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Easter Egg Brownie Cookies
Easter Egg Brownie Cookies
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Indulge in adorable Easter cookies with colorful sprinkles and Cadbury mini eggs baked into rich, fudgy chocolate cookies made effortless with Betty Crocker™ Fudge Brownie Mix. Perfect for spring parties, yielding 21 cookies per batch.
Ingredients:
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 2 tablespoons Gold Medal™ All Purpose Flour
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup from 1 container (1.2 oz) Betty Crocker™ Assorted Pastel Candy Sprinkles
  • 63 Cadbury mini eggs (from 9-oz bag, about 1 cup )
Instructions:
  • Preheat the oven to 350°F and prepare large cookie sheets with parchment paper. Combine brownie mix, flour, oil, egg, and water in a large bowl until fully mixed. Gently fold in colorful candy sprinkles for a festive touch.
  • Form the dough into 21 (1 1/2-inch) balls and arrange them 2 inches apart on cookie sheets. Press 3 Cadbury mini eggs into the center of each cookie, adjusting the shape as needed.
  • Bake for 9 to 11 minutes until edges are set but the center is slightly wet. Let them cool for 5 minutes before transferring to a cooling rack. Allow them to cool completely for about 30 minutes on the rack, then store covered at room temperature.

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