Soft brown butter cookies with crispy edges, loaded with chocolate and crushed cadbury eggs, topped with a little chocolate bunny.
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small batch brown butter cadbury egg cookies
Hello! I’m here today with a delicious cookie that’s perfect for Easter. And you know it’s good because it contains delicious, toasty brown butter. These cookies have crispy edges with soft and chewy centers, are loaded with chocolate and cadbury eggs, and are topped with a little chocolate bunny. They’re the perfect crossover between cute and delicious.
Like a lot of other recipes you’ll find on this blog, these cookies are small batch – yielding 8 medium sized cookies. You can easily double or triple the recipe if you need more as well. If you’re looking for even fewer cookies, check out my 20 minute chocolate chip cookies, which are out of the oven and ready in (you guessed it) 20 minutes!
why you’ll love these cadbury mini egg cookies:
- Brown butter. It’s so delicious and such an easy way to add even more flavor into a cookie.
- One bowl, no mixer required. The cookies come together in one bowl and there’s no need for a stand mixer or hand mixer – just another reason that melted butter > creamed butter in a ccc.
- They’re the perfect Easter cookie. I mean, look at them! What’s not to love about a little chocolate bunny surrounded by cadbury eggs.
expert baking tips
Weigh your ingredients: My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully: When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
Under bake for perfect cookies: Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies: Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature: Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for cadbury egg cookies:
- All purpose flour: for structure and chewiness.
- Baking soda & baking powder: helps the cookies rise and the edges crisp up.
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
- Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
- Egg: for binding and for moisture.
- Vanilla: for flavor.
- Mini cadbury eggs: you’ll want to make sure to get the ones that have a crisp shell on them, although I’m sure the creme ones would be delicious in here as well.
- Chocolate: put your favorite chocolate here. I used Valrhona baking discs (these ones here) and can’t recommend them enough. (Although they are definitely pricey so I do not use them all the time!) If not using the discs, I recommend using a chocolate baking bar. You can also of course use chocolate chips here, just note that the cookies will most likely end up a little thicker. In terms of using milk, semi-sweet, or dark chocolate, use your favorite!
- Chocolate bunnies: I used Ghirardelli’s milk chocolate bunnies to press into the tops of these cookies just to give them a more Easter-y look. You can opt out of doing this but I think it’s adorable!
how to make cadbury egg cookies:
Here are the basic steps to follow to make these cookies. You can find the complete recipe at the end of this blog post.
- Brown the butter. Heat the butter on the stove on medium heat and occasionally swirl it around until it turns amber in color and develops little brown specks. Let it chill in the freezer for 5 minutes.
- Whisk in wet ingredients. Whisk in both sugars, followed by the egg and vanilla.
- Fold in the dry ingredients. Fold in the flour, baking powder, baking soda, and salt until only a few flour streaks remain in the cookie dough. Then, add in your crushed cadbury eggs and chocolate. Fold the mixture together just until no more flour streaks remain. Let the dough chill for 30 min.
- Bake the cookies. Evenly space out heaping 3 tbsp. scoops of the cookie dough on a cookie sheet and top with additional cadbury eggs. Bake until the edges are golden brown and the middles have almost completely set.
- Press a chocolate bunny into the cookies. Optional but definitely highly recommended (for cuteness.) While the cookies are still warm, press a chocolate bunny into them. Be sure to just press and then leave it alone, or you risk melting the bunny.
cadbury egg cookies recipe q&a
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store cadbury egg cookies
Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.
tools and ingredients:
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did you make this recipe?
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Brown Butter Cadbury Egg Cookies
Ingredients
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 85 g cadbury mini eggs (~½ c.) crushed, + extra for topping
- 65 g chopped chocolate (~⅓ c.)
- 8 chocolate bunnies
Instructions
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less (2-3g), just add in some water until you reach 90g. If you have way less than 90g, you cooked the butter for too long and will need to start again.
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the crushed cadbury eggs and chopped chocolate and fold just until no flour streaks remain.
- Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.*
- Once you're ready to make the cookies, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper.
- Scoop out heaping 3 tbsp. scoops of dough**, setting them on the cookie sheet at least 2" apart to allow room for spreading. (If you chilled the dough for longer, you may need to wait 10-20 minutes for it to become soft enough to scoop.)
- Top each cookie with additional crushed cadbury eggs if desired, and bake for 10-12 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Press a chocolate bunny into the cookies while they are still warm, about 5 minutes after taking them out of the oven. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
These cookies are amazing! I froze the cookie dough balls and baked for about 18 minutes from frozen and it was perfect. So soft and the perfect amount of candy with crispy edges.
I made these today for an Easter dinner, but unfortunately they did not turn out. The dough was very crumbly and dry and wouldn’t come together, but I did have enough for exactly eight cookies. I’m guessing too much of my butter evaporated while I was browning it. It’s a shame because it’s such a cute cookie and it tastes amazing!
What brand of chocolate bunnies do you use?
I used Ghirardelli! I’ve tried it with the milk chocolate, milk & dark chocolate sea salt caramel & their regular caramel flavored ones – so you can use whichever you prefer! 🙂
made these today and omg they turned out so so good! the brown butter really added and extra depth of flavour and you can’t go wrong w adding mini eggs to anything! i love that there is no chilling time for the dough, the pools of chopped chocolate and just how easy and delicious this recipe is! 🙂
Ahh you just made my entire week! Thank you so much for making my recipe, I’m so happy you liked them!!