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Easter Chocolate Cookies with Mini Malteser Bunnies and Mini Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 54 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Description

These delicious Easter Chocolate Cookies combine rich chocolate chunks and festive mini Malteser bunnies and eggs, with a soft, chewy texture enhanced by chilling the dough for several hours.

Ingredients

Units Scale

Cookies

  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 medium Egg (at room temperature)
  • 1 medium Egg yolk (at room temperature)
  • 1 tsp Vanilla extract
  • 280 g Self-raising flour
  • 0.5 tsp Salt
  • 200 g Chocolate (either milk, white or a mix of both)
  • 12 Mini Malteser Bunnies (either milk, white or a mix of both)
  • 12 Mini Eggs (roughly one sharing bag )

Instructions

  1. Start by making the cookie dough
    Chop up the butter and place in a microwave-safe mixing bowl. Microwave for 30-60 seconds until the butter has melted.
  2. Mix sugars
    Add both sugars and use a wooden spoon or spatula to mix well until combined.
  3. Add eggs and vanilla
    Add the whole egg, egg yolk and vanilla extract. Mix to combine.
  4. Fold in dry ingredients
    Fold in the flour and salt until the mixture comes together to form a cookie dough.
  5. Add chocolate
    Chop the chocolate into small chunks. Fold into the cookie dough.
  6. Chill dough
    Cover the bowl with clingfilm and place in the fridge for at least 5 hours or overnight for best results. The longer you leave the cookie dough the better the flavour and texture will be.
  7. Roll and bake the cookies
    Preheat the oven to 180°C fan / 200°C conventional. Line a large flat baking tray with greaseproof paper.
  8. Soften dough
    Take the cookie dough out of the fridge and leave to soften at room temperature for 30 minutes.
  9. Form cookie balls
    Scoop up a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Repeat this step until all the cookie dough has been used up, you should get roughly 12-14 cookies.
  10. Arrange on tray
    Depending on the size of your baking tray, place 3-5 cookie balls on the tray leaving space between each so they have room to spread out.
  11. Bake cookies
    Bake for 10 minutes. The cookies should be pale golden on the outside but pale and soft in the middle. Don’t worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
  12. Add decorations
    As soon as the cookies are out of the oven, push a Mini Malteser Bunny and a Mini Egg into the top of each cookie.
  13. Cool and enjoy
    Leave the cookies on the baking tray for 20 minutes. During this time the cookies will firm up and continue cooking a little as they cool down. Meanwhile, pop the kettle on, make a cuppa and then tuck in!

Notes

  • Chilling the cookie dough for at least 5 hours or overnight improves flavour and texture.
  • Do not worry if the center looks under-baked; cookies firm up as they cool on the tray.

Find it online: https://yumrecipesfood.com/easter-chocolate-cookies-with-mini-malteser-bunnies-and-mini-eggs-recipe/