Mini Egg Brownie Cookies Made From Scratch
Mini Egg Brownie Cookies are a delightful fusion of rich brownie texture and cookie convenience, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Ingredients
- 1 cup All-Purpose Flour Spoon into measuring cup and level off for accuracy.
- 1/2 cup Cocoa Powder Unsweetened for rich chocolate flavor.
- 1 cup Granulated Sugar Adds sweetness and chewy texture.
- 1/2 cup Brown Sugar Packed for moisture and caramel flavor.
- 1/2 cup Unsalted Butter Softened and at room temperature.
- 2 large Eggs Brought to room temperature.
- 1 cup Mini Eggs For mixing into dough and decoration.
- 1/2 teaspoon Baking Powder Helps cookies rise.
- 1/4 teaspoon Salt Enhances chocolate flavor.
- 1 teaspoon Vanilla Flavoring Enhances overall flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla flavoring and mix until fully incorporated.
- Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the mini eggs gently using a spatula.
- Line a baking sheet with parchment paper and scoop out the dough, placing each scoop about 2 inches apart.
- Sprinkle extra mini eggs on top of each cookie before baking.
- Bake for 10-12 minutes until edges are set but centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy your cookies with a glass of milk or your favorite beverage!
Notes
Store leftovers in an airtight container for up to a week or freeze for up to three months.