Mini Egg Brownie Cookies

These easy mini egg brownie cookies are rich and fudgy, striking the perfect balance between chewy and indulgent. Starting with a convenient box of brownie mix and studded with mini eggs, they make the perfect treat for Easter.

Easy Cadbury Mini Egg Cookies

Confession time: Cadbury mini eggs are my Easter candy obsession! Scratch that; they might just be my all-time favorite sweets. I get so excited when I see them gracing the shelves at the grocery store. However, my well-intentioned plans to buy them for baking usually crumble as I succumb to the temptation of snacking on them beforehand. But hey, this time, I managed to resist the urge, and I’m so happy I did because these brownie mix cookies have taken the indulgence of those chocolate eggs to a whole new level. You know me; I’m all about kitchen shortcuts, and these cookies, born from a brownie mix, are the ultimate hack. This fudgy treat is so good; I’m convinced they will even get the Easter Bunny’s stamp of approval.

If you’re also a fan of brownie mix cookies, be sure to check out these Peppermint Bark Brownie Cookies.

Ingredients for the Mini Egg Brownie Cookies

• Box of Fudge Brownie Mix – Forms the rich and fudgy base for quick and decadent cookies.
• All-Purpose Flour – Adds structure for the perfect chewy texture.
• Canola Oil – Adds moisture and richness to the cookies.
• Eggs – Acts as a binding agent to hold everything together.
• Mini Eggs – The star of the show! These Easter eggs add a delightful crunch and a fun Easter flair.

Making the Brownie Cookies

1. Preheat and prepare – Preheat your oven to 350 degrees F and line two large cookie sheets with parchment paper for easy cleanup.
2. Mix dry ingredients – In a large bowl, whisk together the brownie mix and all-purpose flour until well combined.
3. Add wet ingredients – Add the eggs and canola oil into the dry mix, stirring until well combined for a smooth cookie dough.
4. Smash mini eggs – Place the mini eggs in a resealable bag and give them a few satisfying smashes with a rolling pin or meat mallet to break them into chunks.
5. Fold in mini eggs – Fold 2/3 of the smashed mini eggs into the cookie dough.
6. Scoop – Use a medium cookie scoop to portion the dough onto the prepared baking sheets, leaving a space of at least 1 1/2 inches between the cookie dough balls.
7. Top with mini eggs – Press the remaining mini egg pieces into the top of each cookie, adding an extra layer of texture and flavor.
8. Bake to perfection – Bake for 8-10 minutes or until the edges of the cookies are set, ensuring a gooey center.
9. Cool and enjoy – Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy your effortlessly indulgent mini egg chocolaty cookies!

Variations and substitutions

Giant cookies – Opt for a larger-than-life treat by using a large cookie scoop to create giant versions of these brownie cookies. Adjust the baking time accordingly, aiming for 12-15 minutes or until the edges are set.

Triple chocolate – Elevate the chocolatey goodness by incorporating a cup of chocolate chips into the cookie batter. I would recommend semi-sweet chocolate, but you could use dark, white, or milk chocolate chips or chocolate chunks. 

Different candy eggs – While I used Cadbury eggs in this recipe, you could also use Hershey’s candy coated eggs. The Hershey’s eggs have a brighter shell and also include a green egg.

Homemade brownie cookies – Instead of a brownie mix, use your favorite brownie cookie recipe to make these cookies.

Tips for success

• Resealable bag – Place the mini eggs in a resealable plastic bag before smashing them. This helps contain the pieces, preventing them from flying everywhere and making cleanup a breeze.
• Avoid cutting with a knife – Avoid using a knife to cut the mini eggs due to their round shape, which can roll and pose a safety hazard. Instead, opt for a controlled and safe smashing process using a rolling pin or meat mallet. I don’t recommend using whole mini eggs in the cookies, as they can be challenging to bite through. Smashing the mini eggs ensures a delightful chocolatey experience in every bite.
• Monitor baking time – Keep a close eye on the cookies during baking to prevent overcooking. They are ready when the edges are set and have a crackly top, but the center remains slightly gooey.

How to store the mini egg cookies

Store leftovers in an airtight container at room temperature for 4-5 days if they last that long.

The cookies can be frozen for up to three months. Allow the cookies to cool completely before transferring to an airtight container or large freezer bag for storage. Thaw the cookies at room temperature before enjoying them.

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Looking for more easy brownie mix recipes?

Check out these great brownie recipes.

• Three Ingredient Brownie Truffles
• Peppermint Bark Brownies
• Peppermint Bark Brownie Cookies

Did you love these easter celebration cookies? Let us know your thoughts in the comments below.

Mini Egg Brownie Cookies

Author: Mandy

Whip up these easy indulgent mini egg brownie cookies by combining a brownie mix with simple pantry staples, then elevate the experience by folding in crushed mini eggs. The result: a delightful balance of fudgy richness and satisfying crunch in every bite.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Dessert

Cuisine American

Servings 20 Cookies

Calories

Ingredients

  

1x2x3x

• 1 (18 ounce) box of fudge brownie mix
• 2 tablespoons all purpose flour
• 1/3 cup canola oil
• 2 large eggs
• 1 (9 ounce) bag of mini eggs

Instructions

 

• Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
• Whisk the brownie mix and flour in a large bowl.
• Add the eggs and oil to the dry ingredients and mix until combined.
• Place the mini eggs in a large resealable bag and smash them a few times with a rolling pin or meat mallet to break them into chunks.
• Fold 2/3 of the mini eggs into the cookie dough.
• Scoop the dough onto the prepared baking sheets using a medium cookie scoop, leaving at least 1 1/2 inches between each cookie.
• Press the remaining mini egg pieces into the tops of the dough balls and bake for 8-10 minutes or until the edges of the cookies are set.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling.

Notes

• Store leftovers in an airtight container at room temperature for up 4-5 days if they last that long.
• The cookies can be frozen for up to three months. Allow the cookies to cool completely before transferring to an airtight container for storage. Thaw the cookies at room temperature before enjoying them.

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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