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Yields:
40 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
Easter just isn’t complete without something rich and fudgy, and these Easter egg cookies might just outshine the chocolate bunny. The brownie-like cookies are loaded with melty chocolate chips and pastel candy eggs, 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 multi-color sprinkles before baking. After all, who doesn't enjoy fun, festive Easter activities? Whip up a batch in under an hour, or make them ahead and freeze until Easter. These 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 your cookies will turn out slightly different. Dutch-processed cocoa has a deep, intense chocolate flavor and dark color, while natural cocoa is more acidic and has 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.
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 cookies for any occasion!
Do you need to chill the dough before baking?
No, there’s no need to chill it. This dough is designed to go straight from the mixing bowl to the baking sheet so the cookies are ready to enjoy in under an hour. If you do chill the dough, the cookies may turn out a little thicker and chewier.
How do you keep chocolate cookies soft and chewy?
The key is not to overbake them. Pull the cookies from the oven when they’re just barely set, since they’ll continue to cook as they sit on the baking sheet. Even just a few extra minutes in the oven can dry them out. It’s also important to store the cookies properly. Refrigerating cookies can dry them out, so be sure to store them at room temperature in an airtight container.
Can Easter egg cookies be made ahead of time?
Absolutely! The baked cookies will stay fresh for up to three days in an airtight container at room temperature, or for up to three months in the freezer. When ready to enjoy, let the cookies thaw at room temperature for about 30 minutes before serving.
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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
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
Place 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).
In 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.
Add the flour mixture to the mixer in batches, mixing on low until just combined.
Gently stir in 1 1/3 cups chocolate chips and 3/4 cup of the crushed candy eggs; reserve remaining for topping.
Scoop 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.
Let 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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