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)
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
