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–+ servings

Brown Butter Cadbury Egg Cookies

5 from 9 votes
Soft brown butter cookies filled with cadbury eggs, chocolate chips, and topped with a chocolate bunny.
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Prep Time30 minutes
Cook Time10 minutes
Chilling Time 30 minutes
Total Time1 hour 10 minutes
Servings8 cookies
Calories401 kcal

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

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*At this point you could transfer the dough to an airtight container and keep it in the fridge for up to 2 days before baking. If you’d like longer term storage, scoop the dough out right after putting it together, and freeze the dough spaced apart on a sheet lined with parchment paper. Once the dough balls are frozen, transfer them to an airtight container or ziploc bag and keep them in the freezer for up to 1 month before baking. Before baking, I’d recommend letting them come to room temperature for 20 minutes or letting them defrost in the fridge overnight.
**This recipe makes 8 decently big cookies. If you’d like to make 10 smaller cookies, only scoop out 3 tbsp. scoops (not heaping)

Nutrition

Serving: 1cookieCalories: 401kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 51mgSodium: 251mgPotassium: 96mgFiber: 1gSugar: 21gVitamin A: 387IUCalcium: 43mgIron: 2mg