If you’re on the hunt for a delightful treat that combines the fudgy richness of brownies with the playful spirit of Easter, the Easter Egg Brownie Cookies Recipe is exactly what you need. These chewy, chocolate-packed cookies studded with colorful mini Easter eggs are not only a feast for your taste buds but also a feast for your eyes. Imagine each bite bursting with gooey chocolate, balanced perfectly by the crisp candy shells of the eggs. Whether you’re baking for a spring gathering or just craving some festive sweetness, this recipe is sure to bring smiles all around.

Easter Egg Brownie Cookies Recipe - Recipe Image

Ingredients You’ll Need

This Easter Egg Brownie Cookies Recipe calls for simple, everyday ingredients that come together to create a luscious chocolate cookie with a festive twist. Each one plays a crucial role, from the melted butter that ensures a moist, tender crumb to the mini Easter eggs that add pops of color and crunch.

1/2 cup unsalted butter, melted: Using melted butter gives the cookies a fudgy texture that’s hard to resist.
1 cup granulated sugar: Sweetness that balances the rich chocolate flavor perfectly.
1/2 cup brown sugar, packed: Adds a hint of molasses and moisture, contributing to the chewiness.
2 large eggs: They bind everything together and add richness.
1 tsp vanilla extract: Boosts the chocolate flavor with warm, fragrant notes.
1/2 cup unsweetened cocoa powder: Responsible for that deep chocolate taste and gorgeous color.
1 cup all-purpose flour: The structure of the cookie, holding all the ingredients in place.
1/2 tsp baking powder: Helps create just enough lift for soft, tender cookies.
1/4 tsp salt: Enhances all the flavors and balances the sweetness.
1/2 cup mini chocolate chips (optional): For those who want an extra layer of melty chocolate goodness.
1 cup mini Easter eggs (such as Cadbury Mini Eggs or chocolate-coated candy eggs), chopped if desired: These bring fun color and that signature candy crunch to every bite.
Additional mini Easter eggs for topping (optional): Adds a festive touch and makes your cookies look irresistible.

How to Make Easter Egg Brownie Cookies Recipe

Step 1: Preheat the Oven

Begin by setting your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone mats. This simple step ensures your cookies bake evenly and won’t stick, making cleanup a breeze afterward.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined. Then add the eggs, one at a time, beating each in thoroughly before adding the next. Stir in the vanilla extract to bring all those flavors together with a little extra warm sweetness.

Step 3: Add Dry Ingredients

In a separate bowl, sift or whisk together the cocoa powder, flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing here; this helps keep your cookies tender and not tough.

Step 4: Fold in the Chocolate Chips and Easter Eggs

Now for the magical part – gently fold in the mini chocolate chips and the mini Easter eggs. If you’d like, chop some of the eggs to scatter inside the dough so you get colorful pockets of surprise in every bite. If you prefer whole eggs on top for decoration, reserve those for later.

Step 5: Scoop the Dough

Use a cookie scoop or tablespoon to portion out the dough, rolling each into a ball. Place them on your prepared trays about 2 inches apart to give space for spreading. Press a few extra mini Easter eggs into the tops to decorate and add that cheerful Easter vibe.

Step 6: Bake the Cookies

Bake your cookies for 9 to 11 minutes, or until they look set around the edges but remain a little soft in the center. Remember, they will firm as they cool, so be careful not to overbake!

Step 7: Cool the Cookies

Allow the cookies to rest on the baking sheet for 5 minutes so they set up perfectly, then transfer them to a wire rack to cool completely before enjoying.

How to Serve Easter Egg Brownie Cookies Recipe

Garnishes

For a festive flair, garnish finished cookies with whole mini Easter eggs or a light dusting of powdered sugar. These simple touches brighten up the plate and make your treat feel special for any Easter celebration.

Side Dishes

Pair these cookies with a cold glass of milk or a warm cup of coffee or tea to balance their sweetness. A scoop of vanilla ice cream alongside can also turn them into an indulgent dessert.

Creative Ways to Present

Arrange your Easter Egg Brownie Cookies on a pastel-colored platter or nestle them in a basket lined with decorative Easter grass. They also work beautifully as a colorful addition to any dessert table or packed lunch for a springtime picnic.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 4 days. This keeps them chewy and fresh, perfect for snacking anytime.

Freezing

You can freeze baked Easter Egg Brownie Cookies by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag. They will keep well for up to 3 months and thaw quickly at room temperature.

Reheating

Warm leftovers in the microwave for about 10 seconds to revive that soft, gooey texture, or enjoy them chilled for a different but equally delightful experience.

FAQs

Can I use regular chocolate chips instead of mini Easter eggs?

Absolutely! Regular chocolate chips add melty chocolate goodness but keep in mind you’ll miss out on the colorful crunch that Easter eggs bring. For the full festive effect, try a mix of both.

What if I don’t have unsalted butter?

If you only have salted butter, you can still use it but reduce or skip the added salt in the recipe to maintain balance.

Can these cookies be made gluten-free?

Yes, swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup, and you should achieve similar texture and taste. Just be sure your cocoa powder and candy eggs are also gluten-free.

Do I have to chop the mini Easter eggs?

Not at all! Chopping them distributes the candy more evenly inside, but whole mini Easter eggs on top add a beautiful decoration and fun surprise.

How long do these cookies stay fresh?

Stored properly at room temperature in an airtight container, they remain fresh and chewy for about 4 days. Beyond that, consider freezing to preserve their texture and flavor.

Final Thoughts

This Easter Egg Brownie Cookies Recipe is such a joyful way to celebrate the season while satisfying any chocolate craving. They’re fun to make, visually stunning, and wonderfully chewy with every colorful, crunchy bite. I can’t wait for you to try this recipe and see how it lights up your Easter table or any special occasion with a little bit of homemade magic.

Easter Egg Brownie Cookies Recipe

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3.9 from 84 reviews

Author: admin
Total Time: 25 minutes
Yield: 18 cookies 1x

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Description

Delight in these festive Easter Egg Brownie Cookies, combining chewy brownie texture with the colorful crunch of mini Easter eggs. Perfectly soft inside with a slight crisp around the edges, these cookies bring a fun twist to your holiday dessert table.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract

Dry Ingredients

1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Add-ins

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
Additional mini Easter eggs (whole or chopped) for topping (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
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, beating well after each addition. Stir in the vanilla extract to infuse flavor.
Add Dry Ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
Fold in Add-ins: Gently fold in the mini chocolate chips if using and the chopped mini Easter eggs. Reserve some whole or chopped Easter eggs to press onto the tops of the cookies for a decorative touch.
Scoop the Dough: Using a cookie scoop or tablespoon, portion the dough into balls and place them about 2 inches apart on the prepared baking sheets. Press additional mini Easter eggs onto the tops if desired.
Bake the Cookies: Bake in the preheated oven for 9-11 minutes, until the edges are set but the centers remain slightly soft. Be careful not to overbake, as the cookies will firm up while cooling.
Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly.
Serve: Enjoy these chewy and festive Easter Egg Brownie Cookies as a delightful treat with a glass of milk or share them at your Easter celebration!

Notes

For a richer flavor, use Dutch-processed cocoa powder.
Mini chocolate chips are optional but add extra chocolatey goodness.
Pressing whole or chopped Easter eggs on top adds a colorful presentation.
Do not overbake to maintain the chewy brownie texture.
Store cookies in an airtight container at room temperature for up to 5 days.
Frozen dough balls can be baked later; add an extra minute or two to baking time if baking from frozen.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American