Cadbury Egg Cookies

Say hello to SPRING, and these Cadbury Cookies – a festive, colourful, melt-in-your-mouth chocolate chip cookie swirled with browned butter and bursting with those famous mini eggs.

Nothing says spring more than colourful pastels and the excitement of new things to come.

If you make these cookies, tag me or let me know in the comments how they turned out!

Cadbury Egg Cookies

Ingredients:

• 1 1/2 cups all-purpose flour

• 3/4 teaspoon baking soda

• ¼ teaspoon kosher salt

• ¾ cup (1 1/2 sticks) unsalted butter, divided

• 1 cup brown sugar

• 1/4 cup granulated sugar

• 1 egg, at room temp

• 2 egg yolks, at room temp

• 1 teaspoon pure vanilla extract

• 1/2 semi-sweet chocolate chips

• 1 cup mini Cadbury eggs, ½ chopped / ½ whole

Directions:

1. Mix together the flour, baking soda, and salt in a large bowl, and set aside.

2. Brown the 1/2 the butter: In a heavy-bottomed saucepan over medium heat, melt half the butter. Swirl until it starts to turn a light amber colour. Be careful - it can burn very easily. Pour the browned butter into a glass bowl and allow to cool slightly.

3. Add the browned butter to the reserved butter and mix together. Add in both sugars, egg and egg yolks and whisk together until smooth. Add in the vanilla.

4. Add in the dry ingredients to the wet and fold to combine. Add in the chocolate and the mini eggs.

5. Chill dough for 30-60 mins.

6. Preheat the oven to 375F.

7. Scoop and bake the cookies for 8-10 mins. Allow to cool slightly on the pan before moving them to a wire rack.