These Easter Egg cookies are for you if you want to make something Eastery AND also keep your Easter baking simple! They are thick, bakery style cookies, crispy and chewy, gooey and buttery, sweet but not overly sweet, super delicious, everyone will love it. The Easter egg chunks make the cookies look festive and crunchy at the same time, try them for this Easter!
This Easter Egg cookies recipe is made of using my popular Chocolate Chip cookies recipe that simply I just call The Best chocolate chip cookie recipe following your feedback! I replaced chocolate chip with Ester eggs, you can literally made this recipe with any Easter egg brand of your choice, eg. Mini eggs, Creme egg etc.
One of the best thing in making Easter egg cookies is that no special equipment is needed and it comes together in 15 minutes then it’s just a bit of resting time, bake and enjoy! Easter bake does not have to be complicated to achieve delicious, festive results!
Table of Contents
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking. Not much issue expected while making these Easter Egg cookies but it is better to avoid them
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using poor quality chocolate etc. will all have an impact on your baking
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method if you want consistent results
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking Easter egg cookies
Some important notes regarding the ingredients of making Easter egg cookies
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter either needs to be on room temperature so soft enough to be able to cream with the rest of the ingredients
- Sugar: For the best results I recommend using a combination of white and brown sugar in this chocolate Easter Eggs cookies recipe. Their mixture contributes to both taste and texture. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Vanilla extract: Avoid using artificial vanilla. There are several great brands for fine, pure vanilla, I use Nielsen massey which I love and really recommend
- Egg: Room temperature as always, 1 egg is enough as we do not want a cake like texture
- Flour: I find the best cookie recipe needs a mixture of soft (pastry) and hard (bread) flour, they both offer different benefits in terms of texture, alternatively use AP flour If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients, especially in desserts with chocolate it is a must
- Baking soda: Makes to cookie slightly risen, tender and chewy
- Chocolate Egg: For making Easter egg cookies obviously you will need some Easter eggs. Try to use real chocolate here that will properly melt and leave a delicious flavour in the cookies
Top 5 tips regarding the technique of making Easter Egg cookies
It’s a super simple recipe and don’t have to overthink however there are some important notes worth considering to master your Easter Egg cookies baking!
1. How to achieve chewy cookies
Rule No.1.: No not overmix the cookie dough
While making any cookies , it’s very important that you do not overmix the ingredients or it might turn out into a cake like texture. While creaming butter and sugar, it should be mixed only for a minute or two until fully combined and slightly increased in volume. Same applies for mixing the egg in, do not overmix. And finally when adding the dry ingredients it should be sifted then folded in with a Rubber spatula just until combined. Do not use a mixer at this point. The entire process should not take more than 5 minutes.
The final mixture after folding the dry ingredients in should be easy to handle and form balls out of it however if your butter was too warm or the kitchen is too warm, the mixture might be a bit runny. Do not add more flour to it, instead place the cookie dough into the fridge for a few minutes until it set into a texture that you can handle and make bowls out of it.
Other recommendation I have to achieve chewy cookies is not to over bake them. Please see my last tip on this list.
2. What kind of Chocolate eggs to use for this Easter Egg Cookies recipe
Truth is, Chocolate eggs are usually questionable in quality made of not real chocolate so please try to purchase a reliable quality chocolate that will nicely melt into the cookies and leave a pleasant aftertaste. Like always, key is to use good ingredients eg. Chocolate eggs that you would enjoy eating anyway. Mini eggs, Creme egg etc. should work.
3. How to avoid baking flat cookies
Rule No.1.: Chill the cookie dough before baking
You will have to chill the cookie dough for at least 1 hour and that is a must to avoid over-spread, sad looking, flat cookies. The warmer the dough the easier it will spread in the oven and our aim is to achieve thick, crackly surface, fudge cookies. If you don’t have an hour to wait, try 15min in the freezer. Regarding the cookies spreading too much or not enough in the oven, there are a couple of trick you can fix the issue, see the next point.
