Brown Butter Cadbury Creme Egg Chocolate Chip Cookies: A Gooey, Chocolatey Dream!
Get ready for an absolutely irresistible treat that combines the best of a classic cookie with a delightful, gooey surprise! These Brown Butter Cadbury Creme Egg Chocolate Chip Cookies are the epitome of indulgence. Imagine sinking your teeth into a soft, chewy cookie with perfectly crisp edges, only to discover a warm, melty Cadbury Creme Egg center oozing out, surrounded by rich chocolate chips. It’s pure bliss in every bite and a truly unique take on your favorite cookie!
The secret ingredient here is the brown butter, which infuses the cookies with a deep, nutty, and incredibly complex flavor that elevates them far beyond ordinary. Paired with the iconic Cadbury Creme Egg, these cookies become a show-stopping dessert, perfect for Easter, spring gatherings, or any time you want to add a touch of magic and unexpected delight to your sweet moments.
Ingredients:
1⅛ cups (258g) salted butter (2 sticks plus 2 tablespoons)
1 cup (230g) packed light brown sugar
½ cup (110g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2½ cups (300g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups (255g) chocolate chips (milk, semi-sweet, or a mix)
10-12 Cadbury Creme Eggs, chilled (important for easy handling)
Equipment:
Heavy-bottomed saucepan (light-colored bottom helps see browning)
Large mixing bowl
Electric mixer (handheld or stand mixer with paddle attachment)
Rubber spatula
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack
Instructions:
Brown the Butter: In a heavy-bottomed saucepan, melt the salted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden-brown color and small brown bits form at the bottom of the pan. This process takes about 5-8 minutes. Immediately pour the brown butter, including the browned bits, into a large mixing bowl. Let it cool for about 10-15 minutes, or until it’s still warm but no longer piping hot.
Cream Sugars and Eggs: Add the packed light brown sugar and granulated sugar to the cooled brown butter in the large mixing bowl. Beat with an electric mixer until well combined and fluffy. Beat in the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in Chocolate Chips: Stir in the chocolate chips by hand using a rubber spatula until evenly distributed throughout the dough.
Chill the Dough (Crucial!): Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or up to 2 hours. This step is crucial for managing the softness of the dough and preventing the Cadbury eggs from melting too quickly.
Prepare Cadbury Creme Eggs: While the dough chills, ensure your Cadbury Creme Eggs are chilled. You may even pop them in the freezer for 10-15 minutes to make them very firm.
Assemble the Cookies:
Preheat your oven to 375°F (190°C).
Line baking sheets with parchment paper or silicone baking mats.
Scoop a generous portion of chilled cookie dough (about 1½ to 2 tablespoons). Flatten it into a disc in the palm of your hand.
Place one chilled Cadbury Creme Egg in the center of the dough disc.
Carefully wrap the cookie dough around the Cadbury Creme Egg, completely enclosing it. Pinch and seal the dough seams tightly to ensure no part of the egg is exposed. Roll into a ball.
Place the stuffed cookie dough balls about 2 inches apart on the prepared baking sheets.
Bake the Cookies: Bake for 10-14 minutes, or until the edges are golden brown and the cookies are puffed and set. The Cadbury Creme Eggs inside will be gooey, so watch for any slight oozing (which is part of the fun!).
Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for at least 10 minutes before carefully transferring them to a wire rack. This helps them set and prevents the gooey centers from breaking. Serve warm for that ultimate gooey Cadbury Creme Egg experience!
Tips & Variations:
Don’t Skip Chilling: Chilling the dough and the Cadbury Creme Eggs is the most important step for preventing the cookies from spreading too much and the eggs from melting out entirely.
Perfect Brown Butter: Watch the butter closely as it browns, as it can go from perfect to burnt very quickly. It should smell nutty and have golden-brown specs.
Egg Placement: Ensure the Cadbury Creme Egg is completely enclosed by the dough to prevent excessive leakage during baking.
Other Candies: Experiment with other small, solid chocolates or even mini peanut butter cups for a different gooey center.
Storage: Store leftover Brown Butter Cadbury Creme Egg Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed warm for that signature gooey center. You can gently reheat them in the microwave for 10-15 seconds.