These gorgeously rich, chunky chocolate Easter cookies have a crisp edge and a soft and decadent centre, dotted with Mini Egg pieces.⠀
The flavour of these cookies is almost like thick hot chocolate in cookie form, rich and warming. The cookies are thick, yet yieldings and impossibly melt-in-the mouth.
The dark richness of the crumb is perfectly complemented by the sweet, crisp Mini Egg pieces. Honestly, they're just GORGEOUS.
And good news, the cookie dough is easy to make. First, you'll beat butter and golden granulated sugar together, then an egg, then a glorious helping of melted dark chocolate. Stir in flour, bicarbonate of soda, baking powder, salt and cocoa powder and your dough is ready to receive sweet and tasty handfuls of Mini Eggs.
Best of all? These cookies take just 12 minutes, and you can top them with extra chocolate Mini Egg pieces while they're still warm, for the ultimate Easter treat.
Here’s how to make these beautiful chocolate Easter cookies!⠀
Ingredients
- 125 g (4.4 oz) salted butter softened
- 150 g (5.3 oz) golden granulated sugar
- 160 g (5.6 oz) dark chocolate melted
- 1 medium free range egg
- 225 g (7.9 oz) plain flour
- 1/2 tsp (0.5 tsp) bicarbonate of soda
- 1/2 tsp (0.5 tsp) baking powder
- Pinch salt
- 4 tbsp cocoa powder
- 200 g (7.1 oz) Mini Eggs roughly chopped
Equipment
- Baking sheets
Instructions
Preheat the oven to 180C (160C fan) and grease and line two large baking sheets.
Put the softened butter and golden granulated sugar in a mixing bowl.
Whisk together until pale and fluffy.
Add the egg.
Whisk again.
Add the cooled melted chocolate.
Whisk to combine.⠀
Add the flour, bicarbonate of soda, baking powder, salt and cocoa powder.
Mix to produce a chocolate dough.⠀
Add most of the Mini Eggs (keep a handful back).
Mix to evenly distribute throughout the dough.
Divide the mixture into 16 pieces, rolling into balls with your hands. Place the balls on lined baking sheets, making sure you allow plenty of room for them to spread.
Flatten the cookies about half way, to give fat discs.⠀
Bake in the oven for 12 minutes.⠀
Once out of the oven and while still warm, gently press the remaining Mini Egg pieces on top of each cookie so that they melt a little and stick.⠀
Once they've firmed up, transfer to a wire rack to cool. They're rather stunning warm, so you don't have to wait for them to cool completely!
Let me know how you get on with making these incredibly delicious chocolate Easter cookies. Enjoy!
Pointers, tricks and troubleshooting tips for the perfect chocolate Easter cookies
Are chocolate Easter cookies easy to make?
The extra chocolatey cookies are super easy to make. You'll cream butter with sugar, then whisk in an egg and melted dark chocolate, and then stir in cocoa, flour, bicarb and baking powder. Finally, you'll fold in smashed Mini Eggs and your dough will be ready for the oven.
Adding a few extra pieces of Mini Eggs on top of each cookie while they're still warm not only tastes great, it gives your chocolate Easter cookies a pretty and rather professional look that's sure to wow.
Will I need any special equipment to make chocolate Easter cookies?
You won't need any special equipment to make these chocolate Easter cookies.
You'll just need: weighing scales and measuring spoons, a kitchen knife and chopping board, a mixing bowl and electric whisk (or wooden spoon), and baking trays and baking paper.
Where can I buy chocolate Mini Eggs?
Most supermarkets stock Cadbury Mini Eggs, which is the brand I used in the pictures shown. Any brand will do, though!
You'll usually find Mini Eggs in the chocolate/confectionary section, or you can buy them online.
Are chocolate Easter cookies suitable for vegetarians?
Yes, these chocolate Easter cookies are totally suitable for vegetarians if you use Cadbury Mini Eggs. If you choose to use a different brand of mini eggs, be sure to check the label as some manufacturers use animal products in the crisp shell.
Are chocolate Easter cookies suitable for vegans?
These chocolate Easter cookies are not suitable for vegans as they contain butter, egg and dairy chocolate.
To make a vegan version, you would need to use a plant-based butter, dairy-free dark chocolate, and vegan mini eggs.
