Easter Cookies: Soft & Chunky White Chocolate Cookies
If you’re looking for easy Easter cookies recipes that feel cosy, chocolatey and completely irresistible, these Milky Bar Egg cookies are the ones to bake this Easter season.
As well as our Cadbury Mini Egg Cookies Easy Recipe, these thick, soft cookies are packed with creamy white chocolate chips and Milky Bar Easter eggs. These cookies are the kind of sweet treat that disappears quickly from Easter baskets and looks perfect stacked on a plate for Easter Sunday.
Why You’ll Love These Easter Cookies
- Soft cookies with gooey white chocolate pockets
- Loaded with pastel Milky Bar eggs
- Simple pantry ingredients
- Perfect for Easter baskets or gifting
- One of the easiest Easter cookie recipes you’ll make
These delicious cookies sit somewhere between a classic sugar cookie and a chunky bakery cookie and perfect with a cup of coffee during the Easter season.
Ingredients
- 100 g self raising flour
- 100 g plain flour
- 1 pinch sea salt
- ½ tsp baking powder
- 100 g unsalted butter, softened
- 100 g light brown sugar
- 30 g white caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 bags Milky Bar eggs
- 100 g white chocolate chips (or chopped white chocolate milky bar easter egg)
Instructions
- Preheat your oven to 180°C (fan). Line a baking sheet with parchment paper.
- In a large bowl, beat the butter, light brown sugar and caster sugar together.
- Mix in the egg and vanilla essence until combined.
- In a separate bowl, whisk together: Self raising flour, plain flour, baking powder and sea salt.
- Gradually fold the dry ingredients into the wet mixture. Mix until just combined and don’t overwork the dough for best results.
- Roughly chop the white chocolate into some big chunks, some smaller for texture. Fold them into the dough along with the white milky bar eggs.
- Save a few pieces to press into the tops before baking as this gives that bakery-style finish.
- Roll the dough into balls and place onto your lined tray, leaving space between each cookie.
- Bake for 10–12 minutes. The edges should be lightly golden but the centres will still look slightly soft and that’s exactly what you want.
- Let them sit on the tray for a couple of minutes before transferring to a wire rack. They will continue to firm up as they cool.
Storage
Store in an airtight container at room temperature for up to 4 days.
You can also freeze the cookie dough balls and bake from frozen but remember to just add a couple of extra minutes to the baking time.
These cookies are simple, joyful Easter treats and exactly the kind of cookies that make the Easter season feel special without stress.
White Chocolate Easter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (fan)
- Line a baking sheet with parchment paper.
- In a large bowl, beat the butter, light brown sugar and caster sugar together
- Mix in the egg and vanilla essence until combined
- In a separate bowl, whisk together: Self raising flour, plain flour, baking powder and sea salt
- Gradually fold the dry ingredients into the wet mixture. (Mix until just combined don’t overwork the dough for best results).
- Roughly chop the white chocolate into some big chunks, some smaller for texture. Fold them into the dough along with the white milky bar eggs. Save a few pieces to press into the tops before baking as this gives that bakery-style finish.
- Roll the dough into balls and place onto your lined tray, leaving space between each cookie
- Bake for 10–12 minutes. The edges should be lightly golden but the centres will still look slightly soft and that’s exactly what you want
- Let them sit on the tray for a couple of minutes before transferring to a wire rack. They will continue to firm up as they cool
