Brown Butter Cadbury mini Egg Cookies Recipe
If you love Cadbury Mini Eggs, these Cadbury Mini Egg Cookies are going to be your new favorite Easter cookie. The crunchy shell, creamy chocolate center, and pastel colors that show up in stores every spring make them impossible to resist.
So of course they needed to become a cookie.
These Brown Butter Cadbury Mini Egg Cookies might be one of the best cookies to come out of my kitchen lately. Browning the butter adds a deep caramel flavor that makes the cookie taste rich and bakery-level, while the crushed Cadbury eggs bring the perfect crunch and chocolatey bite.
The centers bake up soft and chewy with slightly crisp edges. Pull them out just a little early and they stay perfectly gooey in the middle.
We made a batch of these and they disappeared in about ten minutes.
Why Brown Butter Makes These Cookies Better
Browning butter is a small step that makes a huge difference in flavor.
As butter cooks, the milk solids toast and turn golden brown, creating a nutty, caramel-like flavor that gives cookies more depth. It balances the sweetness of the Cadbury eggs and makes the cookies taste a little more elevated than a standard sugar cookie base.
Once you start browning butter for cookies, it is hard to go back.
There are a lot of Cadbury egg cookie recipes out there, but I come back to this version because it’s simple and reliable.
They’re also:
A Tip for Crushing Cadbury Mini Eggs
Cadbury eggs are delicious, but they are very hard. Instead of mixing them in whole, I like to place them in a zip-top bag and lightly crush them using a meat tenderizer or rolling pin.
You want chunky pieces, not powder. The pieces distribute better in the dough and make the cookies easier to bite into.
Also make sure to reserve a small handful of the crushed eggs so you can press them onto the tops of the cookies before baking. This helps the colorful shells show through after they bake.
Brown Butter Cadbury Mini Egg Cookies
Equipment
Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 9 oz bag Cadbury Mini Eggs, crushed
Instructions
Brown the butter:
- Add the butter to a saucepan over medium heat. Stir constantly as the butter melts and begins to foam. Continue cooking until the butter turns golden and you see small brown specks forming on the bottom of the pan. It should smell nutty and rich.
- Remove from heat immediately and pour into a bowl to stop the cooking. Let cool for about 20 minutes, until warm but not hot.
Prep the Cadbury eggs:
- Place the Cadbury Mini Eggs in a zip-top bag and crush them using a meat tenderizer or rolling pin. Aim for chunky pieces.
- Set aside a small handful of the crushed eggs to use for topping the cookies later.
Making the dough:
- In a bowl whisk together: flour, baking soda, baking powder, and salt.
- In a separate bowl whisk together the browned butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the eggs and vanilla and mix until combined.
- Stir in the dry ingredients until just incorporated.
- Fold in the crushed Cadbury Mini Eggs.
Do I need to chill the dough?
- You can bake these cookies right away, no chilling required. Because the butter is browned and cooled before mixing, the dough holds its shape well and bakes into thick, soft cookies. If your kitchen is warm or you want slightly thicker cookies, you can chill the dough for 20–30 minutes, but it is not necessary.
Baking the cookies:
- Preheat oven to 350°F.
- Scoop dough into balls (about 2 1/2 tablespoons each) and place on a parchment-lined baking sheet.
- Press a few of the reserved Cadbury egg pieces onto the tops of each cookie so the colorful shells show after baking.
- Bake for 9–10 minutes, until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Nutrition
Baker’s Note
These cookies are best when slightly underbaked. The centers stay soft and chewy while the Cadbury shells add a little crunch in every bite.
my supplies:
Make Them Your Own
One of the things I love about this recipe is how flexible it is.
You could easily:
They also freeze really well if you want to make them ahead.
Storing These cadbury mini egg Cookies
Store your brown butter Cadbury egg cookies in an airtight container at room temperature for a few days. They stay soft and chewy and taste just as good the next day (sometimes better).
You can also freeze the dough balls and bake them fresh whenever you want.
If you’re saving easy cookie recipes for later, this is a good one to bookmark. These brown butter Cadbury egg cookies are one of those recipes I’ll be making every year without thinking too hard about it. And if you make them, I’d love to see them!
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