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Chocolate Easter Cookies with Cream Eggs – Sweet, Delightful Treats for Easter Thumbnail

Chocolate Easter Cookies with Cream Eggs

These Easter Chocolate Cookies are soft, chewy, and loaded with double chocolate goodness, making them a must-bake for the season. Made using an easy one-bowl method, the dough comes together quickly and chills for the perfect thick, bakery-style texture. Each cookie is packed with milk and white chocolate chunks, then finished with festive Mini Malteser Bunnies and Mini Eggs for a fun Easter touch. Ideal for sharing, gifting, or selling, these cookies strike the perfect balance between rich chocolate flavor and playful Easter charm. They’re simple, eye-catching, and guaranteed to disappear fast.
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Prep Time 20 minutes
Cook Time 10 minutes
Course: Dessert, Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients You’ll Need
  • Unsalted butter – Melted for a rich, indulgent base and soft texture
  • Caster sugar – Adds sweetness and helps create lightly crisp edges
  • Light brown sugar – Brings moisture and that irresistible chewy center
  • Egg + extra egg yolk – Boosts richness and keeps the cookies tender
  • Vanilla extract – Adds warmth and depth; high-quality extract makes a difference
  • Self-raising flour – Gives the cookies structure and a thicker bite
  • Salt – Sharpens the chocolate flavor and balances the sweetness
  • Chocolate chunks – A mix of milk and white chocolate for extra indulgence
  • Easter chocolates – Mini Malteser Bunnies and Mini Eggs for a festive finish

Method
 

Step 1: Melt the Butter

Cut the butter into pieces and place it in a microwave-safe bowl. Heat in short bursts until fully melted, then let it cool slightly.

    Step 2: Mix in the Sugars

    Add both sugars to the melted butter. Stir until smooth and glossy—no lumps allowed.

      Step 3: Add Eggs & Vanilla

      Stir in the whole egg, extra yolk, and vanilla extract. Mix until everything looks well combined and silky.

        Step 4: Form the Dough

        Add the flour and salt. Fold gently until a soft cookie dough forms. Don’t overmix—stop as soon as it comes together.

          Step 5: Add the Chocolate

          Chop the chocolate into bite-sized pieces and fold them through the dough evenly.

            Step 6: Chill the Dough

            Cover the bowl and refrigerate for at least 5 hours, or overnight for best texture and flavor. This step is key—don’t skip it.

              Step 7: Prep for Baking

              Preheat the oven to 180°C fan / 200°C conventional. Line a baking tray with parchment paper.

                Step 8: Soften Slightly

                Remove the dough from the fridge and let it sit at room temperature for about 30 minutes so it’s easier to scoop.

                  Step 9: Shape the Cookies

                  Roll heaped tablespoons of dough into balls. You should end up with about 12–14 cookies.

                    Step 10: Space Them Out

                    Place 3–5 dough balls on the tray, leaving enough room for spreading.

                      Step 11: Bake

                      Bake for 10 minutes. The edges should look set, but the centers should still appear soft and pale—this is exactly what you want.

                        Step 12: Decorate Immediately

                        While the cookies are hot, gently press a Mini Malteser Bunny and a Mini Egg into the top of each one.

                          Step 13: Cool & Set

                          Leave the cookies on the tray for 20 minutes. They’ll firm up as they cool and finish baking naturally.

                            Step 14: Enjoy

                            Grab a cup of tea, coffee, or milk—and enjoy your Easter masterpiece.

                              Notes

                              Final Thoughts

                              These cookies are everything Easter baking should be: easy, festive, and ridiculously good. The chilled dough creates thick, bakery-style cookies, while the Easter chocolates add instant wow-factor. Perfect for gifting, sharing, or “taste-testing” repeatedly.

                              FAQs

                              Can I skip chilling the dough?
                               You can, but the cookies will spread more and lose that thick, chewy texture. Chilling is worth it.
                              Can I freeze the dough?
                               Yes! Roll into balls and freeze for up to 2 months. Bake straight from frozen—just add 1–2 extra minutes.
                              What if I don’t have self-raising flour?
                               Use plain flour and add 1½ teaspoons baking powder.
                              Can I swap the Easter chocolates?
                               Absolutely. Any seasonal chocolate or filled eggs work well.

                              Serving Ideas

                              • Serve warm with vanilla ice cream for an easy Easter dessert
                              • Package in clear bags with ribbon for gifting or bake sales
                              • Add to Easter dessert boards with brownies and mini cupcakes
                              • Crumble over sundaes or milkshakes for a fun twist