Description
These Easter Egg Brownie Cookies are a delightful twist on classic brownie flavors combined with the fun of festive Easter candy. Soft, chewy, and studded with mini chocolate chips and colorful mini Easter eggs, these cookies are perfect for celebrating the holiday with family and friends. They are easy to make and bake quickly, delivering rich chocolate goodness with a playful candy crunch.
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 allow for easy cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse the mixture with its warm flavor.
- Add Dry Ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in the Chocolate Chips and Easter Eggs: Carefully fold in the mini chocolate chips, if using, and the chopped mini Easter eggs. For a decorative touch, reserve some whole or chopped Easter eggs to press onto the tops of the cookie dough balls before baking.
- Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough, rolling each portion into a ball. Place the dough balls about 2 inches apart on the prepared baking sheets. Press additional mini Easter eggs into the tops of the dough balls for a festive look.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain slightly soft. Be careful not to overbake, as the cookies will firm up as they cool and retain their chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up further. Then transfer them to a wire rack to cool completely before serving.
- Serve: Enjoy these fun, chewy, and chocolaty Easter Egg Brownie Cookies with a glass of milk or as a festive sweet treat during your Easter celebration.
Notes
- For best texture, do not overmix the dough; mix until ingredients are just combined.
- Pressing whole mini Easter eggs on top before baking adds a colorful decorative touch.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- You can substitute regular chocolate chips for mini if desired.
- Chilling the dough for 30 minutes before baking can help prevent spreading for thicker cookies.
