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
Scale
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.
