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Yields:
40 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
Easter just isn’t complete without a little chocolate (or a lot!), and these Easter egg cookies deliver in the best way possible. The rich, brownie-like cookies are loaded with melty chocolate chips and pastel candy eggs for the cutest treat, and you can even get the kids involved in making them. They'll love pressing the chunky chocolate eggs on top and rolling the dough in sprinkles before baking. After all, who doesn't enjoy fun and delicious Easter activities? Whip up a batch in under an hour, or make them ahead and freeze until Easter. These fudgy treats are so good, they may just disappear before the egg hunt even begins!
Find more Easter desserts and Easter cookie recipes here!
Can you use natural cocoa powder instead of dutch-processed cocoa powder?
Yes, but but there will be a few differences. Dutch-processed cocoa has a deep, intense chocolate flavor and dark color, while natural cocoa is more acidic with a slightly fruity flavor. If natural cocoa is all you have, you can use it, but the cookies may be a bit less fluffy and have a tangier flavor.
Can Easter egg cookies be made ahead of time?
Absolutely! The cookies will stay fresh for up to 3 days in an airtight container at room temperature, or 3 months in the freezer. When ready to enjoy, let the cookies thaw at room temperature for about 30 minutes before serving.
What can you use instead of chocolate eggs?
Swap out the eggs for chocolate-coated candies like M&M’s or chopped chocolate bars for a similar sweet touch. By switching up the candy and sprinkles, you can make these for any occasion!
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Ingredients
- 2 1/4 cups
all-purpose flour
- 3/4 cup
Dutch-processed cocoa powder
- 2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1/2 tsp.
baking soda
- 1 1/2 cups
candy-coated chocolate eggs (such as Cadbury Mini Eggs)
- 1 1/4 cups
(2 1/2 sticks) salted butter, at room temperature
- 1 cup
granulated sugar
- 1 cup
light brown sugar
- 2
large eggs, at room temperature
- 1 Tbsp.
vanilla extract
- 1 2/3 cups
semi-sweet chocolate chips
Pastel nonpareils and pastel sprinkles (optional)
Directions
- Step 1Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Step 2In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
- Step 3Place the candy eggs in a zip-top bag and hit several times with a rolling pin to break into large pieces (they should still resemble eggs).
- Step 4In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing on low after each addition. Mix in the vanilla.
- Step 5Add the flour mixture to the mixer in batches, mixing on low until just combined.
- Step 6Gently stir in 1 1/3 cups chocolate chips and 3/4 cup of the crushed candy eggs; reserve remaining for topping.
- Step 7Scoop half the dough into 1 1/2-tablespoon balls and place on the prepared baking sheets 2 inches apart. If using sprinkles or nonpareils, place your desired toppings in separate small bowls and roll the dough balls in the toppings to cover thoroughly and return to the baking sheet. Top each cookie with 2 to 3 large pieces of the reserved crushed candy eggs and a few of the reserved chocolate chips, pressing gently so they adhere. Bake until the cookies are barely set and are still soft and chewy, 10 to 11 minutes.
- Step 8Let cool for 10 minutes on the baking sheet, then transfer to a baking rack to cool completely. Repeat with the remaining dough.
Tip: Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
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