Easter Egg Brownie Cookies Recipe
If you’re on the hunt for a fun and festive treat that perfectly blends fudgy brownie goodness with the colorful cheer of Easter, the Easter Egg Brownie Cookies Recipe is exactly what you need. These delightful cookies bring warmth and sweetness to any celebration, combining rich chocolatey flavor with bursts of pastel candy sprinkles and those irresistible Cadbury mini eggs on top. Whether you’re baking for a crowd or just treating yourself, these cookies are a guaranteed crowd-pleaser that feel both playful and indulgent.
Ingredients You’ll Need
This Easter Egg Brownie Cookies Recipe calls for ingredients that are simple but vital to creating that perfect chewy, fudgy texture and bright, festive appearance. Each component plays a unique role, from the fudgy brownie mix forming the base to the sprinkles adding a joyful pop of color that truly makes these cookies stand out.
- Betty Crocker™ Fudge Brownie Mix: The foundation for rich, chocolatey flavor and chewy texture.
- Gold Medal™ All Purpose Flour: Helps bind the dough just right without toughening it.
- Vegetable oil: Adds moisture and keeps the cookies perfectly soft.
- Egg: Acts as a natural binder to hold everything together and gives structure.
- Water: Keeps the dough just moist enough to mix smoothly.
- Betty Crocker™ Assorted Pastel Candy Sprinkles: Bring in a burst of color that screams Easter celebration.
- Cadbury mini eggs: The star decoration for that classic Easter touch and a bit of candy crunch.
How to Make Easter Egg Brownie Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Begin by heating your oven to 350°F and lining large cookie sheets with parchment paper. This small prep step ensures your cookies bake evenly and won’t stick, making cleanup easier and helping the cookies keep their perfect shape.
Step 2: Mix the Dough
In a large bowl, combine the brownie mix, flour, vegetable oil, egg, and water. Stir until everything is well blended and smooth. Then, gently fold in the pastel candy sprinkles for that delightful touch of Easter-inspired fun! This mixture is where the magic happens—as you blend, the batter transforms into a rich, chocolaty dough studded with bursts of colorful sweetness.
Step 3: Shape the Cookies
Roll the dough into 21 balls, each about 1 1/2 inches in diameter. Space them approximately 2 inches apart on your prepared cookie sheets so they have room to spread without sticking together. This step is crucial to maintain that perfect cookie size and ensure even baking.
Step 4: Add the Cadbury Mini Eggs
Press 3 Cadbury mini eggs into the center of each cookie ball, gently reshaping the dough around them if needed. This isn’t just for decoration—those eggs will melt slightly into the cookie while baking, giving you that irresistible mix of gooey brownie and crunchy candy with every bite.
Step 5: Bake and Cool
Pop your cookie sheets into the oven and bake for 9 to 11 minutes. Keep an eye on them; the edges should be set while the center still looks a little wet—that’s the secret to soft, fudgy cookies. Once baked, let them cool for 5 minutes on the sheets before transferring to wire racks to cool completely, about 30 minutes. This cooling time helps the cookies firm up just right while locking in their melty goodness.
How to Serve Easter Egg Brownie Cookies Recipe
Garnishes
For an extra festive touch, sprinkle a handful of extra pastel candy sprinkles lightly over the cookies before serving, or drizzle some white chocolate on top for a little gourmet flair. These garnishes bring even more color and texture, transforming your Easter Egg Brownie Cookies Recipe into a real showstopper.
Side Dishes
Pair these cookies with a creamy vanilla or strawberry milkshake for a nostalgic treat, or offer a refreshing fruit salad alongside to balance the chocolatey richness with a little natural sweetness and freshness. Both options create a well-rounded dessert that everyone will love.
Creative Ways to Present
Present your cookies on a pastel-colored platter or nestle them in a decorative Easter basket lined with tissue paper to amplify the holiday vibes. You can even stack them in a cute tower or serve them alongside a pot of tea for a charming, cozy gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easter Egg Brownie Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to three days, perfect if you can’t eat them all at once (though honestly, who can resist?).
