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Hard Boiled Egg 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!

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

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!

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

Gooey, soft and delicious…with no eggs bits in sight. I knew you would ask!

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.

Avoid Over Baking Hard Boiled Egg Chocolate Chip Cookies

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.

IMG_0374

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!!

IMG_0412

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

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Hard Boiled Egg Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 13 reviews
  • Author: Cookies & Cups
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert

Description

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!


Ingredients

Scale
  • 1 cup butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 hard boiled eggs, peeled and very small diced
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/4 cups all purpose flour
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand or electric mixer, cream together butter, granulated sugar, and brown sugar, approximately 2 minutes until light and fluffy. Add in the vanilla diced eggs and continue mixing. (You will still see egg bits in the batter, this is ok)
  3. Add in baking soda, salt and flour and mix until combined.
  4. Stir in chocolate chips.
  5. Scoop onto prepared pan using a medium (2- tablespoon) cookie scoop.
  6. 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.
  7. Allow the cookies to cool for a few minutes on the baking sheet for 4 minutes and then transfer to a wire rack to cool completely.

Notes

Store airtight at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 251
  • Sugar: 20.9 g
  • Sodium: 158.7 mg
  • Fat: 13.6 g
  • Carbohydrates: 31.3 g
  • Protein: 3.2 g
  • Cholesterol: 35.9 mg

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*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!

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86 comments on “Hard Boiled Egg Chocolate Chip Cookies”

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

  2. 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. 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. 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?

  3. Sara P. (@SensiblySara)

    I am really having my doubts about these cookies, but I’ll give anything a try once …

  4. 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!

    1. hahaha! Such a funny story! Glad you ended up liking them! NO one believes me when I tell them it works!!

  5. 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.

  6. Renee @ Awesome on $20

    Okay, I’ll admit I’m intrigued, and you’ve made these sound quite tasty. I always have too many eggs. I’ll have to try them out.

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