Thick and chewy chocolate cookies, filled with easter eggs, these Chocolate Mini Egg Cookies are just as fun as they are delicious. They’re also incredibly quick and easy to make.
113gunsalted butter, softened (½ cup / 1 stick / 4oz)
1large egg, room temp
50gdark chocolate (70%), melted & cooled
195gplain (all purp) flour (1 ½ cups / 6.9oz)
55gdutch process cocoa powder(½ cup / 2oz)
½teaspoonbaking soda
½teaspoonsalt
1cupCadbury mini eggs (or other mini chocolate eggs)
For best results, always weigh ingredients where a weight is provided
Equipment
handheld mixer or stand mixer with paddle attachment
silicone spatula
sieve
cookie scoop
Large baking tray
Wire cooling rack
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking sheet with baking paper.
In a large mixing bowl with electric beater or in the bowl of a stand mixer, beat together the butter and sugar until lightened and creamy. Scrape down the sides of the bowl as necessary.
Add the egg and beat well. Scrape down the sides as necessary.
Add the melted chocolate and beat through just to combine.
Sift in the flour, cocoa, baking soda and salt.
Pulse a few times until it stops puffing up, then beat on low until almost combined.
Set aside ⅓ cup of Easter eggs and add the rest to the dough. Mix until the dough fully comes together. It will be a little sticky.
Roll approximately 2 tablespoons of dough into balls (or use a cookie scoop). Stack the cookie dough balls, two balls high, one on top of another, on the line baking sheet, then press down slightly. Repeat with the rest of the dough keeping the cookies at least 2 inches apart on the tray.
Press the remaining eggs into the top of the cookies.
Bake cookies 12-14 mins until outside looks dry cracked. Remove from oven and let them rest at least 5 minutes before using a flat spatula to transfer them to a wire rack.
Notes
All ovens vary – always test for doneness 2-3 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use mini Cadbury eggs but other similar version will work too.
Storage: Store cookies in an airtight container at room temperature for up to one week or in the freezer for up to 3 months.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.