We’re back once again with a brand NEW delicious cookie: Cadbury Mini Egg Cookies with Browned Butter. They are a match made in heaven, and go together perfectly in this mouthwatering cookie. How darling would these be for a fun treat at Easter or a family Easter egg hunt?

Lets Bake Them Together

Earlier this week, I hopped on a LIVE video with you on Instagram (Side note: did you know I do a live tutorial every single week on Instagram? We always have so much fun together, and make sure to bring value to your baking game with each and every video I do for you :)).

This time, I walked you through how to make these delicious Cadbury Mini Egg Cookies with Brown Butter! I also like to do a Q&A along the way and love to interact with you during these videos. Make sure to set your notifications on IG so you can jump right into the next one with me. I switch off between cake, cupcake, buttercream, and cookie recipes for the most part.

If you’d like to bake along with me for these amazing Cadbury Mini Egg Cookies with Brown Butter, you can open the video HERE, print out the recipe BELOW, and then have your very own cookie class in your kitchen anytime.

BROWNED BUTTER

If you’ve never made browned butter or brown butter before, it’s actually super easy! The taste is something you’re sure to fall in love with, and want to make again and again for every recipe that uses butter from now on! It’s a rich, nutty flavor that adds a gorgeous depth to your bakes. For this recipe, you’ll need to brown only one stick, but feel free to brown both sticks (1 cup) if you’d like max brown butter flavor.

Here’s a quick rundown:

  1. Place the butter in a small saucepan over medium heat. You’ll feel tempted to turn up the heat to make this process go by more quickly. Don’t do it! Low and slow is key.
  2. When the butter melts, it will start to bubble for about a minute or so.
  3. It will then start to foam – this is when you need to stay close. Stir the butter until it turns a light amber color, then when it turns to a darker amber color, remove it from the heat and immediately scrape the butter into a glass dish (make sure to get allllll the browned bits on the bottom. There’s a lot of flavor there!)
  4. Place the butter in the freezer or fridge to cool back into a solid. It needs to be cold for these cookies.

That’s it! Not too bad, eh? Just make sure to not let the butter go from browned butter to burned butter – it can happen pretty quickly. Stay close, keep the heat low, and keep stirring after that foam appears. You’ll be just fine, I promise!

Cadbury Mini Eggs

I used these Cadbury Mini Eggs, but if you can’t find them, you can always use any other small hard-shell chocolate candy (like M&M’s, or any other brand similar to the Cadbury mini eggs).

This recipe uses an entire cup of mini eggs, and then I crushed up another cup to equal 1/2 cup of crushed mini eggs. I love how the cookies looked with the whole ones all around, as well as the crushed little bits of the other ones, too.

And of course, there needed to be lots of chocolate chips – mini ones and regular sized chocolate chips!

Just as always, we have GIANT cookies. Golden and crisp on the outside, and gooey on the inside! And of course… loaded with all kinds of mix-ins, as usual. 🙂

TIPS FOR SUCCESS:

I have LOTS of cookies for you to bake from my COOKIE recipe section here on Baking with Blondie (I’m sure you’ll find a new favorite from the list!).

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few off the add-ins (chocolate chips, Cadbury eggs, etc). to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way.
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

That’s it! I can’t wait for you to try these delicious cookies! They have been going fast over here, and we already want to make another batch.

As always, if you make one of my cookie recipes, I’d love to see it and share it on Instagram! Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on all the fun.

Happy Baking!

xo, Mandy

Get the Recipe: Cadbury Mini Egg Cookies with Brown Butter

4.50 from 4 votes
Delicious Brown Butter Cookies made with chocolate chips, mini chocolate chips, and loaded with lots of Cadbury Mini Eggs!
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Ingredients
 

  • 1 cup unsalted butter – divided (1/2 cup, or 1 stick, will be used for the browned butter), cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, cold
  • 1 teaspoon pure vanilla
  • 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 , Any small candy with a hard chocolate shell will do (M&M's, Lindt Eggs, etc).
  • 1/2 cup crushed Cadbury Mini Eggs

Instructions
 

  • In advance, make the brown butter. Here's how: Take 1/2 cup of butter (1 stick) and place it into a small saucepan. Over medium heat, melt the butter, about 2 minutes. It will begin to bubble, then it will start to foam. When the foam appears, stay close and gently stir the butter until it starts to turn a dark amber color and smell slightly nutty. Immediately remove it from the heat and add the browned butter to a dish to cool back into a solid (I just pop mine into the freezer for 15 minutes or so). Make sure to scrape up any dark bits from the bottom – that's where all the flavor comes from!
  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla and eggs. Mix again until combined.
  • Add in the flour, cornstarch, baking soda, and salt and slowly mix together on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of mini chocolate chips, chocolate chips, and a handful of mini eggs on the side, then mix in the rest on the lowest speed. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the chocolate chips and Cadbury eggs.
  • Bake for 7-9 minutes. They should be slightly golden on the outside, slightly mounded in the middle, and thick/tall, and gooey in the center. Let them cool on the pan for 1 minute, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!