I can’t let Cadbury Mini Egg season pass without sharing a recipe dedicated to my favorite seasonal candy 😉. If you’ve followed along for the past few years, you’ve probably heard or seen how much I love those little candy coated chocolate eggs.

Last year I shared these amazing Cadbury Mini Egg Chocolate Chip Cookies and a previous year, these delicious Brown Butter Blondies dotted with Cadbury Mini Eggs. There is a common theme with these recipes other than the obvious Cadbury Eggs, and that’s the use of brown butter. It just seems to lend itself so perfectly to the candy that I can’t seem to get myself not to use it. Although it may seem repetitive, trust me, each one of these treats has its own addictiveness, and these brown butter shortbread cookies are no exception.

The brown butter in this shortbread adds a toffee flavor that I find irresistible. The extra step to brown the butter is worth the effort here and because the rest of the ingredients are more neutral, the brown butter really shines. All you really need is the browned butter, powdered sugar and flour to get these going but a splash of vanilla and a sprinkle of salt always work well for a cookie.

The cookies look very unassuming, but just one bite and you’ll be hooked. You can enjoy these brown butter shortbread cookies plain or dipped in chocolate as pictured. Where the Cadbury Minis come into play is the sprinkle on top of the chocolate dip. Obviously they are not central to the recipe, but they add a bit of a crunch and any reason to consume more minis is a good one 😉. You can sprinkle anything you like from sea salt to nuts or cacao nibs or even mini chocolate chips, but I definitely recommend the crushed mini eggs (obviously!).

Whether you end up deciding to even dip them at all is up to you, but making these is a must. You’ll see what I mean once you take your first bite.

Chocolate Dipped Brown Butter Shortbread Cookies with Cadbury Mini Eggs

2018-04-12 13:10:36

Yields 24

When you try these addictive Brown Butter Shortbread Cookies, you'll wonder why you ever had shortbread without browned butter.

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For the Shortbread

1. 1 cup Salted Butter
2. 1/2 cup Powdered Sugar
3. 2 tsp Vanilla
4. 2 cups Flour
5. 1/2 tsp Sea Salt

To Garnish

1. 1 cup Dark Chocolate (or chocolate of choice)
2. 1 tsp Coconut Oil
3. 1/4-1/2 cup Crushed Cadbury Mini Eggs, (may also use a sprinkle of Sea Salt, Cacao Nibs, or Chopped Nuts for garnish)

Instructions

1. Melt the butter in a sauce pan over medium heat and allow to brown, being careful not to burn. It will foam and become fragrant. Once it has browned, remove from heat and allow to cool to room temperature, until the butter has solidified.
2. In a medium bowl or the bowl of a stand mixer, beat the brown butter until fluffy. Add the sugar and beat until combined, then beat in the vanilla.
3. Add the salt and slowly add the flour until all the flour is incorporated and forms a dough. You may need to knead the dough slightly with your fingers if it doesn’t come together on it’s own. If the dough is too soft, refrigerate for 15-20 mins. If the dough is in the fridge too long, thaw it a bit before attempting to roll it out as it will be too hard.
4. Preheat oven to 350F.
5. On a sheet of parchment paper, form the dough into a rough square. Roll out to about 1/4 inch thickness forming a rectangle approximately 11x7 inches. Cut off uneven edges (to 10x6 inch). Cut the dough into 2.5x1 inch rectangles.
6. Gently transfer to a parchment lined baking sheet. Dock the cookie dough with a wooden skewer. Reroll trimmings as desired.
7. Bake in preheated oven for 12 mins. Remove from oven and allow to cool completely on the baking sheet .
8. Melt the chocolate with the coconut oil and dip the edges of shortbread cookies. Sprinkle with crushed Cadbury eggs or topping of choice (sea salt, nuts, cacao nibs, etc). Allow the chocolate to set, you may need to refrigerate the cookies.
9. Serve with tea or coffee and enjoy!

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