Yield: 8 brown butter cadbury egg cookies // Total Time: 40 min. // Disclaimer: This post includes affiliate links.
Brown Butter Cadbury Egg Cookies
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.
Why you’ll love these brown butter cadbury egg cookies
1. Brown butter. It’s so delicious and such an easy way to add even more flavor into a cookie.
2. No chilling required. While chilling your dough is a great way to add more depth of flavor to cookies – these cookies have plenty of delicious flavor ready to go thanks to all the brown butter. You don’t have to chill the dough, but you *do* have to stick the brown butter in the freezer for 5 minutes. Otherwise, the butter would be too hot and you may scramble the egg (definitely NOT desirable).
3. They’re cute for Easter. I mean, look at them! What’s not to love about a little chocolate bunny surrounded by cadbury eggs.
Small batch cadbury egg cookies
These cookies are small batch – yielding just 8 medium sized cookies. They’re perfect for when you want some cookies, but don’t need enough for a party! However, the recipe can easily be doubled or tripled if needed. If you’re looking for even fewer cookies you can try out my small batch chocolate chip cookies, which are ready (out of the oven) in just 20 minutes, use one egg yolk, and make 6 thin, chewy, chocolate LOADED cookies.
Weigh your ingredients
- Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed.
Weigh the brown butter
- Going off of the above, being able to weigh the brown butter is a great way to prevent errors in the recipe. It’s possible to take the brown butter too far and lose too much moisture, which will make the cookies dry and crumbly. You should have at least 90g of butter after browning. If you have less, add water to the butter to bring it back up to 90g.
How to make brown butter
- I’ve talked a lot about brown butter already, so here’s how to make it! Add the butter to a small saucepan and place it over medium heat. Occasionally swirl the butter while it is melting. Continue cooking and occasionally swirling the butter until it begins to bubble up and turn amber in color. Once the butter turns amber and you can see little brown bits in it, remove it from the heat, and now you have brown butter!
Mix the dough carefully
- When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.
Under bake for perfect cookies
- Cookies will continue to bake on the hot cookie sheet after being taken out of the oven. When the edges are golden brown and the middles of the cookies are just a little underdone, they are ready to be taken out of the oven! Let the cookies sit on the hot baking sheet for at least 5 minutes after baking before transferring them to a wire rack to cool.
- 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!
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking soda: 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 brown butter 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.
1. Brown the butter. Place the butter in a small saucepan over medium heat, and occasionally swirl until the butter turns amber in color and develops little specks. Remove the butter from the heat, pour it into a medium-sized mixing bowl and set it in the freezer for 5 minutes.
2. Whisk in wet ingredients. Whisk in both sugars, followed by the egg and vanilla.
3. Fold in the dry ingredients. Fold in the flour, baking soda, and salt until only a few flour streaks remain in the cookie dough. Then, add in your cadbury eggs and chocolate. Fold the mixture together just until no more flour streaks remain.
4. 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.
5. Get perfect cookies. 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 perfectly circular. It’s not needed at all but it will help you get that perfectly round cookie look! Also, leave the cookies to cool on the hot baking sheet for 5 minutes to help them set up.
6. Press a chocolate bunny into the cookies. Optional but definitely highly recommended (for cuteness.) While the cookies are still hot, press a chocolate bunny into them. Be sure to just press and then leave it alone, or you risk melting the bunny.
Small batch cadbury egg cookies Q & A
Can I double this recipe?
Definitely! You can double or triple the recipe as needed.
Can I make these cookies ahead of time?
You can make the cookie dough the night before, tightly cover it and place it in the fridge overnight to bake off the next day. I would recommend against any longer than that or from freezing since the main leavening is baking soda which will diminish over time. When you want to bake the cookies, let the bowl sit out at room temperature for 30 minutes or until the dough is soft enough to scoop.
How to store these cookies
Store these cookies in an airtight container at room temperature. They will keep well for 3 days, but will taste the best on the day that they are baked.
Why do you measure in grams?
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, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. 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.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these brown butter cadbury egg cookies?
If you made these brown butter cadbury egg cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Brown Butter Cadbury Egg Cookies
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 75 g granulated sugar (¼ c. + 2 tbsp.)
- 1 egg room temperature
- ½ tsp. vanilla
- 145 g all purpose flour (1 + scant ¼ c.)
- ¾ tsp. baking soda
- ½ tsp. salt
- 85 g cadbury mini eggs (~½ c.) crushed, + extra for topping
- 65 g chopped chocolate (~⅓ c.)
- 8 chocolate bunnies
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- 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. In the meantime, crush up the cadbury eggs and chop up your chocolate.
- 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 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.
- Scoop out heaping 3 tbsp. scoops of dough (or use a 1/4 measuring cup), setting them on the cookie sheet at least 2" apart to allow room for spreading.
- Top each cookie with additional crushed cadbury eggs if desired, and bake for 12-14 minutes, or until the edges of the cookies are golden brown.
- Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
- Press a chocolate bunny into the cookies while they are still warm. Serve and enjoy!
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!!