About these Easter Chocolate Cookies
- FLAVOUR: rich, buttery, vanilla cookie dough with lots of chocolatey flavour!
- TEXTURE: chewy on the outside, soft and gooey on the inside. The Malteser Bunny melts into the cookie and the Mini Egg adds a little crunch.
- EASE: suitable for all baking levels, this is an easy one-bowl recipe.
- PERFECT FOR: getting your cookie fix over the Easter season or using up leftover Easter chocolate.
Your ingredient list
This is a no-frills, easy, one-bowl recipe. Just how cookies should be! You will need the following ingredients to make these Easter Chocolate Cookies:
- Unsalted butter – gives the cookies a rich flavour and buttery texture.
- White caster sugar – sweetens the dough and crisps up the outside edge of the cookie.
- Light brown sugar – makes the cookies soft and gooey on the inside.
- Eggs – one whole egg + one egg yolk is used to make the dough. The extra egg yolk makes the dough extra rich!
- Vanilla extract – used to flavour the cookie dough. Choose a good-quality extract for the best flavour, my go-to is Nielsen-Massey.
- Self-raising flour – gives the cookies structure and a thicker, puffier texture.
- Salt – balances the sweetness and elevates the chocolate flavour.
- Chocolate chunks – I used a mix of white and milk chocolate bars, chopped into small chunks. Double the chocolate means double the yum!
- Easter chocolates – decorate your cookies with Mini Malteser Bunnies and Mini Eggs for the perfect Easter finish.
Chilling the cookie dough is a must
Why chill the cookie dough? There are two main reasons this is a can’t-skip step in this easter chocolate cookies recipe:
- Elevated flavour: the dough has the chance to rest allowing the flavours to develop and intensify.
- Improved texture: the dough firms up and solidifies meaning less spread in the oven and thicker, puffier, gooier cookies.
Once you’ve made the cookie dough, cover the mixing bowl with clingfilm and place it in the fridge to chill for at least 5 hours, or ideally overnight for up to 12 hours. The longer you leave the dough to chill, the better the flavour and texture will be.
Chilling the dough means this is a great ‘make-ahead’ recipe. I like to prep the cookie dough the day before, leave it in the fridge overnight, and then bake the cookies fresh on the day that I plan to serve them.
Underbake for a soft and gooey texture
Want to know the secret to cookies with a chewy outside and soft inside? It’s all about the baking time. Here’s the thing… cookies will continue to cook as they cool down out of the oven. So it’s best to underbake them by 1-2 minutes so they don’t crisp up and dry out as they cool down.
As with most of my cookie recipes, these Easter chocolate cookies only need 10 minutes in the oven at 180°C fan. The cookies are ready when the outside edge is pale golden but the inside is still soft and slightly underbaked.
Decorate the cookies with Easter chocolates
Once the cookies are baked, it’s time to decorate with your Easter chocolate goodies! I just love the combo of Mini Malteser Bunnies with Mini Egg, not only do they taste amazing together but the pretty pastel eggs and the bunny shape add a lovely Easter touch.
Whilst the cookies are in the oven, unwrap the Mini Malteser Bunnies and the Mini Eggs and have them ready to go. As soon as the cookies are out of the oven, push a bunny and egg into the top of each. The cookies will be soft enough on top to squish down and hold the Easter chocolates in place. Now leave the cookies to cool and firm up on the baking tray for 20 minutes. Pop the kettle on and make a cuppa whilst you wait!
Easter Chocolate Cookies
- 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
- 12 Mini Malteser Bunnies either milk, white or a mix of both
- 12 Mini Eggs roughly one sharing bag
Start by making the cookie dough
- Chop up the butter and place in a microwave-safe mixing bowl. Microwave for 30-60 seconds until the butter has melted.
- Add both sugars and use a wooden spoon or spatula to mix well until combined.
- Add the whole egg, egg yolk and vanilla extract. Mix to combine.
- Fold in the flour and salt until the mixture comes together to form a cookie dough.
- Chop the chocolate into small chunks. Fold into the cookie dough.
- Cover the bowl with clingfilm and place in the fridge for at least 5 hours or overnight for best results. The longer you leave the cookie dough the better the flavour and texture will be.
Roll and bake the cookies
- Preheat the oven to 180°C fan / 200°C conventional. Line a large flat baking tray with greaseproof paper.
- Take the cookie dough out of the fridge and leave to soften at room temperature for 30 minutes.
- Scoop up a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Repeat this step until all the cookie dough has been used up, you should get roughly 12-14 cookies.
- Depending on the size of your baking tray, place 3-5 cookie balls on the tray leaving space between each so they have room to spread out.
- Bake for 10 minutes. The cookies should be pale golden on the outside but pale and soft in the middle. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
- As soon as the cookies are out of the oven, push a Mini Malteser Bunny and a Mini Egg into the top of each cookie.
- Leave the cookies on the baking tray for 20 minutes. During this time the cookies will firm up and continue cooking a little as they cool down.
- Meanwhile, pop the kettle on, make a cuppa and then tuck in!
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