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.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 90mgSugar: 10g
Notes
These cookies are best served warm. Store in an airtight container at room temperature for about a week, or freeze for up to three months.
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