Unbelievably Delicious Brown Butter Cadbury Egg Chocolate Cookies in 7 Steps

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There’s something about Easter that makes me crave brown butter and chocolate. Maybe it’s the pastel chaos of Cadbury eggs everywhere, or maybe it’s just my sweet tooth getting seasonal. Last year, on a rainy Saturday afternoon, I decided to experiment with some leftover Cadbury Creme Eggs and a half-stick of butter I accidentally browned while multitasking dinner and dessert. I figured, why not turn the mistake into something delicious?

What came out of the oven were these gooey, chewy, rich Brown Butter Cadbury Egg Chocolate Cookies. My entire kitchen smelled like a fancy bakery. My kids were fighting over who got the cookie with the oozing Creme Egg middle, and my husband declared them “dangerously addictive.” If your spring is as busy as mine, trust me, this 7-step cookie recipe for Brown Butter Cadbury Egg Chocolate Cookies is a sweet reward with minimal fuss.

These Brown Butter Cadbury Egg Chocolate Cookies are buttery, melty, slightly crisp on the edges, and packed with pockets of creamy chocolate. Whether you’re baking for Easter baskets, spring brunches, or just because you’re craving something comforting and chocolatey, this cookie hits every mark. Once you try these Brown Butter Cadbury Egg Chocolate Cookies, you’ll see why they’ve become a family favorite in our house.

I’ve made these Brown Butter Cadbury Egg Chocolate Cookies for school bake sales, potlucks, and even as a fun weekend baking project. Every time, they disappear faster than I can wrap them. The combination of brown butter, melty chocolate, and creamy egg centers just makes them irresistible.

Ingredients

• Salted butter: I always use salted butter when browning because it deepens the flavor and adds that rich nuttiness. The first time I browned butter for cookies, I almost burnt it, so keep a close eye.
• Brown sugar: This gives the cookies their deep caramel backbone. I once ran out of dark brown sugar and swapped in light, still tasty, just a little milder.
• Granulated sugar: I pair this with brown sugar for crispy edges that contrast the soft center. Trust me, this combo works like a dream.
• Eggs: Room temperature eggs blend more smoothly. One time I forgot and used cold ones, big mistake. Now I soak them in warm water for a minute or two if I forget.
• Heavy cream: I used this instead of milk one day when I was short on groceries, and now I never go back. It makes everything more tender.
• Vanilla extract: Pure vanilla all the way. It elevates the flavors without overpowering anything.
• All-purpose flour: The sturdy base that holds it all together. Just remember to spoon and level so your cookies don’t come out too dense.
• Baking soda and baking powder: I found that a mix of both gives you lift without turning the cookies cakey.
• Mini Cadbury eggs: Crushing these is actually fun, my kids take turns smashing them in a zip-top bag with a rolling pin.
• Cadbury Creme Eggs: I freeze them and slice in half to keep that gooey center intact. It’s the best surprise when you bite into one.

How to Make the Cookies

Step 1: Brown the butter

Melt the salted butter in a saucepan over medium heat. Stir often until it smells nutty and turns golden. It takes around 5 to 7 minutes. Set it aside to cool a bit.

Step 2: Mix in the sugars and wet ingredients

In a large bowl, whisk together the brown and granulated sugar with the cooled butter until smooth. Add eggs, cream, and vanilla. Stir until glossy.

Step 3: Add dry ingredients

Combine flour, baking soda, and baking powder in a bowl. Mix into the wet ingredients just until blended. The dough should be thick.

Step 4: Fold in the crushed mini eggs

Stir in the crushed mini Cadbury eggs gently. I leave some chunks for texture. The mini eggs melt slightly, creating pockets of chocolate goodness that add another layer to these Brown Butter Cadbury Egg Chocolate Cookies.

Step 5: Shape and stuff with Creme Eggs

Scoop dough balls, flatten slightly, press in a frozen Creme Egg half, and seal. Make sure it’s fully enclosed.

Step 6: Chill (optional)

Chill for 20 to 30 minutes in the fridge. It prevents too much spreading and gives the flavor a boost.

Step 7: Bake

Bake at 350°F (175°C) for 10 to 12 minutes. Let cookies cool on the tray for 5 minutes before transferring. That signature gooey center in these Brown Butter Cadbury Egg Chocolate Cookies is worth the wait.

Pro Tips

• Watch the butter carefully, it can go from golden to burnt fast.
• Don’t overmix once the flour goes in.
• Freeze your Creme Eggs before stuffing.
• Underbake slightly for gooey centers.
• Make dough balls ahead, freeze, and bake when needed.

Recommended Equipment for This Recipe

• Sturdy small saucepan for even browning
• Deep mixing bowls for splatter-free stirring
• Cookie scoop for evenly sized portions
• Parchment paper or a silicone mat to prevent sticking
• Cooling rack to finish the baking process properly

Serving Suggestions

• Fresh from the oven with milk
• Stacked in boxes for Easter baskets
• Pressed into ice cream for dessert sandwiches

I packed these once for a spring field trip, and they vanished before we reached the park. That’s the magic of Brown Butter Cadbury Egg Chocolate Cookies, they travel well and taste like joy.

Storage & Make-Ahead

• Room temperature: Airtight container for up to 4 days
• Freeze dough: Freeze dough balls to bake later
• Freeze baked cookies: Wrap and freeze for 2 months
• Reheat: Microwave for 10 seconds to warm up
• Leftover idea: Crumble over vanilla yogurt or pudding

Closing Thoughts

These Brown Butter Cadbury Egg Chocolate Cookies are full of nostalgic charm, buttery richness, and chocolate surprises. You get crunch, melt, and goo all in one bite. Whether you bake them for holidays, birthdays, or just for fun, they’re sure to bring smiles.

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FAQs

Can I use unsalted butter?
Yes, just add a pinch of salt to your dry mix.

Is chilling required?
Optional but recommended for better texture and flavor.

What can I use instead of Creme Eggs?
Chocolate truffles or filled candies work great too.

Can I use dairy-free alternatives?
Try plant-based butter and cream, but texture may vary.

Can I prep these ahead?
Definitely. Keep dough in the freezer and bake when ready.