Easter Chocolate Cookies
These soft and chewy Easter Chocolate Cookies are filled with double chocolate chunks and topped with two of the best Easter chocolates – Malteser Bunnies and Mini Eggs! Follow this easy, one-bowl recipe to get your cookie fix this Easter season.
Ingredients
- 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
Instructions
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!
Video
Notes
Store your Easter Chocolate Cookies in a baking tin at room temperature for up to 5 days.
Tried this recipe?Let us know how it was!