Cadbury Mini Egg Cookies with Browned Butter
Delicious soft and chewy cookies combining browned butter and colorful Cadbury Mini Eggs for a unique and irresistible treat.
Ingredients
Cookie Base
- 1 cup unsalted butter Should be at room temperature for best mixing results.
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs Should be at room temperature.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Cadbury Mini Eggs (chopped) Adds a sweet crunch.
Instructions
Preparation
- Gather all your ingredients and ensure the butter and eggs are at room temperature.
- In a medium saucepan, melt the butter over medium heat, stirring continuously until light golden brown, about 5-7 minutes.
- Remove from heat and let cool for a few moments.
Mixing
- Combine the cooled browned butter with brown sugar and granulated sugar in a mixing bowl. Beat for 2-3 minutes until creamy.
- Add the eggs and vanilla extract to the mixture, mixing until smooth and well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chopped Cadbury Mini Eggs.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes until golden around the edges and soft in the center.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to a week. For longer freshness, refrigerate or freeze the cookies.