Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour. Brown Sugar – First of all, it has way more flavour than regular white sugar! And, in this recipe, brown sugar helps to keep the cookie moist and soft. lt;p>Sugar, <strong>Wheat</strong> Flour, Vegetable Oils (Sunflower, Rapeseed), Palm Oil, <strong>Milk</strong> Fat, Cocoa Powder (3.5 %), Whey Powder (from <strong>Milk</strong>), Maize Starch, <strong>Wheat</strong> Starch, Cocoa Butter, Cocoa Mass, Skimmed <strong>Milk</strong> Powder, Whey Permeate (from <strong>Milk</strong>), Raising Agents (Ammonium Carbonates, Sodium Carbonates, Diphosphates), Lactose (from <strong>Milk</strong>), Salt, Emulsifiers (<strong>Soya</strong> Lecithins, E442), Dextrose, Flavourings</p>

Brown butter: In a heavy-bottomed saucepan over medium heat, melt half the butter (6 tablespoons). Swirl until it starts to turn a light amber color. Be careful! The butter can burn very easily. Pour butter from the pan into a large glass bowl to cool. Once the butter has cooled slightly, add in the remaining butter to melt together.Cookie Dough: Spread out the cookie dough onto a layer of plastic wrap, roll into a log and wrap tight. Wrap in another layer of plastic wrap and freeze. Make cookie batter: Whisk brown sugar, granulated sugar, egg, and egg yolks into cooled melted butter until smooth. Whisk in vanilla extract. Add dry ingredients to wet ingredients and fold the batter together. Fold in the dark chocolate and Cadbury eggs; do not overmix. Refrigerate dough for 30-60 minutes. Salt – This is a common ingredient in baking and cooking. In baking it helps to enhance and balance sweetness.

Begin by preheating your oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper and set it aside. Next, in a mixing bowl, beat together the butter and the sugar until well combined. Then, add in the eggs and vanilla extract. Beat those into the butter and sugar mixture. Butter – Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and there’s no difference in taste or appearance once all is said and done. Use what you have on hand.Did you know that originally Mini Eggs were only available at Easter with the exception of in Canada? You can now find them year round in most places. Did you know that the colours of the hard shell coating are different in other parts of the world? Sugar, Wheat Flour, Vegetable Oils (Sunflower, Rapeseed), Milk Fat, Cocoa Mass, Cocoa Butter, Skimmed Milk Powder, Wheat Starch, Modified Potato Starch, Lactose (from Milk), Raising Agents (Ammonium Carbonates, Sodium Carbonates, Diphosphates), Whole Milk Powder, Whey Permeate (from Milk), Fat Reduced Cocoa Powder (0,5 %), Palm Oil, Emulsifiers ( Soya Lecithins, E442, E473), Salt, Flavourings (contains Milk), Dextrose, Soya Beans, Colour (Beta Carotenes). Lifestyle / Additives Gather together your ingredients, mix the dry ingredients and then brown the butter. I then chop the eggs and prep the rest of my ingredients while the butter is cooling.

Baking Soda – Commonly known as sodium bicarbonate, or just bicarb, it is a baking ingredient that helps with leavening or rising. Cocoa Powder– Cocoa powder is an unsweetened chocolate product which adds deep chocolate flavor to desserts and beverages. Use a good quality cocoa powder, not the kind we used to stir into milk as kids! Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Sugar, Wheat Flour, Vegetable Oils (Sunflower, Rapeseed), Palm Oil, Milk Fat, Cocoa Powder (3.5 %), Whey Powder (from Milk), Maize Starch, Wheat Starch, Cocoa Butter, Cocoa Mass, Skimmed Milk Powder, Whey Permeate (from Milk), Raising Agents (Ammonium Carbonates, Sodium Carbonates, Diphosphates), Lactose (from Milk), Salt, Emulsifiers ( Soya Lecithins, E442), Dextrose, Flavourings Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!White Chocolate Chips – I use chocolate chips a lot in my recipes, and I change up the type depending on how I feel. Unless the recipe states otherwise, you can use milk, semi-sweet, or dark chips too. Look for any and all variations of mini Cadbury creme eggs like Shimmering eggs, Dark or White mini eggs, Popping mini eggs or Micro Mini eggs (an even smaller version). Make sure to only chop half of the Cadbury eggs and leave the rest whole for creme eggs in every bite. Cadbury Mini Eggs are a milk chocolate candy. They were introduced by the Cadbury company in 1967. The inner part of the egg is solid milk chocolate. The outer part consists of a hard candy shell. They are molded to resemble a miniature egg.