Easter means work. A lot of baking is happening. Every year. Braided loaves, bread, bread rolls, cakes, or pies… the list of things you can do is long ;) If you want to invest as little time as possible but still want something nice and sweet for Easter – make cookies! Chunky Easter Egg Chocolate Chip Cookies like these here are super easy to prepare and look great, in my opinion. They are a bit chunkier (absolutely intended) compared to other cookies – this means they are a great substitute for a slice of cake ;P Well, almost…
Sometimes you just don’t want to spend a lot of time in the kitchen to feed family and friends with… IDK three, four, or five layer cakes. At least I prefer something easier to prepare. Around Easter, you normally already have a lot on your plate if you invite family or friends over – the to-do-list is long! And adding a big cake to the list is nothing I want to do. Well… buying something in a bakery and serving something not homemade – also not an option. The easy way out of this dilemma are easy-peasy cookies ;P
Some may say these cookies are not really pretty. I can agree that they are a bit wild, but I really think they look great. As if someone smashed a handful of chocolate Easter eggs on the floor and swept all of them together to add them to some cookie dough. Which basically describes the preparation of the cookies extremely accurately ;P The cookies look a bit »rustic« because of that. I like to describe everything that looks wild and »messy« this way – cookies, tarts or cakes… »rustic« is the new »pretty« ;P
The cookies turned out so very »rustic« that a team of construction workers immediately came over to dismantle them…. according to the motto “Make our cookies great again!”. Or something like that. You can’t blame them. They just do their work ;P
Just kidding. Just kidding!
I got quite a few recipes for Easter bakes here on the blog already. Everything from cookies to cakes. Sometimes I actually do make an effort and bake something bigger and more elaborate… it’s for family and friends after all ;P
INGREDIENTS / ZUTATEN
(about 14 cookies)
1/2 cup (120g) butter, at room temperature
3.5 oz. (100g) cream cheese
1/2 cup (100g) sugar
1 large egg
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) semi-sweet chocolate
3.5 oz. (100g) mini chocolate Easter eggs, coarsely chopped or halved
(ca. 14 Kekse)
120g Butter, bei Zimmertemperatur
100g Frischkäse
100g Zucker
1 Ei (L)
1 TL Vanille Extrakt
260g Mehl (Type 405)
1 TL Backpulver
1/2 TL Salz
100g Zartbitterschokolade, grob gehackt
100g bunte Mini Schokoeier, grob gehackt oder halbiert
DIRECTIONS / ZUBEREITUNG
1. Add the butter and cream cheese to a large bowl and mix until well combined. Add the sugar and mix everything for a minute or two until well combined. Next, add the egg and vanilla extract and mix in. In a separate bowl combine flour, baking powder, and salt. Add to the bowl and mix until just combined.
2. Chop the chocolate and chocolate eggs coarsely (or halve them). Add the chocolate and about half of the Easter eggs to the batter and fold in. Use a cookie scoop* to create dough portions and place them on a board or cookie sheet lined with paper. Cover and place in the fridge for about 2 hours.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Place 6-8 dough portions on the baking sheet (depending on the sheet size) – you want enough space in between the cookies. Press additional chopped/halved chocolate eggs into the dough portions and bake for about 12-13 minutes. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough portions. Store the cookies at room temperature in a cookie box or similar.
1. Butter und Frischkäse in eine große Schüssel geben und kurz aufschlagen, bis alles gut vermengt ist. Zucker dazugeben und alles ein bis zwei Minuten lang aufschlagen. Ei und Vanille Extrakt dazugeben und gut unterrühren. In einer separaten Schüssel Mehl, Backpulver und Salz vermischen, zur großen Schüssel dazugeben und nur kurz unterrühren.
2. Die Schokolade und die Schokoladeneier grob hacken (bzw. die Eier halbieren). Die Schokolade und etwa die Hälfte der Schokoladeneier zum Teig dazugeben und unterheben. Mit einem Keksportionierer* Teigportionen abstechen und auf ein mit Papier ausgelegtes Brett oder Backblech setzen. Abgedeckt für etwa 2 Stunden in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und etwa 6 bis 8 Teigportionen auf das Blech setzen (je nach Größe des Blechs) – es sollte genügend Platz zwischen den Teigportionen sein. Zusätzliche gehackte/halbierte Schokoeier in den Teig drücken und die Cookies dann etwa 12-13 Minuten backen. Aus dem Ofen holen und kurz auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit den restlichen Teigportionen wiederholen. Cookies bei Zimmertemperatur in einer Keksdose o.ä. aufbewahren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Chunky Easter Egg Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:13
- Total Time: 03:00
- Yield: 14 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
Cookies are perfect for any occasion – even for Easter. Delicious Chunky Easter Chocolate Chip Cookies for friends and family. So good!
Ingredients
1/2 cup (120g) butter, at room temperature
3.5 oz. (100g) cream cheese
1/2 cup (100g) sugar
1 large egg
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) semi-sweet chocolate
3.5 oz. (100g) mini chocolate Easter eggs, coarsely chopped or halved
Instructions
1. Add the butter and cream cheese to a large bowl and mix until well combined. Add the sugar and mix everything for a minute or two until well combined. Next, add the egg and vanilla extract and mix in. In a separate bowl combine flour, baking powder, and salt. Add to the bowl and mix until just combined.
2. Chop the chocolate and chocolate eggs coarsely (or halve them). Add the chocolate and about half of the Easter eggs to the batter and fold in. Use a cookie scoop* to create dough portions and place them on a board or cookie sheet lined with paper. Cover and place in the fridge for about 2 hours.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Place 6-8 dough portions on the baking sheet (depending on the sheet size) – you want enough space in between the cookies. Press additional chopped/halved chocolate eggs into the dough portions and bake for about 12-13 minutes. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough portions. Store the cookies at room temperature in a cookie box or similar.
Notes
Let the baking begin!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
