Mini Egg Brownie Cookies
Mini Egg Brownie Cookies are a delightful fusion of rich brownie batter and crunchy mini eggs, creating an indulgent treat that’s perfect for any occasion. These easy-to-make cookies feature a chewy texture with a crispy edge and a pop of color from the mini eggs. Whether enjoyed during Easter celebrations or as an everyday snack, they offer a fun twist on classic cookies that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup mini eggs, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients until just combined.
- Gently fold in the chopped mini eggs.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes until puffed but still soft in the center. Allow to cool before serving.
Nutrition
- Serving Size: 1 cookie approx. 28g
- Calories: 130
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: - For thicker cookies, chill the dough for about 30 minutes before baking. - Substitute mini eggs with your favorite chocolate candies or add nuts for extra crunch. - Sprinkle sea salt on top before baking for an enhanced flavor experience.