MINI EGG ICE CREAM SANDWICHES
t h e m a g i c
i n s p i r a t i o n : mini eggs, mini eggs, mini eggs! ice cream, ice cream, ice cream!
f e e l s : crunchy + chewy with a hint of nostalgia
e a t w i t h : a smile, a glass of milk (any kind will do), coffee (if it's cold outside), iced coffee (if it's hot).
m i g h t l i k e i f y o u ' r e i n t o : park hangs, sitting on city stoops, jump rope games, skip-it, red rover, sticky hands, public pools, Klondike bars, Drumstick ice cream cones, sprinkles, summer crushes, cream soda, sugar comas.
t h e s c i e n c e
makes 24 cookies
Brown Butter Mini Egg Cookies
i n g r e d i e n t s :
- 225 g unsalted butter (2 sticks or 1 cup)
- 1 standard ice cube (approx. 2 Tbsp)
- 280 g unbleached all-purpose flour (approx. 2 cups)
- 3/4 tsp baking soda
- 2 tsp kosher salt
- 140 g granulated sugar (approx. 3/4 cup)
- 2 large eggs (100 g)
- 2 tsp natural vanilla extract
- 140 g brown sugar (1/2 cup tightly packed + 2 Tbsp)
- 225 g mini eggs (approx. 1 cup), roughly chopped (use as many or as little as you like depending on how chocolatey you like them)
m e t h o d :
- Over medium-high heat, melt butter in a medium saucepan. Constantly swirl pan while cooking until you start to see little golden brown flecks in the butter and it smells nutty (approx. 5 minutes). Remove from heat and keep swirling for another 15 seconds until the butter is a rich brown.
- Transfer butter to a medium bowl and whisk in the ice cube. (This adds moisture back into the butter that was removed during the browning process). Place bowl into refrigerator and allow to fully cool (approx. 20 minutes). You will know it is fully cooled when it starts turning opaque and firm around the edges of the bowl.
- While the butter cools, whisk flour, baking soda and salt together in a large bowl.
- In the bowl of a stand mixer, add granulated sugar, eggs, and vanilla extract. Fit mixer with whisk attachment and whisk on medium-high for about 5 minutes or until mixture is pale brownish-yellow colour and falls off the whisk in thick ribbons when lifted above bowl. (You can also use a hand mixer or a regular whisk and some arm strength if you like).
- Fit paddle attachment to stand mixer. Add cooled brown butter and brown sugar to egg mixture. Beat on medium speed to combine (approx. 15 seconds).
- Add flour mixture and beat on low until just combined with a little dry flour remaining (approx. 15 seconds).
- Add mini eggs and fold in with spatula until evenly distributed.
- Cover and place bowl in the refrigerator for at least 30 minutes. (I can never seem to wait long so a minimum of 30 minutes is good but really, the longer the better to increase the flavour. You can wait a few hours, overnight or even up to 3 days before baking. If waiting days then put into a sealed container. The flavour gets better and better.)
- Preheat oven to 325°F. Adjust oven racks–one upper middle and one lower middle position. Line baking sheet with parchment paper. Using an ice cream scoop or spoon, place balls onto baking sheet (approx. 3 Tbsp for each ball).
- Bake for 13–16 minutes, (rotating pans back to front and top to bottom halfway through) or until golden brown around edges but still soft.
- Let cool on a wire rack
*Cookies will keep for up to 5 days in a sealed container, ziplock or cookie jar.
Cookie recipe adapted from Serious Eats
Ice Cream Sandwiches
i n g r e d i e n t s :
- brown butter mini egg cookies
- vanilla ice cream
- handful of mini eggs, chopped to desired roughness/fineness
m e t h o d :
- Lay one cookie top side down on plate.
- Scoop a heaping ball of ice cream onto cookie bottom.
- Place another cookie on top of ice cream scoop and push down a little.
- Smooth out edges of ice cream.
- Put crushed mini eggs in a shallow bowl and roll the side of the ice cream sandwich in the them.
*I made a bunch at once and froze them so I could have them ready whenever I felt like one. I put them in a sealed tupperware container with parchment paper between each before freezing.