Easter Chocolate Cookies
These Easter Chocolate Cookies are soft, chewy, and packed with chocolate and fun seasonal candies, perfect for sharing and gifting.
Ingredients
Cookie Base
- 160 g Unsalted butter (softened to room temperature) Butter is non-negotiable for flavor and texture.
- 100 g White caster sugar For sweetness and lightness.
- 150 g Light brown sugar Gives caramel coziness.
- 1 medium Egg (at room temperature) Room temperature eggs mix in better.
- 1 medium Egg yolk (at room temperature) For extra chew and richness.
- 1 tsp Vanilla extract Pure vanilla when feeling fancy.
- 280 g Self-raising flour Use plain flour with baking powder as a substitution.
- 0.5 tsp Salt Balances sweetness.
Mix-Ins
- 200 g Chocolate (milk, white, or a mix) Chopped into generous chunks.
- 12 count Mini Malteser Bunnies Adds malted crunch.
- 12 count Mini Eggs The pastel crunch on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the butter, white caster sugar, and light brown sugar until pale and fluffy, about 2-3 minutes.
- Add the whole egg and the egg yolk, then mix in the vanilla extract until glossy.
- Sift the self-raising flour and salt together, then fold into the wet mixture in two additions, being careful not to overmix.
- Fold in the chopped chocolate, saving some chunks for pressing on top.
Baking
- Scoop dough into 35-40 g portions and roll into balls. Space them 2 inches apart on the lined baking sheets.
- Press a Mini Malteser Bunny and a couple of Mini Eggs gently into the top of each dough ball.
- Bake for 10-12 minutes until edges are golden and centers are still soft. Let them cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Cool cookies can be stored in an airtight container for up to 4 days or frozen for up to 3 months. Let thaw at room temperature and reheat to enjoy the fresh-baked feel.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 100mgSugar: 10g
Tried this recipe?Let us know how it was!