Cadbury mini-egg cookies, the perfect Easter treat!
Cadbury Mini Egg Cookies with Browned Butter - Easter Baking!
With Easter around the corner and spring in the air, I’m feeling full of gratitude for all that I have. One way I like to show my appreciation, spread good vibes and give back to others is by baking, and this elevated Cadbury choc chip cookies recipe with Mini eggs for Easter is a guaranteed way to put a smile on peoples faces. The best part, they aren’t hard to make! They do take a little extra time though if you are going to brown you butter (which I highly recommend you do as it gives it this extra rich flavour profile you’ll want in all your cookies moving forward - tips on how to do it below) and cool down the cookie dough before baking to ensure nice, thick, chewy Cadbury mini-egg cookies! You’ll be happy you in the end, trust me!
Hot Tip: When making cookies, if you place the uncooked cookie dough in the fridge for an hour to overnight before baking, the cookies spread less while cooking which helps them stay soft and chewy vs. crunchy. I always like to give them a couple hours in the fridge before baking but this step is totally up to you.
* Please Note - Some links in this post may be affiliate links *
INGREDIENTS FOR MY CADBURY MINI EGG COOKIES
Makes Apx 16 -20 Cadbury cookies
1 CUP of room temperature Browned Butter (instructions on how to brown butter to follow)
1/2 CUP of Granulated Sugar
3/4 CUP of Light brown sugar
2 TSP of Vanilla Extract
2 Large Eggs (room temperature)
3.25 CUPS of All Purpose Flour
T TSP of Baking Soda
1 TSP of Salt
100 Grams-ish of Dark Chocolate Chips
400 Grams of Cadbury Mini Eggs - split into two portions, one for inside the cookie dough (2/3 finely chopped) and the other for garnishing the cookies (1/3 roughly chopped into big chunks)!’
Hot Tip: I used a ziplock bag and the bottom of a olive oil bottle to smash up my Cadbury Mini Eggs! Works great and really contains the pieces/mess!
I like to use a Ziplock bag and the bottom of a bottle to smash up my Cadbury Min Eggs for the cookie dough!
You will also need:
1 Large Mixing Bowl
1 Small to Medium Size Mixing Bowl
Measuring Cups
Measuring Spoons
Hand Blender
Parchment Paper
Baking Tray
LOVE BAKING? CHECK OUT THESE OTHER RECIPES!
HOW TO BROWN BUTTER
If you have never made browned butter before, don’t fret, it’s actually super easy and only takes a few minutes. What you are going to do is put 1 cup of butter in a sauce pan and place it on medium heat to melt nice and slow.
Once it melts it will slowly start to heat up eventually starting to bubble and them foam. This is when you want to start stirring the butter gently and continuously as it continue to get darker and darker until it turns a rich amber in colour (approximately 4-5 minutes).
NOTE: you want to stay close here so to ensure you don’t burn the butter. Keep stirring, keep the heat low and be patient, the magic will happen.
Once it’s that beautiful amber colour and you can really smell the nutty richness of the butter, remove it from the heat and transfer to a heat safe glass bowl or ramekin. Make sure to get all the little browned butter bits at the bottom as that is where a lot of the flavour lies!
I like to then let the browned butter cool down to room temperature by either leaving it on the counter for a half hour or placing it in the fridge for a few minutes.
Let your browned butter cool to room temperature before you began preparing your cookie dough.
HOW TO MAKE MINI EGGS COOKIES
Once the butter has cooled down to room temperature you are ready to start preparing your cookie dough! The first thing you are going to do is combine your granulated sugar with your light brown sugar in a large bowl. Pour in your room temperature butter and mix using a hand blender until the sugar crystals start to melt and combine with the butter to produce a golden amber colour. Apx 2 minutes.
Next add in one egg and the vanilla, continue to blend for another 2 minutes before adding in the last egg for a quick blend.
In a separate, smaller bowl, combine all your dry ingredients (flour, baking powder and salt) and using a whisk, give it a good mix.
Next, using a sifter, sift the dry ingredients in three or four parts into the wet ingredients bowl, mixing in between each time. Make sure to scrape the side of the bowl with a spatula to get all the goodness that builds up on the side.
Next add in your dark chocolate chips and cookie dough portion of your Cadbury mini eggs, and give it a good mix until they are well incorporated into the dough.
The dough for my Cadbury Mini-Egg Cookies is ready to be portioned out!
What I like to do next is roll the dough into a giant log approximately two inches thick before cutting it into 1/2 inch to 3/4 inch pieces. I then roll each cut up piece into a ball using my palms and place it on a parchment paper lined baking tray or in a ziplock back. Once I have done this will all the pieces I place the tray in the fridge for at least an hour to overnight.
I find rolling out the cookie dough into balls make them easier to store and bake!
To avoid the cookies from spreading to much/thinning out, I like to place the dough in the fridge for a few hours or overnight before baking.
When ready to start baking, preheat oven to 350 degrees! Place cookie balls on a parchment paper lined baking tray about two inches apart. Allow the cookies to bake for 9 minutes before removing them from the oven and topping them with your 2nd portion (the garnishing portion) of your lightly crushed Cadbury mini eggs. Once each cookie has been garnished, place cookie tray back in the oven for an additional 3-5 minutes*.
After 9 minutes of baking I like to take the cookie dough out of the oven and add some extra chunky pieces of Cadbury Mini Eggs to the top before placing them back into the oven again for the last 3-5 minutes
FOLLOW ME ON INSTAGRAM @ISTHATSOH
*I prefer my cookies soft and chewy but if you prefer you cookies to have more crunch to them you can continue to bake them for 5-7 minutes.
Optional: When ready, remove the cookies from the oven and using a round cookie cutter or a glass, twirl your cookies to make them perfectly round.
Once done, allow the Cadbury cookies to cool on the baking tray for 10 minutes before transferring them to a cooling rack.
Allow your Mini-Egg Cookies to cool for 10 minutes before eating!
I hope you enjoyed this Easter Cadbury min egg cookies with browned butter recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy Easter and happy baking!!!
I like my Mini Egg Cookies to be soft and chewy but if you like yours more crumbly, bake them for an extra couple minutes!
