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–+ servings
Easter Chocolate Cookies

Easter Chocolate Cookies Soft, Chewy, and Irresistibly Festive

Delight in these soft and chewy Easter Chocolate Cookies filled with rich chocolate chunks and festive decorations. Perfect for a quick holiday treat!
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 5 hours
Total Time 5 hours 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 150 g Unsalted Butter Substitute with margarine for a dairy-free option.
  • 100 g White Caster Sugar Granulated sugar can be used in its place.
  • 75 g Light Brown Sugar Dark brown sugar can enhance the flavor further.
  • 1 large Egg Use a flax egg for a vegan alternative.
  • 1 large Egg Yolk Omit for a lighter cookie if desired.
  • 1 teaspoon Vanilla Extract Use almond extract as a possible substitute.
  • 200 g Self-Raising Flour All-purpose flour plus baking powder can be a substitute.
  • 1 pinch Salt Omit if using salted butter.
  • 150 g Chocolate Chunks A mix of milk and dark chocolate can offer flavor variation.
For the Topping
  • 15 pieces Mini Malteser Bunnies Use any small chocolate for a different look.
  • 15 pieces Mini Eggs Could be replaced with any Easter-themed candy.

Equipment

  • microwave-safe bowl
  • spatula
  • parchment paper
  • baking tray
  • wire rack

Method
 

Step‑by‑Step Instructions for Easter Chocolate Cookies
  1. Start by melting 150g of unsalted butter in a microwave-safe bowl for about 30-40 seconds until fully melted.
  2. Mix in 100g of white caster sugar and 75g of light brown sugar until well combined.
  3. Add one egg, one egg yolk, and 1 teaspoon of vanilla extract, stirring until the mixture is smooth and glossy.
  4. Incorporate 200g of self-raising flour and a pinch of salt into the wet mixture.
  5. Gently fold the flour using a spatula until a soft dough begins to form.
  6. Stir in 150g of chocolate chunks, ensuring they are evenly distributed throughout your dough.
  7. Cover the bowl with clingfilm and chill your dough in the refrigerator for at least 5 hours or preferably overnight.
  8. Preheat your oven to 180°C for fan settings or 200°C for conventional settings.
  9. Line a baking tray with parchment paper.
  10. After 30 minutes of letting the chilled dough sit at room temperature, scoop heaped tablespoons of dough and roll them into balls.
  11. Place the dough balls spaced out on the prepared baking tray.
  12. Bake for about 10 minutes until the edges are pale golden but the centers still look slightly underbaked.
  13. Gently press Mini Malteser Bunnies and Mini Eggs into the warm cookies.
  14. Allow the cookies to firm up on the baking tray for about 20 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Chill dough for at least 5 hours for the best texture. Avoid overbaking to maintain a soft center.

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