Mini Egg Brownie Cookies
Indulge your sweet tooth with these Mini Egg Brownie Cookies, a delightful blend of rich chocolate and colorful mini eggs. These cookies are crispy on the outside while staying soft and fudgy on the inside, offering a satisfying bite that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 113 g (1/2 cup) unsalted butter (at room temperature)
- 100 g (1/2 cup) brown sugar
- 80 g (6 tablespoons) granulated sugar
- 1 large egg (at room temperature)
- 1 tsp vanilla
- 132 g (1 cup and 2 tbsp) all-purpose flour
- 53 g (1/2 cup and 2 tbsp) cocoa powder
- 1 tsp baking soda
- 1/2 tsp espresso powder (optional but recommended)
- 1/2 tsp salt
- 200 g (1 bag) mini eggs (half roughly chopped, half whole)
- 60 g (1/3 cup) dark chocolate (roughly chopped)
- Flaked sea salt (to garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together room temperature butter, brown sugar, and granulated sugar until smooth.
- Beat in egg and vanilla extract until well combined.
- In another bowl, whisk together flour, cocoa powder, baking soda, espresso powder, and salt.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Fold in roughly chopped mini eggs and dark chocolate until evenly distributed.
- Chill the dough for 30 to 45 minutes before scooping onto the prepared baking sheet.
- Bake for 10–12 minutes, then let cool on the sheet for about 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 140
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://cookingwithmia.com/mini-egg-brownie-cookies/