Go Back

Cadbury Mini Egg Brownie Cookies

Cadbury mini egg brownie cookies are thick, fudgy, chocolate brownie cookies filled with mini Cadbury eggs.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Servings 17 cookies

Ingredients
  

  • 1 cup unsalted butter, softened at room temperature
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 cup unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups mini Cadbury eggs
  • 1 cup semisweet chocolate chips
  • 1/2 cup mini Cadbury eggs for topping cookies

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and place the oven rack in the middle position. Add a cup of softened, unsalted butter to the bowl of a stand mixer using the paddle attachment, or using a hand mixer. Add the brown sugar and granulated sugar and mix on medium speed for about 3 minutes, until creamed together. Add the eggs and vanilla and mix on medium speed for another minute, scraping down the bowl in between these additions.
  • In a separate bowl whisk together the all purpose flour, natural unsweetened cocoa powder, baking soda, and salt. Add to the butter mixture and mix on the lowest speed to combine, about 30 seconds. 
  • Chop or crush your mini Cadbury eggs. Add to the dough along with a cup of semisweet chocolate chips. Save some of the chopped Cadbury eggs to press into the cookie dough balls before baking. Shape your dough into balls, a little larger than golf ball sized. Press a few pieces of leftover Cadbury eggs into the top of the dough and press down slightly. Bake on a parchment lined baking sheet for 9-10 minutes in your preheated oven. They will be set and puffed up. Allow to cool on the cookie sheet for about two minutes, and then transfer to a wire rack. Enjoy!

Notes

Store in an airtight container for two to three days. 
Keyword brownie cookies, Brownies, cadbury mini eggs, Cookies