Cadbury Mini Egg Cookies
These frosted Cadbury Mini Egg Cookies are super cute, delicious, and perfect for Easter or anytime you're craving a sweet treat that's ready in under 20 minutes!
Servings: 24 cookies
Calories: 209kcal
Equipment
Ingredients
- 1 box super moist party rainbow chip cake mix (15.25 ounce)
- 1 box cheesecake instant pudding mix (3.4 ounces)
- 2 medium eggs
- ½ cup melted or softened butter
Buttercream
- 2 cups powdered sugar
- 6 tablespoon unsalted butter (room temperature)
- 3 tablespoon milk
- 1 teaspoon vanilla extract
- food coloring (optional)
- rainbow sprinkles
- 72 Cadbury mini eggs
Instructions
Preheat oven to 350℉
- Add cake and pudding mixes to a large bowl or a stand mixer. Use a paddle attachment or a hand-held mixer on low setting to blend the flour mixture. Add eggs and melted butter and mix on medium until batter comes together.
- Using a 1½" cookie scoop, scoop out batter and arrange the cookie dough balls on a baking tray lined with parchment paper. Bake in preheated oven for 8 minutes or until golden brown around the edges.
- While the cookies are still warm, gently flatten them with the back of a spatula just until they have a flattened surface. Transfer to cooling rack to cool completely before frosting.
Prepare Frosting
- Add powdered sugar, soft or melted butter, milk, and 1 teaspoon vanilla extract to a mixing bowl. With a whisk attachment, mix on low, then high speed, until the buttercream is light and fluffy. If the mixture is too dry, add milk, a teaspoon at a time, until the ingredients come together.
Decorate Cookies
- Add buttercream to a piping bag with a small round tip and use it to frost the cookies. Immediately sprinkle the cookies with sprinkles before the buttercream starts to harden. Add three mini Cadbury eggs on top of the cookies.
Notes
-
- If you find the frosting too sweet, adding a pinch of salt can help!
- Don't have parchment paper? Use silicone mats instead, don't use waxed paper in the oven because it's not heat resistant.
- The baking time can vary depending on your oven. Start with 8 minutes and adjust the time from there.
- Add one drop of food coloring to the frosting to make the pink, blue, green, or yellow frosting.
- If you don't have a piping bag, you can use a small ziplock bag with the corner end snipped off or use a spatula.
- Store the cookies on the counter in an airtight container up to three days.
- If you refrigerate the cookies they will last longer, but will harden and will need to be left out to come to room temperature.
- Cadbury egg cookies can also be frozen in freezer bags to enjoy later.
Nutrition
Serving: 1cookie | Calories: 209kcal | Carbohydrates: 113g | Protein: 10g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 43mg | Sodium: 240mg | Fiber: 0g | Sugar: 102g
