I am so excited to share these Cadbury mini egg cookies today!
I recently learned that Cadbury mini eggs are not as revered by everyone as I think they should be. Some people (cough, Will) think they are gross and merely nostalgic, and when I brought them up in another crowd people thought I was talking about the Cadbury creme eggs and (gasp) had never heard of the far superior Cadbury mini eggs!!!! Can you believe it!? If you have never heard of this magical dream candy, consider this your revelation. All other Easter candy could fall by the wayside and, as long as Cadbury mini eggs still existed, I would be fine. Okay, maybe keep the Reese’s eggs too.
I think my mom instilled the great love of Cadbury mini eggs in my siblings and me. She loves them more than anyone else I know and always kept bowls of them around the house in the spring. They are only available for a short period of time, so whenever I see them start popping up in stores I grab a bag for her, just in case :) Now that I live on my own without other people to snack on this treat with me (because, as mentioned above, Will thinks they are subpar), it can be dangerous for me to bring home a bag to have around the house. So, what could be better than Cadbury mini eggs and cookies you can share with friends so you don’t eat the entire bag? It is a great combo.
For these Cadbury mini egg cookies, brown butter cookie dough is studded with chocolate chips and chunks of those addicting milk chocolate Cadbury mini eggs for the perfect spring or Easter weekend treat. The dough itself is addicting, and the combination of chocolate chips and Cadbury mini eggs provides multiple layers of textures and flavors. The pretty pastel colors of the eggs make me so happy, and when added to the dough it looks like a spring celebration in cookie form!
You don’t have long before these delectable, addicting, nostalgic candy-coated milk chocolate eggs leave the shelves for the year, so hop to it and make a batch of these cookies! :)
Milk Chocolate Cadbury Mini Egg Cookies
1¾ cup flour
½ teaspoon baking soda
14 tablespoons butter
¾ cup packed brown sugar
½ cup sugar
1 teaspoon salt
2 teaspoons vanilla
1 egg + 1 egg yolk
1 ¼ cup Cadbury mini eggs, chopped (¾ cup inside the dough, ½ cup on top; the additional ½ cup are optional)
¾ cup chocolate chips
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
In a small saucepan, melt 10 tablespoons of butter over medium-high heat. Cook until the butter is golden and has a nutty aroma, swirling regularly. Remove the butter from the heat and stir in the 4 remaining tablespoons of butter and stir until it is completely melted.
In a medium bowl, whisk together flour and baking soda. Set aside.
In the bowl of an electric mixer, add the brown sugar, sugar, salt, and vanilla. Pour in the melted butter and whisk until all of the ingredients are fully incorporated. Add the egg and the egg yolk and stir until the mixture is completely smooth, about 30 seconds. Let the dough rest for about 3 minutes, then stir for 30 seconds. Repeat this resting and whisking process 2 more times until the mixture is thick and shiny. Add the flour mixture to the bowl and mix just until the dough is combined. Stir in ¾ cup of Cadbury mini eggs and the chocolate chips.
Roll the dough into 1½ tablespoon balls and space them a few inches apart on your prepared baking sheets. If you are using the ¼ cup of Cadbury mini eggs to top the cookies (which is how I got so many of the pastel colors to show), press the chopped candies into the tops of the dough balls at this time. Bake for 8-12 minutes, or until the cookies are golden but still puffed up. The centers will still be soft but will set as they cool. Let cookies cool on the pans until fully set.
Adapted from Cook’s Illustrated Baking Book
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