Brown Butter Cadbury Mini Egg Cookies

Brown Butter Cadbury Mini Eggs Cookies are chewy cookies with crisp edges. They are loaded with brown butter flavour, mini eggs, and chocolate chips. These cookies are a sweet festive Easter treat and are sure to be a hit wherever you bring them!

After sharing my quick 5 ingredient Mini Egg Rice Krispies Squares, I kept thinking about more easy recipes to create. As Easter is just around the corner, I wanted another fast recipe that you could whip up last minute that looks and tastes amazing.

The brown butter enhances the flavours 1000x, and compliments the sweetness perfectly. The best part about this recipe is that it is a no chill. These cookies can be ready and baked in 30 minutes.

Jump to:

• Why you'll LOVE this recipe
• Key Ingredients
• Step-By-Step Instructions
• Expert Baking Tips
• Video Recipe
• FAQ
• Check out these other recipes:
• Brown Butter Cadbury Mini Egg Cookies

Why you'll LOVE this recipe

• Brown butter flavour.
• No chill time!
• Loaded with Mini Eggs.
• Festive Easter treat.
• Chewy cookie with crisp edges.
• Ooey gooey melt-in-your-mouth cookies.

Key Ingredients

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Butter: Unsalted butter works best for baking. This is going to be melted and made into brown butter.

Brown sugar: I always use golden yellow or dark brown. You can use either, the difference is in how much molasses each one carries. Brown sugar helps enhance flavours.

Chocolate Chips: Regular sized semi-sweet were used in this recipe. Milk would be too sweet.

Mini Eggs: I used Cadbury, but a no name brand works as well. The best and cleanest way to crush them is by placing them into a Ziplock bag and lightly hitting them with a rolling pin.

Step-By-Step Instructions

Here is a more detailed step-by-step than the recipe card. Scroll down for a full recipe video and measurements.

Step 1: Brown the butter. If you've never browned butter before, here's a simple rundown. In a saucepan over medium heat, melt the butter. Once it starts boiling, keep stirring. The butter will begin to foam, and continue stirring until the butter passes the foamy phase and becomes a deep amber color. Don't leave your stove at any point as the butter may easily burn. This will take up to 5 minutes total.

Step 2: Remove from heat and allow to cool for 15 minutes. In the meantime, measure and prep the rest of the ingredients. Preheat the oven to 350°F and line a baking tray with parchment paper or a silicone baking mat.

Step 3: Grab a bowl and whisk together the slightly cooled brown butter and brown sugar.

Step 4: Add in egg and vanilla extract and continue whisking.

Step 5: Switch to a spatula and mix in the dry ingredients; baking soda and flour. Make sure you don't over-mix it! We want our cookies mega soft.

Step 6: Toss in the Cadbury mini eggs and chocolate chips and mix.

Step 7: Scoop 3 tbsp per cookie, we want them big! Roll into balls and place 2 inches apart on the prepared baking sheet.

Step 8: Bake for 10-12 minutes. You'll know it's ready when the edges are a nice golden brown and the centre looks soft. Remove from the oven and allow to sit on the tray for an additional 10 minutes. The cookies will continue to bake from the warmth! Now would be the time to add extra mini eggs on top for that pretty look.

Step 9: Eat straight from the tray while warm (my personal favourite), or allow to cool completely on a cooling rack. Enjoy!

Expert Baking Tips

Here’s five awesome baking tips from my kitchen to yours

1. Browning the butter requires you to keep a close eye at all times. It only takes a few seconds of not mixing for the butter to go from a deep amber to burned.
2. Reserve a few extra mini eggs and chocolate chips to press on the top after baking for a prettier look. Either way, the cookies will taste the same!
3. Smaller cookies means shortening the baking time and keeping a constant eye while baking.
4. If you've got time, you can let the cookies sit for 30 minutes on your counter to really help that brown butter flavour enhance and deepen into the dough. Not necessary though!
5. Spreading problem? Your baking soda isn't fresh enough. During the next batch, slightly flatten the cookie balls.

Video Recipe

FAQ

Do I have to brown the butter?

No! You can just use regular melted butter if you'd like.

Can I substitute the brown sugar for white sugar?

I wouldn't recommend this, as the entire texture will change and the cookies will become a lot sweeter!

Do I have to use Cadbury Mini Eggs?

Not at all! Feel free to use add-ins, like Kinder Bueno or Creme eggs, or make these just a regular chocolate chip cookie!

Can I chill the dough the day before?

Yes! You may prepare the cookie dough the night before and chill it in your refrigerator in an airtight bowl (I cover mine with saran wrap). This will also enhance the brown butter flavours tremendously. Once ready, let it sit on your counter for 20 minutes and then form into balls. You'll know the dough is ready to bake when it's easily formable.

How do I measure flour properly?

Stir your flour to fluff it up. Using a spoon, scoop it into your measuring cup. Scrap the excess using a knife so the top of your measuring cup is flat. Never scoop your cup into your bag of flour, this will pack it down. To ensure the most accurate results, I recommend using a scale.

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