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Easter Chocolate Cookies

These Easter Chocolate Cookies are soft, chocolatey, and full of fun candy, making them a delightful treat for spring parties and gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 medium Egg (at room temperature)
  • 1 medium Egg yolk (at room temperature)
  • 1 tsp Vanilla extract
  • 280 g Self-raising flour
  • 0.5 tsp Salt
  • 200 g Chocolate (either milk, white or a mix of both)
Candies
  • 12 pieces Mini Malteser Bunnies (either milk, white or a mix of both)
  • 12 pieces Mini Eggs (roughly one sharing bag)

Method
 

Preparation
  1. Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper.
  2. Cream the unsalted butter with the white caster sugar and light brown sugar in a large bowl. Beat until the mixture is light and smooth.
  3. Add the egg, egg yolk, and vanilla extract. Mix until combined.
  4. Sift in the self-raising flour and add salt. Fold the flour in with a wooden spoon until the dough holds together.
  5. Chop the chocolate into small pieces and fold most into the dough, leaving some to press on top.
  6. Scoop dough into 12 even balls, press chocolate pieces on top, and flatten slightly.
  7. Place the mini Malteser bunnies and mini eggs on top of the cookies and press gently into the dough.
Baking
  1. Bake for 12–15 minutes until the edges are set but the centers are soft.
  2. Cool on the baking tray for 5 minutes, then move to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for up to 4 days. Freeze for longer storage up to 3 months. Use portion control to keep treats balanced.