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Easter Cookies

Soft on the inside and crunchy on the outside. These delicious cookies are an absolute hit for anytime of year but even better at Easter with the addition of mini eggs.
Easter Cookies


260g Plain Flour
1/2 tsp Bicarb
100g Salted Butter
90g Light Brown Sugar
70g Caster Sugar
1 Med-large Egg
1 tsp Vanilla Extract
130g White Chocolate Chips
160g Crushed Mini Eggs


56mm Ice Cream Scoop
2 x Baking Trays
These yummy cookies are easy to bake and taste soooo good! They are great to make with the kids or just to fill a Sunday morning bakeathon. I loved making these for Easter but you could also replace the mini eggs with other chocolate such as milk chocolate chips or crushed oreos.


Melt your butter in the microwave. Then add the butter in the mixing bowl along with both the sugars and mix together well.

Next add in the vanilla and mix again.

Now add in the flour, bicarb, egg and mix again.

Finally mix in the chocolate and mix until combined. It will be a thick dough. I use Callebaut Chocolate. This is a really good quality chocolate and super yummy too!

Using the ice cream scoop, scoop out on to two lined baking trays with 6 cookie scoops evenly spread out on each tray.

Cook at 170 fan for 12-14 minutes until lightly golden. You’ll know when they are done as they will be slightly golden. They will still feel really soft but dont worry, the cookies will firm as they cool.

Cool on the tray for 15 minutes before removing.

Store these in a tupperwear tub or biccie tin for 4-5 days.

Or just eat up!

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Let me know how you get on in the comments!

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