Description
These Easter Egg Brownie Cookies are a fun and festive treat, combining the fudgy richness of brownies with the chewy texture of cookies. Packed with colorful mini Easter eggs, they’re the perfect cookie to celebrate the holiday and delight your family and friends.
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup mini chocolate chips (optional)
- 1 cup mini Easter eggs (such as Cadbury Mini Eggs or chocolate-coated candy eggs), chopped if desired
For Topping:
- Additional mini Easter eggs (whole or chopped) for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, and beat until well combined. Stir in the vanilla extract.
- Add Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the Chocolate Chips and Easter Eggs: Gently fold in the mini chocolate chips (if using) and the chopped mini Easter eggs. If you prefer whole Easter eggs, you can reserve them to place on top of each cookie.
- Scoop the Dough: Using a cookie scoop or tablespoon, scoop dough portions and roll them into balls. Place them about 2 inches apart on the prepared baking sheets. Press additional mini Easter eggs into the tops of the dough balls for a festive touch.
- Bake the Cookies: Bake the cookies for 9-11 minutes, or until the edges are set but the centers are still slightly soft. Do not overbake, as the cookies will firm up as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve: Enjoy these fun and chewy Easter Egg Brownie Cookies with a glass of milk or as a sweet treat at your Easter celebration!
Notes
- If you want a more fudgy texture, slightly underbake the cookies and let them set on the sheet for a few extra minutes.
- You can use any type of candy-coated mini eggs, including chocolate or even pastel-colored ones, to suit your preference.
- For a more vibrant look, you can sprinkle some colored sugar on top before baking for a fun effect.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (out of 20)
- Calories: 150
- Sugar: 16g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg