Hello, happy friday! Another week down, & who knows how many to go, but here we are. I hope you’re busy getting ready for the Easter weekend. Perhaps planning a menu for less people this year, but the holiday still calls for something special right? So here I am, sharing this recipe for Chocolate Easter Cookies — easy and good anytime, not just easter.
This is a riff on my *Best Chocolate Chip Cookie* recipe and my *Double chocolate Cookie* recipe that I’ve shared before on the blog. The secret ingredient, therefore, is no so secret (and if you don’t have it don’t worry! you can still make these cookies). I used a Jello chocolate pudding pack (3.4 oz) in these to give them that distinctive chocolate color as well as a nice chocolaty flavor.
These cookies wont be as chocolaty as using cocoa powder (which you can sub in if you don’t have the pudding!), but it will have a nice chocolate color. I also used mini chocolate chips so that they practically disappear into the batter.
For the toppings I used a mix of Cadbury mini eggs and pastel M&Ms. You absolutely don’t have to add them to the top of the cookies, but they do look festive on top. Next, scoop the cookie dough, then press the candies gently into the top of the mounds this is so you can really see them. This way, they are not broken up by the mixing machine. 🙂
So aside from that, these really are just your basic chocolate chip cookies, which a bit of a twist. This recipe can be used for several occasions and also make a lot of dough, so you can freeze half for later. 😊 For tips on how to freeze cookie dough, check out my Tip Tuesday – cookie edition.
I hope you are well and planning something special for this weekend – it doesn’t have to be fancy – these chocolate easter cookies prove that. Stay tuned as well – I have a fancy bread coming your way, perfect for Easter Brunch.
Looking for more cookie recipes? Click here
Chocolate Easter Cookies
- 1 Cup 2 sticks Unsalted butter; room temperature
- 3/4 cups Brown Sugar
- 1/4 cup white sugar
- 2 Eggs
- 2 1/4 cups All Purpose Flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- 1 3.4 Oz box Chocolate pudding mix you can sub 1/4 cup cocoa powder if needed
- 2 cups mini chocolate chips
- ½ Cup Mini Cadbury Eggs
- ½ Cup Pastel M&Ms
- To start, pre-heat your oven to 350ºF and line your baking sheets with parchment paper. With a mixer, stand or hand mixer — it doesn’t matter, combine butter with both sugars and mix until pale & fluffy.
- When the butter and sugar are well combined, add the eggs one at a time, mixing until combined & follow with vanilla extract.
- In a separate bowl, combine flour, salt, and baking soda and slowly on low speed (unless you want to wear it) add the dry ingredients to wet, mixing just to combine
- Next, add the packet of chocolate pudding mix & combine (** Tip: make sure you are buying the 3.4 oz packet of chocolate pudding mix, it should be right on the box) You can also use 1/4 CUp Cocoa powder if you dont have the pudding mix.
- Finally, stir in chocolate chips (you can change this up too if you want something other than chocolate. I used semisweet mini chips here, but you could always use dark, milk, or white chocolate — the skies the limit!)
- Place 1 to 2 tbls of dough on a cookie sheet about 2″ apart I use an ice-cream scoop to make uniform cookies, but you can use a spoon or a tablespoon as well. Push mini cadbury eggs and/or chocolate M&Ms into the top of the cookie mounds. Don’t press too hard, just enough to keep them in place.
- Bake your cookies for 10-12 minutes for soft cookies, a bit longer if you like crispy cookies. Yield: 24-36 (depending on size of cookie)
- Remove your cookies from the oven, and cool on the pan for about 5 minutes. Then transfer them to a cooling rack and cool completely. Store in a airtight container at room temperature for up to 3 days.