Cadbury Chocolate Chip Cookies

5 from 5 votes

Cadbury Chocolate Chip Cookies

These Cadbury Mini Eggs cookies are made with brown butter and all of the Cadbury Chocolate, you are going to love this bakery style chocolate chip cookie recipe. Made in one bowl, this cookie has perfectly crisp edges and chewy middles.

Prep Time20

Cook Time9

Total Time29

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 234kcal

Author: Amanda Smallwood

Equipment

cookie scoop

Ingredients

¾ cup unsalted butter browned and cooled
¾ cups light brown sugar
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla
2 cups (260g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
¾ cup chopped Cadbury milk chocolate
¾ cup Cadbury Mini Eggs, crushed or chopped

Instructions

For the Brown Butter

Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
As soon as you begin to see brown bits in the butter, remove the butter from the heat
Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe

For the Cookies

In a small mixing bowl, combine flour, baking soda and salt. Set aside.
Add your sugars to the cooled brown butter and mix until nice and fluffy.
Mix in eggs and vanilla.
Fold in the dry ingredents, ½ at a time
Add chocolate chunks and crushed Cadbury Egg pieces to the cookie dough. Fold gently until the add ins are all well distributed through the dough.
Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
After one hour, scoop the dough and arrange the balls of dough on a parchment lined quarter sheet pan. Return to the refrigerator for an additional hour of chilling time.
Preheat oven to 375°. Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
Immediately add additional pieces of crushed Mini Egg or chopped milk chocolate to the top of the cookies.
For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
Cookies can be stored at room temperature for up to 3 days.

Notes

FREEZING THE DOUGH

It's really nice to have some cookie dough stored in the freezer. If you scoop your cookie dough right away, you can place it on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer safe ziplock bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them.

When baking frozen cookie dough, you will need to add an additional 1-2 minutes to the baking time. When you are ready to bake, preheat your oven to 350° and line a half sheet pan with parchment paper. Place the frozen balls of dough onto your pan about 2-3 inches apart.

Bake frozen cookie dough for 10-12 minutes. I like to start checking cookies at the minimum time suggested. If they are not ready, I add a minute and check again. Follow this process until you have those golden brown edges and lightly browned middles.

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