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Chocolate Easter Egg Cookies

Chocolate Easter Egg Cookies
Makes:
24 cookies (2 dozen)
Prep Time:
30
minutes
Total Time:
100
minutes
based on
6 reviews
Chocolate Easter Egg Cookies are a perfect addition to your Easter dessert selections. These adorable treats are easy and fun to make.

In this recipe:


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Ingredients:

  • COOKIES
  • 24 NESTLÉ CRUNCH or BUTTERFINGER NestEggs, unwrapped
  • 2/3 cup granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 large egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon butter or margarine, softened
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Directions:

FOR COOKIES:
COMBINE 2/3 cup granulated sugar, butter, egg yolk, milk and vanilla extract in large mixer bowl. Beat until creamy. Gradually beat in flour, cocoa and salt. Cover; refrigerate for 1 hour.

PREHEAT oven to 350° F.

SHAPE dough into 1-inch balls; roll in 1/2 cup granulated sugar. Place 2 inches apart on ungreased baking sheets. Press thumb into tops to make 1/2-inch-deep depressions.

BAKE for 10 to 12 minutes or until sides are set but centers are still slightly soft. Place 1 Nestlé NestEgg in center of each cookie. Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR GLAZE:
COMBINE
powdered sugar, butter, milk and vanilla extract in small mixer bowl; whisk until smooth. Drizzle over cookies.


Reviews:

Review This Recipe
  •  Star(s)

    Very Chocolately!

    Arielle Ambrosy from Cortland, OH

    The cookies were very good but I used Sugar Coated Eggs instead of chocolate eggs to give the cookies some extra color, and they looked cute. The glaze really made the cookie delicious for me, but you really can only eat one or two at a time because of all the chocolate.

  •  Star(s)

    Nice Easter Treats

    JUDITH STRACHOTA from julian, CA

    I just finished baking these pretty little cookies. My grandson tasted and gave me the thumbs up. (He is 7) I could not find the Nestle eggs, I checked at three supermarkets. I used peanut butter filled eggs instead. Very tasty.

  •  Star(s)

    chocolate easter egg cookies

    donna covert from MONTOUR FALLS, NY

    THE EASTER BUNNY AT OUR HOUSE JUST LOVED THESE YUMMY COOKIES. THEY ARE EASY TO MAKE AND BAKE. GREAT RECIPE. THE COKIES REMIND ME OF THE PEANUT BUTTER COOKIES WITH THE CHOCOLATE KISS IN THE MIDDLE. THESE ARE A NEW TWIST,WITH A DIFFERNT FLAVOR.

  •  Star(s)

    Seasonal Favorite

    CAROL LENDINO from WILMINGTON, NC

    These cookies were very easy to make. I took these to a church function and everyone wanted the recipe. A great cookie for seasonal functions.

  •  Star(s)

    Delicious!

    Anne Miller from Waterford, MI

    These are easy to make and they are delicious. I added different flavored chocolate eggs to make them all a little different. The extra topping makes them very elegant looking.

  •  Star(s)

    Kids Really Enjoyed Decorating

    Renay Madl from Waterville, PA

    These cookies were easy to make and the children really enjoyed helping decorate them. They were yummy in their tummies!

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 150
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 65mg (3% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 16g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Easter Egg Cookies

Ingredients

  • COOKIES
  • 24 NESTLÉ CRUNCH or BUTTERFINGER NestEggs, unwrapped
  • 2/3 cup granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 large egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon butter or margarine, softened
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

 

Directions

FOR COOKIES:
COMBINE 2/3 cup granulated sugar, butter, egg yolk, milk and vanilla extract in large mixer bowl. Beat until creamy. Gradually beat in flour, cocoa and salt. Cover; refrigerate for 1 hour.

PREHEAT oven to 350° F.

SHAPE dough into 1-inch balls; roll in 1/2 cup granulated sugar. Place 2 inches apart on ungreased baking sheets. Press thumb into tops to make 1/2-inch-deep depressions.

BAKE for 10 to 12 minutes or until sides are set but centers are still slightly soft. Place 1 Nestlé NestEgg in center of each cookie. Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR GLAZE:
COMBINE
powdered sugar, butter, milk and vanilla extract in small mixer bowl; whisk until smooth. Drizzle over cookies.

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