A Dairing Life

How To Make Chocolate Chip Cookies with Hard Boiled Eggs

· This is no April Fools. This recipe incorporates left over hard boiled eggs to create a tender chocolate chip cookie! ·

April 3, 2018 0 Comments

I know, I know. Hard boiled eggs in chocolate chip cookies doesn’t necessarily sound like the best thing ever. But, you might find yourself with some leftover hard boiled eggs after Easter Sunday that you just can’t get rid of. I found myself in a similar predicament a couple of months ago, and I found this recipe and it was so delicious I had to share! (Note this post may contain affiliate links and I will receive a small compensation if you purchase from them).

You see, I’m not a big hard boiled eggs person. When I was younger, deviled eggs were my designated dish that I brought to family gatherings. It started because my great-grandmother loved them, and it was something fairly easy for a young girl to make. They were a hit! I still to this day have no idea what they tasted like because I HATE deviled eggs.

A few months ago I was wanting to incorporate more protein into my diet, so I tried snacking on hard boiled eggs. After one egg, that ended up being a big ol’ pile of “nope”! At least I tried. So after googling “what to do with hard boiled eggs” I found this cookie recipe. I guess it’s a bit ironic that I ended up making chocolate chip cookies when I was trying to be healthy, ha!

A few disclaimers:

1. You need to pulverize the eggs into a paste. I blend mine in a food processor. The original recipe says to finely chop, but I didn’t want to see any egg pieces in the dough.

How to make delicious, fluffy, melt in your mouth chocolate chip cookies with hard boiled eggs!

2. The dough will smell, at first. Yup, not going to lie to you. When you’re first mixing the ingredients, you will smell that not so pleasant sulfur smell that hard boiled eggs have. Don’t worry, by the time you add in the flour and chocolate chips, it’s completely gone, and you won’t regret having a taste of the raw dough. Promise.

3. DO NOT OVERBAKE. I repeat, do NOT overbake these. They won’t be super brown, just slightly toasted around the edges. Yes, they are done. This recipe yields a soft, tender cookie that almost melts in your mouth. Baking until they’re crispy only makes them hard and crumbly, and not so yummy.

How to make delicious, fluffy, melt in your mouth chocolate chip cookies with hard boiled eggs!

4. They don’t spread out a ton (which I love). If you don’t like them super thick, just flatten them out slightly after scooping them out on the baking sheet.

5. Use salted butter! It gives cookies that added richness. Also, this isn’t an overly sweet cookie, so feel free to use any type that you like. This is one recipe where a milk chocolate chip would be really tasty. Even better, use European style butter like I did in my Cranberry Chocolate Chip Cookies for an even richer taste.

Let’s get baking!

Chocolate Chip Cookies with Hard Boiled Eggs

Recipe adapted from Cookies and Cups


  • 1 cup salted butter (2 sticks), softened to room temperature
  • 1 1/4 cup packed brown sugar
  • 2 tsp vanilla
  • 2 hard boiled eggs
  • 1 scant tsp salt (scoop a tsp of salt then shake some of it out)
  • 1 tsp baking soda
  • 2 1/4 cup flour
  • 2 cups chocolate chips


  1. Preheat oven to 350 degrees.
  2. Peel and slightly chop hard boiled eggs. Place into the bowl of a food processor and process until egg whites and yolks combine completely into a yellow paste.
  3. In a medium bowl combine dry ingredients – baking soda, salt and flour and stir to combine. Set aside.
  4. Put your softened butter and brown sugar in a separate bowl and mix on medium speed until fluffy and color lightens. Add vanilla and egg paste to the butter mixture and mix until combined.
  5. Add the dry ingredients to the butter mixture, and stir until combined (don’t overmix!).
  6. Add in chocolate chips and stir until combined.
  7. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto a silicone baking mat, or prepared baking sheet. One of my favorite things about this recipe is that the dough is firmer than most and doesn’t need to be chilled before baking!
  8. Place sheet into the oven, and bake for 9-10 minutes. These cook perfectly in 10 minutes exactly in my oven. They are slightly golden around the edges, but not terribly browned on top. This produces a nice, thick, melt in your mouth cookie. Do NOT overbake! Allow to cool on the sheet pan, then enjoy with a nice glass of cold milk.

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How to make delicious, fluffy, melt in your mouth chocolate chip cookies with hard boiled eggs!

A Dairing Life


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