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brown butter easter chocolate cookies (1)
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Brown Butter Easter Chocolate Cookies

Brown butter Easter chocolate cookies topped with Malteser bunnies and mini eggs! These thick, chunky cookies are packed with semi-sweet chocolate chunks and made with cold brown butter for the perfect sturdy texture. The cutest Easter treat you will ever bake.
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Prep Time 1 hour
Cook Time 12 minutes
Cooling Time 20 minutes
Total Time 1 hour 32 minutes
Servings: 12 cookies
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 113 g ½ cup or 1 stick unsalted butter
  • 300 g 2½ cups, all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 100 g ½ cup, light brown sugar packed
  • 60 g ⅓ cup, granulated sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 120 g ¾ cup, semi-sweet chocolate, roughly chopped
  • 12 Mini Malteser Bunnies, milk, white, or mix
  • 12 Mini Eggs, roughly one sharing bag

Equipment

  • 1 Baking Tray
  • 1 Light-Colored Saucepan

Method
 

  1. Prep: Preheat oven to 190°C (375°F). Line baking sheets with parchment.
  2. Brown butter: In a light colored saucepan over medium heat, melt butter, swirling occasionally. Cook until amber with brown specks and nutty aroma. Immediately remove from heat and pour into a large bowl. Refrigerate until completely cold, about 30-40 minutes.
  3. Mix wet: To cold brown butter, add brown sugar and granulated sugar. Beat for 2-3 minutes until smooth. Add egg and vanilla, beat until creamy and glossy.
  4. Mix dry: In a separate bowl, whisk together flour, baking soda, and fine sea salt.
  5. Combine: With mixer on low, gradually add dry ingredients to wet. Mix just until combined, do not overmix.
  6. Add chocolate: Fold in chopped semi-sweet chocolate with a rubber spatula until evenly distributed.
  7. Scoop: Scoop dough into 3-tablespoon portions (12 cookies). Place on prepared sheets, 3 inches apart.
  8. Bake: Bake for 11-13 minutes until edges are golden and set, centers still soft.
  9. Add toppings: Immediately out of oven, gently press one Malteser Bunny and one Mini Egg into each cookie.
  10. Cool on sheet: Let cookies cool on baking sheet for 20 minutes.
  11. Transfer and serve: Carefully transfer to wire rack. Enjoy warm or at room temperature.

Notes

  1. Chill brown butter completely, cold butter is essential for thick, sturdy cookies.
  2. Measure flour correctly: spoon and level, or use a kitchen scale (300g).
  3. Have bunnies and eggs ready before cookies come out of oven.
  4. Press decorations gently but firmly into hot cookies.
  5. Do not skip the 20-minute rest on the baking sheet, it sets the cookies and locks in decorations.
  6. Store in airtight container at room temperature for up to 5 days.
  7. Layer with parchment paper to protect decorations.