Go Back
Mini Egg Brownie Cookies Recipe
Ash Tyrrell

Mini Egg Brownie Cookies Recipe

I just made these Mini Egg Brownie Cookies, 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
Print Recipe Pin Recipe
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.