Cadbury Mini Egg Cookies with Brown Butter: The Ultimate Gooey Spring Treat

If you’re looking for the perfect cookie recipe to wow your family, bring color to your Easter table, or simply satisfy your sweet tooth, you’ve found it. These Cadbury Mini Egg Cookies with Brown Butter are a match made in dessert heaven—gooey centers, crispy edges, and just the right nutty depth thanks to browned butter.

Whether you’re baking with kids or just treating yourself, this easy yet impressive cookie recipe will become a seasonal favorite. Let’s dive into how to make them perfect every time!

Why Brown Butter Changes Everything

Before we even get to the mini eggs, we need to talk about the magic of brown butter. Regular butter is delicious, sure. But when you gently heat butter until it browns, it unlocks an entirely new layer of flavor: rich, nutty, slightly caramelized—it’s like adding frosting to frosting. Want to geek out a little? Here’s the science behind browned butter, including how the Maillard reaction transforms simple butter into something truly indulgent.

The Magic of Cadbury Mini Eggs

If you’ve never tossed a handful of Cadbury Mini Eggs into cookie dough before, you’re in for a treat. These pastel-colored, candy-coated chocolates add a satisfying crunch and creamy melt-in-your-mouth chocolate center.

The story behind these iconic candies is as charming as their appearance. They’ve been an Easter basket staple since the 1960s! Learn more about their delightful origins here: origin of Cadbury Mini Eggs.

You can also swap in other candy-coated chocolates like M&Ms, but if you can get your hands on Mini Eggs—use them.

🥣 Ingredients You’ll Need

Here’s what you’ll need for about 8 giant bakery-style cookies (or 16 standard-sized ones):

• 1 cup unsalted butter (½ cup to brown, ½ cup cold & cubed)
• 1 cup packed brown sugar
• ¼ cup granulated sugar
• 2 large cold eggs
• 1 tsp vanilla extract
• 3¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cornstarch
• 1 tsp salt
• 1 cup Cadbury Mini Eggs (plus extra for topping)
• ½ cup crushed Mini Eggs
• 1 cup semi-sweet chocolate chips
• ½ cup mini chocolate chips

🔥 How to Make Brown Butter

Making brown butter is easier than it sounds. Here’s how:

1. Add ½ cup of butter to a saucepan over medium heat.
2. Stir constantly as it melts, then foams.
3. Keep stirring until it turns amber and smells nutty.
4. Immediately pour into a bowl and scrape up all the brown bits—that’s where the flavor lives!
5. Chill in the fridge or freezer until solid again.

🧁 Step-by-Step: Making the Cookies

1. Preheat your oven to 410°F (yes, it’s high, but trust the process!)
2. In a stand mixer, cream together the browned butter, cold butter, and sugars for 2–3 minutes.
3. Add vanilla and cold eggs; mix until just combined.
4. Add flour, baking soda, cornstarch, and salt. Mix on low speed until dough forms.
5. Fold in most of the Mini Eggs and chocolate chips, reserving a few for topping.
6. Scoop dough into baseball-sized balls for bakery-style cookies.
7. Press reserved candy/chocolate on top.
8. Bake for 8–9 minutes until edges are golden and centers are gooey.
9. Let cool for 1 minute on the pan, then transfer to a wire rack.

✅ Tips for Cookie Success

• Use cold ingredients (especially eggs and butter)
• Don’t skip the brown butter chill step!
• For better presentation, press extra Mini Eggs on top of dough before baking
• If your cookies spread too much, your baking soda might be expired
• No need to chill the dough—bake immediately

👩‍🍳 Fun Variations to Try

Mix it up with:

• White chocolate chips
• Shredded coconut
• Crushed pretzels
• Peanut butter chips
• Sprinkles (for that extra festive flair)

🧊 How to Store & Freeze

• Store at room temp in an airtight container for up to 5 days
• Freeze dough balls for up to 3 months—just bake from frozen (add 1–2 minutes)
• Baked cookies can also be frozen and reheated for that fresh-out-the-oven magic

🧠 FAQs About Mini Egg Cookies

Can I make these without brown butter?
Yes, but you’ll miss out on the deep, nutty flavor. It’s worth the extra step!

How long do they stay fresh?
Stored properly, these cookies will taste great for 4–5 days.

Can I use other candy?
Absolutely! M&Ms or chopped chocolate bars work well too.

Do I need to chill the dough?
Nope! That’s the beauty—these cookies go straight from bowl to oven.

Why did my cookies not spread?
Check your baking soda freshness. Also, cold dough may spread less.

📊 Nutrition Snapshot (Estimate Per Giant Cookie)

• Calories: ~350–400
• Sugar: 28g
• Fat: 18g
• Carbs: 48g
  (Note: These are treat cookies—not health food!)

🎉 Final Thoughts

These Cadbury Mini Egg Cookies with Brown Butter bring a little extra magic to your cookie jar. They’re easy, festive, and oh-so-satisfying. Perfect for Easter brunch, Spring bake sales, or just because it’s Tuesday and you deserve a cookie.

Happy baking! 🍪