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–+ servings
Easter Chocolate Cookies

Soft Chewy Easter Chocolate Cookies You'll Love

These Soft Chewy Easter Chocolate Cookies are a delightful treat for any holiday gathering, combining rich chocolate and festive toppings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 5 hours
Total Time 5 hours 25 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 100 g Unsalted Butter Can substitute with margarine for a dairy-free option.
  • 75 g White Caster Sugar Use granulated sugar if needed.
  • 75 g Light Brown Sugar Dark brown sugar can be used for a more robust taste.
  • 2 medium Eggs Ensure eggs are at room temperature.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract yields the best results.
  • 200 g Self-Raising Flour All-purpose flour with baking powder can be substituted.
  • 1 pinch Salt Omit if using salted butter.
  • 100 g Chocolate (Milk/White Mix) Cut into small pieces.
For the Toppings
  • 12 pieces Mini Malteser Bunnies Alternatively, try chocolate eggs.
  • 12 pieces Mini Eggs Any small chocolate eggs work well too.

Equipment

  • microwave-safe bowl
  • Wooden spoon
  • Baking Tray
  • greaseproof paper

Method
 

Step‑by‑Step Instructions
  1. Melt the butter in a microwave-safe bowl by heating it in 30-second increments until fully melted, about 30 to 60 seconds total.
  2. Combine the melted butter with the white caster sugar and light brown sugar in the same bowl.
  3. Crack in one medium egg and an additional egg yolk, then pour in the vanilla extract. Mix until fully incorporated.
  4. Gradually fold in the self-raising flour and a pinch of salt into the wet mixture until a sticky dough begins to form.
  5. Add your choice of chocolate chunks to the dough, mixing thoroughly.
  6. Cover the bowl and chill the dough in the refrigerator for at least 5 hours, or preferably overnight.
  7. Preheat your oven to 180°C fan (200°C conventional). Line a baking tray with greaseproof paper.
  8. Roll the chilled dough into 12 to 14 balls and space them about 2 inches apart on the baking tray.
  9. Bake for 10 minutes until pale golden, while they should still appear soft in the center.
  10. Press a Mini Malteser Bunny and a Mini Egg onto the center of each cookie immediately after baking.
  11. Let the cookies sit on the tray for about 20 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 5mgIron: 0.5mg

Notes

Chill the dough for at least 5 hours for best results. Cookies can be stored at room temperature for up to 5 days.

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