Brown Butter Cadbury Egg Cookies
These Browned Butter Cadbury Mini Egg Cookies are soft and thick. The dough comes together in one bowl after browning the butter, and then bakes into colorful, bakery style cookies that are perfect for spring and Easter.
Ingredients
- 1 cup (2 sticks) unsalted butter browned
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp cornstarch
- 1 1/4 cups Cadbury mini eggs lightly crushed, plus extra for topping
- 1/2-1 cup milk chocolate chips optional
Instructions
- Brown the butter: In a large pot, melt the butter over medium heat. The butter will start to foam and froth; as the foam dies down, you’ll see brown specks forming at the bottom and smell a nutty aroma. That’s when it’s ready.
- Let the butter sit until it is warm, not hot, at least 30 minutes. This keeps the cookies from spreading too much in the oven.
- Place your Cadbury mini eggs in a plastic zip top bag and crush them with a rolling pin.
- Mix the slightly cooled browned butter with the brown sugar and granulated sugar until smooth and glossy (I found it easiest to use a rubber spatula for mixing, but a whisk or electric mixer work too).
- Whisk in the eggs and vanilla extract until the mixture looks thick and combined.
- Sprinkle the flour, baking soda, fine salt, and cornstarch (if using) on top of the wet mixture. Gently stir or fold until you no longer see dry flour streaks. Try not to overmix.
- Fold in the Mini Eggs and chocolate chips if you are using them.
- Cover the bowl and chill the dough in the fridge for 30 to 60 minutes. If you are in a hurry, you can skip the chill and bake right away; just know the cookies will spread a little more and be slightly thinner.
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- Scoop the dough into about 2 tablespoon portions and place them on the prepared trays, leaving space between each one.
- Press a few extra pieces of Cadbury Mini Eggs on top of each dough ball so the pretty colors show after baking.
- Bake for 8 to 12 minutes, until the edges look set and lightly golden while the centers still look a little soft and puffy. The cookies will continue to set as they cool. Leave the cookies on their baking sheet, but set the baking sheet on a cooling rack for best results.