If the Easter Bunny had a favourite cookie, these fudgy Easter egg cookies would be it! Rich, gooey and stuffed with Cadbury Cream eggs, they're a chocolate lover's dream!
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FUDGY EASTER EGG COOKIES
Easter baking is all about chocolate and cookies don't get any chocolatier or fudgier than this! These chocolate chip, fudgy Easter Egg Cookies are not only choc-o-block full of delicious chocolate chips, each one is loaded with it's own Cadbury mini Cream Egg Yes, I'm serious! Why eat a regular chocolate cookie, when you can have one that's filled with an Easter egg?
THE INGREDIENTS
Here are the key ingredients that make all the difference in these Fudgy Easter Egg Cookies:
DUTCH COCOA: Dutch cocoa is different to regular cocoa in that it’s treated to remove the acidity. This gives these chocolate cookies a rich, smooth and much fuller chocolate flavour.
CAKE FLOUR: Cake flour is finer than regular plain flour and has less protein. This means the cookie dough will be stiffer, hold it’s shape when baking and won’t spread as much as regular flour. This is what makes these cookies so soft and fudgy. If you can't source cake flour, regular plain flour will still work just fine.
WHITE AND BROWN SUGARS: For rich, chewy cookies.
CADBURY MINI CREAM EGGS: Gives you those gooey centres. Feel free to substitute with any filled mini egg.
PLUS YOU WILL ALSO NEED:
- baking powder
- egg
- butter
- vanilla extract
- dark chocolate chips
HOW TO MAKE THESE COOKIES EXTRA FUDGY
These Easter egg cookies are super fudgy, ultra delicious and seriously hard to resist. So here's how I make them so rich and fudgy:
- use cake flour -the lower protein means thicker, fudgier cookies
- chocolate chips should be the best quality you can find -it makes all the difference!
- same goes for the vanilla -use a good quality extract or paste (not essence)
- while you can substitute the Easter eggs, make sure they're great quality and not compound chocolate -you want it to melt and be lovely and gooey!
- underbake the cookies -it may seem that they're not quite ready, but they will continue to cook for a minute or two when they come out of the oven.
I hope you enjoy this fun Easter baking project. These Fudgy Easter Egg Cookies and one of the most decadent things to come out of my oven and I'm sure you're going to love them! Please don't forget to rate my recipe or leave a comment -it helps my recipe get seen.
Happy Easter and happy baking
Fudgy Easter Egg Cookies
Ingredients
- 190 g Cake flour
- 30 g Dutch process cocoa
- ¾ teaspoon Baking powder
- 100 g White sugar
- 100 g Brown sugar
- 1 Egg XL, room temperature
- 115 g Unsalted butter melted and cooled slightly
- 1 teaspoon Vanilla extract
- 170 g Dark chocolate chips
- 10 Mini Cadbury Cream Eggs or substitute with another mini filled easter egg
Instructions
- Preheat the oven to 180°C and line 2 cookie trays with baking paper
- Into a large bow, sift the cake flour, cocoa and baking powder
- Add the chocolate chips and stir through
- In another mixing bowl, whisk the 2 sugars and the melted butter for about 2 minutes
- Now whisk in the egg and vanilla
- Fold the dry ingredients into the wet ingredients, until just combined
- Use a large ice cream scoop to scoop out 10 cookies and place onto the 2 trays
- Unwrap the Easter eggs, then roll a cookie ball, make an indent in the dough and place an Easter egg into the indent. Roll again to enclose the Easter egg. Repeat with the other dough balls.
- Bake 1 tray at a time, for 8-10 minutes (the cookies will still be a little fudgy). Remove from the oven, give the cookies a minute or 2 to set, then place on a cake rack to cool completely
Notes
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