Easter Egg Brownie Cookies Recipe

Ingredients

1

                        1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix

1/2

cup butter, melted

1

egg

1

tablespoon water

1/4

cup Betty Crocker™ assorted pastel candy sprinkles

63

Cadbury™ mini eggs (from 10-oz bag, about 1 cup )

Preparation

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.

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.

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.

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