Other issue can be the oven temperature (too hot so cookies start to melt quickly), oven not pre-heated (the cookies will melt instead of bake), skipping ingredients, replacing ingredients or not measuring them properly with a Digital scale.
4. How to achieve crackly surface on cookies
First of all please do not use substitutes or reduce the sugar in this recipe as it might result in a completely different texture than my cookies. The sweetness of the cookies is balanced with added salt in the cookie dough.
Secondly, do not smooth the surface of the cookie balls before baking, in fact try to keep it as rough as possible.
You can also encourage crackly surface during baking. Your Easter egg cookie dough will naturally spread a bit in the oven, should not spread too much if you chilled it before baking and pre-heated the oven. The cookies will also puff up due to the baking soda added.
Some tips on achieving crackly surface on these Easter egg cookies:
Apply the circular trick:
After 11 minutes of baking time take the tray out and grab a large cookie cutter or any round shape thing in your kitchen (slightly larger than the the size of the cookies in the oven). Hold the cookie cutter and gently make circular movement around the almost baked cookies which will slightly tighten the cookies, make them perfectly round shape and the movement also encourages crinkle forming on top. Incredible easy trick and works! Put the tray back to the oven and repeat the circular movement at the end of the baking time, if necessary.
Apply the tray bang trick
Tray bang trick is around Instagram (it is not my initial idea) , that also encourages crinkle formation on the top of the cookies. It also helps if for some reason your cookies would not spread. Apply similarly as above. Please be gentle as we don´t want the half baked cookies to fall apart!
5. How to bake these Easter egg cookies
First of all how not to bake Easter egg cookies? Never bake them without appropriate chilling time which is minimum one hour, the more the better. Why? Because we want to avoid pancake like cookies!
There is one important trick to bake fudge chocolate cookies and it is not to over bake them. I know it is worrying to take them out when they look under baked, but believe me, at the end of the baking time they won’t look done but they are indeed. Let them rest on the parchment paper for a few minutes then carefully remove them to a Cooling rack. They will be very fragile straight out of the oven so be careful while moving them, do not break them.
Looking for some more Easter baking ideas?
Looking for the BEST Easter baking recipes ideas? Check out my Top Easter recipes from super quick and easy cookies to the most stunning showstopper Easter cakes and chocolate decorations. Whether you are a beginner or an advanced Baker, you will certainly find a delicious Easter baking recipe to make from this festive list! Click here!
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Easter egg cookies
Ingredients
- 125 g Unsalted butter room temp
- 75 g Brown sugar
- 75 g Granulated sugar
- 1 Egg
- 100 g AP flour
- 100 g Bread flour can be replaced with AP
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 200 g Chocolate eggs good quality real chocolate eggs
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
- With an Electric hand mixer mix the room temp butter and sugar together just until well combined.
- Mix in the egg, do not overmix or it will become rather like a cake, not cookie.
- Sift the two different kinds of flour, salt and baking soda together then add the flour mixture into the dough, fold with Rubber spatula
- Before the flour mixture fully combined into the dough add in the Chocolate eggs. Cut some of the chocolate eggs into pieces and leave some of them in one piece
- Divide the dough into 8 balls and place them on parchment paper leaving enough space between them to spread. Do not soften the surface of the ball, in fact try to keep it as rough as possible for a nice, crackly surface. Let them rest in the fridge for an hour or two.
- Pre-heat oven to 180 C / 356°F
- Remove the cookie balls from the fridge and bake the cookies as per following: At 11 minutes take the tray out and gently bang the tray to the kitchen counter and apply circular movement around them with the help of a cookie cutter (as explained in the Tips section above). Continue to bake for 5 more minutes. Overall the cookies require 16 minutes baking in 180C. The cookies might look under baked however they will set as they cool
Eliane Choucaira
Amazing recipe. Everybody at home loved the cookies 😍