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easter chocolate mini egg cookies
recipes

Fudgey Mini Egg Brownie Cookies

by: Amy on: Mar 31, 2021

These rich, fudgey chocolate cookies are tender in the centre and crisp on the exterior. They are studded with mini eggs and dark chocolate. The espresso is optional but adding it deepens the chocolate flavour immensely and I highly recommend it. A few flecks of salt to finish makes these cookies so perfect.

Review  or  Print Recipe
easter chocolate mini egg cookies

A) How is it almost Easter?
B) How come it’s so hard to find mini eggs these days (despite it being available all year round now)?
C) How come no other coated chocolate eggs taste as good as the mini eggs that come in the purple bag?

Those questions aside, I’m here to tell you that you should need to make these cookies. They are the main reason why I’m happy that mini egg chocolates are available all year round because I want to enjoy these beyond Easter weekend. Yes, I could easily use other candy coated chocolates like M&Ms or Smarties but mini eggs just 👏🏻 hit 👏🏻 different 👏🏻 . I think mini eggs superior because of the matte finish of their candy coating, different from the glossy finish of M&Ms and other candies. This matte shell provides better leverage for my teeth to really sink into them and bite down on the crunchy coating.

I have shared a variation of this recipe a few years back as part of a larger Easter recipe blog post but after making them many (and I mean many) times, here is the updated and more perfect version of these brownie-like mini egg cookies. I also axed the addition of milk and changed when we chill the dough to make sure we get the perfect mini egg cookie every time. The additional of espresso powder is optional but the espresso deepens the flavour of the chocolate (it doesn’t taste like coffee!) for a richer cookie. Unlike the espresso, the flaked sea salt for the tops of these cookies aren’t optional because salt! makes! everything! better!

Here are some other recipes I will be making and sharing with family this Easter long weekend:
Carrot cake cream puffs with whipped cream cheese white chocolate ganache
The perfect (to me) sugar cookies
Ruby and white chocolate chunk cookies

easter chocolate mini egg cookies

Mini Egg Brownie Cookies

These rich, fudgey chocolate cookies are tender in the centre and crisp on the exterior. They are studded with mini eggs and dark chocolate. The espresso is optional but adding it deepens the chocolate flavour immensely and I highly recommend it. A few flecks of salt to finish makes these cookies so perfect.
Makes 8
By Amy
easter chocolate mini egg cookies

Ingredients

  • 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

  • In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugars on medium speed until smooth, about 1 minute.
  • Beat in egg and vanilla. Mix until combined.
  • In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, espresso powder, and salt.
  • Add the dry ingredients into butter mixture and mix on medium-low until just combined, about 30 seconds
  • Add the mini eggs and chopped dark chocolate and mix on low until incorporated. Dough will be sticky.
  • Place a piece of plastic wrap over the mixing bowl and chill the cookie dough until it is firm to the touch, 30 – 45 minutes.
  • While the dough is chilling, preheat oven to 350F. Line a baking sheet with parchment paper.
  • Scoop out the chilled dough into dough balls with an ice cream scoop onto the lined baking sheet. Top each dough ball with flaked salt.
  • Bake at 350F for 10 – 12 minutes. Let cookies rest on cookie sheet for 15 minutes before moving to cooling rack to cool completely.

Notes

Recipe makes 8 large cookies or 10 medium-sized ones.

more like this:

Strawberry Cheesecake Sandwich Cookies

Marbled Ube Cookies

Matcha Strawberry Éclairs

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Recipe Rating




Sweet Comments:

  1. K says

    Mar 29, 2022 at 11:31 am

    I’m trying this, 1 bag of mini eggs for 8-10 cookies is a great treat! 😀 What size scoop do you use?

    Reply
  2. Marty Semulka says

    Apr 1, 2022 at 5:47 pm

    5 stars
    These cookies are amazing! I love how deeply chocolatey they are. I also think the flake sea salt is a must. It adds great texture and balances the chocolate. I also like that it makes a small batch of cookies.

    Reply

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