Easter is the time for baking – at least here in our house. The long weekend is perfect for bigger baking projects. We love to do everything from cakes to bread and smaller snacks like cookies. A sweet braided loaf or brioche is a staple here for Easter, so are cookies. When friends or family is coming over you can also expect a cake ;P This year, I’ll definitely be baking these delicious Easter Bunny Chocolate Chip Cookies again. A very cute sweet snack but also great to decorate the Easter table or buffet. Kids love them ;)
It’s always great if you can use something baked to decorate a party. I think they call it »killing two birds with one stone« or in this case with a cookie ;P Though nobody is planning to kill anything with these cookies. At least I hope so…
Seriously. I am not very good at decorating a table or buffet. I just don’t have an eye for that I guess. I can load a table with tons of food and that might look ok, but that is not decorating ;P What I can do is decorating my baked goods. Well… and that can be used to (kind of) decorate a table – just by placing it somewhere on a plate, for example. Edible decoration is the best! ;P
The only problem with edible decorations – they can (and probably will) be eaten, and then they’re gone. But to be honest, that is easy to fix. If you use these cookies here, for example, to decorate your Easter table and people eat them right away… all you got to do is bake some more and keep them hidden in the kitchen. In case everything has been eaten you just bring out more ;P
Tbh – it never hurts to have a few extra cookies at hand. Not necessarily for your guests… the Easter weekend is quite long, and you don’t want to run out of snacks, right? If you bake a few more, you have something up your sleeve for Easter Monday or even longer.
By the way, you have to be careful with the Easter bunnies here on the cookies. I recommend chocolate bunnies made out of semi-sweet chocolate. When you press those chocolate bunnies into the cookies they get quite warm. Semi-sweet chocolate can withstand this better – milk chocolate tends to melt easily, deform or get gray streaks after cooling down again. Oh and let the cookies cool down on a wire rack – that helps too. Just so you know ;)
If you prefer bakes with yeast for Easter, you should definitely take a look at my little Top 10 Bakes for Ester with Yeast (see above). I got everything from German Hefezopf to delicious Cinnamon Roll Bread. A lot of delicious bakes to choose from.
Even though Hefezopf and Brioche are staples for Easter – I got more for the bunny holidays. German and Swiss classics like Carrot Cake (Rüblikuchen) or a typical German Easter Lamb Cake.
INGREDIENTS / ZUTATEN
(10 cookies)
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, roughly chopped
some chocolate Easter eggs, chopped & whole
10 mini chocolate Easter bunnies
(10 Cookies)
120g weiche Butter (oder Margarine)
100g Zucker
50g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Salz
100g Zartbitterschokolade, grob gehackt
einige Schoko-Ostereier, gehackt & ganz
10 Mini-Schoko-Osterhasen
DIRECTIONS / ZUBEREITUNG
1. Add butter and sugar to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate and fold in. Place the dough in the fridge for at least 2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or two tablespoons and place dough portions with some space in between on the prepared baking sheet – the cookies spread slightly. Press a few pieces of chopped chocolate Easter eggs into the dough and then bake the cookies for about 12-13 minutes. The edges of the cookies should be firm with some color.
3. Remove the cookies from the oven and immediately press a chocolate Easter bunny and an additional chocolate Easter egg (whole) into each cookie. Let cool down completely. Repeat with the remaining dough and bake more cookies.
1. Zucker und weiche Butter in einer großen Schüssel hell und luftig aufschlagen – dauert etwa 2-3 Minuten. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit dem Backpulver und Salz vermischen und dann zur großen Schüssel dazugeben und kurz unterrühren. Gehackte Schokolade dazugeben und unterheben. Den Teig für mindestens 2 Stunden in den Kühlschrank stellen.
2. Den Ofen auf 180°C (360°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Eisportionierer* oder zwei Esslöffeln Teig mit genügend Abstand auf das Blech setzen – die Cookies laufen etwas auseinander. Einige Stücke gehackter Schoko-Ostereier in den Teig drücken und die Cookies dann für etwa 12-13 Minuten backen. Die Ränder der Cookies sollten fest sein und etwas Farbe bekommen haben.
3. Die Cookies aus dem Ofen holen und sofort jeweils einen Schoko-Osterhasen und ein zusätzliches Schoko-Osterei (ganz) in die Cookies drücken. Komplett abkühlen lassen. Mit dem verbliebenen Teig wiederholen und weitere Cookies backen.
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Here is a version of the recipe you can print easily.
Print
Easter Bunny Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 02:30
- Yield: 10 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Simple and easy to prepare Chocolate Chip Cookies with Easter decorations – the perfect sweet treat for an Easter brunch or breakfast with family or friends.
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, roughly chopped
some chocolate Easter eggs, chopped & whole
10 mini chocolate Easter bunnies
Instructions
1. Add butter and sugar to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate and fold in. Place the dough in the fridge for at least 2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or two tablespoons and place dough portions with some space in between on the prepared baking sheet – the cookies spread slightly. Press a few pieces of chopped chocolate Easter eggs into the dough and then bake the cookies for about 12-13 minutes. The edges of the cookies should be firm with some color.
3. Remove the cookies from the oven and immediately press a chocolate Easter bunny and an additional chocolate Easter egg (whole) into each cookie. Let cool down completely. Repeat with the remaining dough and bake more cookies.
Notes
It’s time to whip up something delicious!
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