Save
This nutty brown butter cookie with mini Cadbury Creme Eggs takes your average cookie up several notches as an Easter sweet. You'll fall in love with how the toasty butter works with chocolate chips and smashed Cadbury minis, but nothing beats that first bite into the melty Cadbury Creme Egg stuffed inside.
I whipped these up for my family's Easter get-together last spring and they vanished quicker than any sweet I've ever shared. Looking for Cadbury eggs has turned into our yearly tradition now because everyone begs me to make these cookies once spring comes around.
What You'll Need
- Salted butter: Forms the toasty base that makes these cookies stand out
- Brown sugar: Keeps everything moist with a sweet caramel touch that works magic with the browned butter
- Granulated sugar: Gives you those crispy, golden edges everyone wants
- Eggs: Hold everything together and create that perfectly chewy bite
- Heavy cream: Makes your cookies super soft - milk works too if that's all you've got
- Vanilla extract: Brings all the flavors together without taking over
- All purpose flour: The base that supports all your tasty add-ins
- Baking soda and baking powder: Together they make cookies rise just right without getting too puffy
- Mini Cadbury eggs: Smashed up for bursts of chocolate malt flavor in every bite
- Cadbury Creme Eggs: The showstopper that creates that gooey surprise inside
How To Make Them
- Brown the Butter:
- Cook your butter in a pan over medium high heat for about 5 minutes till it turns golden and smells nutty. Keep an eye on it since it can burn fast. This browned butter adds that deep caramel flavor that makes these cookies special. Let it cool a bit before moving on.
- Mix Dry Ingredients:
- Stir flour, baking soda, baking powder, and salt together in a bowl. This makes sure your cookies rise evenly throughout.
- Create the Dough Base:
- Mix both sugars into your cooled butter until they're fully blended. This step matters for getting the sugar to dissolve right. Add eggs and mix until the color lightens up, then blend in the cream and vanilla.
- Combine Wet and Dry Ingredients:
- Fold the flour mix into your wet stuff just until it's mixed. Don't overdo it or your cookies might get tough instead of tender.
- Add Mix-ins:
- Stir in chocolate chips and the crushed Cadbury eggs until they're spread throughout your dough. The crushed eggs add pretty color spots and extra chocolate taste.
- Chill the Dough:
- Cover your bowl with plastic and stick it in the fridge for at least 2 hours or up to a day. This rest time lets the flour soak up moisture and flavors blend. Leaving it overnight gives the best taste.
- Shape and Fill:
- Flatten each chunk of dough, pop a Cadbury Creme Egg in the middle, then wrap the dough all around it. Work fast because the dough softens as you handle it.
- Bake to Perfection:
- Put cookies at least 2 inches apart and bake until the edges set but middles look a bit underdone. They'll keep cooking on the hot pan after you take them out.
Save
The thing I love most about making these cookies is seeing people's surprise when they find that gooey Cadbury center. My nephew actually started clapping at our Easter family gathering last year. That reaction alone makes it all worth it.
Secrets For Amazing Texture
To get that perfect crisp edge with a soft middle, take the cookies out when they still look a little undercooked. The centers will finish from the heat of the pan. Want perfectly round cookies? Just after they come out of the oven, use a big cookie cutter or bowl to gently circle around them and shape them.
Prep Ahead Options
These goodies stay fresh in a sealed container at room temp for 3 to 4 days. To keep them soft, throw a slice of bread in with them. If you need to store them longer, you can freeze the unbaked dough balls for up to 3 months. Just add an extra minute or two to the baking time when cooking from frozen.
Picking The Right Cadbury Eggs
The mini Cadbury Creme Eggs work best for normal sized cookies and give you the right balance of cookie to filling. If you want show-stopper cookies, try the full-sized Cadbury Creme Eggs for an impressive gooey middle. When Cadbury eggs aren't in stores, you can try caramel-filled chocolates instead, though you'll miss that classic Cadbury taste.
Ways To Enjoy
These cookies taste best while they're still a bit warm and the centers are gooey. Have them with cold milk for that classic combo. Want to go all out? Put a scoop of vanilla ice cream between two cooled cookies for an amazing dessert sandwich. A tiny sprinkle of flaky salt on top gives you that perfect sweet-salty mix.
Save
Recipe FAQs
- → How can I brown butter perfectly?
Heat the butter in a pan over medium heat. Let it melt completely, then keep cooking until you notice a foamy top and a toasty smell (this takes around 5 minutes). Pull it off the heat before it burns and let it cool slightly in a bowl.
- → Are there alternatives to Cadbury Creme Eggs?
Absolutely! Swap them out for other chocolate-filled treats or just toss in extra chocolate chips if you can’t find Cadbury Creme Eggs.
- → What’s the reason for chilling the dough?
Letting the dough chill firms up the butter, helping your cookies hold their shape and spread less when baking.
- → What’s the best way to keep these cookies fresh?
Pop them in an airtight container to store them at room temperature for up to 5 days. For longer storage, freeze them. Warm them up a bit before eating for that melty center.
- → Which size cookies turn out the best?
You can scoop out smaller portions for regular cookies or go big for extra indulgence. Both sizes bake beautifully and taste amazing!