The combination of rich brown butter with the mini Cadbury eggs makes these chocolate chip cookies perfectly sweet with a soft chewy middle and crispy exterior. These cookies are perfect for Spring and Easter time!
I used to not be a big fan of these bags of mini eggs because they were always so sweet! However, in this recipe, adding the brown butter and oats is really a great way to balance the overall sweetness level! Make sure to grab a bag of chocolate eggs the next time you are at the store to make this delicious and easy recipe! This Cadbury egg cookie recipe is one the whole family will enjoy!
Ingredients for Cadbury Egg Cookie Recipe
Cadbury Mini Eggs: I used Cadbury mini eggs for this recipe but Cadbury creme eggs would work great as well! You could also use the regular sized chocolate eggs, I just love Cadbury mini eggs! Chocolate bunnies would also work great!
Chocolate Chips: I added a handful of dark chocolate chips for an extra chocolatey flavor! You could also add white chocolate chips, milk chocolate chips, or semi-sweet chocolate chips.
Brown Butter: Browning the unsalted butter in a skillet before using it creates a richer and toasty flavor!
Vanilla Extract: Just a splash is used to give the cookies extra flavor!
All Purpose Flour: All purpose is standard but I also tried bread flour for these cookies too and it made the texture of the cookies extra soft and fluffy and I will be using it more in future dessert recipes now!
Granulated Sugar and Light Brown Sugar: The best way to make cookies is with both brown and white sugar! The combination of both the sugars gives these cookies a crispy exterior and a chewy center.
Quick Oats: I added oats to create a perfect chewy texture and increase fiber content!
How to Make Cadbury Egg Cookie Recipe
- First, brown the unsalted butter in a large skillet over medium heat. You want to stir every few seconds until the butter starts to brown and smells toasty. There should be little brown specks that form at the bottom of the pan as well. Take it off the heat after this happens because it can be very easy to burn it by accident!
- Slightly cool the butter before you move on to the next step. Preheat the oven to 375 degrees F. Also, make sure your eggs are at room temperature before using!
- Grab a large bowl and in it, cream butter with the white and brown sugar with a hand mixer for about 4-5 minutes until combined.
- Add in a splash of vanilla extract and beat in one egg at a time until smooth.
- Sift the flour, baking soda, baking powder, and salt in a small bowl. Add the dry ingredients to the wet ingredients and mix well, making sure to scrape the sides of the bowl with a rubber spatula as you go. Then add in the oats and chocolate chips and chopped Cadbury mini eggs. You could also use some Cadbury chocolate creme eggs or your personal favorite Easter candy! I reserved some of the crushed mini eggs to top the cookie dough balls with later.
- Scoop into balls using a medium cookie scoop and place on a baking sheet lined with parchment paper, at least 2 inches apart from each other. Press in some extra Cadbury egg pieces on top of the cookies then bake cookies for 8-10 minutes in a preheated oven or until they are golden brown and have crispy edges. They will continue to cook as they cool so make sure you take them out sooner rather than later!
- Place cookies on a cooling rack and enjoy! Store leftovers in an airtight container for up to 3 days.
If you liked this recipe, check out these Jumbo S’mores Chocolate Chip Cookies! Please be sure to leave a five star rating below if you loved this recipe and check out my Instagram for more cookie recipes! I also don’t want cute chocolate eggs or the Easter bunny to distract us from the true meaning of Easter! Christ is risen and wants to have a personal relationship with each and every one of you! I hope all of you have a Happy Easter season and as always, poftă bună!
Cadbury Mini Egg Brown Butter Chocolate Chip Cookies
Ingredients
- 2 sticks brown butter unsalted, 1/2 cup
- 1 tbsp vanilla extract
- 2 large eggs room temperature
- 1 tsp baking soda
- pinch salt
- 1 tsp baking powder
- 2 cups all purpose flour bread flour works well too
- 1/2 cup quick oats
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 cups chocolate chips
- 1 1/2 cups Cadbury eggs crushed
Instructions
- Brown the unsalted butter in a large skillet over medium heat. Stir every few seconds until the butter starts to brown and smells toasty. There should be little brown specks that form at the bottom of the pan as well. Take it off the heat and slightly cool the butter before you move on to the next step.
- Preheat the oven to 375 degrees F and leave eggs out to reach room temperature before using.
- Grab a large mixing bowl and in it, combine the white and brown sugar with the browned butter and beat with an electric mixer for about 4-5 minutes until combined. Add in a splash of vanilla extract and beat in one egg at a time until smooth.
- Sift the flour, baking soda, baking powder, and salt in a small bowl. Add the dry ingredients to the sugar mixture and mix well, making sure to scrape the sides of the bowl with a rubber spatula as you go.
- Then add in the oats and chocolate chips and chopped Cadbury mini eggs. Reserve some of the crushed mini eggs to top the cookie dough balls with later.
- Scoop into balls and place on a baking sheet lined with parchment paper, at leash 2 inches apart from each other. Press in some extra cadbury eggs on top then bake for 8-10 minutes or until edges are crispy and set.
- Let the cookies cool on a wire rack and enjoy! Store leftovers in an airtight container for up to 3 days.
These cookies were perfect for my baby shower!