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Got leftover dyed Easter eggs or chocolate Easter candy? Then make these soft Hard Boiled Egg Chocolate Chip Cookies!
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Happy Monday! It’s the day after Easter and you may be wondering what to do with all those beautifully decorated Easter eggs.
Sure, you could make an old standby like deviled eggs or egg salad sandwiches, but why not make a sweet treat and make these Hard Boiled Egg Chocolate Chip Cookies?
Here in the United States, using hard boiled eggs in cookies and other pastries is not that common, however, it is an older technique often found in vintage cookbooks and in other parts of the world, particularly Europe, it is very popular.
Some people when first seeing this recipe, assume you will be eating chunks of eggs in your cookies. And to be honest, when we were first inspired to make these cookies after learning about this technique from our friend Monica and a recipe from Challenge Butter, that’s how it turned out – unpleasant chewy bits of egg in the cookie. That is because most baking recipes using hard-boiled eggs simply say to “finely chop the eggs”.
However, we tested and perfected this recipe and unique baking technique and found when we puree the eggs into a paste like consistency and cream them together with the butter and sugar, you won’t know the difference at all! Making the hard-boiled eggs into a “paste-like” consistency is key to the success of this recipe, and you won’t believe how good these cookies are!!
When using smashed or pureed hard-boiled eggs or cooked egg yolks in baked goods, it will yield a very tender pastry. This is because the tiny pieces of cooked egg absorb into the batter or dough and prevent too much gluten from forming. The end result is a cookie, biscuit or scone that is soft, tender and buttery. You can learn more about this baking technique here.
This recipe for Hard Boiled Egg Chocolate Chip Cookies has become one of our annual Easter traditions. In addition to using up two hard boiled eggs, sometimes we replace traditional chocolate chips with chopped up leftover chocolate Easter candy.
This Easter cookie with hard-boiled egg is not only fun and festive, with the addition of bright, bold sprinkles; they are soft and tender with the tiniest amount of chew, making them a perfect chocolate chip cookie and Easter dessert!
Helpful Tips and Information:
How to make Easter cookies:
This recipe for Easter cookies with hard boiled eggs, is very similar to a traditional chocolate chip cookie recipe, with the exception of adding colorful sprinkles and swapping out raw eggs with hard boiled eggs.
See the step-by-step directions below:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Peel eggs and discard shell. Place eggs in a food processor and pulse until eggs become very finely chopped. Set aside.
- In a medium-sized bowl, whisk together dry ingredients. Set aside.
- In a large bowl, using a hand-held mixer, beat the butter until creamy. Add the granulated sugar and brown sugar and continue mixing until light and fluffy, approximately 5 minutes.
- Add in vanilla and finely chopped eggs and mix.
- Slowly add the dry ingredients, a little at a time, to the butter mixture mixing just until combined.
- Stir in chocolate chips and rainbow sprinkles.
- Using a standard size cookie scoop, drop dough 2 inches apart onto prepared baking sheet.
- Bake in a preheated 350-degree F oven for 9-10 minutes.
- Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Can you freeze chocolate chip cookies?
Yes, chocolate chip cookies, including this recipe for hard boiled egg cookies, freeze incredibly well! For all of our best tips and tricks, visit our complete tutorial on how to freeze cookie dough.
How to make hard boiled eggs in the oven on a cookie sheet:
If you don’t have any Whipped Cream Tie Dye Easter Eggs lying around, you can make some hard-boiled eggs in the oven using a muffin tin. Visit our tutorial on how to make perfect hard-boiled eggs to learn how.
What can I do with leftover hard boiled egg yolks?
As described above, using smashed leftover hard boiled egg yolks in baked goods, such as these Hard Boiled Egg Cookies, will yield a very tender pastry. This is because the cooked egg disperses into the cookie dough and prevent too much gluten from forming. The end result is a cookie, shortbread or scone that is soft and buttery.
You can also mash and add leftover hard boiled egg yolks to potato salad, tuna salad, hummus or guacamole.
Another use for cooked egg yolks is blending them into a homemade salad dressing to add creaminess.
Hard boiled egg recipes:
Bacon Ranch Deviled Eggs – These Bacon Ranch Deviled Eggs will be an instant hit at your next football watch party or holiday gathering and will become your go to appetizer recipe!
BLT Egg Salad Sandwiches – Classic BLT flavors and ingredients transformed into an egg salad!
Slow Cooker Steel Cut Oats and Savory Oatmeal Bowls – A build your own oatmeal bar with sweet and savory oatmeal toppings is perfect for a brunch buffet! Tutorial and recipe for Slow Cooker Steel Cut Oats below!
If you like this cookie, then you’ll love these other chocolate chip cookie recipes:
Cream Cheese Chocolate Chip Cookies {Eggless} – These amazing soft baked Cream Cheese Chocolate Chip Cookies are currently our favorite cookie recipe! Not only are they a family favorite, they are eggless and can be made gluten free as well, so everyone can enjoy them!
Chewy Orange Dark Chocolate Chunk Cookies – Looking for the best chewy chocolate chip cookie recipe ever? Look no further than my perfect Chewy Orange Dark Chocolate Chunk Cookies!
Cherry Chocolate Chip Oatmeal Toffee Cookies – Crisp and chewy oatmeal cookies packed with chocolate chips, dried cherries and toffee bits.
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Hard Boiled Egg Chocolate Chip Cookies
Got leftover dyed Easter eggs or chocolate Easter candy? Then make these soft Hard Boiled Egg Chocolate Chip Cookies!
Ingredients
- 2 large hard boiled eggs
- 2 ¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 tablespoon vanilla
- 1½ cups semi-sweet Chocolate chips*
- 1/2 cup Rainbow Jimmies Sprinkles**
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Peel eggs and discard shell. Place eggs in a food processor and pulse until eggs become very finely chopped. Set aside.
- In a medium-sized bowl, whisk together the flour, salt and baking soda. Set aside.
- In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the butter until creamy. Add the granulated sugar and brown sugar and continue mixing until light and fluffy, approximately 5 minutes
- Add vanilla and finely chopped eggs and continue mixing.
- Slowly add the dry ingredients, a little at a time, to the butter mixture mixing just until combined.
- Stir in chocolate chips and rainbow sprinkles.
- Using a standard size cookie scoop, drop dough 2 inches apart onto the prepared baking sheet.
- Bake in a preheated 350-degree F oven for 9-10 minutes, or just until the cookies begin to turn brown on the edges. Do not over bake!
- Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
*Chopped leftover chocolate Easter candy can be substituted for the chocolate chips.
**Do not use nonpareil sprinkles in this recipe as they will “bleed” into the cookies.
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I just made these HARD-BOILED EGG cookies and they turned out great! In fact, I tripled the recipe because I had so many Easter eggs to use!