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Easter Chocolate Cookies

Bright, chocolate-studded cookies that are quick to mix and perfect for gifting or a weekend bake, featuring melty chocolate, chewy centers, and crispy edges.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 160 g Unsalted butter Real unsalted butter is recommended for predictable fat and flavor.
  • 150 g Light brown sugar Adds moisture and caramelized flavor, making the centers chewy.
  • 100 g White caster sugar Helps spread and crisp the edges.
  • 1 medium Egg (at room temperature) Room temperature eggs help emulsification.
  • 1 medium Egg yolk (at room temperature)
  • 1 tsp Vanilla extract
  • 280 g Self-raising flour Provides lift and crumb; substitute with plain flour plus baking powder if needed.
  • 0.5 tsp Salt
  • 200 g Chocolate (either milk, white or a mix of both) Chop into irregular chunks for melting pockets.
  • 12 Mini Malteser Bunnies (either milk, white or a mix of both)
  • 12 Mini Eggs (roughly one sharing bag)

Method
 

Make the Cookie Dough
  1. Cream the unsalted butter with the white caster sugar and light brown sugar until light and fluffy.
  2. Beat in the whole egg, the extra yolk, and the vanilla until fully combined and glossy.
  3. Fold in the self-raising flour and salt until just mixed; avoid overworking the dough.
  4. Stir through the chopped chocolate, reserving a few extra chunks for topping.
  5. Pro Tip: The dough should be soft, slightly sticky, and hold together when pressed; you’ll see glossy streaks from butter and sugar, and chocolate pieces should be visible.
Portion, Top, and Chill (Optional)
  1. Scoop or roll dough into 30–40 g balls depending on desired cookie size.
  2. Place on a lined baking tray at least 5 cm apart.
  3. Press a couple of chocolate chunks and mini eggs or a Malteser bunny into the top of each ball.
  4. If you prefer thicker cookies, chill 20–30 minutes before baking.
  5. Pro Tip: Dough balls should hold their shape and feel cool to the touch.
Roll and Bake the Cookies
  1. Bake in a preheated 180°C (350°F) oven for 10–12 minutes.
  2. Rotate trays halfway through for even color.
  3. Remove from oven when edges are set and centers still look a touch underdone.
  4. Pro Tip: Baked cookies should be golden at the edges, slightly soft in the center, and smell of warm chocolate and caramelized sugar.

Notes

Store baked cookies in an airtight container at room temperature for up to 4 days. Chill dough for thicker cookies. Can freeze raw dough balls for up to 3 months.