Cadbury Mini Egg Cookies with Browned Butter
These Cadbury Mini Egg Cookies with Browned Butter are thick, gooey, bakery-style cookies with crispy edges, soft centers, and bursts of chocolate and crunchy candy in every bite.
Equipment
- Saucepan
- stand mixer or hand mixer
- Mixing bowl
- Baking sheets
- Parchment paper
- wire rack
Ingredients
The Butter Magic
- 1 cup unsalted butter divided
Sugars
- 1 cup brown sugar packed
- ¼ cup granulated sugar
Wet Ingredients
- 2 large eggs cold
- 1 tsp vanilla extract
Dry Ingredients
- 3 ¼ cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
The Good Stuff
- ½ cup mini chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup Cadbury Mini Eggs whole
- ½ cup Cadbury Mini Eggs crushed
Instructions
- In a saucepan over medium heat, melt 1/2 cup butter and cook until it turns deep amber and smells nutty. Remove from heat and cool in the freezer for about 15 minutes until solidified.
- Preheat oven to 410°F (210°C) and line baking sheets with parchment paper.
- In a mixer, beat the remaining 1/2 cup cold butter until fluffy. Add browned butter and both sugars, then cream on high speed for 3 minutes.
- Add eggs and vanilla extract and mix until just combined.
- Add flour, cornstarch, baking soda, and salt. Mix on low speed until just combined without overmixing.
- Fold in chocolate chips and most of the Mini Eggs, reserving some for topping.
- Divide dough into 8 large balls and place on baking sheets. Press reserved chocolate chips and Mini Eggs on top.
- Bake for 7–9 minutes until edges are golden and centers remain soft. Cool briefly on the pan, then transfer to a wire rack.
Notes
Ensure browned butter is fully cooled before mixing to prevent spreading. Use cold eggs for thicker cookies. For variation, substitute Mini Eggs with M&M’s or add white chocolate chips. If cookies spread too much, chill dough for 30 minutes before baking.