Hard Boiled Egg Chocolate Chip Cookies

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

These Hard Boiled Egg Chocolate Chip Cookies are SO delicious! They taste just like a regular Chocolate Chip Cookie, but with a thick, soft texture. I LOVED these!


Ok, I get that these sound weird.

Gross even?

But trust my dear friends, I shant tell a lie.

Here’s the thing. I have basically made every type of Chocolate Chip Cookie under the sun. For real.

I feel like it’s getting a little old at this point…but thus I continue.

Also, I have been watching a lot of Game of Throne lately, so I find myself using olden-days type of words into my everyday speak.

Anyway, like I said last week I am working with Challenge Butter this year…and I was poking around their website at recipes and came across this Hard Boiled Egg Chocolate Chip Cookie Recipe and knew I must make.

Because weird.

So anyhow, I gave it a go, because I have about 2 dozen hard boiled eggs left from Easter that I need to start using up.

(FYI, I googled how long hard boiled eggs were good for after boiled and it said 7 days in the fridge)

So basically I knew time was running out. It was a cookie emergency.

I even made a quick little video to prove to you that these, not only work, but might be your new favorite way to make chocolate chip cookies!

Gooey, soft and delicious…with no eggs bits in sight. I knew you would ask!
Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

You’ll notice these cookies are a touch more dense than a normal CCC…and the dough is a bit dryer, but obvi because there are no wet eggs. Don’t fret, it’s fine.

I actually prefer a denser cookie. The trick though is the baking time. Please oh please don’t over bake these guys. Under bake them, even. If you cook them all the way through you will have hard dry cookies. Yuck.


Grab 2 hard boiled eggs. And peel them, for the love.


Dice those eggs up small…

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

Dump them into your dough…

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

And chocolate chips…of course.

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

Your batter will be pretty standard, just a little drier. Also, yes you might see bits of egg…don’t worry about this.

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

Scoop your dough into a lined baking sheet…

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

And bake them until they are golden around the edges. Again, do not over bake.

Hard Boiled Egg Chocolate Chip Cookies! - Yep! Use leftover hard boiled eggs in these AMAZING thick chocolate chip cookies!

They actually turn out to be the prettiest chocolate chip cookies ever!!


Give them a shot, I’d love to hear your opinion!



Hard Boiled Egg Chocolate Chip Cookies

  • Author: Cookies & Cups


makes 2 dozen cookies


  • 1 cup Challenge Butter, room temperature
  • 1 1/4 cups light brown sugar, packed
  • 2 tsp vanilla
  • 2 hard boiled eggs, peeled and small diced
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/4 cups flour
  • 2 cups chocolate chips


  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. In bowl of stand mixer cream together butter and brown sugar, approximately 2 minutes until light and fluffy. Add in vanilla diced eggs and continue mixing. (You will still see egg bits in the batter, this is ok)
  4. Add in baking soda, salt and flour and mix until combined.
  5. Stir in chocolate chips.
  6. Scoop onto prepared pan using a cookies scoop or a large spoon.
  7. Bake for 9-10 minutes until edges begin to golden. You don’t want to over-bake these, if in doubt under-bake. Because of the lack of wet eggs, the batter will be dry, making cookie dense. Over-baking will produce hard, dry cookies.
  8. Allow to cool for a few minutes on baking sheet before set enough to transfer to a wire rack.


recipe adapted from Challenge Butter


*I was either compensated and/or provided product for this post by Challenge Butter, but all opinions are decidedly my own. I am a huge fan of Challenge Butter!

68 Responses

  1. Ok,I am SO making these tomorrow! It’s funny because I was about to bake the other day with my 5 year old daughter and I told her we need 4 eggs…I looked in the fridge and all I had was hard boiled eggs! Ack! I told her we had to run to the store for eggs and she couldn’t understand why we couldn’t just use the boiled ones. Now I wish I would have tried it! Can’t wait to try these!

  2. Rebekah

    I made these tonight. I just couldn’t pass up the opportunity to try such an unexpected twist to chocolate chip cookies. They are interesting and delicious! It was difficult to finely chop the egg whites so you can still see some bits and pieces here and there. I wonder if I just cut up the yolk and left the eggs whites out what would change in the consistency of the cookies…? Thanks for posting this recipe!

    1. Shelly

      My eggs seems to blend right into the cookies, with no white bits to be seen. Maybe using a food processor is another option!

      1. Rebekah

        Perfect suggestion! I realized it could also be because I used packaged hard boiled eggs and not fresh… The consistency of the egg whites is slightly tougher than fresh. Thanks!

  3. Heather

    I would have thought this was an April Fools joke. . . if it had been a few days earlier. Is the dough yummy, too? I will have to try since I love choco chip cookies!

  4. Kristy

    I have to admit the concept sounds SOOO gross but the cookies look SOOO perfect. I’m going to have to check these out for myself! 🙂

  5. Ohhh yes. I remember one of our blogger friend did boiled egg cookies a few years ago….I always meant to make them and totally forgot. Thanks for the yummy reminder!

