Cadbury Mini Egg Cookies with Browned Butter
Soft and chewy Cadbury Mini Egg Cookies with Browned Butter featuring nutty toasted butter and chopped candy coated chocolate eggs.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus chilling
- Yield: 24 cookies 1x
Ingredients
1 cup unsalted butter
1 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups Cadbury mini eggs roughly chopped
1/2 cup semi sweet chocolate chips optional
Instructions
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Brown the butter in a saucepan over medium heat until golden with brown specks then cool slightly.
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Preheat oven to 350°F and line baking sheets with parchment paper.
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Whisk browned butter with brown sugar and granulated sugar until smooth.
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Add eggs one at a time then stir in vanilla extract.
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Whisk flour, baking soda, and salt in a separate bowl.
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Gradually fold dry ingredients into wet mixture until just combined.
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Fold in chopped mini eggs and chocolate chips if using.
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Chill dough for at least 45 minutes.
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Scoop dough onto baking sheets and press extra mini egg pieces on top.
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Bake for 10 to 12 minutes until edges are lightly golden and centers are soft.
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Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling is essential for thick cookies. Do not overbake to maintain soft centers. Store in an airtight container up to four days.