Go Back
Easter Chocolate Cookies - 2 Thumbnail

Easter Chocolate Cookies

These Easter Chocolate Bunny & Mini Egg Cookies are soft, chewy, and packed with rich chocolate flavor in every bite. Made with a simple one-bowl dough, they’re loaded with chocolate chunks and topped with festive Mini Malteser Bunnies and crunchy Mini Eggs for the ultimate Easter treat. The secret to their irresistible texture? A chill in the fridge and a slight underbake for perfectly gooey centers. Whether you’re baking for family gatherings, Easter parties, or gifting homemade goodies, these cookies are guaranteed to impress. Fun to decorate and even better to eat, they’re a must-bake this spring season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 5 hours
Course: Dessert, Side Dish, Snack
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 160 g unsalted butter
  • 100 g caster sugar
  • 150 g soft light brown sugar
  • 1 medium egg room temperature
  • 1 medium egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 280 g self-raising flour
  • ½ teaspoon salt
  • 200 g chocolate milk, white, or a combination, chopped
  • 12 Mini Malteser Bunnies
  • 12 Mini Eggs

Method
 

Step 1: Melt the Butter

Dice the butter and place it into a large microwave-safe bowl. Heat in short bursts (about 30–60 seconds total) until fully melted. Allow it to cool slightly before moving to the next step.

    Step 2: Mix the Sugars

    Add the caster sugar and brown sugar to the melted butter. Stir thoroughly with a spatula until smooth and glossy.

      Step 3: Add Eggs & Vanilla

      Crack in the whole egg, then add the extra yolk and vanilla extract. Mix until fully incorporated and silky.

        Step 4: Form the Dough

        Tip in the self-raising flour and salt. Fold everything together gently until a thick cookie dough forms. Avoid overmixing.

          Step 5: Add Chocolate

          Roughly chop your chocolate into small chunks and fold them evenly through the dough.

            Step 6: Chill for Flavor

            Cover the bowl and refrigerate for at least 5 hours, ideally overnight.

            Tip: Longer chilling = deeper flavor and better texture.

              Step 7: Prepare the Oven

              Preheat to 180°C (fan) or 200°C (conventional). Line baking trays with parchment paper.

                Step 8: Soften the Dough

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

                  Step 9: Shape the Cookies

                  Scoop generous tablespoons of dough and roll into balls. You should get around 12–14 cookies.

                    Step 10: Arrange & Bake

                    Place 3–5 balls per tray, spacing them apart. Bake for 10 minutes. The edges should look lightly golden while the centers remain soft and pale.

                    Important: Slight underbaking is the secret to soft, gooey centers. The cookies will continue cooking as they cool.

                      Notes

                      Decorating the Cookies

                      Immediately after removing from the oven, gently press one Mini Malteser Bunny and one Mini Egg into the top of each cookie.
                      The heat will slightly melt the chocolate and help it settle into place.
                      Leave the cookies on the tray for 20 minutes to firm up.
                      Now’s the perfect time to put the kettle on and enjoy a well-earned cup of tea.

                      Extra Tips for Perfect Texture

                      • Underbake by 1–2 minutes to prevent dry cookies.
                      • Use room temperature eggs for smoother mixing.
                      • Sprinkle a tiny pinch of flaky sea salt on top before baking for contrast.

                      Optional Topping Ideas

                      • Crushed Cadbury Creme Eggs
                      • White chocolate drizzle
                      • Pastel sprinkles
                      • Crushed Maltesers
                      • Extra chocolate chunks pressed into the tops before baking

                      FAQs

                      Why do I need to chill the dough?

                       Chilling allows the flour to hydrate and the butter to firm up, which improves flavor and prevents excessive spreading.

                      Can I freeze the dough?

                       Yes! Roll into balls and freeze for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes.

                      How should I store these cookies?

                       Keep in an airtight container at room temperature for up to 4 days.

                      Can I use plain flour instead?

                       Yes, but add 1½ teaspoons baking powder to replace the self-raising flour.

                      Final Thoughts

                      These Easter cookies combine soft, chewy centers with crunchy chocolate toppings for the ultimate festive treat. The contrast between the gooey cookie base and the decorative Easter chocolates makes them both delicious and eye-catching.
                      Bake a batch for gatherings, gift them in cute boxes, or simply enjoy them fresh from the oven with a warm drink. Either way, they won’t last long.