To replace the egg, you'd need to use a vegan replacement such as one of the following:
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
I haven’t tried this recipe with vegan alternatives yet, so let me know how you get on.
Are chocolate Easter cookies gluten-free?
These cookies are not gluten-free. I haven't tried making a gluten-free version, but if you'd like to try, you'd need to use gluten-free versions of all of the ingredients.
Using gluten-free flour can affect the texture of your bakes. Aim for a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour and usually a binding agent such as xanthan gum.
Are chocolate Easter cookies keto-friendly?
These cookies are high in carbohydrate and so not suitable for a keto diet.
Are chocolate Easter cookies healthy?
This is a high fat, high sugar Easter treat, not a day-to-day recipe. Enjoy in a sensible portion, as part of a balanced, varied diet.
Are chocolate Easter cookies safe to eat while pregnant?
There is nothing in this recipe that would usually pose a risk to pregnant people as long as all the ingredients are in good condition and the cookies are prepared hygienically.
The eggs are fully cooked, but egg advice for pregnant and breastfeeding people can vary in different countries, so please check information local to you.
If you have any questions or concerns please speak to a health professional. A Mummy Too does not give medical advice
What goes well with chocolate Easter cookies?
These cookies are lovely and rich, so gorgeous on their own, but they go down very well with a cup of tea or coffee.
You could also try crumbling them over vanilla ice cream for a decadent treat.
Can I make this recipe without Mini Eggs?
Yes, you can leave the Mini Eggs out, if you like, and if you otherwise follow the recipe exactly, you'll be left with lovely melt-in-the-mouth chocolate cookies.
You could also choose to use a different type of chocolate in place of the Mini Eggs. For example, if you're making these over the Easter holidays, you might have some chocolate Easter eggs or other chocolate bars to use up.
I haven’t got cocoa can I use instant hot chocolate powder?
You could use drinking chocolate powder, but it isn't pure cocoa. Instead, it tends to be made up of milk powder, sugar and cocoa, so will give a different texture, colour and flavour. I'm sure they'll still be delicious though!
Can I add extra Mini Eggs to this recipe?
There's plenty of chocolate in these cookies, but you could probably add a small amount more if you really wanted to. No more than 50g (1.75 oz), though, as too much will prevent the cookies from holding together.
How should I store chocolate Easter cookies?
These cookies are best stored in a sealed container somewhere cool such as a cupboard or pantry to keep them at their best.
How long do chocolate Easter cookies keep?
If stored correctly in a sealed container placed somewhere cool, they'll stay fresh for about three days. They'll be safe to eat for a few more days, but make begin to taste stale.
Can I leave chocolate Easter cookies out on the counter?
These cookies are safe to leave out on the counter while you enjoy them, but then they're best transferred to a sealed container and placed somewhere cool to keep them fresh.
Can I keep chocolate Easter cookies in the refrigerator?
You can put the sealed container of cookies in the fridge, if you like, but they're also fine in the cupboard or a cool pantry.
Can I freeze chocolate Easter cookies?
Yes, you can freeze these chocolate Easter cookies. Place the cookies in a container with a piece of baking paper between layers to stop them sticking. The less empty space in the container the better as this helps reduce the likelihood of freezer burn (where frost and damaged-looking patches appear on your frozen food).
Replace the lid to seal, then place in the freezer, where they'll keep for about a month
What is the best way to defrost chocolate Easter cookies?
Remove a cookie from the container, reseal it and place the cookie on a plate. Depending on the temperature in your kitchen, it will defrost within 15-30 minutes.
Alternatively, you can transfer the whole container from freezer to fridge and leave the cookies to defrost overnight.
Can I make chocolate Easter cookies in a different quantity?
It's really simple to make more or fewer of these chocolate Easter cookies. On the recipe card below you'll see the number of servings is set to 16 cookies.
To change the amount you want to make, simply click on the servings and a slider will pop up that you can move to get the number you need. All the ingredients will update automatically with the correct quantities so you're ready to get baking!
Can I make chocolate Easter cookies in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you could use the paddle attachment on your stand mixer to mix each stage of ingredients.
