Brown Butter Cadbury Egg Cookies

These brown butter Cadbury egg cookies came into existence last Easter when I found myself with three bags of mini eggs that were honestly just calling my name from the pantry. I'd been craving them since January when they first appeared on store shelves, but somehow still ended up with way too many. The idea of combining that signature milk chocolate candy shell with nutty brown butter hit me during a late-night Pinterest spiral, and the result was so good my neighbors now expect them every spring. The brown butter adds this complex toffee-like backdrop that makes the sweet Cadbury pieces really pop, and the cookies stay perfectly chewy for days (though they rarely last that long in my house).

Last spring I brought these to my sister's Easter brunch and my brother-in-law, who claims he 'doesn't like sweets,' ate four of them standing over the cookie plate. My seven-year-old niece declared them 'the most specialist cookies ever' and now asks if I'm bringing 'the candy cookies' whenever we have a family gathering. There's something about that combination of nutty brown butter and creamy milk chocolate that just works magic on people.

Ingredients

• Brown butter creates a toffee-like flavor foundation that elevates these cookies way beyond basic – I tried with regular melted butter once when in a hurry and they were good but missing that special something
• Mini Cadbury eggs maintain their shape and crunch better than regular chocolate chips, creating these perfect pockets of chocolate surrounded by crisp candy shell
• The mix of brown and white sugar ensures these cookies stay soft and chewy in the center while developing those crisp edges
• Chilling the dough isn't mandatory, but even 30 minutes makes a difference in the final texture – I learned this through many (delicious) test batches

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Step-by-Step Instructions

Browning the butter:

Browning the butter correctly makes all the difference. First time I made these, I got distracted and nearly burned it – that batch had this almost smoky flavor that wasn't terrible but wasn't quite right. Now I stay right by the stove, swirling constantly once the butter starts to foam. That golden amber color and nutty smell tells you it's perfect.

Cooling the brown butter:

Cooling the brown butter is non-negotiable. My impatient attempt at skipping this step resulted in partially cooked eggs in the dough and weird-textured cookies. Just those 10 minutes of cooling time makes the difference between success and a mess.

Chopping the Cadbury eggs:

Chopping the Cadbury eggs takes some muscle. I started with a knife but quickly switched to putting them in a zip-top bag and gently crushing with a rolling pin. Some pieces stay larger while others turn almost powdery, which creates a nice variation of chocolate intensity throughout the cookie.

Dough consistency:

The dough might seem a bit dry after adding all the flour – that's normal! First time I made these, I was tempted to add milk or something to loosen it up. Don't do it. The dough comes together perfectly once you fold in the candy pieces.

Chilling the dough:

That optional chilling step? I've done extensive 'research' on this (my family didn't mind being taste-testers). Unchilled dough spreads more and creates thinner, chewier cookies. Chilled dough (even just 30 minutes) makes thicker, softer cookies. Both are delicious – it just depends on your preference.

Baking time:

Watch these like a hawk in the oven. The difference between perfectly baked and overdone is literally one minute. I pull them when the edges are just set but the centers still look slightly underbaked. They continue cooking on the hot sheet after you take them out.

My first batch of these was actually pretty great, but I've tweaked little things over time. Initially I used all brown sugar, but found the mix of brown and white created a better texture. I've played with different amounts of candy too – less than a cup didn't give enough chocolate in every bite, and more than two cups made the cookies fall apart. The current amount is the perfect balance.

Perfect Pairings

Serve these slightly warm with a cold glass of milk for the ultimate treat. For Easter brunch, I arrange them on a platter with fresh strawberries for a pretty color contrast. They make an adorable addition to Easter baskets or spring gift packages. At holiday cookie exchanges, these are always the first to disappear from the table.

Tasty Twists

Try using different flavors of Cadbury eggs when available – the caramel or dark chocolate varieties create a whole new flavor profile. For a touch of salt to balance the sweetness, sprinkle cookies with flaky sea salt right after baking. During Christmas, swap the Cadbury eggs for red and green M&Ms for a holiday version that's just as delicious. For extra decadence, drizzle cooled cookies with melted white chocolate for a beautiful finishing touch.

Fresh Ideas

These cookies stay soft for about 3-4 days in an airtight container at room temperature. The trick is to add a piece of bread to the container – the cookies absorb moisture from the bread instead of drying out. Unbaked cookie dough balls freeze beautifully – I often make a double batch and freeze half on a sheet pan, then transfer to a freezer bag once solid. Bake straight from frozen, just adding 2-3 minutes to the baking time.

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I've made these brown butter Cadbury egg cookies for countless spring gatherings, Easter celebrations, and random Tuesday nights when we need something special. There's something so satisfying about transforming a simple cookie dough and seasonal candy into something that makes people's eyes light up. My kids now associate these cookies with spring activities, and mixing up a batch together has become one of our seasonal traditions. What started as a way to use up excess Easter candy has become one of our family's most requested treats.

Frequently Asked Questions

→ What does browning the butter do?

Browning butter creates a deep, nutty flavor that adds complexity to the cookies. It's worth the extra step as it transforms a regular cookie into something special.

→ Can I use regular chocolate chips instead of Cadbury eggs?

Yes! While you'll lose the spring-themed element, the cookies will still be delicious with chocolate chips, chunks, or any other candy pieces.

→ Why should I chill the dough?

Chilling the dough allows the flour to hydrate and the butter to solidify, resulting in cookies that spread less and have a chewier texture. It's optional but recommended.

→ How do I know when the butter is properly browned?

The butter will foam, then the foam will subside and brown bits will form at the bottom. It should smell nutty and fragrant. Watch carefully as it can quickly go from brown to burnt.

→ Can I freeze the cookie dough?

Yes! You can freeze the dough balls for up to 3 months. Just add 1-2 minutes to the baking time when baking from frozen.