From the Cook
From the Cook
From the Cook
1/4
Bakery-Style Brown Butter Cadbury Mini Egg Cookies
By
Browndis
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Instructions
1
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Brown butter in a saucepan over medium heat until golden and nutty.
2
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Remove from heat, pour in a large mixing bowl and stir in milk powder. Let the butter cool for 10-15 minutes.
3
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When the butter has cooled, whisk in sugars till fully combined and glossy. It will look a little grainy.
4
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Add in the egg, egg yolk and vanilla extract for about a minute. Whisk till combined and smooth.
5
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Whisk dry ingredients in a separate bowl till combined, flour, cornstarch, salt, baking powder and baking soda.
6
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Fold dry into wet just until almost combined, leave a few noticeable flour streaks.
7
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Stir in chopped mini cadbury, eggs, and chocolate and mix gently just enough till combined and you don't see any more flour.
8
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Cover and chill dough for 1 hour up to overnight.
9
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Preheat oven to 350°F. Line a cookie sheet with parchment paper and with a cookie or ice cream scoop to portion out the dough into equal size balls, I scooped out 3 TBSP. Space out dough at least 2 inches apart. Optional to press extra mini cadburry eggs and/or chocolate pieces to the top of the cookie dough for appearance.
10
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Bake at 350°F for 10-11 minutes until edges are light golden brown, and the middle of the cookie is soft and puffed.
11
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Cool the baked cookies for 5 minutes on the hot sheet pan, then transfer to rack to fully cool. The centers will appear underbaked at first and will continue to cook through even on the cooling rack.
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Tips & Tricks (5)
- Brown Your Butter Properly 🧈Cook butter over medium heat until the milk solids turn golden brown and smell nutty (about 5-7 minutes), then cool completely before mixing into dough to prevent melting the eggs and ensure proper texture.
- Add Milk Powder for Bakery Depth 🥛The nonfat milk powder enhances richness and browning without adding moisture—don't skip it, as it's essential for achieving that authentic bakery-style cookie flavor.
- Chill Dough for Shape Retention ❄️Refrigerate the dough for at least 2 hours before scooping; this prevents spreading and helps the cookies stay thick while maintaining the Cadbury eggs' structural integrity during baking.
- Fold Eggs at the Right Temperature 🥚Add the egg yolk and whole egg to brown butter that has cooled to room temperature to prevent scrambling, ensuring a tender crumb structure.
- Underbake for Optimal Texture 🍪Remove cookies when edges are set but centers still look slightly underdone (about 11-13 minutes); they'll continue cooking as they cool, delivering that perfect chewy-yet-structured interior with the crunchy candy shell contrast.
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Recipe Facts
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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