Chocolate Easter Cookies

These double chocolate Easter cookies are the perfect Easter treat. They are quick and easy to make and use just 6 ingredients. These fudgy cookies have a brownie-like texture and you can add any of of your favourite Easter chocolate into the cookie dough!

Chocolate Easter cookies: ingredients

These cookies take under 30 minutes to make and use just 6 ingredients:

• Butter
• Sugar
• Egg
• Cocoa
• Self-raising flour
• Easter chocolate

How to make chocolate Easter cookies:

Firstly, preheat the oven to 200°C/180°C fan.

Then, tip the butter and sugar into a large mixing bowl and cream together with an electric hand mixer until light and fluffy. Crack in the egg and beat until combined.

Tip in the dry ingredients and beat until just combined. Add a splash of milk if the mixture is dry. Fold through the chopped Easter chocolate.

Use a cookie scoop to divide the cookies into 14 equal-sized balls. Space well apart on lined baking trays and flatten slightly with the back of a spoon. Bake for 12-13 minutes.

Allow to cool for 10 minutes on the baking trays before moving to a wire rack to cool completely.

Can you freeze cookie dough?

Yes! Once you’ve prepped the dough into balls flatten them slightly, place on a baking tray and freeze. Once frozen solid you can pop them in a bag. They will just need 2-3 extra minutes to cook in the oven.

Similar Recipes:

If you like chocolatey recipes then try out my other chocolate recipes:

• Biscoff butter stuffed cookies
• chocolate sweet bread rolls
• Peanut butter chocolate hearts

Chocolate Easter Cookies

Super fudgy chocolate cookies stuffed with all of your favourite Easter chocolate!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Servings: 14

Course: baking

Cuisine: American

Calories: 400

Ingredients Method

Ingredients

  

• 200g/7oz butter softened
• 300g/1½cups caster sugar
• 1 large egg
• 275g/2¼cups self-raising flour
• 75g/¾cup cocoa powder
• 350g/12oz Easter chocolate roughly chopped – I used a Mini Egg chocolate bar, Creme Egg bar, some Mini Eggs, and a Milky Bar

Method

 

1. Preheat the oven to 200°C/180°C fan (400°F/350°F). Line 3 baking trays with parchment paper.
2. Cream together the butter and sugar with an electric hand whisk for around 2 minutes until light and fluffy. Mix in the egg until smooth.
3. Use the whisk on a slow speed to mix in the flour and cocoa powder, try not to over mix. Use a rubber spatula to ensure everything is mixed in properly. If the mixture is dry add in a splash of milk.
4. Stir through the Easter chocolate until evenly distributed.
5. Divide into 14 equal sized balls, you can weigh them if you want them to be exact. Mine were 85g each.
6. Place well spaced apart on your pre-prepared baking trays. Flatten each cookie dough ball slightly with the back of a spoon.
7. Bake in the preheated oven for 12-13 minutes. Leave to harden on the baking trays for 10 minutes before transferring to a wire rack to cool completely.