Double Chocolate Easter Egg Brownie Cookies
These indulgent cookies combine brownie-like fudginess with crispy edges, topped with colorful Easter egg candies for a festive touch.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Use unsalted butter for better control of sodium
- 2 cups granulated sugar Sugar helps create a shiny, crackly top
- 4 large eggs Room temperature eggs create a smoother batter
- 1 teaspoon vanilla extract Enhances flavor
- 1 cup all-purpose flour Provides structure
- 1 cup unsweetened cocoa powder Use Dutch-processed for deeper flavor
- 1/2 teaspoon fine salt Balances sweetness
- 1 cup semi-sweet chocolate chips Optional but adds melty pockets of chocolate
- 1 cup Easter egg candies for decoration Mini candy-coated eggs work best
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until smooth and glossy, about 2-3 minutes.
- Beat in eggs one at a time, then mix in the vanilla until well combined.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually stir dry ingredients into the wet mixture until just combined; do not overmix.
- Fold in chocolate chips.
- Drop tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, until edges are set and centers still look glossy.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
Decoration
- Press Easter egg candies into the tops of the warm cookies before they cool completely.
Notes
These cookies can be stored in an airtight container for up to 3 days at room temperature. For best results, underbake them slightly for gooey centers.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 70mgFiber: 1gSugar: 10g
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