BROWN BUTTER CADBURY CREME EGG COOKIES
Serves 1640 mins prep14 mins cook
Indulge in these delightful brown butter chocolate chip cookies, made extra special with a hidden Cadbury Creme Egg filling. The recipe provides options for both regular and larger-sized cookies.
0 servings
What you need

tsp vanilla extract
cup ap flour

tbsp heavy cream

tsp baking powder

cup brown sugar

tsp salt

cup granulated sugar

tsp baking soda
egg

cup chocolate egg

cup chocolate chips
Instructions
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!View original recipe