Once you add the flour, cocoa and raising agents, be sure not to over-mix the dough as it may become tough. Likewise, when you add the Mini Eggs, pulse just briefly so as to distribute the Mini Eggs without breaking the pieces down too much.
Can I make chocolate Easter cookies with a food processor?
I wouldn't recommend using a food processor to make these cookies. The dough is quite thick and a blade attachment may struggle to mix everything evenly.
How can I make sure my chocolate Easter cookies are perfectly cooked?
There are a few things to look out for to make sure your cookies come out perfectly.
- Make sure the melted dark chocolate has cooled to tepid so that it doesn't cook the egg when added to the bowl.
- Be sure to add the cocoa, salt and raising agents all at the same time so that they can be evenly distributed throughout the dough.
- Once you've added the flour, try not to overwork the dough. Mix it just enough to incorporate everything.
- When placing the cookies on trays, don't skip the baking paper and be sure to leave room for them to spread.
- Once your cookies go into the oven, set a timer so that they don't overcook.
Why did my chocolate Easter cookies turn out dry or crumbly?
If your cookies turned out dry or crumbly, it could be that you added too much of the dry ingredients or too little of the wet. I always recommend measuring everything out before you start so that you're less likely to run into problems.
Alternatively, it could be that your cookies baked for too long or the oven was too hot. Next time, be sure to set a timer and keep an eye on your cookies towards the end of their baking time. You could also try investing in an oven thermometer so that you can be sure your oven is running to the correct temperature.
Finally, be sure to let your cookies firm up before transferring them to a wire rack, as they're delicate when hot.
Why did my chocolate Easter cookies turn out wet/soft/doughy?
It could be that you added too little of the dry ingredients or too much of the wet. I always recommend measuring everything out before you start so that you're less likely to run into problems.
Alternatively, it could be that your cookies baked for too short a time or the oven was too cool. Next time, be sure to set a timer and keep an eye on your cookies towards the end of their baking time. You could also try investing in an oven thermometer so that you can be sure your oven is running to the correct temperature.
Why did my cookies spread too much?
You only need to press the cookies down to about half the height of the original balls, if you press them more, you'll get thinner cookies and they may bake a little more quickly.
Alternatively, it may be that you added too much of the wet ingredients or too little of the dry ingredients, resulting in a wetter batter that spreads more. I always recommend measuring everything out before you start so that you're less likely to run into problems.
How can I add/change the flavours in these chocolate Easter cookies?
These cookies really are great as they are, but you could try adding orange extract, a little orange zest, peppermint extract or coffee extract to add an extra flavour dimension.
You could also swap the Mini Eggs for chocolate chips, chopped up chocolate bars, or even some dried fruit. Have fun!
Print this Easter cookies recipe
Chocolate Easter cookies
Ingredients
- 125 g (4.4 oz) salted butter softened
- 150 g (5.3 oz) golden granulated sugar
- 160 g (5.6 oz) dark chocolate melted
- 1 medium free range egg
- 225 g (7.9 oz) plain flour
- 1/2 tsp (0.5 tsp) bicarbonate of soda
- 1/2 tsp (0.5 tsp) baking powder
- Pinch salt
- 4 tbsp cocoa powder
- 200 g (7.1 oz) Mini Eggs roughly chopped
Instructions
- Preheat the oven to 180C (160C fan) and grease and line two large baking sheets.
- Put the softened butter and golden granulated sugar in a mixing bowl. Whisk together until pale and fluffy.
- Add the egg and whisk again.
- Add the cooled melted chocolate and whisk to combine.⠀
- Add the flour, bicarbonate of soda, baking powder, salt and cocoa powder. Mix to produce a chocolate dough.⠀
- Add most of the Mini Eggs (keep a handful back). Mix to evenly distribute throughout the dough.
- Divide the mixture into 16 pieces, rolling into balls with your hands. Place the balls on lined baking sheets, making sure you allow plenty of room for them to spread.
- Flatten the cookies about half way, to give fat discs.⠀
- Bake in the oven for 12 minutes.⠀
- Once out of the oven and while still warm, gently press the remaining Mini Egg pieces on top of each cookie so that they melt a little and stick.⠀
- Once they've firmed up, transfer to a wire rack to cool completely and enjoy!⠀
Video
Notes
Nutrition
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Colette Burgess says
They look absolutely lovely!