If you’re looking for the perfect Easter cookie, these Brown Butter Mini Egg Chocolate Chip Cookies are a must-try! They combine the nutty richness of brown butter, the deep flavors of espresso, and the satisfying crunch of mini eggs for a cookie that’s both crispy on the outside and soft on the inside. Whether you’re making these for an Easter gathering, a springtime treat, or just because you love chocolate chip cookies with a twist, you’re in for a delicious experience.

Why You’ll Love These Mini Egg Brown Butter Chocolate Chip Cookies

• Brown butter magic – Adds a nutty, caramelized depth to the cookies.
• Mini eggs for a festive touch – Crunchy candy shell with creamy chocolate inside.
• Perfectly chewy texture – Crispy edges, soft centers, and melty chocolate in every bite.
• Easy to make – Simple ingredients and minimal prep time.
• Great for gifting – A fun Easter treat that everyone will love!

Ingredients You’ll Need for the Mini Egg Brown Butter Chocolate Chip Cookies:

• Brown Butter – Enhances the cookies with a rich, nutty flavor.
• Brown Sugar & White Sugar – Creates the perfect balance of chewiness and crispness.
• Egg – Adds structure and keeps the cookies soft.
• Vanilla Extract – Enhances the overall flavor.
• Espresso Powder – Deepens the chocolate flavor without tasting like coffee.
• Flour – Provides structure to the cookies.
• Baking Soda – Helps the cookies rise and spread properly.
• Salt – Balances the sweetness and enhances the flavors.
• Chocolate Chips – Adds gooey chocolate pockets in every bite.
• Mini Eggs – A crunchy, festive addition perfect for Easter!

Here are the essential tools you’ll need for making the Mini Egg Brown Butter Chocolate Chip Cookies:

• Mixing Bowl: For combining all the ingredients.
• Whisk or Spoon: To mix the wet and dry ingredients.
• Measuring Cups and Spoons: For precise measurements.
• Cookie Scoop or Spoon: To portion out the cookie dough evenly.
• Baking Sheet: To bake the cookies.
• Parchment Paper: Prevents sticking and makes cleanup easier.
• Cooling Rack: For cooling the cookies evenly after baking.

Here is the full Recipe:

Ingredients:

• 100g (½ cup) brown sugar
• 50g (¼ cup) white sugar
• 115g (½ cup) brown butter (see instructions below)
• 1 egg
• 1 tsp vanilla extract
• ½ tsp espresso powder
• 125g (1 cup) all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 85g (½ cup) semi-sweet chocolate chips
• 85g (½ cup) chopped mini eggs (plus extra for topping)

Directions:

1. Brown the Butter

1. In a light-colored pan, melt the butter over medium heat, stirring constantly.
2. The butter will foam, then turn golden brown and smell nutty (about 5–7 minutes).
3. Remove from heat immediately and transfer to a heatproof bowl to cool for about 15 minutes.

2. Mix the Wet Ingredients

1. In a mixing bowl, cream together the brown butter, brown sugar, and white sugar until smooth.
2. Add the egg and vanilla extract, mixing until fully incorporated.

3. Combine the Dry Ingredients

1. In a separate bowl, whisk together flour, baking soda, espresso powder, and salt.
2. Slowly mix the dry ingredients into the wet ingredients, stirring until just combined.

4. Fold in the Chocolate & Mini Eggs

1. Gently fold in semi-sweet chocolate chips and chopped mini eggs.
2. Be careful not to overmix!

5. Chill the Dough

1. Cover the dough and refrigerate for at least 1 hour (but ideally 3 hours for better texture and flavor).

6. Bake the Cookies

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Scoop the dough into balls and place them 2 inches apart on the sheet.
4. Press a few extra mini eggs on top for decoration.
5. Bake for 9–11 minutes, until the edges are golden but the centers are slightly soft.

7. Cool & Enjoy!

1. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
2. Serve warm or at room temperature for the best flavor.

Tips & Tricks:

• Don’t skip browning the butter – It adds a deeper, richer flavor.
• Chill the dough – This prevents spreading and enhances the chewiness.
• Use a mix of chocolate – Combining chocolate chips and mini eggs adds variety in texture.
• Add extra mini eggs on top – Makes them look even more festive!
• Slightly underbake for softer cookies – The residual heat will continue baking them after removing from the oven.

How to Store & Freeze These Cookies

Storage:

• Store cookies in an airtight container at room temperature for up to 5 days.
• To keep them soft, add a slice of bread to the container.

Freezing Cookie Dough:

• Scoop cookie dough into balls and place on a baking sheet.
• Freeze for 30 minutes, then transfer to a ziplock bag.
• Bake straight from frozen at 350°F, adding 1–2 extra minutes to the baking time.

Freezing Baked Cookies:

• Thaw at room temperature or warm in the oven at 300°F for 5 minutes.
• Allow cookies to cool completely before freezing.
• Store in a freezer-safe container for up to 3 months.

These Mini Egg Brown Butter Chocolate Chip Cookies are everything you want in an Easter dessert—chewy, buttery, chocolatey, and filled with crunchy mini eggs. The brown butter adds an irresistible depth of flavor, while the mini eggs make them festive and fun! Whether you’re baking for Easter or just treating yourself, these cookies are guaranteed to be a hit.

Give them a try and let me know what you think! Tag me on Instagram @izzyskitchen_ with your creations!

More Recipes:

• Flower Brownies – Fudgy brownies topped with colorful “flowers” that are as fun to look at as they are to eat – perfect for a playful twist on a classic treat!
• Frosted Oreo Cookies – Soft, chewy cookies crowned with creamy Oreo frosting—perfect for anyone who loves a cookies-and-cream dream!
• Tiramisu Cookies – Espresso and mascarpone come together in these elegant Tiramisu Cookies, delivering the flavors of the classic Italian dessert in every bite.
• Chocolate Banana Bread – Rich, moist, and studded with chocolate chips, this Chocolate Banana Bread is a heavenly treat for chocolate and banana lovers alike.

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Brown Butter Mini Egg Chocolate Chip Cookies

Author Name

Isabel

Published On

2025-11-12