Thick and chewy brown butter cookies loaded with Cadbury Mini Eggs for the perfect crunchy, bakery-style Easter cookie.
- Brown butter in a saucepan over medium heat until golden and nutty.*
- Remove from heat, pour in a large mixing bowl and stir in milk powder. Let the butter cool for 10-15 minutes.**
- When the butter has cooled, whisk in sugars till fully combined and glossy. It will look a little grainy.
- Add in the egg, egg yolk and vanilla extract for about a minute. Whisk till combined and smooth.
- Whisk dry ingredients in a separate bowl till combined, flour***, cornstarch, salt, baking powder and baking soda.
- Fold dry into wet just until almost combined, leave a few noticeable flour streaks.
- Stir in chopped mini cadbury eggs**** and chocolate and mix gently just enough till combined and you don't see any more flour.
- Cover and chill dough for 1 hour up to overnight.
- Preheat oven to 350°F. Line a cookie sheet with parchment paper and with a cookie or ice cream scoop to portion out the dough into equal size balls, I scooped out 3 TBSP. Space out dough at least 2 inches apart. Optional to press extra mini cadburry eggs and/or chocolate pieces to the top of the cookie dough for appearance.
- Bake at 350°F for 10-11 minutes until edges are light golden brown, and the middle of the cookie is soft and puffed.
- Cool the baked cookies for 5 minutes on the hot sheet pan, then transfer to rack to fully cool. The centers will appear underbaked at first and will continue to cook through even on the cooling rack.
NOTES:
*How to Brown Butter (The Right Way)
- Place the butter in a light-colored saucepan over medium heat.
- Let it melt completely, then continue cooking. It will foam, then quiet.
- Swirl the pan occasionally. Watch for golden bits forming on the bottom.
- When it smells nutty and looks amber, remove from heat.
- Immediately stir in the milk powder.
You want golden, not burnt. Think toasted hazelnut, not coffee ash.
**Milk Powder
Milk powder deepens the brown butter flavor, giving it that bakery-style, toasted richness. It’s usually found in the baking aisle near evaporated milk or in the international foods section.
- If you can’t find it, you can skip it. Just add 1 TBSP room temp milk to the wet batter.
- The cookies will still be delicious.
- You’ll simply lose a little of that layered, nutty depth.
Think of it as a flavor amplifier, not a requirement.
***How to Measure Flour (Correctly)
Measuring flour properly makes a big difference in how your cookies turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make cookies dry or dense.
If you don’t have a scale:
- Do not scoop flour directly with the measuring cup.
- Use a spoon to gently fill the measuring cup.
- Level it off with the back of a knife.
- Do not pack the flour down.
Too much flour is one of the most common reasons cookies don’t spread properly and your cookies can become dry and cakey.
****How to Chop Cadbury Mini Eggs
Cadbury Mini Eggs have a hard candy shell and can easily roll while cutting, so take your time.
Alternative methods:
- Place Mini Eggs in a zip-top bag and gently tap with a rolling pin.
- Use a mortar and pestle for controlled crushing.
You want a mix of larger chunks and smaller pieces. The variety creates better texture in the finished cookies.
Storage
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies up to 2 months.
- Freeze dough balls and bake from frozen, adding 1–2 minutes.
