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These Brown Butter Cadbury Mini Egg Cookies are soft, chewy chocolate chip cookies packed with crunchy Cadbury mini eggs. The nutty brown butter gives them a rich flavor that makes them one of the best Cadbury egg cookie recipes for Easter baking.
Since you’re here, you’ll probably love more cookie recipes like my brownie mix cookie recipe, this Lucky Charms Cookies recipe, as well as this lemon bar cookie recipe. All perfect for Easter.
If you’re looking for the best Cadbury Mini Egg cookie recipe, this one combines chewy chocolate chip cookies with crunchy candy-coated Cadbury eggs and rich brown butter for an unforgettable Easter treat.
Table of Contents
- Ingredients You’ll Need
- What are Cadbury Mini Egg Cookies?
- How to Make Cadbury Mini Egg Chocolate Chip Cookies
- Tips for Perfect Easter Cookies
- Why These Brown Butter Cadbury Egg Cookies Are the Best Easter Cookies
- Why Brown Butter Makes These Cadbury Egg Cookies Better
- Frequently asked questions – FAQ
- Brown Butter Chocolate Chip Cadbury Egg Cookies Recipe
Ingredients You’ll Need
- Butter: You can use either salted or unsalted butter.
- Brown Sugar & Granulated Sugar: A mix of the two sugars will help keep the cookies stay extra chewy.
- Egg
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Cadbury Mini Egg Candies: There are dark chocolate or milk chocolate Cadbury eggs. Both will make delicious easter treats so just pick your favorite!
- Chocolate Chips: I used a mix of regular semi chocolate chips and mini chocolate chips but feel free to use white chocolate chips or even milk chocolate chips too.
What are Cadbury Mini Egg Cookies?
Cadbury mini egg cookies are soft chocolate chip cookies made with crushed Cadbury mini eggs mixed into the dough. They are especially popular during Easter when Cadbury eggs appear in stores. Many recipes combine the crunchy candy shell with classic chocolate chip cookie dough or brown butter cookie dough for extra flavor.
How to Make Cadbury Mini Egg Chocolate Chip Cookies
This is how you can make these easter Cadbury egg cookies Make sure to scroll down to the recipe card for the full detailed instructions!
- In a large bowl mix the melted cooled down brown butter with the brown sugar and granulated sugar.
- Add in the egg and the vanilla extract and mix again.
- Fold in the dry ingredients until cookie dough forms then mix in the Cadbury egg pieces and the chocolate chips.
- Scoop the cookie dough using a large cookie scoop and place the cookie dough balls on a parchment paper lined baking sheet.
- Bake in the preheated oven then allow the cookies to cool down on the baking sheet for 10 minutes before transferring to a wire rack.
- Enjoy with a cup of milk.
Tips for Perfect Easter Cookies
- Add extra Cadbury egg pieces on top of the dough balls before baking.
- Use brown butter for deeper flavor.
- Roughly crush the Cadbury mini eggs so you get both chunks and crumbs.
Why These Brown Butter Cadbury Egg Cookies Are the Best Easter Cookies
- This recipe yields chewy cookies in the center with crispy edges, AKA the perfect chewy chocolate chip cookies.
- You can make these cookies by hand with a rubber spatula and a whisk, using a hand mixer, or even with a stand mixer with a paddle attachment.
- You can serve these cookies at your Easter brunch or make minis and use them in the little plastic eggs for a fun easter egg hunt or wrap each cookie individually in a festive baggie and add it to your easter baskets.
Why Brown Butter Makes These Cadbury Egg Cookies Better
Brown butter gives these Cadbury mini egg cookies a deeper, nutty flavor that pairs perfectly with the sweet chocolate eggs. It also helps create chewy centers with crisp edges, making these cookies taste like bakery-style chocolate chip cookies with a fun Easter twist.
Frequently asked questions – FAQ
Place the baked cooled down cookies in an airtight container at room temperature for 4 days but they can definitely store in the fridge for a little longer. One of my favorite ways to keep cookies soft for longer is to add a pice of bread in the Tupperware with them to keep them extra chewy!
You sure can! Place the cookies in a freezer ziplock bag or an airtight container and freeze for up to 3 months. Whenever you are ready to enjoy your cookies
These little easter candies will only be in stores around Easter and you can find them in the Easter candy aisle. I get mine from Target or Walmart because it’s easiest.
Many people might try to chop their mini chocolate egg candies with a sharp knife but that’s the worst thing you could do because it is really dangerous. The egg candies can slip and you can end up injuring yourself.
Instead add your Cadbury eggs into a ziplock bag, close it and crush them using a rolling pin.
Brown Butter Chocolate Chip Cadbury Egg Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 & 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 3/4 cup chopped Cadbury mini eggs
Instructions
- Preheat your oven to 325F and line baking sheets with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring and swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool to room temperature in a separate bowl.1/2 cup unsalted butter
- To the brown butter add in the brown sugar and granulated sugar and whisk until well combined. Add the egg and vanilla extract, and whisk until smooth.1/2 cup brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tablespoon vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt. Add dry ingredients to the wet ingredients, mixing until just combined.1 & 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Fold in the chocolate chips and chopped Cadbury mini eggs.1/2 cup mini chocolate chips, 3/4 cup chopped Cadbury mini eggs
- Using a large cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets.
- Bake in the preheated oven for 13 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these cookies on Easter and they were Delicious!!!
Thank you so much!
Tried this recipe this morning. IT’S SO GOOD AND EASY!
Definitely making these again!
That’s fantastic! I’m so glad you enjoyed the recipe. It’s always great when something turns out both delicious and easy to make. Thank you for trying it out!