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Classic Easter Egg Brownie Cookies

Classic Easter Egg Brownie Cookies Bursting with Fun Flavor

Classic Easter Egg Brownie Cookies offer a delightful mix of brownie and cookie textures, making them perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 45 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter Use unsalted Kerrygold for optimal moisture and richness.
  • 1 cup brown sugar Pack firmly for the best texture.
  • 1/2 cup granulated sugar Can be substituted with sugar.
  • 1 large egg Essential binder for the dough structure.
  • 2 teaspoons vanilla extract Enhances the flavor.
  • 1 cup all-purpose flour King Arthur brand is recommended.
  • 1/3 cup unsweetened cocoa powder Sift to avoid lumps.
  • 1 teaspoon baking soda Helps the cookies rise.
  • 1 teaspoon espresso powder Optional but highly recommended.
  • 1/2 teaspoon salt Enhances flavors.
  • 1 teaspoon ground cinnamon Adds warm flavor.
For the Festive Touch
  • 1 cup Cadbury mini eggs Suggested for colorful crunch.
  • 1 cup dark chocolate Chopped into 1/4-inch pieces.
  • 1 teaspoon flaked salt Use Maldon or similar brand.

Equipment

  • Mixing bowls
  • hand mixer
  • cookie scoop
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Sift together the all-purpose flour, cocoa powder, baking soda, espresso powder, salt, and ground cinnamon in a large bowl.
  2. Beat the butter, brown sugar, and granulated sugar together until light and fluffy, then add egg and vanilla, mixing until smooth.
  3. Gradually mix the dry ingredients into the wet mixture until just combined.
  4. Gently fold in the chopped dark chocolate and Cadbury mini eggs by hand with a spatula.
  5. Cover the dough with plastic wrap and refrigerate for 30-45 minutes.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Drop rounded portions of dough onto the baking sheet, spacing them 2 inches apart, and sprinkle flaked salt on top.
  8. Bake for 10-12 minutes until edges are set and centers look slightly underdone.
  9. Let cookies rest on the baking sheet for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 95mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 500IUCalcium: 25mgIron: 1mg

Notes

Refrigerating the dough is essential to keep cookies chewy and prevent spreading during baking.

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