American Cookies with Easter Egg Chocolate: Easy Recipe: How many Easter eggs are left in the pantry? If your kitchen looks like a milk and dark chocolate warehouse, don’t worry: today we turn that “problem” into an irresistible snack.
These American Cookies are the perfect solution to use up milk chocolate from Easter eggs: they’re made in a single bowl, with minimal mess and no long waiting times. The secret? An amazing texture. Thanks to the blend of sugars and the use of baking soda, you’ll get cookies with and a soft, buttery center that melts in your mouth. A true treat for kids and adults alike!
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The key to success is soft butter (not melted!), at room temperature.
- 2 cups all-purpose flour
- 1/2 cup butter (soft (about 4.4 oz / 125 g))
- 1/2 cup (packed) brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Nutritional Information (Estimates per cookie)
Calories: 165 kcal
Fat: 8.5 g
Carbohydrates: 21 g
Protein: 2 g
Tools
You don’t need a stand mixer for these cookies, just a bit of elbow grease and the tools we all have in the kitchen:
- 1 Bowl large bowl
- 1 Whisk hand whisk
- 1 Baking tray large baking tray
- 1 Parchment paper parchment paper
- 1 Sieve flour sieve
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Steps to best prepare the Easter egg chocolate cookies
Follow these simple steps. The trick is not to overwork the dough: it should stay compact but not elastic to ensure the right crumbly texture.
Working the butter: In a bowl, combine the soft butter with both types of sugar. Beat them vigorously until you obtain a smooth cream.
The egg: Add the whole egg and incorporate it well into the creamy mixture.
Dry ingredients and sifting: Combine the flour, baking powder, baking soda and a pinch of salt after sifting them. Mix quickly with your hands or a spatula.
The chocolate: Roughly chop the chocolate from the Easter eggs and add it to the dough, distributing it evenly. The generous amount of chocolate makes these cookies some of the most indulgent online.
Shaping: Form balls about the size of a walnut. Place them well spaced on the tray: they tend to spread a lot during baking!
Baking: Bake at 180°C (356°F, static oven) for 10-12 minutes. Remove from the oven when you see golden edges; the center will still look very soft, but it will set as it cools.
Thermomix version: Put butter and sugars in the bowl: 20 sec. Speed 4. Add the egg: 10 sec. Speed 4. Add flour, baking powder, baking soda and salt: 30 sec. Speed 4. Finally add the chocolate pieces: 10 sec. Speed 3, reverse.
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Salty touch: If you like contrast, add a flake of Maldon salt on top just after baking.
Crunchy variation: You can add 30 g of chopped hazelnuts or walnuts together with the chocolate for an even crunchier touch.
Serving: They’re divine dunked in cold milk or served warm with a scoop of vanilla ice cream on top.
Orange variation: Grate the zest of one orange into the dough if you use dark chocolate; the pairing is heavenly.
Tip: Wait until they are completely cold before removing them from the parchment paper, otherwise you risk breaking them.
American Cookies with Easter Egg Chocolate: Easy Recipe
FAQ (Questions & Answers)
It’s common to have a few uncertainties when trying a new recipe, especially if we need to adapt it to what’s in the pantry. Here are the answers to the questions you ask most often to get perfect cookies on the first try!
Can I use only dark chocolate?
Absolutely yes! You can use any chocolate you prefer, even a mix of milk, dark and white leftover from Easter eggs.
How should they be stored?
Once cool, put them in a tin box or an airtight container. They stay fresh for 4-5 days.
Does the dough need to rest in the fridge?
If you have time, 30 minutes in the fridge will make the cookies thicker, but this recipe is designed to be baked immediately with great results!
Can I freeze the dough?
Yes, you can form the balls and freeze them. Bake them directly from frozen, adding 2 minutes to the cooking time.
Why did my cookies turn out hard?
You probably left them in the oven too long. Remember to remove them when they’re still soft to the touch!
Can I use only granulated sugar?
Brown sugar gives that amber color and the slightly chewy texture, but if you don’t have it, you can use all granulated sugar.
Can they be made without butter?
In this recipe butter is fundamental for the texture, but if you want cookies with Easter egg chocolate without butter, you can replace it with 100 ml of seed oil, knowing they will be less chewy and more crispy.
Can I use Kinder chocolate?
Absolutely yes! Kinder egg cookies are kids’ favorites. Since that chocolate is very sweet, you can reduce the granulated sugar to 40 g.
