Brown Butter Mini Egg Cookies
These brown butter mini egg cookies are crisp, fudgy & packed full of chocolate chunks & Cadbury mini eggs. They make for a fantastic Easter treat!
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Mini eggs are easily one of my favourite Easter chocolates & they work exceptionally well in a batch of brown butter chocolate chip cookies!
These homemade cookies have crisp, golden edges, are super fudgy in the middle & are absolutely jam packed full of chocolate chunks & crushed up mini eggs. To take them to another level, we’re going to be pressing a chunk of chocolate & some whole mini eggs on top of each cookie before we bake them, which gives them extra texture & a luxurious pool of molten chocolate on top.
Double Brown Butter
Browning the butter may be an extra step but it only takes a few minutes & the results speak for themselves! It gives these cookies a deep, nutty caramelised flavour that works fantastically with the rich dark chocolate & sweet mini eggs. To add even more brown butter flavour, I like to add a teaspoon of toasted milk powder to the butter once it has been browned, which turns it into double brown butter. This is optional though & the cookies will still be great without it!
For more cookie flavours, check out our ever growing collection of cookie recipes! There’s a whole load of flavours here, from miso banana bread, to brown butter s’more & black sesame cheesecake. If there’s a cookie that you’d like to see on the blog, feel free to leave us a comment at the bottom of this post!
What You’ll Need
- Mini Eggs – Cadbury’s mini eggs work best for these cookies! We’re adding crushed mini eggs into the cookie dough & some whole mini eggs pressed on top of each cookie, for extra texture & better presentation.
- Chocolate – I used a 72% dark chocolate for my cookies but feel free to use a milk or white chocolate instead! A chopped up chocolate bar is best here, as it will melt better than chocolate chips.
- Sugar – These cookies use a mix of dark brown sugar & caster sugar, as this gives them a fudgy texture & ideal amount of spread in the oven.
- Butter – We’re using unsalted butter for our cookie dough as this allows us to control how much salt is added. Unsalted butter is also easier to brown as it won’t foam as much, making it easier to see how toasted the milk solids are.
- Toasted Milk Powder – Made by toasting dried milk powder, this adds extra brown butter flavour to our cookies. To find out more, take a look at our toasted milk powder guide.
- Eggs – We’re using a large egg for the cookie dough plus 2 extra yolks, to make the cookies extra fudgy.
- Vanilla – A good vanilla extract works best for these cookies!
- Flour – Make sure to use plain/all purpose flour for this recipe as it will give your cookies the ideal texture.
- Raising Agents – Our cookie dough contains equal amounts of baking powder & bicarbonate of soda. Make sure to measure this accurately as it is what gives these cookies their soft, fudgy texture.
- Salt – You’ll need table salt for the cookie dough & sea salt to sprinkle on top of the cookies once they are baked.
How To Make Brown Butter Mini Egg Cookies
This recipe makes 13 generously sized brown butter cookies that are packed full of chocolate chunks & crushed up mini eggs! There’s a molten pool of chocolate on top of each cookie, as well as some whole mini eggs, for extra texture. Here’s how to make them…
- Brown Butter
First, we place unsalted butter into a saucepan & brown over a medium heat. Once cooked, we whisk in toasted milk powder then leave to cool to room temperature.
Check out our how to make brown butter guide for more info on brown butter. Or for more info on toasted milk powder, check out our how to make toasted milk powder guide. - Cookie Dough
To make the cookie dough, we mix brown butter, softened butter, dark brown & caster sugar until well combined (in a stand mixer) then beat in an egg, 2 yolks & a teaspoon of vanilla extract. Next, we add in plain flour, baking powder, bicarbonate of soda & table salt then mix until just combined. - Mix Ins
Next, we add a generous amount of roughly chopped chocolate & crushed up mini eggs into the cookie dough then mix until incorporated. Then we chill the cookie dough in the fridge for 30 minutes. This firms the dough up slightly, making it easier to scoop! - Shaping
Once chilled, we scoop the cookie dough into 13 equal portions (each should weigh around 80 grams) then roll into balls & press a chunk of dark chocolate & 2 whole mini eggs on top. - Overnight Chill
Now that our cookies are shaped, we need to chill them in the fridge overnight. This ensures that the cookies don’t spread out too much in the oven. - Baking
We bake the cookies for 12 minutes (@ 180°c/356°f), until the edges are crisp & set but the centres are still soft. We then “scoot” the cookies into uniform circles with a large cookie cutter, sprinkle with sea salt then leave to cool completely, on the tray. We’re using the “Pan Banging” technique when baking the cookies but more on that below.
The Pan Banging Technique
If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.
Here’s how we bake these cookies using the pan banging technique…
- Bake the cookies for 8 minutes (undisturbed).
- Next, open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate.
- Bake for another 2 minutes then repeat the pan banging process.
- Bake for another 2 minutes (bringing the total bake time to 12 minutes) then take the cookies out of the oven.
The Cookie Scoot
The cookie scoot is a technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the edges of the cookies, to make a perfect a circle. This is the secret to making a batch of uniform cookies.
Tips & Tricks
- Add toasted milk powder to the brown butter to give the cookies an extra nutty flavour. This makes double brown butter!
- Use a chopped up chocolate bar to the cookie dough as this will melt better than chocolate chips. This is how you get those molten pools of chocolate in your cookies!
- Press a chunk of chocolate of chocolate & a couple of whole mini eggs into the top of each cookie before baking for extra texture.
