Brown Butter Cadbury Creme Egg Chocolate Chip Cookies
These brown butter cookies feature gooey Cadbury Creme Egg centers, chocolate chips, and crushed mini eggs, all wrapped in a soft, golden, crispy-edged cookie. A decadent treat for Easter or any chocolate craving moment.
Equipment
- Saucepan
- Mixing Bowls
- Whisk
- Plastic wrap
- Parchment Paper
- Cookie Scoop
- Wire Cooling Rack
Ingredients
Brown Butter Chocolate Chip Cookies
- 258 g salted butter browned
- 230 g brown sugar
- 110 g granulated sugar
- 2 eggs room temperature
- 30 ml heavy cream room temperature, or milk
- 8 g vanilla extract
- 350 g all-purpose flour
- 6 g baking soda
- 4 g baking powder
- 2 g salt
- 145 g chocolate chips semi-sweet or preferred
- 140 g crushed mini Cadbury eggs
Filling
- 16-18 mini Cadbury Creme Eggs for regular-sized cookies
- 8-10 regular Cadbury Creme Eggs for large cookies
Instructions
- Melt butter in a saucepan over medium-high heat for about 5 minutes until browned. Cool slightly.
- Whisk flour, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, mix browned butter with brown and granulated sugars. Add eggs one at a time, then heavy cream and vanilla.
- Fold dry ingredients into wet until combined. Stir in chocolate chips and crushed mini Cadbury eggs. Chill dough for 2-4 hours or overnight.
- Preheat oven to 190°C (375°F). Line baking sheets with parchment paper. Let dough sit out 20-25 minutes.
- Scoop and flatten dough, place a Creme Egg in the center, and shape dough around it. Space cookies 2 inches apart on sheets.
- Bake 12-14 minutes (regular) or 13-15 minutes (large) until edges are set. Cool 5 minutes before transferring to wire rack.
Notes
Chill dough overnight for best results. Cookies freeze well baked or unbaked for up to 3 months. Sprinkle with flaky sea salt before serving for enhanced flavor.