Brown Butter Cadbury Egg Cookies are the ultimate Easter treat that combines the nutty richness of brown butter with the creamy sweetness of Cadbury eggs. These cookies strike the perfect balance between crispy edges and chewy centers, with pockets of melted chocolate that will make your taste buds dance with joy.
I developed this recipe after experimenting with leftover Easter candy, and it quickly became a family favorite that we now make year-round. The brown butter adds a toffee-like depth that elevates these cookies from good to absolutely irresistible.
Why You’ll Love This
- The brown butter adds a complex, nutty flavor that regular cookies just don’t have
- Uses up leftover Easter candy in the most delicious way possible
- Perfectly balanced texture with crispy edges and soft, chewy centers
- Easy to make with basic pantry ingredients plus Cadbury eggs
- Makes a modest batch of 12 cookies, perfect for small households (but easily doubled!)
Ingredients
- 1 cup (2 sticks) unsalted butter, browned & cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chopped Cadbury Mini Eggs
Instructions
- Brown butter in a saucepan until nutty. Cool for 10 minutes.
- Beat browned butter, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
- Stir in flour, baking soda, and salt until just combined.
- Fold in chopped Cadbury Mini Eggs.
- Chill dough for 30 minutes (optional for thicker cookies).
- Bake at 350°F for 10-12 minutes on lined baking sheets.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.
Tips & Variations
- Watch the butter carefully as it browns—it can go from perfectly nutty to burnt very quickly
- For extra texture, reserve some chopped Cadbury eggs to press on top of cookies before baking
- Try with different Cadbury varieties like caramel eggs or creme eggs (though these may be messier)
- The dough can be refrigerated for up to 3 days, which actually enhances the flavor
- For a less sweet cookie, reduce the chocolate chips to 1/4 cup
- Add 1/2 cup chopped nuts like walnuts or pecans for extra crunch
Serving Suggestions
These cookies are delightful on their own with a cold glass of milk, but for an extra special dessert, sandwich a scoop of vanilla ice cream between two cookies for the ultimate Easter ice cream sandwich. They also make a wonderful addition to a dessert platter alongside fresh berries and whipped cream.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days
- Cookie dough balls can be frozen for up to 3 months—just add 1-2 minutes to the baking time
- For the perfect cookie, look for golden edges with a slightly soft center when removing from oven
FAQs
Can I use regular butter instead of brown butter?
Yes, but you’ll miss out on the nutty, caramelized flavor that makes these cookies special. The extra 5 minutes to brown the butter is truly worth it!
What if I can’t find Cadbury eggs?
You can substitute with M&Ms, chopped chocolate bars, or any candy-coated chocolate eggs. The texture will be slightly different but still delicious.
Why did my cookies spread too much?
This could be because the brown butter was too warm when you mixed the dough. Try chilling the dough for 30 minutes before baking if you encounter this issue.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly different, but they’ll still be delicious.
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