Fudgy Brownie Easter Egg Cookies
A recipe for super fudgy, brownie-like cookies filled with chocolate chunks and chocolate Easter eggs.
This brownie cookie recipe is one of my long-time favorites. The use of a brownie mix yields incredibly fudgy and chewy cookies while keeping things simple at the same time. I mixed in my favorite chocolate Easter eggs: milk chocolate Mini Cadbury Eggs. But you could use any other kind of chocolate candy as well.
PSSSSST! FOLLOW ME ON INSTAGRAM TO GET NEW DESSERTS DAILY!
These Fudgy Brownie Easter Egg Cookies have a super simple secret ingredient!
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- Greasing or lining the baking sheet is a MUST in this recipe. The cookies will stick to the baking sheet otherwise.
- This recipe has a secret weapon that makes it ultra fudgy and crazy simple: BROWNIE MIX! It seriously cuts down on the ingredient list (I’m a fan), and it practically guarantees ooey, gooey, super fudgy centers and crackly tops. That’s what I love about mixes: they always yield consistent results. But if you’re not a fan of using boxed baking mixes (or if you just don’t have any on hand), try mixing some chocolate Easter eggs into these homemade truffle brownies. They have a very similar brownie-like texture and are delicious!!
- This makes a pretty sticky dough, so don’t be surprised by that.
- Try eating these out of the freezer. Ridiculously good!
What’s my favorite part of these Brownie Easter Egg Cookies?
I love the fudgy centers!
- 18.25 ounce box brownie mix (JUST the dry mix)
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 1 package miniature Cadbury eggs, lightly crushed
- 2/3 cup chocolate chunks
- Preheat oven to 375ºF.
- Use an electric mixer to beat all the ingredients into a smooth dough. Fold in the chocolate chunks and cadbury eggs.
- Scoop two tablespoons of dough at a time into mounds on an ungreased cookie sheet, keep dough about 2 inches apart.
- Bake for 9 minutes.
- Remove from oven and give cookie sheet a light tap on the top of the oven or counter top to release some air from the cookies (which creates those nice crackly tops). If desired, press more chocolate chunks and chocolate egg pieces into the tops of the cookies.
- Let cool for 2-3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Can be stored in an airtight container or in the freezer.
Calories 248 | Total Fat 11g | Saturated Fat 5g | Carbohydrates 38g | Fiber 2g | Sugar 27g | Protein 3g
Nutrition approximated using MyFitnessPal.com
More recipes I think you’ll love!