Delicious Cadbury Egg Cookies

I came up with these brown butter Cadbury egg cookies last Easter after pretty much stockpiling too many bags of mini eggs (I blame the post-holiday sales). I started dreaming up this combo after binging Pinterest late at night. Something about brown butter with those crunchy, pastel candies just made sense. Turns out my neighbors love them too—now it's basically cookie delivery season every spring. The nutty, rich brown butter flavor mixes with the sweet Cadbury shells and chocolate, making the cookies super chewy. They don't last long in my kitchen!

I brought these to my sister's brunch last spring and my brother-in-law (the guy who insists he hates sweets) ended up eating four without even sitting down. My niece calls them 'the most specialist cookies ever' and now checks if I'm bringing 'the candy ones' every time we get together. That combo of creamy chocolate and buttery, nutty dough really works some kind of magic—people never eat just one.

Tasty Ingredients

• Why brown butter? It gives everything a deep, toffee vibe. I once swapped for regular melted butter. Good, just not quite next-level.
• Mixing white and brown sugar means a cookie that's chewy in the middle and crisp around the edges—couldn't be better.
• Mini Cadbury eggs beat chocolate chips—they stay in recognizable, colorful bites with extra crunch.
• Dough chill isn't a must, but even half an hour makes for a puffier, softer cookie. After a bunch of trials, I can say it's worth it.

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Simple Steps

Browning the butter:

Brown your butter carefully and don’t wander away. If you rush or let it sit too long, you’ll get smoky, weird results. Swirl until it turns that perfect deep gold and smells nutty—that’s how you know it's ready.

Letting butter cool:

This step matters. If you pour warm brown butter into your dough, you’ll end up with scrambled eggs (trust me, I learned the hard way). Wait about ten minutes—it’s totally worth it.

Smashing the Cadbury eggs:

I used to chop them with a knife but now I just toss them in a bag and crack them with a rolling pin or jar. You get a mix of chunky and fine bits, which is pretty awesome for flavor pockets.

Dough texture:

If your dough seems barely holding together after adding flour, don’t stress! Once you mix in all the candy, the dough magically gets smooth. Don’t add liquid—promise, it’ll work out.

Chilling the dough:

I’ve skipped chilling before—cookies end up thinner and spread out more. Even just tossing dough in the fridge for a bit makes them thicker and softer. Up to you how you want them!

Bake time:

Keep your eyes glued to the oven. A minute too long—and you’ll miss out on gooey middles. I take them out once the sides look set and the middle’s just a little soft. They’ll firm up while cooling.

My first try with these cookies came out good, but I've fiddled with things a bit. Swapping in some white sugar alongside brown gave the best balance for chewy and crisp. With the candy, don’t skimp—less than a cup was kind of sad and more than two cups, well, the cookies barely held together. Found the perfect sweet spot after lots of batches.

Winning Pairings

I love these warm with cold milk—nothing screams comfort louder. For brunch spreads, I put them next to strawberries since the colors look great together. They’re adorable tucked in Easter baskets or gift tins. At cookie swaps, say goodbye to your plate fast—these always disappear first!

Creative Swaps

Try the caramel or dark chocolate Cadbury eggs for something new—tastes totally different! Add sea salt flakes after they bake for that epic salty-sweet punch. When it’s Christmas, trade Cadbury minis for red and green M&Ms and you’ve got yourself festive bites. Want extra flair? Drizzle cooled cookies with melted white chocolate for a super fancy finish.

Storage Tricks

Stash these in an airtight box and they'll stay soft for about 3-4 days. Toss in a slice of bread—it keeps them from getting hard since the cookies soak up the bread’s moisture. I usually freeze dough balls on a tray, then bag them up. Bake straight from the freezer, adding a couple more minutes. Easy.

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I've baked these with my kids, for Easter potlucks, or just because we all need something sweet mid-week. Rolling these dough balls and smashing eggs has even become a little spring tradition in our house. What started as a way to use up leftover Easter candy is now the most begged-for thing I make each spring!

Recipe FAQs

→ Why bother with browned butter?

Browned butter gives the cookies a richer, nuttier taste. It's an easy trick that makes a basic cookie feel extra special.

→ Can I swap the Cadbury eggs for other chocolate?

Absolutely! While you'll lose the festive spring vibe, chocolate chips or chunks will work just as well and still taste amazing.

→ What’s the point of chilling the dough?

Chilling firms up the butter and hydrates the flour, giving the cookies a thicker, chewy texture. It’s optional, but it helps.

→ How can I tell when the butter is browned perfectly?

Keep an eye on the butter as it foams, then clears, leaving little golden bits behind. Once it smells nutty and fragrant, you're good to go.

→ Can the dough be stored in the freezer?

You bet! Freeze scooped dough balls for up to 3 months. Just give them an extra minute or two in the oven when baking straight from frozen.