I just made this Mini Egg Brownie Cookies Recipe, and I can’t stop thinking about them! They’re perfectly fudgy in the middle, slightly crisp on the outside, and studded with those little colorful mini eggs that make every bite a joy.
I added a touch of espresso powder to intensify the chocolate flavor, and honestly, it transformed the cookies into something unforgettable. If you enjoy rich chocolate treats, you might also like this Healthy Crockpot Chicken Tacos Recipe for a savory twist.
The flaked sea salt on top was the cherry on top, balancing the sweetness perfectly. If you’re looking for a fun, indulgent treat, let me walk you through how I made these irresistible cookies.
Ingredients
Here’s everything you’ll need to make these brownie-like, chocolate-packed cookies:
- 113 g (1/2 cup) unsalted butter, at room temperature – makes the cookies tender; softened butter creams better with sugar.
- 100 g (1/2 cup) brown sugar – adds moisture and depth of flavor; I love using light brown sugar for its mild molasses taste.
- 80 g (6 tablespoons) granulated sugar – helps create a slight crisp on the cookie edges.
- 1 large egg, at room temperature – ensures the dough binds evenly; cold eggs can make the batter lumpy.
- 1 tsp vanilla extract – enhances the chocolate flavor naturally.
- 132 g (1 cup + 2 tbsp) all-purpose flour – provides structure; I always sift it to avoid clumps.
- 53 g (1/2 cup + 2 tbsp) cocoa powder – use unsweetened for rich chocolate flavor; I prefer Dutch-processed for a deeper taste.
- 1 tsp baking soda – helps the cookies rise slightly without spreading too much.
- 1/2 tsp espresso powder, optional – intensifies chocolate flavor without tasting like coffee.
- 1/2 tsp salt – balances sweetness perfectly; flaked sea salt is ideal for topping.
- 200 g (1 bag) mini eggs, half roughly chopped, half whole – adds crunch and bursts of color.
- 60 g (1/3 cup) dark chocolate, roughly chopped – makes cookies extra fudgy and indulgent.
- Flaked sea salt, for garnish – adds texture and enhances flavor.
Note: several serving as a note of full line under the ingredients quantity.
Variations
I love customizing these cookies depending on my cravings or dietary needs:
- Dairy-free: swap butter for plant-based margarine or coconut oil.
- Sugar-free: use a granulated sugar substitute like erythritol or monk fruit.
- Extra chocolatey: add white chocolate chunks or cocoa nibs for a new twist.
- Nutty: fold in chopped walnuts or pecans for extra crunch.
- Festive: swap mini eggs for candy-coated chocolates like M&Ms if you want year-round fun. You might also enjoy a sweet dessert like Cranberry Orange Cake Recipe for seasonal inspiration.
Cooking Time
These cookies are pretty quick to make once the dough is ready:
- Prep Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: 30–40 minutes including chilling
Equipment You Need
- Mixer with paddle attachment – for creaming butter and sugar evenly.
- Large mixing bowl – to combine dry ingredients smoothly.
- Whisk – to incorporate flour, cocoa, and other dry components.
- Plastic wrap – for chilling the dough.
- Ice cream scoop – to portion cookies evenly.
- Baking sheet lined with parchment paper – ensures cookies bake evenly without sticking.
- Cooling rack – allows cookies to set properly after baking.
How to Make Mini Egg Brownie Cookies Recipe?
Cream Butter and Sugars
First, I softened my butter and mixed it with both brown and granulated sugars until smooth and fluffy. It took about a minute on medium speed, and the texture looked perfect for a rich, tender cookie base.
Add Egg and Vanilla
Next, I beat in the egg and vanilla until fully combined. This step ensures the dough binds properly and gives a lovely soft texture once baked.
Combine Dry Ingredients
In another bowl, I whisked together flour, cocoa powder, baking soda, espresso powder, and salt. This step makes sure the chocolate flavor is even throughout the cookie.
Mix Wet and Dry Ingredients
I added the dry mixture into the butter mixture, blending on medium-low just until combined. Overmixing here can make the cookies tough, so I kept it brief.
Fold in Mini Eggs and Dark Chocolate
Then I gently folded in the mini eggs (half chopped, half whole) and dark chocolate pieces. The dough was sticky but studded beautifully with colorful chocolate.
Chill the Dough
I covered the dough with plastic wrap and chilled it for 30–45 minutes. Chilling helps control spreading and makes the cookies fudgy yet structured.
