Cadbury Mini Egg Cookies
Brown butter Cadbury mini egg cookies with no chill time required. Ready in 30 minutes and loaded with crushed mini eggs inside and on top.
Servings: 22
Calories: 212kcal
Ingredients
- ¾ cup salted butter
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg plus 1 large egg yolk,
- 1 tablespoon vanilla extract
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Cadbury Mini Eggs, roughly crushed/chopped
- ¼ cup Cadbury Micro Mini Eggs If you can't find you can substitute more regular sized mini eggs
- Flaky sea salt for sprinkling on top
Instructions
- Brown the butter in a small saucepan over medium heat, stirring occasionally, until golden brown bits appear and the butter smells nutty and toasted, about five minutes. Pour immediately into a large bowl, scraping all the brown bits in. Cool for five minutes. Add both sugars and mix to combine. Add the egg, egg yolk, and vanilla and mix until smooth.
- Add the flour, baking soda, and salt to the butter mixture and fold until just combined.
- Place one cup of regular mini eggs in a zip-lock bag and crush with a rolling pin into varied sized pieces, or roughly chop with a sharp knife. Fold in the crushed mini eggs and micro mini eggs. Do not overmix.
- Preheat oven to 350°F. Scoop the dough into balls and place on baking sheets, spacing well apart. Press some of the mini egg pieces into the top of each dough ball.
- Bake for 10-12 minutes until the edges are just set and starting to turn golden brown. Remove from the oven and immediately sprinkle with flaky sea salt. Cool on a wire rack.
Video
Notes
- No chill required: Tested both ways — no meaningful difference. Bake straight away or chill overnight if prepping ahead. If chilled, rest at room temperature for 15 minutes before scooping.
- Micro Mini Eggs: Primarily available in Canada. Substitute with additional crushed regular mini eggs if unavailable.
- Storage: Airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked cookies for up to 3 months, or freeze dough balls and bake from frozen adding 1 to 2 minutes.
- Crushing tip: Use a zip-lock bag and rolling pin with light pressure for varied size pieces. Check frequently to avoid over-crushing.
Nutrition
Calories: 212kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 240IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg
