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–+ servings
Brown butter Cadbury Egg Cookies with a hint of malted milk powder and pastel candy shells.

Cadbury Egg Cookies

Rebecca Blumer
Experience the ultimate Easter treat with these bakery-style Cadbury Egg Cookies, featuring nutty brown butter and crunchy candy-coated chocolate eggs for a sophisticated childhood favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 210 kcal

Equipment

  • Stand mixer
  • Cookie Scoop (#30)
  • Baking Sheets
  • Parchment Paper

Ingredients
 

  • 3 1/4 cups (390 g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (226 g) unsalted butter, (2 sticks) room temperature
  • 1 cup (200 g) light brown sugar, gently packed
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1 cup (170 g) semi-sweet chocolate chips
  • 9 ounces (255 g) Cadbury mini eggs

Instructions
 

Prep the candies and pans

  • Place the Cadbury mini eggs into a zip-top bag and crush them with a rolling pin or mallet. Aim for a mix of textures with some rough chunks and some halved pieces.
  • Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly without sticking.

Mix the dough

  • In a large bowl, whisk together the flour, salt, and baking soda. If you are using malted milk powder as a flavor booster, add it to the dry mixture now.
  • Using a stand mixer fitted with the paddle attachment, cream the browned and cooled butter with both sugars for 1 to 2 minutes until the mixture is light and fluffy.
  • Add the eggs and vanilla extract to the butter mixture, mixing until smooth and scraping down the bowl to ensure no streaks remain.
  • Gradually add the dry ingredients and blend just until the flour disappears, about 1 minute. Avoid overworking the dough to keep the texture tender.
  • Fold in the chocolate chips and all but 1/2 cup of the crushed candy pieces on low speed for about 30 seconds until evenly dispersed.

Portion and Bake

  • Use a #30 cookie scoop (about 2 tablespoons) to portion dough balls 3 inches apart on the prepared sheets. Press the reserved candy pieces into the tops of the dough balls.
  • Bake at 350°F for 10 minutes until the edges are golden while the centers still look slightly soft. Use a round cutter to scoot the cookies into neat circles immediately while hot.
  • Let the cookies rest on the tray for 1 to 2 minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

Butter Preparation: For the best flavor, brown the butter first and then let it cool back to a soft, room temperature texture before creaming. Using hot or liquid butter will cause the cookies to spread too thin.
Crushing Technique: Do not crush the Cadbury Mini Eggs into a fine powder. Leaving larger chunks ensures a better crunch and prevents the candy shell colors from bleeding into the dough during baking.
Measurement Tip: Use a kitchen scale for the flour (390 g) to ensure accuracy. Too much flour will result in cakey cookies rather than the desired chewy, bakery-style texture.
Storage: Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough balls for up to 3 months and bake them directly from frozen.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 150mgPotassium: 45mgFiber: 1gSugar: 18gVitamin A: 150IUCalcium: 20mgIron: 1.2mg
Keyword brown butter cookies, Cadbury Mini Eggs, Easter Cookies
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