Got loads of chocolate eggs and candy hanging around the house after Easter? Make these delicious leftover Easter chocolate cookies!
I know exactly what many of you will be saying – what in the heck is leftover chocolate? What is this crazy woman talking about?? I get it! It’s not a term I’m normally familiar with either, 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…ok?
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. Use whatever you have in the cupboard!
More Easter baking inspiration….
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- 175g soft butter
- 100g granulated sugar
- 120g soft light brown sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 160g plain flour
- 1/4 tsp salt
- 170 g rolled oats
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g milk chocolate chips or a bar, chopped into chunks
- 120g 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.
*For the Malteser bunny cookies, I just lightly pressed a bunny on top of the cookie about 5 minutes after they came out of the oven, so they weren’t so hot the bunny melted, but warm enough for the bunny to adhere to the cookie.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 186mgCarbohydrates: 53gFiber: 2gSugar: 30gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.