Did the Easter bunny overfill the baskets this morning? I’m certain your wee ones would donate some of their sweets so you can whip up some of these Easter Candy Brownie Cookies!
Easter Candy Brownie Cookies
I adore putting leftover candy into cookies and brownies. Who doesn’t love the crunch of toffee in a chocolate chip cookie? Or a caramel Rolo inside a sugar cookie?
I first made these brownie cookies with semisweet and white chocolate chips but found them a terrific receptacle for all sorts of candies. That’s how these Easter Candy Brownie Cookies came to be.
Chewy Brownies Cookies
These chewy brownie cookies have been a hit with my family for over a decade. Just one spoonful of batter sold me on these gems. A perfect flavor replica of those chocolate brownies we all adore.
And soft and chewy. Did I mention chewy? Just don’t watch so you don’t over bake these babies.
Use whatever add-ins you’d like–chocolate, peanut butter or butterscotch chips, nuts, chocolate chunks or feves. Or the ever-popular M&M‘s.
PRO-Tip: These candy-coated chocolates tend to crack in the oven, so I always reserve a few to press into the hot from the oven cookies for the perfect finishing touch. That way your Easter Candy Brownie Cookies look like they came from your favorite bakery!
This Easter Cookie Cake is another wonderful idea to utilize leftover candy.
More Easter Recipes You’ll Love:
If you love a fun presentation, you’ll enjoy these Easter Cake Pops. Or if your menu needs some tweaking, try some of our Best Easter Menu Recipes. An Easter Fudge Lamb is a tradition at our house. If you have a chocoholic family, too, give it a try! Check out these 100+ Cute Easter Desserts. plus more Holiday Recipes from the blog to peruse, too.
- 6 ounces unsweetened chocolate, chopped
- ½ cup butter
- 1¾ cup sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1¼ cup flour
- ¾ cup semi-sweet chocolate chips or discs
- ¾ cup white chocolate chips or discs
- Preheat oven to 350º.
- Melt the chocolate and butter in a microwave safe bowl, starting with 60 seconds, stirring, then heating and stirring in 30 second increments until smooth.
- Add sugar; mix well. Add the eggs and mix until combined. Add the vanilla.
- Add the flour and mix until incorporated. Add chocolate chips and mix until well distributed.
- If dough is too soft, let it sit at room temperature till it firms up.
- Drop by rounded tablespoons onto parchment lined cookie sheet. Bake for 10 minutes. The centers should still look underbaked. Cool on the pan for 10 minutes before removing to cooling rack.
Recipe adapted from Caprial Pence.
Serving Size:1 cookie
Amount Per Serving: Calories: 226 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 42mg Sodium: 50mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 2g Sugar: 21g Sugar Alcohols: 0g Protein: 3g