Celebrate Easter with these gorgeous Chocolate Easter Egg Cookies. Thick and chewy, these cocoa-laden cookies are stuffed with chocolate chips and Easter eggs. Ready to eat in just 30 minutes!
Hello Easter 🙌🏻 And hello Easter baking. We’re rolling out the Easter treats and this week we’re talking Chocolate Easter Egg Cookies.
Thick, chewy, chocolate cookies filled with chunks of chocolate chips, chocolate eggs and speckled eggs for extra crunch. Aren’t they pretty? ❤️
These chunky cookies come together in a flash and are so festive and fun. Grab the kids and enjoy some Easter baking this week!
Why you will love this recipe
- Thick and chewy: These chunky cookies have a soft brownie-like centre.
- Chocolate overload: These cookies are made with cocoa powder and filled with chocolate chips and Easter eggs.
- Customisable: You can use any of your favourite Easter eggs or Easter candy.
- Quick and easy: These Easter cookies are ready in just 30 minutes.
Recipe testing
I love Easter time. 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. Last year I made my Cadbury Mini Egg Brownies and I always make a batch of Hot Cross Buns. But this year is all about the cookie. Namely a big fat chocolate one.
I love my Mini Egg Cookies, but now we have a stunning chocolate version to enjoy.
A spin-off of my favourite Chunky Walnut Chocolate Cookies, these gorgeous cookies are completely irresistible. Fat, crinkly and loaded with chocolate #yesplease
These soft chewy 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.
Ingredients
You only need a handful of basic ingredients to make these Chocolate Easter Egg Cookies, including plenty of chocolate eggs.
Here are the key ingredients you’ll need including any substitutions you can make.
- Butter: I use unsalted butter in this recipe. You can absolutely use salted butter, just omit the salt included in the recipe. Instead of cold butter, you’ll need softened or room temperature butter to start.
- Cocoa powder: You can use either natural cocoa powder or Dutch process cocoa powder in this recipe. Don’t use drinking chocolate powder or sweetened cocoa.
- Chocolate chips: You can use any chocolate chips you like in this recipe. Milk chocolate chips, dark chocolate chips, even white chocolate chips will work well. Or you could chop up a block of chocolate and use chocolate chunks.
- Easter eggs: I use Speckled eggs (candy-coated chocolate eggs) and mini chocolate eggs, but this recipe is very customisable. You can use any mini Easter eggs you like, such as Cadbury Mini Eggs, Crunchie, Kit Kat, chocolate orange eggs, even Creme Eggs etc. I recommend roughly chopping mini eggs and adding the Speckled Eggs whole.
See recipe card below for a full list of ingredients and measurements.
How to make Chocolate Easter Cookies
Making these Chocolate Easter Egg Cookies is as easy as 1-2-3. Once you make your chocolate cookie dough, mix through your favourite Easter eggs and bake.
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Here’s a quick snapshot of how to make them. You will need an electric mixer or a stand mixer fitted with a paddle attachment.
The full recipe and instructions are included in the recipe card below.
Step 1: In a large mixing bowl or the bowl of a stand mixer, add butter and sugars. Mix on medium speed until combined.
Step 2: Add egg and vanilla. Mix again until combined.
Step 3: Add dry ingredients and mix just until a chocolate cookie dough forms.
Step 4: Stir through chocolate chips and chopped mini eggs.
Step 5: Scoop dough using a medium cookie scoop, approximately 2 tablespoons of dough per cookie.
Step 6: Bake cookies for 10-11 minutes. Press a few extra Easter eggs on top of the cookies. Sprinkle with salt.
Frequently asked questions
Keep cooled cookies in an airtight container at room temperature.
Absolutely! You can make and roll the cookie dough and then freeze it. To bake, let the cookie dough balls come to room temperature and then bake as per instructions below.
Totally. Use my Mini Egg Cookie recipe and add your favourite Easter egg mix-in’s!
The most common reason for cookies not spreading is adding too much flour. I highly recommend using a baking scale when measuring your flour and cocoa powder. I actually wrote a whole article about why cookies don’t spread that might be helpful.
More Easter recipes
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Let’s Bake
Chocolate Easter Egg Cookies
A deliciously thick and chewy chocolate cookie filled with 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 or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 80 grams (1/2 cup) chocolate chips
- 150 grams (1 cup) mini chocolate Easter eggs (see notes)
- Sea salt, for sprinkling
Instructions
- Preheat the oven to 180 C (360 F). Line two baking trays or cookie sheets with baking paper or parchment paper.
- In a large mixing bowl, add the butter and sugars and beat with an electric mixer on medium speed until combined. Add the vanilla and egg and beat for a minute or so until smooth.
- Add flour, cocoa powder, baking soda and salt into the mixture, and stir until combined and forms a chocolately dough.
- Add chocolate chips and most of the Easter eggs (reserving a few to decorate) to the chocolate cookie dough and stir.
- Portion out cookie dough using a medium cookie scoop, approximately 2 tablespoons per cookie. Roll balls of the dough smooth using your hands and place on prepared trays.
- Bake for approximately 10-11 minutes. Press a few extra Easter eggs on top of each cookie while warm. Sprinkle with sea salt. Transfer cookies to a wire rack to cool completely.
Notes
Easter eggs: I’ve used Speckled Eggs and mini chocolate Easter eggs. You can use any of your favourite Easter eggs – just halve or roughly chop mini ones. I add in Speckled Eggs or Mini Eggs whole!
Make ahead: You can make your cookie dough ahead of time and store it in the fridge or freezer. Once you’ve made the cookie dough, scoop and roll into balls and then place in an airtight container in the fridge or freezer. Chill until you are ready to bake. Bring the cookie dough back to room temperature before baking.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information
Serving Size: 1 cookie Calories: 221 Sugar: 19.4 g Sodium: 233.9 mg Fat: 10.9 g Carbohydrates: 24.5 g Protein: 3 g Cholesterol: 32.6 mg
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Easter Desserts
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
CC says
May I ask you the weight of the egg without shell? As sometimes large eggs have completely different weight depending on countries etc 🙂
Thanks!
Jessica Holmes says
Hi CC, great questions! Here in Australia, our large eggs are 50-55 grams with the shell, and approximately 45 grams without. I hope that helps!
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!