BROWN BUTTER CADBURY CREME EGG COOKIES

Brown Butter: Add the butter to a saucepan over medium-high heat. Melt & slightly brown (~5 mins). Remove & pour into a large bowl. Cool slightly.

In a separate bowl, whisk together the flour, baking soda & baking powder. Set aside.

Once the brown butter has cooled, add both sugars & whisk.

Add in the eggs & whisk until well combined. Whisk in the heavy cream & vanilla.

Fold dry ingredients into the wet until fully incorporated.

Fold in the choc chips & crushed cadbury eggs.

Cover bowl w/ plastic wrap & chill in the fridge for at least 1-2 hours (ideally 2-4 hours) or up to 24 hours. (Overnight is recommended).

Once ready to bake, preheat the oven to 375F. Line 2 baking sheets w/ parchment paper.

Remove dough from fridge & sit at room temp for 20-25 mins (or longer) to make it easier to scoop.

Regular cookies: Use a large cookie scoop (3 tbsp; 1.5oz) to scoop the dough. Flatten each ball & place a mini cadbury creme egg into the center. Shape the dough around it, adding more dough if needed to ensure the creme egg is completely enclosed.

Large cookies: Use a jumbo cookie scoop (8 tbsp; 4oz) & form the dough balls as instructed above, but w/ a regular cadbury creme egg in the middle.

Space the dough balls at least 2” apart on the baking sheets.

Regular cookies: Bake at 375F for 12-14 mins, until lightly golden & edges are set.

Larger cookies: Bake at 375F for 13-15 mins.

Remove & immediately shape w/ a bowl or round cookie cutter if desired.

Cool slightly & serve warm. Enjoy!