These Mini Egg Brownie Cookies are the perfect treat that combines the fudgy goodness of brownies with the satisfying chew of cookies. Each bite delivers that irresistible chocolate richness studded with colorful mini chocolate eggs for a festive touch that works year-round (though they’re especially perfect for spring celebrations).
I developed this recipe after craving something that would give me the best of both worlds – the crackly top and dense center of a brownie with the convenience and portability of a cookie. The result is absolutely magical and has quickly become a favorite request from friends and family.
Why You’ll Love This
- Two desserts in one – enjoy brownie texture with cookie convenience
- Quick 45-minute total time from start to finish
- Perfect for using up seasonal mini eggs or substitute with any chocolate candy
- Kid-friendly recipe that’s great for baking with little helpers
- Stores beautifully for days, with the centers becoming even more fudgy over time
Ingredients
- 1 box (18 oz) fudge brownie mix
- 2 tablespoons all-purpose flour
- ⅓ cup canola oil
- 2 large eggs
- 1 bag (9 oz) mini eggs, crushed
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- Whisk brownie mix and flour together. Add eggs and oil, mix until combined.
- Place mini eggs in resealable bag and crush into chunks with rolling pin.
- Fold ⅔ of crushed mini eggs into dough. Scoop onto sheets 1½ inches apart. Press remaining pieces on top.
- Bake 8-10 minutes until edges are set. Cool on sheets 5 minutes before transferring to rack.
Tips & Variations
- For extra fudgy centers, slightly underbake the cookies and let them finish setting on the hot baking sheet.
- No mini eggs? Substitute with M&Ms, chopped chocolate bars, or any candy-coated chocolates.
- Add 1/2 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor without adding coffee taste.
- For a festive twist, use holiday-themed chocolate candies to match the season.
- The dough can be made ahead and refrigerated for up to 2 days before baking.
- For a more intense chocolate experience, use dark cocoa powder instead of regular.
Serving Suggestions
These brownie cookies are absolutely divine when served slightly warm with a scoop of vanilla ice cream on the side. The contrast between the cold, creamy ice cream and the rich, fudgy cookie creates a dessert experience that’s hard to beat.
For a cozy treat, pair with a glass of cold milk or a warm mug of coffee. The cookies also make a wonderful addition to dessert platters or gift boxes for special occasions.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Cookies will continue to set as they cool – don’t worry if they seem too soft straight from the oven.
- For the perfect crackly top, make sure your butter is hot when you mix it with the sugar.
- Cookies can be frozen for up to 3 months in a freezer-safe container.
FAQs
Can I make these cookies without mini eggs?
Absolutely! You can substitute with any chocolate candy pieces, chocolate chips, or even nuts if you prefer.
Why did my cookies spread too much?
If your cookies spread too much, your butter may have been too hot or your baking sheets were warm. Try chilling the dough for 30 minutes before baking.
Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
How do I know when they’re done baking?
The edges should be set but the centers will look slightly underdone. They’ll continue to cook on the hot baking sheet after removing from the oven.
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