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Delicious Easter Chocolate Cookies with a buttery vanilla base, loaded with chunks of milk and white chocolate, then topped with Mini Malteser Bunnies and Mini Eggs for a festive touch. These cookies have crispy edges and soft, chewy centers, perfect for a holiday treat.

  • Total Time: At least 5 hours 20 minutes (including chilling)
  • Yield: 12-14 large cookies 1x

Ingredients

Scale
  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 medium Egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 1 tsp Vanilla extract
  • 280 g Self-raising flour
  • 0.5 tsp Salt
  • 200 g Chocolate chunks (milk, white, or a mix)
  • 12 Mini Malteser Bunnies
  • 12 Mini Eggs (roughly one sharing bag)

Instructions

  1. Cut the butter into small chunks and melt in a microwave-safe bowl for 30–60 seconds until smooth.
  2. Stir white caster sugar and light brown sugar into the melted butter until combined and smooth.
  3. Beat in the whole egg, then the extra egg yolk, and vanilla extract until combined.
  4. Gently fold the self-raising flour and salt into the wet mixture until a soft dough forms, avoiding overmixing.
  5. Chop chocolate bars into chunky pieces and fold them evenly through the dough.
  6. Cover the bowl tightly with clingfilm and chill in the fridge for at least 5 hours (overnight recommended).
  7. Preheat the oven to 180°C fan (200°C conventional) and line a baking tray with greaseproof paper.
  8. Remove the dough from fridge and let it soften at room temperature for about 30 minutes.
  9. Use heaped tablespoons to scoop the dough and roll into balls.
  10. Arrange 3–5 cookie balls per tray, leaving plenty of room for spreading.
  11. Bake the cookies for 10 minutes, until edges are light golden and centers still look pale and soft.
  12. Unwrap the Mini Malteser Bunnies and Mini Eggs while cookies bake.
  13. Immediately after baking, press one Mini Malteser Bunny and one Mini Egg gently into the top of each warm cookie.
  14. Let the cookies cool on the tray for about 20 minutes, then transfer to a wire rack or plate to finish cooling.

Notes

Weighing ingredients yields best results., Chilling dough is key for flavor and texture, preventing excessive spreading and encouraging chewiness., Underbake cookies slightly to maintain soft, gooey centers., Use an ice cream scoop or heaped tablespoon for even-sized cookies., Bake 3–5 cookies per tray for proper spacing; rotate trays if oven has hot spots., Be gentle folding in flour and chocolate chunks to avoid tough cookies., Add Mini Malteser Bunnies and Mini Eggs immediately after baking while cookies are warm so they adhere without melting away., Freezing dough balls individually allows baking fresh cookies later; thaw overnight before baking., Cookies keep soft up to 5 days stored in an airtight container and can be frozen for longer storage., Sprinkling flaky sea salt on top after decorating enhances flavor.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Western

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 180-220 kcal per cookie (estimate)
  • Fat: Approximately 10-12 g per cookie (estimate)
  • Carbohydrates: Approximately 25-30 g per cookie (estimate)
  • Protein: Approximately 3-4 g per cookie (estimate)