Brown Butter Coffee Mini Egg Cookies

These Brown Butter Coffee Mini Egg Cookies are a perfect treat for Easter. Made with brown butter, instant coffee, and mini eggs, these coffee mini egg cookies are sweet, chewy, salty and delicious!

Easter Coffee Cookies

I’m all about festive and holiday baking. Growing up, I never really celebrated any holidays but as an adult, I get so excited about holidays because of food. Food is so expressive and I love seeing everybody’s creation during the holidays. When I think of Easter baking, I immediately think of Mini Eggs and Hot Cross Buns. Honestly, I LOVE anything with mini eggs. I love that outer crunch that shatters when you bite into it and the milk chocolate on the inside. When baked, I think they’re even better because they have a tender inside.

These Brown Butter Coffee Mini Egg Cookies are inspired by my love for mini eggs. I was brainstorming what would be a good combination and I felt a classic chocolate cookie would be a bit boring. I decided to add coffee for an extra little kick and I love how these turned out! I used instant coffee granules which are not only inexpensive but also very convenient. These cookies have a great crisp but chewy texture, and the nutty caramel from the brown butter compliments the coffee well. The mini eggs of course add even more texture and sweetness. Top these babies with flaky salt and these are the perfect sweet and salty treat!

Chewy and Crisp Coffee Cookies

I follow an Instagram food blogger who recently talked about using bread flour in your cookies. She explained that using a mix of bread flour can give you a chewy cookie. I had never considered using bread flour in cookies! I decided to experiment with that in this recipe and I really love how these cookies turned out. The bread flour makes the cookie slightly more chewy, rather than gooey. I usually make cookies that are more crisp and gooey, rather than chewy which honestly is a nice change-up. That chewy texture complements the mini eggs and really makes these coffee mini egg cookies addicting.

If you don’t have bread flour, you can of course sub it with all-purpose flour. These coffee mini egg cookies only use 1/2 cup of bread flour and 1 cup of all-purpose flour, making a total of 1.5 cups of flour. If you use too much flour in these cookies, the cookies won’t spread. If you have a scale I highly recommend weighing out your flour, which is 150g of all-purpose flour, and 75g of bread flour.

Browning Your Butter

If you’ve never heard of brown butter, you are definitely missing out! Browning butter is the process of melting and cooking the butter till you’re left with this nutty, caramel-like flavour. It seriously enhances any recipe and gives a deeper and richer flavour. If you don’t believe me, believe science! By browning butter, you create a Maillard Reaction, a chemical reaction that enhances the flavour and aromas of the molecules.

Browning butter can be intimidating especially if it’s your first time doing it, but it is super easy. It takes around 5 minutes to cook, with an additional 10 minutes of cooling time. It’s an extra 15 minutes in your day – but is it worth it? Absolutely! It will make these Coffee Mini Egg Cookies even more amazing. That nutty caramel flavour with the coffee goes so well together!

Start by using a light-coloured pot. Over medium-high heat, melt the butter. Once melted, the water content of the butter will continue to evaporate, leaving you with the fat, and white specks we call milk solids. Stir the butter often, scraping the sides to allow the milk solids to brown. Once the milk solids have browned, the butter will start to foam up again so be careful not to burn it. Remove from the heat, and pour into a heat-safe bowl. Scrape all the brown bits along with the melted butter and let the entire mixture cool in the fridge for 10 minutes. The entire process takes around 4-5 minutes from start to finish.