Brown Butter Cookies (with Cadbury Mini Eggs)

Place butter in a small sauce pan. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5 minutes and the butter will turn golden brown. The butter will foam and milk solids may settle at the bottom of your pan but use a wooden spoon to scrape this.

Transfer your browned butter to a heat proof container, place in fridge until cool and solid. Make sure to scrape all the brown bits (milk solids) into the container.

Remove cooled solid butter from the refrigerator and spoon into a large bowl if using hand mixer or your stand mixing bowl. You can also do this by hand but using a stand mixer makes it easier to beat for longer and get thicker cookies. Note: I prefer to do this by hand because I like the result of cookies when there is not THAT much air incorporated into the butter.

Using a whisk, a hand-held mixer or stand mixer fitted with a paddle attachment, beat the chilled brown butter for 30 seconds to 1 minute on medium speed (or vigorously with whisk) until completely smooth and creamy. Add your granulated sugar and brown sugar and beat on medium high speed until light in colour (1 min). Beat in egg, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. Note: If you are mixing by hand it may take slightly longer to fully incorporate ingredients.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined.

On really low speed, add your dry ingredients into wet ingredients. Mix until combined.

Add half of the chocolate chips and half of mini eggs into cookie dough. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Note: I like to crush some of my mini eggs with the back of a cup.

Remove cookie dough from the refrigerator, scoop and roll dough, about 1.5 tablespoons of dough each, into balls. I make 10 cookies but you could get up to 12 slightly larger ones. Place back in fridge for 1 hour (or up to 3 days until ready to bake). If you chill for longer than 1 hour more, let dough balls sit at room temp for 30 min before baking.

Right before baking, press in remaining chocolate chips and crushed/whole mini eggs. Don’t worry if your dough balls look crowded, I promise they will spread and look perfect.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set aside.

Bake the cookies for 11-12 minutes for 12 cookies. Bake at 12-13 minutes for 10 slightly smaller cookies.

Bake until slightly golden brown around the edges and let cool for 10 minutes. The cookies will slightly deflate as you let them cool.

ENJOY!