Milk Chocolate Egg Cookies
- April 8, 2022
- 0 / 5
If you love Easter candy like I do, then making these Milk Chocolate Egg Cookies is a must! There’s a nostalgia I feel when it comes to Easter candy. Not the holiday as I’m Jewish, but the candy was always my favorite!
Give me some marshmallow bunnies, jelly beans or malted milk Robin’s eggs and I was a happy little girl. You could also give me a big chocolate bunny and I wouldn’t complain.
Now, I’m grown (or so I’ve been told) but I still love Easter candy. I don’t buy it often but I had to pick up some mini milk chocolate Robin’s eggs for this cookie recipe. I might have eaten a few…I’m not admitting anything.
Now, about these cookies…they are so good! They are a humble cookies, not meant to look perfect but wonderful in their irregularity! There is a crunchiness to the cookies, not just because of the crushed milk chocolate eggs on the outside, but also because I’ve thrown some into the batter. These are addictingly delicious!!!
This recipe comes together easily, especially if you take a few steps prior to beginning. Melt the butter and the milk chocolate and crush the milk chocolate eggs. I put the eggs in a large ziploc baggy and crush them with a rolling pin. You could also use a mallet. Putting them in the baggy prevents them from spraying all over your kitchen.
Then, the process is simple…combine the melted butter, sugars, melted chocolate, eggs and the various extracts in the bowl of a stand mixer.
In a separate bowl, combine the flour, cocoa, salt, baking powder and soda. Add that to the mixer bowl along with a portion of the crushed milk chocolate eggs and some chocolate chunks.
Place the bowl in the fridge and allow the dough to chil for about an hour.
Using a large scoop, make balls and then flatten the cookie dough into discs about 1/2-inch thick. Coat both sides of the cookie with remaining crushed milk chocolate eggs.
Bake the cookies until set. And then, you know what to do: hide them and eat them before anyone notices!
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Milk Chocolate Egg Cookies
Makes: 30 cookies
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 1 hour & 30 minutes
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 4 ounces milk chocolate, chopped and melted
- 2 large eggs, room temperature
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 1/2 cups crushed candy-coated milk chocolate eggs, divided
- 1/2 cup milk chocolate chunks
In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter, sugars, melted chocolate, eggs, and extracts at medium speed until well combined.
In a medium bowl, sift together flour, cocoa, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add 1/2 cup crushed chocolate eggs and chocolate chunks, beating just until combined. Cover and refrigerate for at least 1 hour or overnight.
Preheat oven to 325°F (170°C). Line 3 baking sheets with parchment paper.
Using a 1-ounce cookie scoop, scoop dough, and shape into ½-inch-thick disks. Place remaining 2 cups (360 grams) crushed chocolate eggs in a small bowl. Press each disk into candy eggs, coating well. Place 1½ inches apart on prepared pans.
Bake until set, 12 to 15 minutes. Let cool completely.