Description
These cookies mix rich brown butter with sweet Cadbury eggs for a soft, chewy treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Cadbury Mini Eggs, roughly chopped (or 10 Cadbury Creme Eggs chopped)
- Optional: 1/2 cup chopped pecans or toffee bits
Instructions
- Brown the butter: Put butter in a light-colored saucepan over medium heat. Stir as it melts. Watch the butter turn golden and smell nutty. When small brown bits form, remove from heat. Let cool 15 minutes.
- Mix sugars and butter: In a bowl, beat the cooled brown butter with brown sugar and granulated sugar until smooth.
- Add eggs and vanilla: Beat in eggs one at a time. Add vanilla and mix.
- Dry ingredients: In another bowl, whisk flour, baking soda, and salt.
- Combine: Add dry mix to wet mix and stir until just combined. Fold in chopped Cadbury eggs and optional nuts or toffee.
- Chill the dough: Cover and chill the dough 30 minutes to 1 hour. Chilling helps shape and prevents spreading.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Scoop and bake: Scoop dough into 1.5-inch balls and place 2 inches apart. Bake 10–12 minutes until edges are set and centers look soft.
- Cool: Let cookies cool on the pan 5 minutes, then move to a rack. The centers will firm as they cool.
Notes
Watch the butter while browning to avoid burning. Let brown butter cool but not harden before mixing. For best texture, chill the dough before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg