Easter Egg Brownie Cookies: Chewy Chocolate Delights for Spring

Easter Egg Brownie Cookies are a festive treat combining rich flavors with delightful pastel candies, perfect for spring celebrations.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

1 box Betty Crocker™ Fudge Brownie Mix Provides rich, chocolatey foundation
1/2 cup Gold Medal™ All Purpose Flour Adds structure for chewy texture
1/3 cup Vegetable Oil Ensures moisture and chewiness
1 large Egg Binds the batter together
2 tablespoons Water Necessary for mixing batter

For the Decoration

1 cup Betty Crocker™ Assorted Pastel Candy Sprinkles Adds colorful, festive touch
1 cup Cadbury Mini Eggs Enhances flavor and texture

Equipment

Oven
Mixing Bowl
Baking Sheets
Parchment Paper
Cookie scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, combine the brownie mix, flour, vegetable oil, egg, and water. Mix until thick and homogeneous.
Drop heaping spoonfuls of the brownie batter onto the prepared baking sheets, spacing them at least 2 inches apart.
Press pastel candy sprinkles and Cadbury mini eggs into the top of each cookie dough mound.
Bake for approximately 12-15 minutes until edges are set but centers remain soft.
Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 110mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 6mg

Notes

These cookies can be stored in an airtight container for up to a week and are best enjoyed fresh.

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