Freezing
These cookies freeze beautifully! Simply place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They’ll maintain their texture and flavor for up to three months, making them ideal for advance prep or unexpected guests.
Reheating
To enjoy them warm, pop frozen or room-temperature cookies in the microwave for about 15 seconds or until the chocolate feels gooey again. Just like fresh out of the oven, that soft fudgy center will melt in your mouth and brighten your day.
FAQs
Can I use a different brownie mix for this Easter Egg Brownie Cookies Recipe?
Absolutely! Any fudgy brownie mix will work, though the flavor and texture might vary slightly. Choose your favorite brand to personalize your cookies while keeping that delicious fudgy base.
What if I don’t have Cadbury mini eggs? What can I substitute?
If mini eggs aren’t available, try substituting with other small colorful chocolate candies or even chocolate chips for a slightly different but equally tasty look and crunch.
Can I make these cookies gluten-free?
Yes, by using a gluten-free brownie mix and gluten-free flour blend, you can adapt this Easter Egg Brownie Cookies Recipe to be safe for gluten-sensitive eaters while keeping the fudgy texture intact.
How long do these cookies stay fresh?
Stored properly in an airtight container, these cookies will stay fresh at room temperature for about three days. For longer storage, freezing is your best bet.
Are these cookies suitable for kids to help make?
Definitely! This recipe is simple enough to be a fun, hands-on baking activity for kids, especially when shaping the dough balls and pressing in the mini eggs—perfect for creating holiday memories together.
Final Thoughts
I can’t recommend this Easter Egg Brownie Cookies Recipe enough if you’re looking to brighten up your Easter festivities with a dessert that’s as fun to make as it is to eat. These cookies bring together the best of brownie richness and colorful Easter cheer in every bite. Trust me, once you try them, they’ll quickly become a new holiday favorite!
Print
Easter Egg Brownie Cookies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 21 cookies 1x
Description
Delight in these festive Easter Egg Brownie Cookies, perfectly chewy with rich fudgy brownie flavor and colorful pastel candy sprinkles. Each cookie is topped with iconic Cadbury mini eggs for a playful burst of sweetness, making them a fun and easy treat for springtime celebrations or holiday gatherings.
Ingredients
Brownie Cookie Dough
- 1 box Betty Crocker™ Fudge Brownie Mix
- 2 tablespoons Gold Medal™ All Purpose Flour
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon water
- 1/4 cup from 1 container (1.2 oz) Betty Crocker™ Assorted Pastel Candy Sprinkles
Topping
- 63 Cadbury mini eggs (from 9-oz bag, about 1 cup)
Instructions
- Prepare Oven and Cookie Sheets: Heat your oven to 350°F. Line large cookie sheets with cooking parchment paper to prevent sticking and ensure even baking.
- Mix Dry and Wet Ingredients: In a large bowl, combine the brownie mix, all-purpose flour, vegetable oil, egg, and water. Mix until the dough is well blended and smooth. Then fold in the assorted pastel candy sprinkles for added sweetness and color.
- Shape Cookies: Form the dough into 21 balls, each about 1 1/2 inches in diameter. Space them 2 inches apart on the prepared cookie sheets to allow spreading.
- Add Mini Egg Toppings: Press 3 Cadbury mini eggs into the center of each dough ball, adjusting the dough shape as necessary to keep the eggs securely on top.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers appear slightly wet. This ensures a chewy, fudgy texture.
- Cool Cookies: Let the cookies cool on the cookie sheets for 5 minutes, then transfer them to cooling racks. Allow to cool completely on the racks, about 30 minutes, before serving or storing.
- Store Properly: Store the cooled cookies covered at room temperature to maintain freshness for several days.
Notes
- Do not overbake; cookies should be slightly underdone in the center for best fudgy texture.
- Press mini eggs gently to prevent them from cracking during baking.
- Using parchment paper helps with easy removal and cleanup.
- These cookies keep well for up to 4 days at room temperature when stored in an airtight container.
- Optional: Substitute vegetable oil with melted butter for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
