Mini egg brown butter cookies

These are the best cookies on the internet. Perfect for Easter, or just any day! Plus, a cookie recipe that requires no chilling!

Mini egg brown butter cookies

I've combined the two greatest things to make the best cookie to ever exist. The Mini Egg brown butter cookie is chewy, it's thick, its crispy on the outside, soft on the inside, filled with pieces of mini egg that lend sweetness from the melty milk chocolate, and a little micro-crunch from the outer coating. These cookies are what your dreams are made of. I promise if you make these cookies that two things will happen:

1) You'll experience true joy.

2) You'll immediately make another batch because they will be finished.

The Mini egg brown butter cookie starts off with browned butter base, to which a ton of mini eggs are added. The best part about this recipe is that it doesn't require any time in the fridge! You can bake and eat the cookies right away. However, if you like a thicker cookie, I do recommend chilling the dough for a few hours. I recommend this with any cookie dough recipe since the chill time allows for the flavours to really soak into the dough creating a more flavourful cookie overall. What I like to do is make the dough, bake a few cookies so they can be eaten right away, and pop the rest of the dough in the fridge to make cookies later on!

Mini egg brown butter cookies

• 1 cup butter, unsalted (this will be browned)

• 1 1/4 cup dark brown sugar

• 1 egg

• 1 egg yolk

• 1 tsp vanilla

• 2 cups all purpose flour

• 3/4 tsp baking soda

• 1/2 tsp salt

• 2 cups mini eggs (or as many as your heart desires)

• Mini egg chocolate bar (if you want)

For the topping

• Flakey salt, to garnish

Directions

Browning the butter

1. In a sauce pan, add in the butter on medium-high heat. Allow the butter to melt slowly. It should start bubbling, and eventually form a foamy layer on top. If its splashing, reduce the heat. If it's not melting, turn up the heat slightly. While the butter is fully melted and bubbling, swirl saucepan to stir the butter, or use a spatula sparingly. You don't want to mix the butter too much. After about 5 or so minutes, you'll notice some brown bits at the bottom and a nutty aroma. Remove from the heat at this point. Pour into a large mix bowl and set aside.

Preheat the oven

2. Preheat the oven to 350F. If you like a cookie that is really soft on the inside but really crunchy on the outside, preheat it to 375F.

3. Line an aluminum baking sheet with parchment paper or a silicone baking sheet. Set aside.

Making the dough

4. Crush the mini eggs using a food processor and pulsing a couple times. Or you use a knife and cutting board to chop up the mini eggs. Once they are crushed, set them aside.

5. For making the cookie dough, you can use a mixer or spatula and bowl. In the bowl with brown butter, add in the brown sugar and mix. Add in the vanilla, salt, egg and egg yolk. Mix well. Add in the flour, baking soda and salt. Stir until incorporated.

6. Add the crushed mini eggs into the cookie dough. Stir gently until fully combined.

7. Using a large cookie scoop, scoop the cookie dough directly onto the baking sheet. Ensure the dough balls are 1-2 inches away from each other.

Baking the cookies

8. If you are baking at 350F: bake the cookies for about 12- 14 minutes or until the edges are golden brown.

9. If you are baking at 375F: bake the cookies for about 10-12 minutes until the edges are brown and the top of the cookie is golden brown.

10. Once baked, remove from the oven. I like to use a round cookie cutter to help shape my cookies into perfect circles. Place the cookie cutter over the cookie and move in a circular motion. The motion and ring should help form the cookie into a perfect circle.

11. Top with flakey sea salt.

12. Allow the cookies to cool for at least 5 minutes. Enjoy!

13. I like to store in an air tight container to ensure freshness.

Storing cookie dough for later

13. If you are not baking the cookies right away, I like to store the dough for later. Scoop the cookie dough and place in a ziploc bag. You can store this in the fridge or freezer. When baking, just bake them from frozen for about 15 minutes.