Spring has sprung, and Easter is just around the corner, which means it’s time for treats that are as festive as they are delicious. Imagine the rich, fudgy goodness of brownies meeting the soft, chewy delight of cookies all crowned with colorful Easter egg candies. Sounds dreamy, doesn’t it? Trust me, these Easter Egg Brownie Cookies will have everyone reaching for seconds (or thirds). They’re the perfect blend of indulgence and whimsy, making them ideal for your Easter celebrations or simply a cozy baking day at home. Let’s dive into the delicious details!
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a family Easter brunch, prepping treats for a spring gathering, or just indulging in some self-care with chocolatey goodness, this recipe fits every occasion. Here’s why it’s a must-bake:
Versatile: Perfect as an Easter dessert, a gift for loved ones, or a sweet snack for yourself. These cookies are the ultimate crowd-pleaser.
Easy to Make: No fancy equipment or complicated steps. Even if you’re a beginner, you’ll nail this recipe effortlessly.
Aesthetic Appeal: The colorful Easter eggs add a playful, vibrant touch that makes these cookies look as good as they taste.
Rich and Chewy: The combination of brownie batter and cookie dough creates an irresistible texture that’s fudgy, soft, and downright addictive.
Customizable: Swap in your favorite candy or add nuts, sprinkles, or chocolate chips to make these cookies uniquely yours.
Ingredients in Easter Egg Brownie Cookies
Here’s what makes these cookies so magical. It’s all about the balance of simple ingredients creating something extraordinary:
Brownie Mix: The base of the recipe. Choose your favorite brand for that classic fudgy flavor.
All-Purpose Flour: Gives structure to the cookies while keeping them soft and chewy.
Eggs: Bind everything together and add richness. Room-temperature eggs work best for even mixing.
Vegetable Oil: Adds moisture and ensures the cookies have a tender texture.
Easter Egg Candies: The star of the show! Their pastel colors and crunchy shell make these cookies feel extra festive.
Instructions
Let’s dive into the steps to create these delicious, festive treats:
Preheat Your Equipment: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Prepare the Dough: In a large bowl, combine the brownie mix, flour, eggs, and vegetable oil. Mix until a thick, sticky dough forms. Be careful not to overmix, as this could affect the texture.
Portion the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading.
Add the Easter Eggs: Gently press a few Easter egg candies into the top of each cookie dough ball. This adds both decoration and a delightful crunch.
Bake to Perfection: Bake the cookies for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Don’t overbake they’ll continue to set as they cool.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for maximum yumminess.
Nutrition Facts
Servings: 24 cookies
Calories per serving: 120 kcal
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
How to Serve Easter Egg Brownie Cookies
These cookies are delightful on their own, but if you want to elevate the experience, try these ideas:
Milk Pairing: Serve with a cold glass of milk or a warm cup of coffee for the ultimate comfort combo.
Ice Cream Sandwiches: Place a scoop of vanilla or chocolate ice cream between two cookies for a decadent dessert.
Festive Platter: Arrange them on a colorful Easter-themed platter with fresh flowers or pastel decorations.
Gifting Idea: Package them in cellophane bags tied with ribbon for a charming homemade gift.
Additional Tips
Prep Ahead: You can make the dough a day in advance and store it in the fridge. Let it come to room temperature before baking.
Candy Alternatives: Try using mini marshmallows, chopped chocolate, or crushed candy canes for a different twist.
Freezer-Friendly: Freeze the unbaked dough balls for up to 3 months. Bake straight from frozen, adding an extra minute or two to the baking time.
Storage Tips: Store baked cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy!
Double the Batch: These cookies disappear fast, so consider doubling the recipe. Trust me, you won’t regret it!
FAQs
Q1: Can I use homemade brownie mix instead of store-bought?
A1: Absolutely! Just ensure the mix has a similar consistency to store-bought for the best results.
Q2: Can I make these cookies gluten-free?
A2: Yes! Use a gluten-free brownie mix and substitute the flour with a 1:1 gluten-free baking blend.
Q3: What other candies work well in this recipe?
A3: Mini M&M’s, Reese’s Pieces, or chopped chocolate bars are all great alternatives.
Q4: Can I use butter instead of vegetable oil?
A4: Yes, melted butter works as a substitute, but it may slightly change the texture.
Q5: How do I keep the cookies soft after baking?
A5: Store them in an airtight container with a slice of bread to maintain their softness.
Q6: Can I add nuts to the recipe?
A6: Definitely! Chopped walnuts or pecans make a wonderful addition.
Q7: Can I freeze the baked cookies?
A7: Yes, freeze them in a single layer, then transfer to a freezer-safe container for up to 2 months.
Q8: How do I prevent the cookies from spreading too much?
A8: Chill the dough for 30 minutes before baking to reduce spreading.
Q9: Can I make these without the Easter egg candies?
A9: Of course! They’re delicious even without the candies. You can top them with sea salt or leave them plain.
Q10: How do I know when the cookies are done?
A10: The edges should be set, and the centers should look slightly underbaked. They’ll firm up as they cool.
So there you have it a recipe that’s as fun to make as it is to eat. Happy baking!
Print
Easter Egg Brownie Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate spring with these decadent Easter Egg Brownie Cookies! These soft, fudgy cookies are bursting with chocolate chips and topped with colorful candy-coated chocolate eggs for a festive touch. Perfect for Easter gatherings or as a sweet treat for the chocolate lover in your life.
Ingredients
- 1 box fudge brownie mix (for a 13×9-inch pan size)
- 1/4 cup all-purpose flour
- 2 large eggs, room temperature
- 1/4 cup canola oil
- 1 tbsp water
- 1/2 tsp vanilla extract
- 1 cup pastel-colored candy-coated chocolate eggs (e.g., Cadbury mini eggs)
- 1/2 cup semisweet chocolate chips
- Optional: Sprinkles for garnish
Instructions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the brownie mix, flour, eggs, oil, water, and vanilla extract. Mix until a thick dough forms.
- Add Chocolate Goodness:
- Fold in the semisweet chocolate chips and half of the candy-coated chocolate eggs. Reserve the remaining eggs for topping.
- Shape the Cookies:
- Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place the dough balls 2 inches apart on the prepared baking sheets.
- Slightly flatten each ball with the palm of your hand or the back of a spoon.
- Decorate the Cookies:
- Press 2–3 of the reserved candy-coated chocolate eggs into the top of each cookie. Add sprinkles for a festive touch, if desired.
- Bake the Cookies:
- Bake for 9–11 minutes, or until the edges are set and the centers look slightly soft. Do not overbake!
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, underbake slightly and let the cookies firm up as they cool.
- Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: ~140
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg