Ingredients:

  • ¾ cup (170g) unsalted butter, browned
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (50g) granulated cane sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) sea salt
  • 1 ½ cups (250g) Cadbury Mini Eggs, roughly chopped
  • ½ cup (85g) dark chocolate chips

Instructions:

  1. Melt the butter in a saucepan over medium heat. Whisk constantly until golden-brown bits form at the bottom and a toasted aroma develops. Remove from heat and let cool for 10 minutes.
  2. In a large bowl, cream together the cooled browned butter, light brown sugar, and granulated cane sugar until combined.
  3. Beat in the egg and vanilla extract until the mixture is velvety.
  4. Sift in the flour, baking soda, and salt. Mix on low speed until just a few white streaks remain.
  5. Roughly chop the Cadbury Mini Eggs. Fold the crushed eggs and dark chocolate chips into the dough using a spatula.
  6. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  7. Chill the baking sheets in the refrigerator for 30 minutes.
  8. Bake at 350°F (175°C) for 9-11 minutes until the edges are golden but the centers still look slightly underdone.
  9. Press a few whole mini eggs into the tops of the cookies while still warm and allow them to set on the pan.