Hello! I hope you all had a lovely Easter Sunday. We had a pretty busy family day – an Easter egg hunt for the kids which provided great fun and lots of laughter followed by toad in the hole with onion gravy and lots of veg for dinner – not what I had planned to make, but it was very much enjoyed (by us adults at least – all the kids wanted was egg on toast after over indulging in chocolate all day!)
Now, I realise what many of you will be saying – what on earth is leftover chocolate? It’s not a term I’m normally familiar with, but hear me out. If your house is anything like mine around Easter weekend, you end up with so much chocolate that you kind of get sick of the sight of it, right?
You could melt it all down and make my no bake Easter fridge cake which I totally recommend, but I also have another way of making a dent in that choccy stash that maybe even your kids would approve of…make cookies!
My leftover Easter chocolate cookies are crisp on the outside, chewy and soft in the middle and they even contain a good dose of heart healthy oats. I’m pretty sure all the sugar and chocolate cancels the benefits out, but let’s just pretend otherwise ?
I used Cadbury mini eggs, milk chocolate chunks and Malteser bunnies for these cookies but I’m sure any kind of chocolate would be just fine in these.
Pin me for later…
Leftover chocolate Easter Cookies
- 175 g soft butter
- 100 g granulated sugar
- 120 g soft light brown sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 160 g plain flour
- 1/4 tsp salt
- 170 g rolled oats
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100 g milk chocolate chips or a bar chopped into chunks
- 120 g mini chocolate eggs
- Malteser bunnies and extra mini eggs/chocolate for decoration
Preheat the oven to 180C/160Fan/350F.
- Grease a couple of large baking trays and line with baking parchment.
- In a large bowl, cream together the butter and sugars until very light and fluffy. Gradually beat in the egg until the mixture is smooth, then add the vanilla extract.
- In a medium bowl, whisk together the flour, oats, salt, baking powder and bicarbonate of soda. Stir the dry ingredients into the butter mixture until combined and you have a soft cookie dough. Fold in the chocolate chunks and mini eggs. Roll the mixture into walnut sized mounds using your hands or drop tablespoons of dough onto the lined baking sheets, leaving 2 inches between each cookie because they will spread! Decorate the top with more mini eggs and chocolate chunks* if desired then bake for 12-15 minutes, or until light golden brown. The cookies will still be pretty soft in the middle, so leave them on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack.