Mini Cadbury Egg Chocolate Chip Cookies

emilyloggansMarch 21, 2022

We all know that chocolate chip cookies are the best kind of cookie. Crisp edges, chewy middle, with the flavor of brown butter in every bite.

This post contains affiliate links. If you clink on the links and make a purchase, I receive a small commission at no extra cost to you. Thank you so much for your support, as it allows me to keep creating blog posts like this one.

How to Make Mini Cadbury Egg Chocolate Chip Cookies

Make the Brown Butter

Brown butter is delicious and can be used in a variety of baking recipes, and it is so simple to make. Start by melting your butter in a saucepan over medium heat, giving it a stir as it melts. Once the butter is completely melted, it will start to bubble and sizzle while the water evaporates. Once the water has mostly evaporated, the milk solids toast and turn brown. It is helpful to whisk often at this stage, because the toasty bits can burn without movement. Keep cooking the butter until it has reached a nice golden brown with toasted brown bits. Pour butter into a large, heat proof bowl. Add the water and set aside.

Combine the Wet Ingredients

Preheat the oven to 375 Fahrenheit.

Weigh the granulated sugar and the brown sugar. Add the salt. Pour sugar over the warm, brown butter, and whisk well. It will look like very wet sand. Let this sit for a few minutes before vigorously whisking again. Repeat one more time. This allows some of the sugar to dissolve, allowing for a chewier cookie. Add the eggs and vanilla. Whisk well to combine, and continue whisking until the mixture is lightened and thick. Set aside.

Combine the Dry Ingredients

Weigh the all purpose flour into a bowl. Add the malted milk, baking powder, and baking soda. Whisk well. Set aside.

Prepare the Chocolate & Mini Cadbury Eggs

Weigh the white chocolate and the dark chocolate, and give both chocolates a light chop. I prefer to use Callebaut chocolate callets, which are like small, flat chocolate chips. Weigh the Mini Cadbury Eggs. To safely chop, place the flat side of a large knife over the eggs on a cutting board. Apply pressure to the knife to crush the chocolate eggs. Chopping regularly is safe once they have been initially crushed.

Combine the Ingredients, Scoop, & Bake

Mix the dry ingredients into the wet ingredients with a spatula, being careful not to over mix. Add half of the chopped white chocolate, dark chocolate, and mini Cadbury eggs. Fold together.

Scoop dough using a #30, 1.22 oz. cookie scoop about two inches apart onto a parchment lined baking sheet. Cover the tops of the dough balls with the remaining chopped chocolates and eggs.

Bake for about 11-14 minutes. Once the cookies are out of the oven, use a round, metal cookie cutter that is larger than the cookie to shape them. This gives them a beautiful crinkly textured surface. Sprinkle with flakey salt.

A Note About Salt

I use Diamond Crystal Kosher salt in all of my recipes. It should be assumed when reading the word ‘salt’ on this website that I mean Diamond Crystal Kosher salt (unless I say otherwise). If you do not have this salt, and you want to use table salt, use only half the amount called for. Regular table salt is much finer than Diamond Crystal Kosher salt, so a teaspoon of each would not actually yield the same amount of salt. A teaspoon of regular table salt vs. kosher will give a much saltier taste in the recipe. It’s no big deal, just make sure to use half of what the recipe calls for. Although, if you can get your hands on some Diamond Crystal, I totally recommend it.

A Note About Measurements

I bake using weight measurements rather than volume measurements, with the exception of teaspoons or tablespoons in small amounts of things like baking powder or salt. I prefer to weigh my ingredients in grams because it is the most accurate way to measure ingredients. Using cup measurements can vary from cup to cup, making it impossible for everyone to have accurate measurements. Weighing out ingredients using grams is accurate and also much easier. Trust me, a scale will change your baking life.

Print Recipe

5 from 1 vote

Mini Cadbury Egg Chocolate Chip Cookies

A springy twist on an amazing chocolate cookie recipe full of brown butter, malted milk, mini chocolate eggs, white chocolate, and dark chocolate.

Cook Time12

Ingredients

254 g butter, unsalted (1 cup & 2 Tbsp)
1 tbsp water
100 g granulated sugar
200 g light brown sugar
1 1/2 tsp kosher salt
1 egg
1 yolk
2 tsp vanilla extract (or vanilla bean paste)
270 g all purpose flour
1/2 tsp baking soda
1 tsp baking powder
3 tbsp malted milk powder
4 oz chopped white chocolate divided in half
4 oz chopped dark chocolate divided in half
12 oz chopped Cadbury eggs divided in half

Instructions

Make the Brown Butter

Place butter in a saucepan over medium heat. Let melt.
Once butter is melted, stir every once in a while. The butter will bubble loudly.
As the water evaporates and the milk solids begin to toast, the bubbles will calm down and the butter will begin to look golden brown. Keep stirring at this stage, because the toasted brown butter bits can burn.
Pour browned butter into a large, heat proof bowl to cool.
Add water.

Make the Cookies

Preheat oven to 375.
Add the granulated sugar, brown sugar, and kosher salt to the bowl with the butter and whisk well. Let sit for three minutes before whisking again. Repeat one more time.
Add the eggs and vanilla. Whisk well to combine and continue whisking until the mixture is lightened and thick. Set aside.
Weigh the all purpose flour into a bowl. Add malted milk, baking powder, and baking soda. Whisk well.
Mix the dry ingredients into the wet ingredients with a spatula, being careful not to overman. Add half of the white chocolate, dark chocolate, and mini Cadbury eggs. Fold together.
Place dough in the refrigerator and chill for at least a half an hour.
Scoop dough using a #30 (1.22 oz.) cookie scoop about two inches apart onto a parchment lined baking sheet. Cover the tops of the dough balls with remaining chopped chocolate and eggs.
Bake cookies for 11-14 minutes. Once the cookies are out of the oven, use a round metal cookie cutter larger than the cookie to shape them. Sprinkle with flakey salt.