These Cadbury Mini Egg Cookies with Brown Butter are the ultimate treat, perfect for dessert lovers who enjoy rich flavors and chewy textures. Made with browned butter, chocolate chips, mini chocolate chips, and plenty of Cadbury Mini Eggs, these cookies are thick, gooey, and irresistibly delicious. Whether you’re baking for Easter or just craving something sweet, this recipe is a must-try!

Full Recipe:

Ingredients

1 cup unsalted butter (divided: 1/2 cup for the browned butter, 1/2 cup for the dough), cold and cubed
1 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, cold
1 teaspoon pure vanilla extract
3 1/4 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1/2 cup mini chocolate chips
1 cup semi-sweet chocolate chips
1 cup Cadbury Mini Eggs (or any small candy with a hard chocolate shell, like M&M’s or Lindt Eggs)
1/2 cup crushed Cadbury Mini Eggs

Directions

Prepare the Brown Butter: In a small saucepan over medium heat, melt 1/2 cup of butter. Once melted, the butter will begin to bubble, then foam. Stir gently and continue cooking until the butter turns a dark amber color and smells nutty. Remove from heat immediately and transfer to a dish to cool and solidify (place in the freezer for about 15 minutes). Be sure to scrape all the flavorful brown bits from the pan into the dish.
Prep the Baking Sheets: Line two large aluminum cookie sheets with parchment paper and set aside.
Preheat the Oven: Set your oven to 410°F (yes, it’s higher than usual cookie recipes!).
Mix the Dough: In a stand mixer with a paddle attachment, whip the remaining 1/2 cup of butter for 1 minute until light and fluffy. Add both sugars and cream together with the butter for 3 minutes on high speed.
Add Wet Ingredients: Scrape down the sides of the bowl, then add vanilla and eggs. Mix until combined.
Combine Dry Ingredients: Add flour, cornstarch, baking soda, and salt to the bowl. Mix on the lowest speed until just combined — do not overmix.
Add Chocolate and Candy: Reserve a small amount (about 1/8 cup each) of mini chocolate chips, semi-sweet chocolate chips, and Cadbury Mini Eggs. Add the rest to the dough and mix on the lowest speed until evenly distributed.
Form the Cookies: Divide dough into 8 large baseball-sized balls. Place 4 balls on each cookie sheet. Gently press the reserved chocolate chips and Cadbury Mini Eggs onto the tops of the dough balls.
Bake: Bake in preheated oven for 7-9 minutes until the cookies are slightly golden on the outside, thick and mounded in the center, and gooey in the middle.
Cool and Enjoy: Let cookies cool on the pan for 1 minute, then transfer to a cooling rack to finish cooling. Serve warm for extra gooey goodness!

Nutrients

(Per Cookie – Approximate)

Calories: 580 kcal
Total Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
Sodium: 390mg
Total Carbohydrates: 78g
Dietary Fiber: 2g
Sugars: 45g
Protein: 7g

The Richness of Brown Butter

One of the standout ingredients in this recipe is brown butter. While it might seem like a simple twist, browning butter adds a depth of flavor that regular butter simply cannot match. The process of browning butter caramelizes the milk solids, which results in a nutty, toasted flavor that enhances the overall taste of the cookies. This subtle but complex flavor becomes the perfect backdrop for the sweetness of the chocolate chips and the crunchy Cadbury Mini Eggs.

The deep, nutty undertones of the brown butter elevate the richness of these cookies, turning a classic dessert into something extraordinary. The browned butter brings a new level of sophistication and complexity to these cookies, making them stand out from traditional chocolate chip cookies. Plus, the time and attention paid to browning the butter are well worth the extra step, as it creates a cookie that’s both flavorful and memorable.

Chewy, Gooey, and Perfectly Balanced Texture

These Cadbury Mini Egg Cookies boast a texture that’s both chewy and gooey, thanks to the careful balance of ingredients. The combination of cold butter and brown sugar helps to create a soft, tender interior, while the brown butter adds richness and depth. The key to getting the perfect texture lies in the method of preparation. The dough is mixed with precision to avoid overmixing, which ensures the cookies hold their shape and remain soft, while still allowing the chocolate and mini eggs to shine through in each bite.

The result is a cookie with a crisp, golden-brown edge that gives way to a soft, chewy center that’s packed with rich chocolatey goodness. Each bite is filled with the sweet crunch of Cadbury Mini Eggs, which adds texture and visual appeal to the cookies. The semi-sweet and mini chocolate chips contribute their own layers of sweetness, making each mouthful irresistible.

