Rich Easter egg cookies with a soft outer layer and a melted chocolate center that melts in your mouth. A simple recipe with a luxurious taste that stands out and suits any occasion.
Equipment
- Mixing bowls
- whisk
- Parchment paper
Ingredients
- ½ cup Unsalted butter ( softened ) (113 g)
- ¼ cup Granulated sugar ( 50 g )
- ½ cup Brown sugar (100 g )
- 1 Egg ( large )
- 1 Egg yolk
- 1 tsp Vanilla extract
- 2⅓ cups + 1 tbsp All-purpose flour ( 290 g )
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ cup Chocolate chips ( 100 g )
- Chocolate or Biscoff spread — as needed
Instructions
- Mix softened butter, white sugar, and brown sugar until smooth and creamy.
- Add egg, egg yolk, and vanilla extract and mix well.
- Combine flour, baking powder, baking soda, and salt in another bowl. Add to wet ingredients and mix until soft dough forms.
- Add chocolate chips and mix gently until evenly combined.
- Chill dough in the fridge for 30 minutes.
- Line silicone mold with baking paper. Add dough, fill with spread, seal with more dough, and top with chocolate chips.
- Or shape by hand, fill center with spread, close, and form into egg shape.
- Bake at 180°C (350°F) for 25–30 minutes. Cool before serving.
Video
Notes
- Chill dough for best texture and shape.
- Do not overbake to keep cookies soft inside.
- You can use Nutella instead of Biscoff spread.
- Silicone mold is optional; hand shaping works perfectly.