Description
Easter Chocolate Cookies Loaded with Fun and Flavor
Ingredients
Scale
- 160 g Unsalted Butter
- 100 g White Caster Sugar
- 150 g Light Brown Sugar
- 1 medium Egg
- 1 medium Egg Yolk
- 1 tsp Vanilla Extract
- 280 g Self-Raising Flour
- 0.5 tsp Salt
- 200 g Chocolate Chunks
- 12 Mini Malteser Bunnies
- 12 Mini Eggs
Instructions
- Start by melting the unsalted butter in a microwave until just melted. In a bowl, mix in both the white caster sugar and light brown sugar until well combined and creamy.
- Crack in the medium egg and the egg yolk, followed by the vanilla extract. Mix everything well to create a smooth batter that’s rich in flavor.
- Gradually fold in the self-raising flour and salt until a cookie dough forms. Take care not to overmix; you’re looking for a soft, slightly sticky texture.
- Roughly chop the chocolate chunks and gently fold them into the dough until evenly distributed.
- Cover the mixing bowl with clingfilm and chill the dough in the fridge for at least 5 hours—overnight is even better.
- Preheat your oven to 180°C (fan) or 200°C (conventional). Line a baking tray with greaseproof paper.
- Allow the chilled dough to sit at room temperature for about 30 minutes before shaping.
- Scoop tablespoons of the dough and roll them into balls, spacing them out on the tray to give room for spreading. Bake for about 10 minutes.
- Immediately after removing the cookies from the oven, gently press a Mini Malteser Bunny and a Mini Egg onto the top of each cookie.
- Let the cookies cool on the tray for 20 minutes.
Notes
- Prep Time: 300 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Easter Chocolate Cookies