Description
These Brown Butter Cadbury Mini Egg Cookies are rich with flavor, easy to make, and perfect for sharing. With gooey chocolate chips and crunchy mini eggs, they offer a delightful twist on a classic treat, making them ideal for any gathering or weekend baking.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 & 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 3/4 cup chopped cadbury mini eggs
Instructions
- Preheat your oven to 325F and prepare baking sheets with parchment paper.
- Melt the butter in a medium saucepan over medium heat, cooking until it turns golden brown and develops a nutty scent. Allow it to cool in another bowl.
- In the bowl with the brown butter, mix in the brown sugar and granulated sugar until combined. Then, add the egg and vanilla extract, whisking until smooth.
- In a new bowl, whisk the flour, baking soda, and salt together. Combine with the wet mixture, stirring gently until just blended.
- Fold in the mini chocolate chips and chopped Cadbury eggs.
- Use a large cookie scoop or spoon to form rounded balls of dough and place them onto the baking sheets.
- Bake for 13 minutes, or until the edges are set while the centers remain slightly soft.
- Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to let the brown butter cool before mixing in the sugars to avoid cooking the egg.
These cookies keep well in an airtight container for several days.
Try adding nuts for added crunch and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 15g
- Sodium: 76mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg