Dessert
Brown Butter Cookie Bakery Prep (Oreo, Mini Egg, Nutella & Banana Chocolate Chunk)
5 hServes 48Nutri-Score D€€
D
5 h
5 hBrown Butter Cookie Bakery Prep (Oreo, Mini Egg, Nutella & Banana Chocolate Chunk)
what you need
Ingredients
butter (browned and cooled)Dairy680 g
brown sugarPantry600 g- granulated sugarPantry300 g
eggs (room temperature)Dairy6 pieces- vanilla extractPantry30 ml
all-purpose flourGrains900 g- baking sodaPantry12 g
saltSpices10 g- Oreos (chopped)Bakery300 g
mini eggs (crushed)Other300 g- Nutella (frozen into small dollops)Pantry300 g
banana (mashed)Produce3 pieces
dark chocolate (chopped into chunks)Pantry300 g
per serving
Nutrition
303kcal
- Carbs
- 36 g
- Proteins
- 3 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl ×3
Saucepan
Baking tray ×2
Oven
Kitchen scale
Cooling rack
step by step
Method
- Step 1
Chop the mix-ins
- Chop the Oreos into rough pieces.
- Crush the mini eggs.
- Chop the dark chocolate into chunks.
- Step 2
Brown the butter
- Melt the butter in a saucepan over medium heat.
- Cook until the milk solids turn golden and nutty, then cool.
- Step 3
Freeze the Nutella filling
- Scoop the Nutella into small dollops on a tray.
- Freeze until firm.
- Step 4
Make the brown butter dough
- Mix the browned butter with the brown sugar and granulated sugar.
- Beat in the eggs and vanilla.
- Fold in the flour, baking soda and salt by hand until just combined.
- Step 5
Flavor the doughs
- Divide the dough and fold the chopped Oreos into one portion.
- Fold the crushed mini eggs into a second portion.
- Mash the bananas and fold them with the chocolate chunks into a third portion.
- Step 6
Roll and fill the cookies
- Roll the dough into balls.
- Flatten each ball and place a frozen Nutella dollop in the center, then seal the dough around it.
- Step 7
Bake the cookies
- Bake the dough balls at 180 °C until the edges are set and the centers are soft.
- Cool on a rack before packaging.