Dark Chocolate Easter Cookies

An extra dark, bitter chocolate cookie base is balanced with salt, vanilla and loads of sweet and colorful Easter candy. Lightly adapted from Stella Parks’ Dark Chocolate Easter Cookies Recipe.

Course Dessert

Cuisine American

Keyword candy, caramel sugar, cocoa powder, cookie, toasted sugar

Equipment

baking sheets

mixing bowls (medium and large)

As an Amazon Associate I earn from qualifying purchases.kitchen scale (or measuring cups)
measuring spoons
electric mixer
cookie scoop (#30)

Ingredients

180 g all-purpose flour
180 g Dutch-process cocoa such as Cacao Barry Extra Brute
300 g assorted chocolate Easter candy such as chocolate bunnies, peanut butter eggs, Snickers eggs, Twix eggs, etc.
150 g colorful candy shell Easter candy such as M&Ms, mini Cadbury eggs, Reese’s Pieces eggs, mini Robin’s eggs, etc.
224 g unsalted butter cool room temperature
200 g caramel sugar
220 g brown sugar
15 ml vanilla extract
8 g sea salt
6 g baking powder
½ tsp baking soda
¾ tsp espresso powder
1 large egg
1 large egg yolk

US Customary - Metric

Instructions

Adjust the oven rack to the lower-middle position and preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
Whisk the flour and cocoa powder together in a medium bowl. Chop the chocolate Easter candy into roughly 1/4-inch pieces. Set aside.
180 g all-purpose flour, 180 g Dutch-process cocoa such as Cacao Barry Extra Brute, 300 g assorted chocolate Easter candy
In a large stand mixer bowl, combine the butter, caramel sugar, brown sugar, vanilla, salt, baking powder, baking soda, and espresso powder. Using a paddle attachment, beat until soft, light and fluffy.
224 g unsalted butter, 200 g caramel sugar, 220 g brown sugar, 15 ml vanilla extract, 8 g sea salt, 6 g baking powder, ½ tsp baking soda, ¾ tsp espresso powder
With the mixer running, add the egg and egg yolk. Continue beating until smooth. Scrape the bowl and beater with a flexible spatula.
1 large egg, 1 large egg yolk
Add in the flour/cocoa mixture and mix on low just until it is incorporated. Fold in both the chopped and colorful Easter candy.
150 g colorful candy shell Easter candy, 300 g assorted chocolate Easter candy
Use a #30 cookie scoop to portion the dough onto the prepared baking sheets leaving about 2 inches between the cookies. Flatten each ball of cookie dough into a puck about ½ inch thick. Place in the preheated oven and bake until puffed and firm around the edges, but still soft in the middle, about 10-12 minutes. Cool to room temperature on the baking sheets. Store in an airtight container at room temperature.

Nutrition