Imagine the rich, nutty aroma of brown butter mingling with the sweet scent of chocolate chip cookies baking in your oven. Now add the indulgent surprise of gooey Cadbury Creme Eggs melting into each bite. These Brown Butter Cadbury Creme Egg Chocolate Chip Cookies are the ultimate Easter-inspired treat that combines classic comfort with a touch of seasonal magic.
I created these cookies after finding myself with leftover Easter candy and a serious cookie craving. The brown butter adds a toffee-like depth that perfectly balances the sweetness of the Cadbury eggs, while the chocolate chips ensure every bite delivers that perfect chocolate-to-cookie ratio we all crave.
Why You’ll Love This
- Brown butter elevates ordinary chocolate chip cookies with complex, nutty flavor notes
- The surprise of gooey Cadbury Creme Egg pieces creates delightful pockets of sweetness
- Perfect for using up leftover Easter candy in a creative way
- Cookies stay soft in the center with perfectly crisp edges
- Recipe can be prepped ahead and refrigerated for fresh-baked cookies whenever the craving strikes
Ingredients
- 258g salted butter
- 230g brown sugar
- 110g granulated sugar
- 2 eggs, at room temperature
- 30ml heavy cream, at room temperature (substitution: milk of choice)
- 8g vanilla extract
- 350g all-purpose flour
- 6g baking soda
- 4g baking powder
- 2g salt
- 145g chocolate chips of choice (e.g., semi-sweet)
- 140g chopped/crushed mini Cadbury eggs (substitution: chocolate chips of choice)
- 16-18 mini Cadbury creme eggs (for regular-sized cookies)
- 8-10 regular-sized Cadbury creme eggs (for larger cookies)
Instructions
- Add the butter to a saucepan over medium-high heat. Allow it to melt and brown lightly for approximately 5 minutes. Remove from heat and transfer to a large mixing bowl. Let it cool slightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Once the browned butter has cooled, whisk in the brown sugar and granulated sugar until combined. Add the eggs, one at a time, and whisk until the mixture is well blended and light in color. Add the heavy cream and vanilla extract, whisking to combine.
- Gradually fold the dry ingredients into the wet mixture until fully incorporated. Gently fold in the chocolate chips and crushed mini Cadbury eggs. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, ideally 2-4 hours or overnight.
- Preheat the oven to 190°C (375°F). Line two baking sheets with parchment paper.
- Remove the dough from the fridge and let it sit at room temperature for 20-25 minutes to soften slightly. For regular-sized cookies, scoop 3 tablespoons of dough (1.5 oz). Flatten each portion and place a mini Cadbury creme egg in the center, shaping the dough around it to form a ball. For larger cookies, use 8 tablespoons of dough (4 oz) and follow the same process with a regular-sized Cadbury creme egg.
- Place the shaped cookie dough balls at least 2 inches apart on the prepared baking sheets. For regular cookies, bake for 12-14 minutes or until lightly golden with set edges. For larger cookies, bake for 13-15 minutes. Remove from the oven and reshape with a bowl or round cookie cutter if desired.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm with a sprinkle of flaky sea salt and a glass of milk, if desired. Enjoy!
Tips & Variations
- Chill your Cadbury Creme Eggs in the refrigerator before chopping to make them easier to handle
- For extra chocolate flavor, use a mix of milk and dark chocolate chips
- Try using mini Cadbury eggs or other filled chocolate candies as alternatives
- The dough can be refrigerated for up to 3 days or frozen for up to 3 months
- For thicker cookies, refrigerate the dough balls for 15 minutes just before baking
- Add ½ cup chopped walnuts or pecans for a delightful crunch that complements the brown butter
Serving Suggestions
Serve these indulgent cookies slightly warm, when the chocolate chips and Cadbury pieces are still melty and gooey. They pair beautifully with a cold glass of milk, a scoop of vanilla ice cream, or even a hot cup of coffee to balance the sweetness.
For an extra-special dessert, sandwich a scoop of vanilla ice cream between two cookies and roll the edges in more chopped chocolate for a decadent ice cream sandwich that’s perfect for spring celebrations.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days
- Cookies are done when the edges are set but the centers still look slightly underbaked
- If your cookies spread too much, the butter might have been too warm—chill the dough longer next time
- For perfectly round cookies, use a round cookie cutter to gently shape them while still warm from the oven
FAQs
Can I use regular melted butter instead of brown butter?
Yes, though you’ll miss the nutty flavor that makes these cookies special. If using regular melted butter, reduce the amount to ¾ cup as brown butter reduces during the browning process.
Can I freeze the baked cookies?
Absolutely! Store in an airtight container with parchment between layers for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
Why did my Cadbury eggs disappear in the cookies?
If your eggs melted completely, they might not have been cold enough before chopping. Make sure to refrigerate them first, and consider freezing the cookie dough balls for 10 minutes before baking.
Can I make these cookies without the Cadbury eggs?
Yes! You’ll still have delicious brown butter chocolate chip cookies. Consider substituting with caramel bits, toffee pieces, or your favorite candy for a similar surprise element.
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