  6. Linda Rogers

    My mother used to make a swedish butter cookie with hard boiled eggs.
    She passed the eggs thru a potato ricer. They were magic with no decernable egg bits.

  7. Lori Smith

    Two eggs cracked as I boiled 2 doz for the kids to dye. So I grabbed them and used them to make these cookies. I almost gagged as I scooped up the batter onto the cookie sheets. Seeing the chunks of eggs in there was unappetizing. But they came out of the oven tender, dense, and full of chocolaty-goodness. We all loved them. Which is awesome because no one in my house will eat boiled eggs. I usually just throw the dyed ones away a few days after Easter. Have you tried any variations of this recipe? I may – I have 22 more eggs to use up!

  8. Brandi

    Perfect! I’ve been eating one egg a day since Easter, which means most will go to waste, so this is perfect. Will be making tonight. Thanks!

    1. Brandi

      I made these this morning. They are great. I did want to mention, though, that some of mine have tiny chewy bits in them. I may have overcboiled my eggs, though, which may have something to do with it.

      1. Terry

        I have made these cookies and they and they are great but I have the same problem as Brandi, mainly tiny chewy bits in the cookie. It takes away from their great taste as you’re constantly trying to chew these annoying little pieces. Perhaps the eggs should be put into a food processor before adding to the cookie? Any suggestions?

  9. Biba

    From where I am from we use hard boiled eggs. But instead of chopping it , we grate it.
    The biscuits are delicious

  10. Mary

    I consider myself a bit of a baked goods snob. Subpar baked goods will not be consumed by me. Grocery store cookies? Gag. At least I can admit my problem!
    Anyway, I made these cookies today. I nearly had to fight my children for the last two hard boiled eggs from Easter. But oh it was worth it. These were so good (I say WERE because they are gone). I wouldn’t quite describe them as more dense, actually, I can’t quite put my finger on the textural difference. Great recipe! I subbed almond extract for the vanilla because I like it and I was out of vanilla (for shame!).

  11. TamaraC

    I love hard boiled eggs but really?! Well you’ve never led me astray before and I practically worship you and your yum treats so I’ll giver a go

  12. Valeria

    i just gotta say I’m very intrigued adn excited about the idea of hard boiled eggs on cookies!!
    I just got to ask you, for any standard CCC recipe, is it possible (with good results) to replace butter with margarine? It’s just than (idk in the U.S.) in my country is waaaay cheaper and more usual to use it instead of butter.
    Have you tried it? I would love to know if you have and what turned out!
    Thank you!!

  13. Joseph

    These cookies certainly look delish. I also read somewhere once about using plain fat-free Greek yogurt in place of the fat in most cooking and baking. Haven’t tried it in cookie recipes yet but it’s worked well as a replacement for the oil that most cake mixes from the store usually call for.

  14. Shelley

    James Beard’s Strawberry Shortcake calls for a couple of hard boiled egg yolks, and it’s delicious. So, this probably isn’t that weird.

  15. maryclare

    just tried these. delicious! i rubbed the butter into the sugar by hand (beater in the wash) and also at the end to get the choc chips to mix in. two cups of chips was far too much, one cup would have been plenty. they are yum, and thank you

  16. Cher

    I grated my hard boiled eggs through the smallest holes on the grater. They were super easy to grate and we didn’t find any egg pieces in the cookies.
    Such a great easy recipe. It sounds so strange to use hard boiled eggs, but it works! Wonderful way to use the eggs up after Easter. I made 2 extra batches of dough and put it in the freezer to use later!

  17. Kristy

    Delicious! Thank you for this awesome recipe! I’m not a huge chocolate cookie fan, but I wanted to use up my hard-boiled eggs, so I gave it a go. I’m so glad I tried this! The flavor is amazing, and everybody in my family (including me) loves them. YUM!

  18. Kara

    Just made this with a few leftover Easter eggs. I used Land-o-Lakes butter and we only had Uncle Bob’s whole wheat baking flour, so it was difficult to know when the cookies were “golden” around the edges. Waiting for them to cool and firm up a bit now, but I feel confident that they’ll be good — hubby is freaked out b/c they “look raw,” but just ate one, shrugged and said, “it’s alright” (just saw him sneak another though – haha). Definitely keeping this recipe on-hand to use up more hard-boiled eggs! 🙂

  19. pam

    I was a bit skeptical but thought I would try it. I am so glad I did. They came out so soft and moist. I did add some chopped walnuts to the recipe. And definitely do not over bake.

  20. Olivia

    I have made soo soo many different chocolate chip cookie recipes and this is by FAR the BEST i’ve EVER TRIED!!! My second fav is one I have with browned butter, and Alton Brown’s choc chip recipe..but THESE!!!! I couldn’t wait to tell people that they were made with hard boiled egss! THANK YOU!!!

    1. Shelly

      Oh my gosh, I love this!! It’s crazy how good they are! I know the hard boiled eggs scare people, but if you dice them small enough no one will ever know!

  21. Colleen

    What’s with all the glamour shots in the comments? Makes it cumbersome to get through. I just want to read the reviews.

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