Easter Egg Brownie Cookies
1. Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in candy sprinkles. Let stand 15 minutes.
2. Shape dough into 21 (1 1/2-inch) balls. Place 2 inches apart on parchment-lined large cookie sheets. Press each ball slightly to flatten. On each cookie, press 3 Cadbury™ mini eggs in center, reshaping if necessary.
3. Bake 9 to 11 minutes or until edges are set (center will appear slightly wet). Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely on cooling rack, about 30 minutes. Store covered in airtight container.
Tips: For best results, be sure to let cookie dough rest for 15 minutes before shaping into balls.
- 8 g Total Fat
- 4.5 g Saturated Fat
- 0 g Trans Fat
- 20 mg Cholesterol
- 120 mg Sodium
- 0 mg Potassium
- 30 g Total Carbohydrate
- 0 g Dietary Fiber
- 15 g Sugars
- 1 g Protein
Directions
1. Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in candy sprinkles. Let stand 15 minutes.
2. Shape dough into 21 (1 1/2-inch) balls. Place 2 inches apart on parchment-lined large cookie sheets. Press each ball slightly to flatten. On each cookie, press 3 Cadbury™ mini eggs in center, reshaping if necessary.
3. Bake 9 to 11 minutes or until edges are set (center will appear slightly wet). Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely on cooling rack, about 30 minutes. Store covered in airtight container.
Tips: For best results, be sure to let cookie dough rest for 15 minutes before shaping into balls.