It’s not really the Easter season until I bring you a recipe featuring Cadbury’s Mini Eggs. We’ve had mini egg nests, mini egg cupcakes and mini egg macarons. Say hello to brown butter mini egg chocolate chip cookies. You think I have some kind of mini egg addiction? I even used them to decorate my sister’s birthday cake last year because it fell over Easter weekend.
The obsession is real.
The mini egg macarons might be a little complicated to make with kids for a fun Easter treat, but these cookies, the nests and the cupcakes will for sure make for a fun family baking project. Remember it’s important to sample as you go and sneak as many mini eggs for yourself as you can. I sometimes buy extra just for this reason. No shame. I mean, you can only find them in stores during this time of year. You need to get a yearly fix of these bad boys in just a few weeks!
Originally when I made these I kept the whole ‘mini’ theme going and used mini chocolate chips in this. Because let’s be real, cookies are better with two different kinds of chocolate and mini eggs and mini chocolate chips just make sense. I’m all about making sense. But you all know about my love for chopped chocolate in cookies so that’s what we’re using here.
My brown butter chocolate chip cookies are the base for these brown butter mini egg chocolate chip cookies. I use the chocolate chip cookie recipe as the base for so many of my cookies and it never fails. I have more cookie recipes on here than anything else, although macarons are a close second, so it’s nice to have a really reliable, tasty recipe to use as a guideline for any recipe I want to work on.
Grab your kids, your friends, or just head to the kitchen by yourself and make these cookies. The mini egg lover in you will thank you.
Ingredients
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 tsp. vanilla bean paste (or extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 8 oz. chopped chocolate
- 1 cup crushed mini eggs
Instructions
- Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies a nutty flavour. Set aside to cool slightly.
- Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla bean paste.
- Add baking soda, salt, cream of tartar and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chopped chocolate and crushed mini eggs.
- Place dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F.
- Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Bake for 11-12 minutes then remove from oven. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
