Brown Butter Easter Cookies
These Brown Butter Easter Cookies are crispy outside and chewy inside. They have a wonderful toasted and caramel flavor thanks to the browned butter and brown sugar in them. Chocolate eggs and sugar-coated mini eggs make these cookies the best treat for this Easter!
Servings: 14 cookies
Ingredients
- 200 g Browned Unsalted Butter Start with 260 g before browning
- 250 g Brown sugar
- 1 egg
- 2 tbsp Vanilla extract
- 300 g All-purpose flour
- 5 g Baking soda 1tsp
- 1 pinch Salt
Add-ons:
Option 1:
- 120 g Chopped mini eggs for the batter
- 120 g Mini eggs for decoration
- 50 g Chopped white chocolate for decoration
Option 2:
- 120 g Chocolate chips for the batter
- 150-180 g Chocolate eggs for decoration
Instructions
- Brown the butter: Cut into cubes and place in a saucepan. Bring to medium/high heat until foam forms, the butter turns golden and brown dots are visible in the bottom of the saucepan.
- Remove from heat and allow to cool overnight. You can also cool it down in an ice water bath, stirring continuously until soft.
- Beat the butter with the sugar, until light and fluffy. Use a stand mixer with a paddle attachment or a handheld mixer.
- Add the egg and the vanilla extract. Continue mixing until combined.
- Add the flour, salt, and baking soda to the batter and continue mixing until combined.
- Add the chopped mini eggs or chocolate chips and mix well.
- Scoop out the dough using an ice cream scoop and form balls with your hands. Place them on a tray lined with parchment paper, leaving space between them because they expand in the oven. Press each cookie lightly with your hands.
- For the mini eggs option, place the mini eggs on the cookies before baking and place the chopped white chocolate 2 minutes after baking.
- Bake the cookies in a preheated oven at 350°F (180°C) for 12 minutes or until the edges of the cookies are just golden brown and the centers are soft.
- For the chocolate chips/ chocolate eggs option, place the chocolate eggs 8 minutes after baking the cookies. That way they won’t melt so much and they’ll keep their shape.
- Let cool down and serve.