The Magic of Cadbury Mini Eggs

What makes these cookies even more exciting is the inclusion of Cadbury Mini Eggs, the quintessential Easter candy. Their crisp candy coating and chocolate interior provide a perfect contrast to the soft, chewy cookie dough. These mini eggs are not only a seasonal treat, but their colorful candy coating makes them visually striking and fun to incorporate into baked goods.

In this recipe, the Cadbury Mini Eggs are used in two ways: whole mini eggs are pressed into the top of each cookie, while crushed mini eggs are mixed into the dough. This two-pronged approach ensures that every bite is filled with bursts of chocolate flavor and satisfying texture, whether it’s from the candy coating or the creamy chocolate inside.

These mini eggs are also versatile, so feel free to swap them out for other candy-coated chocolates like M&Ms or Lindt eggs if you prefer. The inclusion of these colorful candies makes these cookies a playful and festive choice, particularly for Easter celebrations, family gatherings, or as a sweet treat to share with friends.

Elevating a Classic with Seasonal Flavors

While these cookies use the classic chocolate chip cookie as a base, the addition of Cadbury Mini Eggs and brown butter makes them feel like a special, seasonal treat. These cookies are an ideal way to celebrate the holiday and showcase your baking skills while still maintaining the simplicity and familiarity of a chocolate chip cookie. The slight hint of cinnamon, vanilla, and lemon zest pairs beautifully with the richness of the chocolate and nuts, further enhancing the overall flavor profile.

If you’re looking for a simple yet elegant dessert to impress guests at your Easter brunch or family dinner, these cookies will not disappoint. The combination of seasonal flavors, the creamy richness of brown butter, and the nostalgic joy of Cadbury Mini Eggs makes these cookies perfect for a springtime celebration.

Customizing Your Cookies

One of the great things about baking cookies is how customizable they can be. This Cadbury Mini Egg Cookie recipe is no exception. While the combination of chocolate chips, mini eggs, and brown butter is a surefire hit, there are plenty of ways to tailor this recipe to your personal preferences.

You can experiment with different types of chocolate chips—whether dark, milk, or even white chocolate chips—to add a unique twist. For a more decadent version, add a few chopped nuts, such as walnuts or pecans, for an added layer of flavor and crunch. You could also try swapping out some of the flour for a gluten-free flour blend to make the recipe gluten-free, or use dairy-free butter and cream for a vegan-friendly alternative.

Another fun way to customize these cookies is by playing with the amount of Cadbury Mini Eggs you use. If you’re a fan of a more candy-heavy cookie, feel free to add extra mini eggs, or crush them more finely to incorporate them into the dough. The possibilities are endless when it comes to personalizing these cookies.

Baking Tips for the Perfect Cookie

To get the perfect texture and flavor in these Cadbury Mini Egg Cookies, there are a few key baking tips to keep in mind:

Don’t Overmix the Dough: Once you add the dry ingredients, mix just until everything is combined. Overmixing can result in dense cookies, so it’s important to stop mixing as soon as the flour is incorporated.
Use Chilled Dough: Chilling the cookie dough for 30 minutes to an hour before baking helps prevent the cookies from spreading too much during baking, ensuring they stay thick and chewy.
Bake at a High Temperature: Baking these cookies at a higher temperature (410°F) helps them spread just the right amount while still achieving a golden-brown, crisp edge. Keep an eye on them, though, as they bake quickly at this temperature.
Don’t Skip the Brown Butter: The brown butter is key to adding depth and richness to the cookies. Take the time to brown the butter properly, and let it cool before using it in the dough.
Press the Mini Eggs into the Cookies: For an eye-catching presentation and extra chocolatey flavor, gently press the reserved mini eggs into the top of the dough before baking.

Conclusion: The Perfect Easter Treat

Cadbury Mini Egg Cookies with Brown Butter are an indulgent and festive dessert that takes a classic cookie recipe to the next level. The combination of rich brown butter, chocolate chips, and the irresistible crunch of Cadbury Mini Eggs creates a dessert that’s both decadent and delightful. Whether you’re baking for Easter, a family gathering, or simply craving something sweet, these cookies are sure to impress. With their chewy texture, rich flavor, and fun seasonal touch, these cookies will quickly become a favorite in your baking repertoire. So go ahead and bake a batch today—your family and friends will thank you!

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