Description
These Easter Egg Brownie Cookies are the ultimate Easter treat! Combining the rich, fudgy texture of brownies with the convenience of cookies, they are soft, chewy, and packed with chocolatey goodness. Topped with colorful candy-coated eggs, they make the perfect festive dessert for Easter parties, spring gatherings, or a sweet homemade gift.
Ingredients
Scale
For the Cookie Dough:
- 1 box brownie mix (18.3 oz)
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup vegetable oil
- 2 tbsp water
For Topping:
- 1 cup candy-coated chocolate eggs (e.g., Cadbury Mini Eggs or M&M eggs)
- ½ cup chocolate chips (optional)
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dough: In a large bowl, combine brownie mix, flour, eggs, oil, and water. Stir until well mixed.
- Shape Cookies: Scoop tablespoon-sized dough balls and place them 2 inches apart on the baking sheet.
- Add Toppings: Gently press a few candy-coated eggs and chocolate chips into each dough ball.
- Bake: Bake for 8-10 minutes, until edges are set but centers remain soft.
- Cool & Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- For extra chewiness, add 1 extra egg yolk to the dough.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store at room temperature for up to 5 days in an airtight container.
- Freeze baked cookies for up to 3 months; reheat in the oven at 300°F (150°C) for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American