Brown Butter Cadbury Creme Egg Chocolate Chip Cookies
Brown Butter Cadbury Creme Egg Chocolate Chip Cookies are soft and gooey in the middle with perfectly crisp, golden edges. They’re loaded with melty chocolate chips, studded with crushed mini Cadbury eggs, and stuffed with a whole Cadbury Creme Egg in the center for a surprise gooey bite. Served warm with a sprinkle of flaky sea salt and a cold glass of milk, these indulgent cookies are the ultimate Easter treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Heavy cream (substitute: milk of choice)
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Salt
Chocolate chips of choice (I used semi-sweet)
Why You’ll Love Brown Butter Cadbury Creme Egg Chocolate Chip Cookies:
Perfect Easter Cookie: These festive cookies are the ultimate treat for Easter, featuring Cadbury Creme Eggs and mini eggs in every bite.
Soft and Gooey Centers: The inside stays perfectly soft, gooey, and molten thanks to the creme egg center and brown butter-rich dough.
Crisp, Golden Edges: Each cookie bakes up with beautifully golden, slightly crisp edges that balance the gooey middle.
Rich Brown Butter Flavor: Brown butter adds an irresistible nutty depth that takes these cookies to the next level.
Melty Chocolate Chips: Studded with warm, melty chocolate chips that make every bite extra indulgent.
Crunchy Mini Cadbury Egg Bits: Crushed mini eggs throughout the dough add a delightful texture and a pop of color.
Surprise Creme Egg Center: Each cookie is stuffed with a whole Cadbury Creme Egg that melts into the dough for a gooey, sweet surprise.
Great for Gifting or Celebrating: Perfect for sharing with friends, gifting during the spring holidays, or enjoying with a glass of milk.
Flaky Sea Salt Finish: A sprinkle of flaky sea salt on top enhances the chocolate and balances the sweetness beautifully.
Make-Ahead Friendly: Cookie dough can be prepped and chilled in advance, making them ideal for parties or meal prepping Easter desserts.
Tips for Making Brown Butter Cadbury Creme Egg Chocolate Chip Cookies:
Don’t Chill the Creme Eggs: There’s no need to freeze or chill the Cadbury Creme Eggs before stuffing—they hold up just fine in the oven and melt into the center for the ultimate gooey surprise.
Chill the Dough for 1–2 Hours Minimum: Chilling the dough helps control spreading and enhances the flavor and texture. For best results, chill for 2–4 hours or overnight if you have the time.
Use Brown Butter for Extra Flavor: Browning the butter adds a deep, nutty richness that pairs beautifully with the sweet Cadbury creme center and chocolate chips. Let it cool slightly before mixing it into the dough.
Wrap the Creme Eggs Tightly: Be sure to fully enclose each Cadbury Creme Egg with dough, sealing the edges well to prevent the filling from leaking out while baking.
Crush Mini Cadbury Eggs for Texture: Use a rolling pin or the back of a spoon to gently crush the mini eggs—some larger chunks and some smaller bits create the best texture and pops of color.
Use a Cookie Scoop for Even Portions: For consistency and easier stuffing, use a large cookie scoop (about 3 tbsp of dough). Flatten slightly, add the creme egg, and wrap tightly.
Bake Until Edges Are Golden: Bake the cookies until the edges are golden and crisp, but the centers still look slightly underdone. They’ll finish setting on the baking sheet after removing from the oven.
Top with Extra Chocolate and Mini Eggs: For a bakery-style look, press extra chocolate chips and crushed mini eggs into the tops of each dough ball before baking.
Sprinkle with Flaky Sea Salt: A light sprinkle of flaky sea salt right after baking adds contrast and brings out the chocolate flavor even more.
Serve Warm for the Full Experience: These cookies are made to be enjoyed warm—with gooey creme centers, melty chocolate, and a cold glass of milk on the side.
How to Store Brown Butter Cadbury Creme Egg Chocolate Chip Cookies:
Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 2–3 days. Reheat in the microwave for 10–15 seconds for that gooey, melty center.
Refrigerator: To extend freshness, store the cookies in the fridge in a sealed container for up to 5–6 days. Let them sit at room temp for 10–15 minutes before serving or warm them gently in the microwave.
Freezer (Baked Cookies): Freeze fully baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Store for up to 2 months. Reheat from frozen in a 300°F oven for 8–10 minutes or microwave for 20–30 seconds.
Freezer (Unbaked Dough Balls): Scoop and stuff the cookie dough with Cadbury Creme Eggs, then freeze on a baking sheet. Once firm, store the dough balls in a zip-top bag in the freezer for up to 2 months. Bake straight from frozen at 350°F for 1–2 minutes longer than the original baking time.
Make-Ahead Option: You can make and chill the dough up to 24–48 hours in advance, then bake fresh when ready. Chilling the dough deepens the flavor and improves the texture.
FAQs:
Q: Do I need to chill the Cadbury Creme Eggs before stuffing the cookies?
A: Nope! The Cadbury Creme Eggs do not need to be chilled before baking. They hold their shape well during baking and melt just enough to create a gooey center without leaking everywhere.
Q: How long should I chill the cookie dough?
A: For the best texture and flavor, chill the dough for at least 1–2 hours. Ideally, chill it for 2–4 hours or even overnight. Chilling allows the flavors to develop and helps prevent the cookies from spreading too much.
Q: Can I use mini Cadbury Creme Eggs instead of the full-sized ones?
A: Absolutely! You can use mini Creme Eggs if you prefer smaller cookies or want a slightly less gooey center. Just adjust the cookie dough portion accordingly.
Q: What kind of chocolate chips work best?
A: Semi-sweet or dark chocolate chips work great to balance the sweetness of the Creme Egg. You can also use chopped chocolate or mini chocolate chips for more melty pockets in every bite.
Q: Can I freeze the dough or baked cookies?
A: Yes! You can freeze the unbaked dough balls or fully baked cookies. For unbaked dough, freeze on a tray first, then store in a sealed bag for up to 2 months. Bake from frozen, adding an extra 1–2 minutes. Baked cookies can be frozen and reheated as needed.
Q: How do I reheat the cookies to get that gooey center again?
A: Pop baked cookies in the microwave for 10–15 seconds to melt the center again, or warm in a 300°F oven for 5–8 minutes.
Q: Can I make these without browning the butter?
A: While regular melted butter will work, browning the butter adds a rich, nutty flavor that takes these cookies to the next level. It’s worth the extra step!
Check out my other cookie recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter cadbury creme egg chocolate chip cookies. Happy baking!
