Hard-Boiled Egg Chocolate Chip Cookies

This recipe is a tasty way to use up a couple of those extra hard boiled egg you might have after Easter. The cookies are delicious and you would never know that they contain hard boiled eggs. This recipe was adapted from Challenge Butter’s recipe for hard boiled egg cookies.

Bowl of chocolate chip cookies.

Hard-Boiled Eggs Chocolate Chip Cookies

If you've got a couple of extra hard boiled eggs around. Now you can make a batch of chocolate chip cookies.
4.8 from 5 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 24
Calories 323 kcal

Equipment

  • oven
  • hand mixer (optional)

Ingredients
 
 

  • 1 C. butter softened
  • 3/4 C. brown sugar packed
  • 1/2 C. granulated sugar
  • 2 hard boiled eggs finely minced
  • 1 tsp. vanilla
  • 2 ¼ C. all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. Kosher salt 
  • 1/2 C. walnuts finely chopped (optional)
  • C. semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 375˚F/ 190˚C.
  • Add butter and sugars to a large mixing bowl. Use a hand mixer on low to combine. Increase speed to medium and cream 1-2 minutes until light and fluffy.
  • Add the minced eggs and vanilla. Mix on low to incorporate.
  • Add the flour, baking soda, and salt. Use a wooden spoon to incorporate.
  • Stir in the nuts and chocolate chips. The mixture will initially be dry, but continue stirring until it forms a thick dough.
  • For small cookies, scoop 1 tablespoon portions on to a parchment lined baking sheet spaced 1" apart.
  • Bake for 10 minutes or until just golden on the edges. Do not overbake.
  • Cool on the pan 5 minutes before transferring to a cooling rack.

Notes

  • Makes 24-60 cookies depending on the size. 
  • I found letting the dough rest 15 minutes before baking allowed the flour to absorb the butter and made the dough easier to scoop.
  • Take care not to over bake the cookies. They should be just golden around the edges. 
  • This recipe was adapted from Challenge Butter’s recipe for hard boiled egg cookies. 

Nutrition

Calories: 323kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 38mgSodium: 196mgPotassium: 147mgFiber: 2gSugar: 18gVitamin A: 276IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Keyword Chocolate, chocolate chip cookies, cookies, dessert, hard boiled eggs
Tried this recipe?Let us know how it was!

5 thoughts on “Hard-Boiled Egg Chocolate Chip Cookies”

  1. 5 stars
    Would this recipe work with uncooked eggs as well? The end product looks very tasty

  2. I don’t see why not, but I imagine the cookies will spread more. Please let me know the results if you end up trying it out.

  3. 5 stars
    I considered using half the butter at first. I know in the video the dough came out after flour added to be pretty dry, but when it’s just the sugar and half the butter it looked pretty moist already. But I added the other half anyway and they came out great! After letting the dough rest so the flour could absorb the fats better, it became moist like regular cookies again! 😀 I let it rest a bit more (almost an additional 15 minutes) in the freezer to chill because I was afraid they might come out flat. I read using parchment paper can help keep cookies from flattening and saw that was used in the video, so I used a silicone baking sheet since that was what I had. But they flattened anyway! 🤣 I probably over mixed them. I had to put them back in the oven for about 3 more minutes.

    I also used espresso chocolate chips to try and help balance the sweetness from the sugars and no walnuts. But they were sweet too so it didn’t really help, but they make a nice tea and coffee breakfast cookie! I’d like to think the boiled egg helps make it a complete breakfast.

    I tried to only use one baking pan and got 20 cookies on it using all the dough! I didn’t want to freeze any 😂 They came out flat like a regularly thin tollhouse cookie, but I really liked the round shape yours got. I think next time I will lessen the sugar and increase the flour by an extra tablespoon or two. 5 stars because boiled eggs definitely work! 😁

  4. 5 stars
    Tried this recipe out after having a lot of funky colored eggs left over from Easter that I really didn’t want going to waste. Nobody in my family knew about the secret ingredient, they all just thought it tastes egg-celent 😉 I only had wholewheat flour on hand, but this didn’t seem to affect the texture too much. All in all 5 stars!!

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