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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 an hour.
Prep Time 10 minutes
Cook Time 12 minutes
Course Bars, biscuit, Brunch, Celebration, cookie, Finger food, High Tea, Snack, Sweet tooth, tea time
Cuisine American
Servings 10 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.