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.
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.
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)
- 1½ 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
Tried this recipe?Let us know how it was!
Would this recipe work with uncooked eggs as well? The end product looks very tasty
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.
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! 😁
Thanks so much for reporting back with so much detail and I’m delighted you enjoyed them. 🍪👏🏼
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!!
I am known for making secret ingredient foods and having people guess what the ingredient is after trying the food. This was a perfect recipe for it, thank you! Easy and fun. I had not read the comments or your additional suggestions so I ended up needing to bake them a tad longer. They didn’t flatten out that much, but they still turned out good. I did have a question. I’ve been tracking calories/nutrition and I’m not sure how to input the cookies into my app based off the info. I believe I used about the same size of cookie scoop as you and got about 42ish cookies? If you had any suggestions they would be appreciated.
Today I only had a hard boiled egg for a chocolate chip cookie mix. I watched your post and WOW! Delicious cookies in minutes. I used a Betty Crocker mix. Thank you for this trick !!!