Hey friends!
With Easter just around the corner, I thought it was the perfect time to share a fun, chocolate filled cookie recipe. Like most of my recipes, they’re simple to make and use many ingredients you probably already have in your pantry. These cookies are perfect for an Easter baking activity, gifting or sharing with friends and family.
Makes: 18 cookies Total Time: 45 minutes (including chilling time)
Ingredients:
170g (¾ cup) castor sugar
165g (⅓ cup) brown sugar
250g (1 cup) butter, at room temperature
2 eggs
440g self raising flour
150g milk chocolate bits
150g speckled chocolate eggs
Instructions:
- Preheat the oven to 180°C (365°F). Line baking trays with non-stick baking paper.
- Cream together the butter and both sugars until pale and fluffy. Add the eggs and mix until combined.
- Add the flour and mix until a soft dough forms. Fold through the milk chocolate bits and speckled chocolate eggs.
- Weigh out 75g balls of dough and place them on a tray. Refrigerate the cookie dough balls for 30 minutes.
- Once chilled, place the dough balls onto baking trays about 15cm (6 inches) apart.
- Bake for 14–16 minutes or until the cookies are lightly golden around the edges.
- Allow the cookies to sit on the baking tray for about 10 minutes before transferring them to cool completely.
Recipe Notes:
- You can gently press a few extra speckled eggs on top of each cookie before baking if you want them to look a little more festive.
- Store in an airtight container at room temperature for several days.
If you give this recipe a go, don’t forget to tag me, I love seeing your creations! And leave a comment guessing which recipe I’ll be sharing next. 🐣
Many Blessings, Grace. Xx
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