These double chocolate Easter candy cookies are rich and chocolaty. They are crispy on the edges but soft on the inside, and are loaded with candies on the insides. These cookies loaded with a mix of chocolate chips, seasonal M&Ms, and crushed Cadbury eggs, giving you so much chocolate in every bite!
INGREDIENTS NEEDED FOR THESE COOKIES
These cookies are crazy easy to make. You need Here's a list of everything you'll need to bake up a batch!
• Cocoa powder
• Baking soda
• Espresso powder
• Unsalted butter
• Granulated & light brown sugar
• Vanilla extract
• Semi-sweet chocolate chips
• Chocolate Easter candy
MAKING THE COOKIES
These cookies are super simple to throw together! Start by preheating your oven to 375°F. Line two baking sheets with parchment paper and set them aside.
To start the cookie dough, cream together the softened butter, granulated sugar, and light brown sugar for about a minute until light and fluffy. Add in the eggs, vanilla extract, and mix until smooth. Add in the flour, cocoa powder, baking soda, and salt and mix until the dough forms. Fold in the chocolate chips and candy to the dough.
Use a medium cookie scoop to scoop out the cookie dough, rolling each one into a ball. Place each one a few inches apart on the prepared baking sheets. You can bake them as is, or top with more chocolate chips and candy, if desired. Bake for 11-12 minutes. The cookies will still be a tad bit soft in the middles, but that’s perfect and what you want. Allow the cookies to cool on the baking sheet for a few minutes, then carefully transfer them to a cooling rack to finish cooling.
TIPS FOR THE BEST COOKIES
These cookies are so easy and simple to make, but here are just a few things you can do to make sure you're getting the best cookies possible.
• Don't over bake the cookies! I always say that it’s better to under bake your cookies than to over bake them. If you bake them much longer than the amount of time called for, they could get hard and a bit dry once cooled.
• Use a cookie scoop. I know that I say this is most of my cookie recipes, but using a cookie scoop is so incredibly helpful! It helps you portion out your cookie dough to make sure all of the cookies are the same size and have the same baking time.
• Microwave leftover cookies. One thing I love doing with these cookies once they’ve cooled is reheating them. You can microwave the cookie for 5-10 seconds to remelt the chocolate and make it warm and gooey.
If you're looking for more cookie recipes like this one, here are some options you're sure to love!
• Double Chocolate Peppermint Cookies
• Chocolate Espresso Crinkle Cookies
• Single-Serve Double Chocolate Cookie
If you decide to give this recipe a try, I hope you love these double chocolate easter candy cookies! Happy baking!
Double Chocolate Easter Candy Cookies
- 2 ⅓ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon espresso powder (optional)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- ⅓ cup chocolate chips
- 1 cup Easter candy (I used a mix of M&Ms and crushed Cadbury eggs)
- Preheat oven to 375°F. Line a cookie sheet with a baking mat or parchment paper. Set aside.
- In a mixer, cream together softened butter, brown sugar, and granulated sugar. Allow the butter and sugars to cream together until the mixture is light and fluffy. Next, add in the eggs and vanilla extract. Mix until completely combined.
- Mix in the flour, cocoa powder, salt, baking soda, and espresso powder to the wet ingredients until combined. Fold in the candy and chocolate chips.
- Use a medium cookie scoop to scoop the dough. Roll each scoop into a ball, and place a few inches apart on the prepared baking sheets.
- Bake for 11-12 minutes. Allow the cookies to cool on the baking sheet for a few minutes, then carefully transfer them to a cooling rack to finish cooling. Repeat until all cookies are baked. Enjoy!