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Mini Egg Brownie Cookies

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Mini Egg Brownie Cookies are a delightful treat that combines the rich decadence of chocolate with the playful crunch of mini eggs. Perfect for any occasion, these cookies boast a crispy exterior and a soft, fudgy center that will leave everyone wanting more. The optional addition of espresso enhances the chocolate flavor, making each bite even more irresistible. Whether you’re celebrating a special event or simply indulging your sweet tooth, these cookies are sure to impress!

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

  1. Cream the room temperature butter and sugars together in a stand mixer until smooth.
  2. Add the egg and vanilla, mixing until fully combined.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, espresso powder, and salt.
  4. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. Fold in mini eggs and chopped dark chocolate until evenly distributed.
  6. Chill the dough for 30 to 45 minutes in the refrigerator.
  7. Preheat your oven to 350°F (175°C) while the dough chills.
  8. Scoop dough onto a lined baking sheet and sprinkle with flaked sea salt.
  9. Bake for 10 to 12 minutes; allow to cool on the sheet before transferring to a cooling rack.

Nutrition

Find it online: https://happycookingtime.com/mini-egg-brownie-cookies/