Preheat Oven and Prepare Baking Sheet
While the dough chilled, I preheated the oven to 350°F (175°C) and lined a baking sheet with parchment paper. This prevents sticking and ensures even baking.
Scoop and Garnish
Using an ice cream scoop, I portioned the dough into balls and placed them on the lined sheet. I topped each with a pinch of flaked sea salt, which adds a perfect flavor contrast.
Bake and Cool
Finally, I baked the cookies for 10–12 minutes. After baking, I let them rest on the sheet for 15 minutes before moving them to a cooling rack to set completely.
Additional Tips for Making this Recipe Better
From my experience, here’s how I made my cookies even better:
- I always let butter soften at room temperature for easy creaming.
- Chilling dough is non-negotiable; it makes a huge difference in texture.
- I never skip the espresso powder – it really deepens the chocolate flavor.
- Flaked sea salt is a must for topping; it balances sweetness perfectly.
- I gently fold the mini eggs to prevent them from cracking too much.
How to Serve Mini Egg Brownie Cookies Recipe?
These cookies are perfect for casual snacking or festive displays. I like to:
- Serve them warm with a scoop of vanilla ice cream.
- Arrange on a plate with extra mini eggs for a colorful presentation.
- Drizzle melted chocolate or a light dusting of cocoa powder on top.
- Package in cute gift boxes for Easter or special occasions.
Nutritional Information
Here’s a rough guide to what you’re enjoying per cookie:
- Calories: ~250 per cookie – rich, so a little goes a long way.
- Protein: 3 g – thanks to eggs and chocolate.
- Carbohydrates: 35 g – mainly from sugars and flour.
- Fat: 12 g – from butter and chocolate, making it indulgent.
Make Ahead and Storage
Storing
I keep these cookies in an airtight container at room temperature for up to 3 days. They stay soft and fudgy if stored properly.
Freezing
You can freeze the dough balls for up to 2 months. Bake straight from the freezer by adding 1–2 extra minutes to the cooking time.
Reheating
I like to warm leftover cookies in the microwave for 10–15 seconds; it brings back that just-baked gooeyness.
Why You’ll Love This Recipe?
These cookies are more than just chocolate treats. Here’s why I adore them:
- Quick and easy to make – minimal steps for maximum indulgence.
- Perfect balance of fudgy center and crisp edges – the texture is dreamy.
- Versatile – adapt with dairy-free, sugar-free, or nutty variations.
- Chocolatey goodness intensified with optional espresso – truly rich.
- Fun and festive – mini eggs make them visually appealing and perfect for gifting.
These Mini Egg Brownie Cookies are my go-to for chocolate cravings, seasonal celebrations, or whenever I need a little indulgence. Rich, fudgy, and colorful, they’re sure to impress anyone you share them with.
Mini Egg Brownie Cookies Recipe
Ingredients
Method
- First, I softened my butter and mixed it with both brown and granulated sugars until smooth and fluffy. It took about a minute on medium speed, and the texture looked perfect for a rich, tender cookie base.
- Next, I beat in the egg and vanilla until fully combined. This step ensures the dough binds properly and gives a lovely soft texture once baked.
- In another bowl, I whisked together flour, cocoa powder, baking soda, espresso powder, and salt. This step makes sure the chocolate flavor is even throughout the cookie.
- I added the dry mixture into the butter mixture, blending on medium-low just until combined. Overmixing here can make the cookies tough, so I kept it brief.
- Then I gently folded in the mini eggs (half chopped, half whole) and dark chocolate pieces. The dough was sticky but studded beautifully with colorful chocolate.
- I covered the dough with plastic wrap and chilled it for 30–45 minutes. Chilling helps control spreading and makes the cookies fudgy yet structured.
- While the dough chilled, I preheated the oven to 350°F (175°C) and lined a baking sheet with parchment paper. This prevents sticking and ensures even baking.
- Using an ice cream scoop, I portioned the dough into balls and placed them on the lined sheet. I topped each with a pinch of flaked sea salt, which adds a perfect flavor contrast.
- Finally, I baked the cookies for 10–12 minutes. After baking, I let them rest on the sheet for 15 minutes before moving them to a cooling rack to set completely.
Notes
- I always let butter soften at room temperature for easy creaming.
- Chilling dough is non-negotiable; it makes a huge difference in texture.
- I never skip the espresso powder – it really deepens the chocolate flavor.
- Flaked sea salt is a must for topping; it balances sweetness perfectly.
- I gently fold the mini eggs to prevent them from cracking too much.