- Chill the cookie dough in the fridge overnight before baking, to get the ideal amount of spread in the oven.
- Use a large circular cutter to scoot your cookies into perfect round shapes as soon as they comes out of the oven.
- Sprinkle sea salt on top of the baked cookies to enhance the chocolate flavours.
Frequently Asked Questions
Mini eggs are an Easter chocolate made by Cadbury. These are bitesize milk chocolate eggs that are coated in a sugar shell.
Brown butter is butter that has been cooked on the stove until the water has evaporated & the milk solids have toasted. Once browned, butter will be a deep golden colour & will smell nutty. For more info, take a look at our brown butter guide.
Mini egg cookies will are best eaten within 3 days of being baked & should be stored in an airtight container.
A chopped up chocolate bar is best for making cookies as it will melt better than chocolate chips. This is how you get molten pool of chocolate in chocolate chip cookies!
You’ll be able to tell when your chocolate chip cookies are cooked because the edges will be golden brown but the middles will still be soft. They’ll continue to cook after you take them out of the oven so it’s important not to over bake them.
Toasted milk powder is dried milk powder that has been toasted in a pan until it turns golden brown. Toasted milk powder adds a nutty, caramelised flavour to baked goods & is essentially a dried brown butter.
How To Bake Mini Egg Cookies In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…
Bake the cookies in the baking oven on the bottom set of runners. Use the boiling plate to brown the butter.
Equipment Used
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More Baking Recipes To Try!
- Fudgy Tahini Chocolate Brownies (With A Crinkly Top!)
- Kettle Chip Rocky Road
- Brown Butter Oreo Chocolate Chip Cookies
- Chocolate Loaf Cake With Dark Chocolate Ganache
- Chewy Ginger Molasses Cookies
- Lemon Fondant Fancies
If you have enjoyed this recipe for mini egg cookies, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok!
Brown Butter Mini Egg Cookies
Equipment
- Stand Mixer
- Saucepan
- Cookie Scoop
- Baking Trays
- Large Circular Cutter
Ingredients
- 200 g Unsalted Butter
- 1 tsp Toasted Milk Powder (Optional – See Notes)
- 150 g Dark Brown Sugar
- 125 g Caster Sugar
- 1 Large Egg
- 2 Egg Yolks
- 1 tsp Vanilla Extract
- 300 g Plain Flour
- ¾ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- ½ tsp Table Salt
- 200 g Mini Eggs
- 180 g Dark Chocolate (See Notes)
- Sea Salt (To Finish)
Instructions
Cookie Dough
- Start by browning 120g of the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
- Once the butter has browned, take it off the heat & immediately stir in the toasted milk powder. Transfer the butter to a bowl & leave to cool to room temperature. In the meantime, chop the remaining 80g of butter into small pieces & leave to soften at room temperature.The brown butter should take around 30 minutes to cool.
- Next, add both of the butters, the dark brown sugar & caster sugar to the bowl of a stand mixer with the paddle attached. Beat on a medium speed for 1-2 minutes, until combined.Be careful not to over mix the butter & sugar, we don’t want to add too much air into the cookie dough as this will affect the baked cookies.
- In a separate bowl, lightly beat the egg, yolks & vanilla together. Then slowly pour into the butter, with the mixer running on medium speed. Stop mixing once the eggs are just incorporated.
- Add the flour, baking powder, bicarbonate of soda & salt into the butter then mix on a low speed until just combined.Don't worry if there's a few streaks of flour at this point as they will be incorporated when we mix in the chocolate.
- Count out 26 mini eggs & set to one side. Lightly crush the remaining mini eggs with a rolling pin then add into the cookie dough.We'll be pressing the whole mini eggs into the cookie dough once it has been shaped into balls. The best way to crush the remaining mini eggs is to place them into a food storage bag then hit them with a rolling pin.
- Next, chop 60 grams of the dark chocolate into chunks & set to one side. Roughly chop the remaining chocolate then add into the cookie dough.We'll be pressing the dark chocolate chunks on top as well.
- Mix the cookie dough on a low speed, to incorporate the chocolate then chill in the fridge for 30 minutes before shaping.
Shaping
- Using a cookie scoop (or a spoon), portion the chilled cookie dough into 13 equally sized portions. Each should weigh around 80 grams.
- With your hands, roll a portion of cookie dough into a ball then press a dark chocolate chunk & 2 mini eggs into the top. Repeat with the remaining dough.
- Place the balls of cookie dough into an airtight container & refrigerate overnight.
Baking
- The next day, preheat an oven to 175°c/155°c fan (350°f/311°f).
- Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
- Bake the cookies for 8 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)
- Bake for a further 2 minutes then repeat the pan banging process.
- Bake for another 2 minutes (bringing the total bake time to 12 minutes) then remove from the oven.Once baked, the cookies' edges will be golden brown but the middles will still be soft.
- Using a large, round cookie cutter, gently scoot each cookie into a perfect round shape.
- Sprinkle each cookie lightly with sea salt then leave on the tray, to cool completely.
- Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.
Brown butter in cookies is always a game changer—it adds such a deep, nutty flavor that makes everything taste extra special! I love the idea of pairing it with Mini Eggs for a bit of crunch and chocolatey sweetness. Do you find that chilling the dough makes a big difference in the texture, or are they just as good baked right away? Either way, I can’t wait to try these—perfect for springtime baking!
Brown butter’s so good! I’d definitely recommend chilling the dough before baking, even if it’s just for a couple of hours as the cookies could spread out too much in the oven if they’re baked straight away.