more special.
You’re going to love these cookies, I just know it. So let’s get to the recipe. Happy Mini Egg Cookie making!
Mini Egg Oat Cookies
- ¾ cup (164g) 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 cup (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 Cadbury Mini Eggs
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Chop 6 ounces (or about 1 cup) of the Cadbury Mini Eggs. Leave the remaining mini eggs whole to stick in the dough before baking.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 2-3 minutes. Scrape the bowl well, then with the mixer on low speed, add the egg and vanilla. Mix until well combined.
- Scrape the bowl again and add the flour, cornstarch, baking soda and powder, salt, and oats. Mix just until the ingredients are combined. Stir in the chopped mini eggs.
- Scoop the cookies onto the prepared pan using a 1-ounce cookie scoop (about 2 Tablespoons), spacing them at least 2 inches apart.
- Press the remaining whole mini eggs into the scoops of dough, a couple onto each one.
- Bake at 350°F for 10-12 minutes or until the edges are set and lightly golden brown. Allow to cool for at least 10 minutes and enjoy!