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Mini Egg Brownie Cookies

Mini Egg Brownie Cookies
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Indulge in the delightful taste of Mini Egg Brownie Cookies, a perfect blend of rich chocolate and crunchy mini eggs. These fudgy cookies boast a tender center and crispy edges, making each bite a heavenly experience. Ideal for any occasion—be it parties, holidays, or cozy nights in—these cookies are easy to make and sure to impress everyone. The optional espresso powder enhances the chocolate flavor, adding depth to this already irresistible treat. Customize your batch with your favorite mix-ins, and enjoy warm from the oven or as part of a dessert platter!

Ingredients

Scale
  • 113 g (1/2 cup) unsalted butter (at room temperature)
  • 100 g (1/2 cup) brown sugar
  • 80 g (6 tablespoons) granulated sugar
  • 1 large egg (at room temperature)
  • 1 tsp vanilla
  • 132 g (1 cup and 2 tbsp) all-purpose flour
  • 53 g (1/2 cup and 2 tbsp) cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp espresso powder (optional but recommended)
  • 1/2 tsp salt
  • 200 g (1 bag) mini eggs (half roughly chopped, half whole)
  • 60 g (1/3 cup) dark chocolate (roughly chopped)
  • Flaked sea salt (to garnish)

Instructions

  1. Cream together unsalted butter and sugars until smooth.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, espresso powder (if using), and salt.
  4. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in mini eggs and dark chocolate chunks.
  6. Chill the dough for 30–45 minutes.
  7. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Scoop dough onto the baking sheet and sprinkle with flaked sea salt.
  9. Bake for 10–12 minutes; let cool on the sheet for 15 minutes before transferring to a rack.

Nutrition

Find it online: https://goldenrecipetime.com/mini-egg-brownie-cookies/