These vegan and gluten free treats are delicious and wholesome....Read More
Easter Egg Cookies
These cookies are chewy, crispy and chunky all in one bite. A perfect way to use up you easter chocolate and bake these yummy treats in less than half an hour.
I was literally trying to figure out what could I do with the leftover over easter candy that I have in my house. We are all dark chocolate lovers but most of the chocolate I have are these cream eggs or chocolate easter eggs etc. I decided to bake up some cookies and share it for easter instead. These cookies are so simple but absolutely delicious to make. Very easy to whip up and no fancy equipment or ingredients needed. The best part is that you can customize it to your liking as much or as little as you like.
What ingredients do you need to make these Easter Egg Cookies?
To make the cookie dough we need butter, brown and white sugar, flour, baking soda, salt and an egg. For the fillings I add some dark chocolate chunks, chopped up chocolate easter eggs, caramel pieces, toasted almonds and some peanut MnMs.
What equipment do you need to make these Easter Egg Cookies?
We need a large mixing bowl, an electric beater to cream the butter and sugar but you can just use a wooden spoon instead, a rubber spatula to fold all the dry ingredients together and a cookie scoop to portion the cookies. A baking tray lined with baking paper. I would suggest using a weighing scale to get the accurate measurements of the ingredients.
What substitutes can you use to make these Easter Egg Cookies?
There aren’t many substitutes here and I wouldn’t recommend many but I would suggest the gluten free flour mix in place of the all purpose flour to make these gluten free. In reference to the fillings you can use any you like, I have also made these with chopped up snickers, mars, twix and bounty. I love using toasted almond in this recipe but you can use any nuts you like for some crunch. The chewy caramels add a lovely texture to the cookie once bake.
This recipe is a great way to use up leftover holiday candy or halloween candy as well.
How to make these Easter Egg Cookies?
We start by cream the butter and sugar for a couple of mixtures until pale and creamy. We add the egg, vanilla and cream again. We then add the flour and all the other add ons. Fold it through and start scooping. We bake these cookies at 180 ℃ for 10-12 mins until the top has risen and the edges are golden brown. They will be soft when you take them out of the oven and that is a good thing as they will firm up once they cool down. While they are still warm using a large mouthed glass to circle around the cookie on the tray to bring them back into shape. Transfer to a wire rack and cool before serving.
How to store these Easter Egg Cookies?
Once they are baked, they keep well at room temperature in an air tight container for up to 5 days. I would recommend storing the extra cookie dough scoops into ziplock bags and freezing them for up to 3 months. When ready to use, thaw for a couple of hours and bake in a preheated oven for a minute longer than the suggested time.
Looking for more cookie inspiration check out my Cookies recipe section for more fun recipes. Now that we have covered how to make these cookies, let us get down to baking them. Happy Easter Ninjas!
Easter Egg Cookies
- Large mixing bowl
- Rubber spatula
- Electric beater
- Baking tray
- Baking paper
- Cookie scoop
- 115 gm Butter
- 50 gm Castor sugar
- 82 gm Brown sugar
- 1 Egg
- 1 tsp Vanilla
- 200 gm Flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 50 gm Dark chocolate chunks
- 50 gm Almonds toasted and chopped
- 150 gm Chocolate easter eggs chopped
- Preheat the oven to 180 ℃. Line a cookie sheet with baking paper and set aside.
- In a large bowl cream the butter, brown sugar and white sugar for a couple of mixtures until pale and creamy. Add the egg, vanilla and cream again.
- Add the flour and beat until just combined. Add all the other add ons. Fold it through with the rubber spatula and start scooping onto the lined tray.
- Bake these cookies for 10-12 mins until the top has risen and the edges are golden brown. They will be soft when you take them out of the oven and that is a good thing as they will firm up once they cool down.
- While they are still warm using a large mouthed glass to circle around the cookie on the tray to bring them back into a perfect round shape. Transfer to a wire rack and cool before serving.
- Cream the butter and sugars well, this given a light and airy texture to the cookie.
- Chop your add ons uniformly before adding for even distribution in the dough.
- I use a cookie scoop as it works best to portion the dough evenly but you can use tablespoons and roll the dough between your palms.
- Do not over bake the cookies as they will firm as they cool down.