Easter Cookies

What could possibly be more satisfying this Easter than chocolate cookies covered in more chocolate ?!!

After keeping away from the sweet stuff  for 40 days and 40 nights of Lent, these are the kind of treats we all look forward to :)

These "Egg- cellent" mouth watering, over the top Easter Chocolate Cookies!!!

Pop on that apron and lets get crackin'

 

What you will need ~

  • Large Mixing bowl
  • Electric Whisk
  • Spatula
  • Large spoon
  • Two Baking trays
  • Parchment paper
  • Wire rack
  • Cookie Cutter
  • Flower cutters
  • Letter embossing kit
  • Cake brush
  • Water
  • Chocolate melting pot

 

Ingredients ~ (Makes 12 Medium sized Chocolate Cookies)

  • 180 g Self Raising Flour
  • 75 g Light Brown Sugar
  • 75 g Caster Sugar
  • 120 g Soft unsalted butter
  • 150 g Bar of Milk Chocolate - cut into small chunks 
  • 1 Medium Egg (Free Range because we love chickens)
  • 1 tsp Vanilla Extract
  • For decorating ~ Coloured Fondant, 1 large bar of chocolate, marshmallows, smarties, colour sprinkles, Kit Kat Rabbits, Cadburys mini eggs.

 

Method ~ 

  • Pre heat your oven to 170 degrees 
  • Line both of your baking trays with parchment paper
  • In your large mixing bowl, cream together your butter and both sugars by using your electric whisk. Mix until it is nice and fluffy.
  • Crack in your egg and add in the vanilla extract.
  • Mix again on a high speed until fully combined.
  • Gently fold in your flour and chocolate chunks with your spatula. Continue folding until the mixture turns into a nice soft cookie dough
  • Using a large spoon, scoop up 12 individual tablespoons of the cookie dough and place onto the trays.
  • Make sure to leave enough space between them as you will need to allow for spreading. For best results I usually bake them in two batches with 3 cookies on each tray. I find this works best and prevents over spreading.
  • Bake the cookies for 10 - 12 minutes until they are golden around the edges but are still soft in the middle.
  • Leave them to cool down for a few minutes before transferring them to a wire rack to cool further. Be careful as if you remove them too soon, they can be soft and fragile. 

Decorating the cookies ~

  • Melt some chocolate in your melting pot.
  • While you wait for it to melt you can make your fondant cut outs.
  • Roll out come coloured fondants and cut out 4 circles with a medium shaped cookie cutter.
  • Using your flower cutters, cut floral shapes from the different colour fondants.
  • Next, take your letter embossers and emboss the circular fondant "Happy Easter".
  • Using a small amount of water, gently brush some around the edge of the fondants and frame them with your flowers. You can add additional sprinkles in the middle of the flowers for a pop of bling!
  • Once the cookies are fully cooled, spread some chocolate onto the middle of each cookie.
  • Cover 4 cookies with the embossed fondants.
  • Decorate the remaining cookies with your sprinkles, smarties, marshmallows, chocolate squares, kit kat rabbits and chocolate minieggs.
  • Wait until the chocolate has set completely before wrapping them or transferring them into gift boxes.

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