As I stood by the kitchen counter, the sweet scent of browned butter filled the air, bringing back memories of baking with my grandmother. She always said that cookies could lift your spirits on the toughest of days. Each bite of a warm cookie, especially one with colorful Cadbury Mini Eggs, takes me back to those joyful moments. This recipe is not just about making cookies; it’s about sharing happiness and creating new memories in your own home. The combination of rich, nutty flavors from the browned butter with the crunch of chocolate eggs makes these cookies truly special. They are perfect for gatherings, or just a cozy night in.
Why Make This Recipe
Cadbury Mini Egg Cookies with Browned Butter are a delicious treat that combines two favorites: classic cookies and the unique taste of Cadbury Mini Eggs. The browned butter adds a deep, nutty flavor that sets these cookies apart. They’re easy to make, and you’ll love how fun and colorful they are with the chopped Mini Eggs. Whether you’re celebrating a holiday or simply craving something sweet, these cookies will surely bring a smile to your face.
How to Make Cadbury Mini Egg Cookies with Browned Butter
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Cadbury Mini Eggs (chopped)
- 1/2 cup chocolate chips (optional)
Directions
- Preheat your oven to 350°F (175°C).
- In a saucepan over medium heat, melt the butter until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar, mixing until smooth.
- Add the eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped Cadbury Mini Eggs and chocolate chips if using.
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Cadbury Mini Egg Cookies
These cookies are best served warm, with a glass of cold milk or your favorite hot beverage. You can also serve them at a gathering, alongside other treats, or pack them in a cute box to give as a gift. Their colorful appearance makes them a delightful addition to any dessert table.
How to Store Cadbury Mini Egg Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay soft for about a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper.
Tips to Make Cadbury Mini Egg Cookies
- Use room temperature ingredients for better mixing.
- Don’t overmix the dough; stop as soon as the flour is incorporated.
- If you want more chocolate flavor, try adding more chocolate chips.
- For extra crunch, you can lightly crush the Cadbury Mini Eggs before adding them to the dough.
Variation
You can switch out the Cadbury Mini Eggs for other types of chocolate candies or add nuts for additional texture.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe.
Can I make these cookies without brown sugar?
Brown sugar adds moisture and richness. If you must substitute, use all granulated sugar, but the cookies may be less soft.
How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend as a substitute for regular flour.
Can I add more Cadbury Mini Eggs to the recipe?
Absolutely! Feel free to add more if you love the crunch and color. Just ensure the dough isn’t too wet.
Cadbury Mini Egg Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter Browned before mixing.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs Room temperature.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 cup Cadbury Mini Eggs (chopped) Can add more for extra crunch.
- 1/2 cup chocolate chips (optional)
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a saucepan over medium heat, melt the butter until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar, mixing until smooth.
- Add the eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped Cadbury Mini Eggs and chocolate chips if using.
Baking
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.