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Mini Egg Brownie Cookies Recipe
Ben Carraoli

Mini Egg Brownie Cookies Recipe

I still remember the first time I made these Mini Egg Brownie Cookies — I honestly couldn’t stop tasting the dough. The smell of rich cocoa mixed with chocolate chunks filled my kitchen, and I knew they were going to be special.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 113 g unsalted butter — make sure it’s at room temperature so it creams smoothly with sugar.
  • 100 g brown sugar — adds moisture and a soft chewy texture. It also deepens the flavor.
  • 80 g granulated sugar — helps create slightly crisp edges.
  • 1 large egg — use at room temperature for even mixing and better texture.
  • 1 tsp vanilla extract — enhances the chocolate flavor beautifully.
  • 132 g all-purpose flour — provides structure without making the cookies dense.
  • 53 g cocoa powder — use good-quality cocoa for a rich chocolate flavor.
  • 1 tsp baking soda — helps the cookies rise slightly and stay soft inside.
  • 1/2 tsp espresso powder — optional but highly recommended; it intensifies the chocolate taste without making it taste like coffee.
  • 1/2 tsp salt — balances sweetness and enhances overall flavor.
  • 200 g mini chocolate eggs — roughly chop half and leave half whole for texture and decoration.
  • 60 g dark chocolate chunks — creates pockets of melted chocolate throughout the cookie.
  • Flaked sea salt — sprinkle on top before baking for a sweet-salty finish.

Method
 

  1. Start by beating the butter, brown sugar, and granulated sugar together until smooth and creamy. This step is important because proper creaming creates a soft texture. Don’t rush it — mix until light and fluffy.
  2. Add the egg and vanilla extract to the creamed mixture. Mix until fully combined. Scrape down the sides of the bowl to make sure everything blends evenly.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, espresso powder, and salt. Whisking ensures the cocoa and baking soda distribute evenly, preventing lumps.
  4. Slowly add the dry mixture to the wet mixture. Mix on low speed until just combined. Avoid overmixing, as that can make the cookies tough instead of soft and fudgy.
  5. Gently fold in the chopped mini eggs and dark chocolate chunks. The dough will be thick and slightly sticky — that’s exactly what you want for brownie-style cookies.
  6. Wrap the dough in plastic wrap and chill for 30–45 minutes. Chilling prevents excessive spreading and keeps the cookies thick and chewy.
  7. Preheat the oven to 350°F (175°C). Scoop dough onto a lined baking tray, leaving space between each cookie. Sprinkle flaked sea salt on top. Bake for 10–12 minutes until the edges are set but centers are slightly soft.
  8. Let cookies cool on the baking tray for 5 minutes before transferring to a cooling rack. They continue to set as they cool, giving you that perfect fudgy center.

Notes

  • I always use good-quality cocoa powder because it makes a noticeable difference in flavor.
  • I slightly underbake the cookies for extra fudginess — they firm up as they cool.
  • I press a few extra mini eggs on top right before baking for a prettier finish.
  • I let the dough chill properly; skipping this step makes them spread too much.
  • I use a cookie scoop to keep all cookies the same size for even baking