Let's Bake

Chocolate Easter Egg Cookies

Yield Makes 16 cookies 1x
Prep: 30 minutesCook: 20 minutesTotal: 50 minutes

A deliciously thick and chewy chocolate cookie stuffed with Speckled Easter eggs


  • 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


  1. Preheat the oven to 180 C (360 F). Line two baking trays with baking paper.
  2. 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.
  3. Sift in the flour, cocoa powder, cornflour and baking soda into the mixture, and stir until combined and forms a chocolately dough.
  4. Roughly chop the dark chocolate into small chunks. Add chocolate and 1/2 cup Easter eggs to the chocolate batter and stir.
  5. 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

Serving Size: 1 cookie Calories: 232
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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