Cadbury Mini Egg Cookies with Browned Butter
Delicious cookies featuring Cadbury Mini Eggs and nutty browned butter, perfect for spring celebrations and gatherings.
Ingredients
For the cookie base
- 1 cup unsalted butter Browned for added flavor.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Cadbury Mini Eggs (chopped)
Instructions
Preparation
- Gather all your ingredients and measure them out. Ensure your butter is slightly cooler than room temperature for browning.
- In a medium saucepan, melt the butter over medium heat, stirring continuously until it turns light golden brown and emits a nutty aroma (about 5-7 minutes). Allow it to cool for a few minutes.
Mixing
- In a mixing bowl, combine the browned butter with both sugars until creamy.
- Add eggs and vanilla extract, mixing well until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly to combine.
- Fold in the chopped Cadbury Mini Eggs carefully.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a tablespoon, scoop the dough onto the baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, until the edges are golden brown but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For added flavor, mix in chocolate chips or nuts, and store cookies in an airtight container for up to one week. You can freeze them for up to three months.