Cadbury Mini Egg Cookies
These cookies feature a buttery, nutty flavor from browned butter and colorful crunch from Cadbury Mini Eggs, making them a perfect treat for Easter or any chocolate lover.
Ingredients
Wet Ingredients
- 1 cup unsalted butter 2 sticks, browned
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
Add-ins & Toppings
- 1 1/2 cups Cadbury Mini Eggs roughly chopped
- Flaky sea salt for sprinkling (optional)
Instructions
Preparation
- Brown the butter: Melt butter in a medium skillet over medium heat, swirling until foam subsides and solids turn golden and nutty, about 5–7 minutes; cool 10 minutes.
- Mix sugars and browned butter: In a bowl, whisk cooled browned butter with granulated and brown sugar until combined.
- Add eggs and vanilla: Beat in the whole egg, egg yolk, and vanilla until smooth.
- Combine dry ingredients: Whisk flour, baking soda, and salt in a separate bowl, then fold into the wet mixture until just combined.
- Fold in Mini Eggs: Gently fold in chopped Cadbury Mini Eggs, saving a few pieces to press on top of each dough ball.
Baking
- Chill dough for 20–30 minutes.
- Scoop 1.5 tbsp balls onto a lined sheet, press reserved Mini Eggs on top, and bake at 350°F for 10–12 minutes until edges are set.
- Cool on the pan for 5 minutes, then transfer to a rack.
Notes
Watch the butter closely when browning; remove from heat as soon as it smells nutty to avoid burning. Let browned butter cool slightly but not harden before mixing with sugars. Chill the dough briefly to prevent excessive spreading and keep cookies thick. Roughly chop Mini Eggs so they melt less and give distinct pockets of candy. Store cooled cookies in an airtight container at room temperature for up to 4 days.