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This brown butter Cadbury Creme Egg chocolate chip cookie recipe transforms ordinary cookies into a decadent Easter treat. The combination of nutty brown butter, chocolate chips, and crushed mini Cadbury eggs creates an incredible texture, but the real magic happens when you bite into the gooey Cadbury Creme Egg center.
I first made these for my family's Easter gathering last year and they disappeared faster than any dessert I've ever brought. The hunt for Cadbury eggs has now become a yearly tradition since everyone begs for these cookies when spring arrives.
Ingredients
- Salted butter: Creates the rich brown butter base that gives these cookies their distinct flavor
- Brown sugar: Adds moisture and a deep caramel flavor that pairs perfectly with the brown butter
- Granulated sugar: Helps create those crispy golden edges everyone loves
- Eggs: Provide structure and that classic chewy cookie texture
- Heavy cream: Makes cookies extra tender; use milk if that's what you have on hand
- Vanilla extract: Enhances all the flavors without overpowering
- All purpose flour: The foundation that gives these cookies their structure
- Baking soda and baking powder: The combination creates the perfect rise without being cakey
- Mini Cadbury eggs: Crushed for the dough to add color and chocolate malt flavor throughout
- Cadbury Creme Eggs: The star ingredient that creates the gooey surprise center
Step-by-Step Instructions
- Brown the Butter:
- Heat butter in a saucepan over medium high heat for about 5 minutes until it becomes golden brown with a nutty aroma. Watch carefully as it can burn quickly. The brown butter adds a rich caramelized flavor that makes these cookies extraordinary. Cool slightly before using.
- Mix Dry Ingredients:
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl. This ensures even distribution of leavening agents throughout the dough.
- Create the Dough Base:
- Whisk both sugars into the cooled brown butter until well combined. This step is crucial for dissolving the sugars properly. Add eggs and whisk until the mixture becomes lighter in color, then incorporate heavy cream and vanilla.
- Combine Wet and Dry Ingredients:
- Gently fold the dry ingredients into the wet mixture just until fully incorporated. Overmixing develops gluten which can make cookies tough rather than tender.
- Add Mix-ins:
- Fold in chocolate chips and crushed Cadbury eggs until evenly distributed throughout the dough. The crushed eggs add beautiful speckles of color and extra chocolate flavor.
- Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. This resting period allows the flour to fully hydrate and the flavors to develop. Overnight chilling produces the best flavor.
- Shape and Fill:
- Flatten each dough portion, place a Cadbury Creme Egg in the center, then completely enclose it with dough. Work quickly as the dough will soften as you handle it.
- Bake to Perfection:
- Space cookies at least 2 inches apart and bake until the edges are set but the centers still look slightly underdone. They will continue cooking on the hot baking sheet after removal from the oven.
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My absolute favorite part of making these cookies is watching people's faces when they discover the gooey Cadbury center. My nephew actually clapped his hands with delight at our family Easter brunch last year. That moment alone makes all the effort worthwhile.
Perfect Cookie Texture Tips
The secret to achieving that ideal crispy edge with a soft center is removing the cookies from the oven when they still look slightly underbaked. The centers will continue cooking from the residual heat of the baking sheet. For perfectly round cookies, use a large round cookie cutter or bowl to gently shape them immediately after they come out of the oven.
Make Ahead and Storage
These cookies stay fresh in an airtight container at room temperature for 3 to 4 days. To maintain maximum freshness, place a slice of bread in the container to keep cookies soft. For longer storage, the unbaked cookie dough balls can be frozen for up to 3 months. Simply add 1 to 2 minutes to the baking time when baking from frozen.
Cadbury Egg Selection Guide
Mini Cadbury Creme Eggs work best for standard sized cookies as they provide the perfect ratio of cookie to filling. For larger statement cookies, regular sized Cadbury Creme Eggs create an impressive gooey center. If Cadbury eggs are out of season, you can substitute with caramel filled chocolate candies, though the iconic Cadbury flavor will be missed.
Serving Suggestions
These cookies are best enjoyed slightly warm when the centers are still gooey. Pair with a cold glass of milk for the classic combination. For an elevated dessert, sandwich a scoop of vanilla ice cream between two cooled cookies for an extraordinary ice cream sandwich. A light sprinkle of flaky sea salt on top creates the perfect sweet and salty balance.
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Frequently Asked Questions
- → How do I achieve the perfect brown butter?
To brown the butter, melt it over medium-high heat until it starts to foam and develop a nutty aroma (about 5 minutes). Remove from heat to avoid burning and pour into a bowl to cool slightly.
- → Can I substitute Cadbury Creme Eggs?
Yes! You can use any other filled chocolate or even additional chocolate chips if Cadbury Creme Eggs are unavailable.
- → Why should I chill the dough before baking?
Chilling the dough helps to solidify the fat from the butter, leading to thicker cookies that spread less during baking.
- → How do I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage. Reheat slightly for a gooey center.
- → What size cookies work best for this recipe?
You can make regular or large cookies using the scoop instructions in the recipe. Both sizes bake well and deliver a delicious result!