Celebrate Easter with these gorgeous Chocolate Easter Egg Cookies. Thick and chewy, these cocoa-laden cookies are stuffed with chocolate and candy-covered Easter eggs.
Happy Easter 🙌🏻
With Easter less than a week away, I thought it was time to celebrate with another special Easter recipe. This time we’re talking Chocolate Easter Egg Cookies.
Thick, chewy, chocolate cookies filled with chunks of chocolate and candied Easter eggs for extra crunch. Aren’t they pretty? ❤️
I love Easter baking. It’s the one time of year I actually have permission to buy (and eat) ALL THE CHOCOLATE.
And there’s just something special about using Easter eggs in baking, especially Speckled Eggs.
Last year I made a Speckled Egg Chocolate Pinata Cake and a gorgeous Chocolate Easter Egg Ganache Tart, and I always make a batch of Hot Cross Buns. But this year is all about the cookie. Namely a big fat chocolate one.
A spin-off of my favourite Chunky Walnut Chocolate Cookies, these gorgeous cookies are completely irresistible. Fat, crinkly and loaded with chocolate #yesplease
I actually made an Easter Egg Cookie Cake using these candy-covered Easter eggs a few years ago, so I know how delicious they are when baked. The shells crack a little from the heat and the chocolate inside goes deliciously warm and melty.
So when you take a big bite of these cookies, you’ll be met with a ridiculously soft cocoa cookie, with real crunch from the Easter eggs.
Next comes the flood of chocolate, thanks to plenty of chocolate chunks AND the Easter eggs themselves.
These cookies are especially good straight out of the oven. Give them five minutes to firm up a little and cool down and then go for it. Take a bite with a cold glass of milk for a truly special Easter treat.
I don’t know about you but I think we should use cookies to celebrate every occasion.
I hope you had a great weekend! We took a road trip to a little town called Berry, about two hours south of Sydney. The best part? The famous donut van. Hot cinnamon donuts have got to be one of the best things in life.#amiright
Do they sell hot cinnamon donuts where you live? I’m intrigued as to whether they’re more of an Aussie thing?
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Chocolate Easter Egg Cookies
A deliciously thick and chewy chocolate cookie stuffed with Speckled Easter eggs
Ingredients
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cup) plain flour
- 40 grams (1/2 cup) cocoa powder
- 2 teaspoons cornflour or corn starch
- 1/2 teaspoon baking soda
- 75 grams (1/2 cup) dark chocolate
- 150 grams (1 cup) Speckled Easter Eggs or candy covered Easter eggs
Instructions
- Preheat the oven to 180 C (360 F). Line two baking trays with baking paper.
- In a large mixing bowl, add the butter and sugars and beat with an electric mixer until combined. Add the vanilla and egg and beat for a minute or so until smooth.
- Sift in the flour, cocoa powder, cornflour and baking soda into the mixture, and stir until combined and forms a chocolately dough.
- Roughly chop the dark chocolate into small chunks. Add chocolate and 1/2 cup Easter eggs to the chocolate batter and stir.
- Roll balls of the dough until smooth using your hands and pop onto the prepared trays. Place in the oven and bake for approximately 10 minutes. Press a few extra Easter eggs on top of each cookie. Transfer to a wire rack to cool completely.
Nutrition Information
Danielle says
Very easy to make and consume😄. Lovely light texture and beautiful chocolatey taste. Delicious.
Jessica Holmes says
So glad you enjoyed them Danielle!
Nicole Waterfield says
Delicious cookies. And very easy to make.
Made our cookie dough balls but next time I will squash them a little bit before putting them in the oven as they stayed a bit round. I did flatten them Abit whilst still warm and all was ok.
★★★★★
Jessica Holmes says
Hey Nicole, so glad you like them! You can definitely do that to get them a bit flatter. Or add a little bit less flour if you like a thinner cookie. Thanks for your feedback!
Jen says
Hi, I LOVE these cookies and make them with my daughter every Easter 😊 But this year we can’t get cornflour anywhere…any suggestions how to substitute it? Thank you x
Jessica Holmes says
Hi Jen, aw so glad they’re a favourite in your house! You can just leave the cornflour out since it’s such a small amount – they’ll still turn out well!
Jen says
Wonderful thanks so much, we’ll be making them tomorrow!
★★★★★
Maria says
These look delicious. I would like to make these for my nephews for Easter. I do have one question though. How big should I roll the balls of dough? Would you say 1 tablespoon or 2?
Jessica Holmes says
Hi Maria, thanks for your comment. It’s really up to you how big you roll the cookies, I usually roll about 1 heaped tablespoon of dough for each cookie. You could always do one tester and see how it goes. I hope you enjoy them!
Natalie says
These cookies look absolutely decadent and so delicious!
★★★★★
Jessica Holmes says
Thanks Natalie!