Get ready to indulge in some homemade fudgy goodness with these chewy Malted Chocolate Cookies! These cookies are the perfect combination of fudgy chocolate and crunchy candy, making them an irresistible treat. With Whoppers Robin Eggs candy packed inside, each bite is bursting with malted chocolate flavor and they make the perfect Easter dessert. The best part? You can easily make these cookies at home with only a few simple ingredients.
WHY THESE MAKE THE BEST EASTER EGG COOKIES
In my opinion, these malted chocolate cookies are the best treat for Easter! Unlike most mini egg cookies, these chocolate cookies pack malted milk chocolate mini eggs combined with white and semi-sweet chocolate chips that give great depth of flavor. They are rich, fudgy and the perfect chewy cookie. I love the added flavor of malt powder to round out the perfect chocolate cookie.
WHAT ARE MINI ROBIN EGGS?
Mini robin eggs are a version of Whoppers malted chocolate candy. They are little malted milk balls tossed in a yummy colored candy shell that are shaped like Easter eggs. They are crunchy with the perfect malted milk taste that blends right into these double chocolate fudge cookies.
INGREDIENTS
- Unsalted Butter: As we always do, it's best to use unsalted butter in our baked goods.
- Granulated Sugar: Regular sugar is all we need for this recipe.
- Eggs: Use large whole eggs.
- Vanilla Extract: It's best to use pure vanilla extract.
- All Purpose Flour
- Cocoa Powder: You can use regular unsweetened cocoa powder or dutch process cocoa powder.
- Baking Soda
- Baking Powder
- Cornstarch: Using cornstarch in this recipe helps provide a chewy texture to the cookie and keeps them soft.
- Malted Milk Powder: You can use either vanilla or chocolate malted milk powder.
- Semi-Sweet & White Chocolate Chips
- Whoppers Mini Robin Eggs: These yummy chocolate malted mini eggs will get crushed up and mixed right into our cookie batter.
HOW TO MAKE THESE MALTED CHOCOLATE EASTER COOKIES
STEP ONE: Prep
Preheat oven to 350°F.
STEP TWO: Wet Ingredients
Using a stand mixer, cream butter and sugar on medium high for 3 minutes until light and fluffy. Scrape the sides of the bowl. Add eggs and vanilla and mix on medium high again for 3 additional minutes. I promise, this is worth it! Scrape the sides of your bowl again.
STEP THREE: Dry Ingredients
Place robin eggs in a large zip lock bag, use a rolling pin to crush them into smaller pieces but leave some larger chunks! Set aside.
In a medium bowl, combine the cocoa powder, flour, baking soda, baking powder, cornstarch, malt powder and salt. Stir together with a whisk. Add to your mixer in three separate batches on the lowest mixer speed until just combined.
Add your semi-sweet chocolate chips, white chocolate chips and crushed robin eggs to the mixer. Mix on low until just combined. Do not over mix. I like to use a large wooden spoon and give a few hand mixes to ensure all the batter at the bottom is incorporated.
STEP FOUR: Bake
Using a medium cookie scoop (approx 1 tbsp), scoop and roll dough and place cookie dough on your baking sheet approx 2 inches apart.
Bake for approximately 9 minutes.
Cookies will look barely done, but this is the key to keeping these soft and fudgy.
Right when you remove from the oven, top each cookie with 1 whole robin egg candy and let cool for 5 minutes then transfer to a baking rack.
*NOTE: If cookies melt out to the side in certain areas because of the sugar of the malted mini eggs, use the back of a spoon to scoot them back into place or round biscuit cutter to circle around the cookie as soon as you pull them out of the oven.
HOW LONG WILL THE COOKIES STAY FRESH?
These cookies are best kept on the counter in an air tight container. They will stay soft and chewy for up to 3 days.
Freezing
You can freeze these cookies for up to 1 month in a freezer-safe ziplock bag.
OTHER EASTER RECIPES
- Mini Carrot Cake
- Lemon Butter Bundt Cake
- Easy Biscuit Strawberry Shortcake Casserole
- Brown Butter Banana Bread Blondies
If you make and loved this recipe, please make sure to leave a REVIEW! Hearing from you is so helpful! If you make this recipe, tag me on Instagram @handfulofsugarco and follow me on Pinterest for my delicious dessert ideas!
📖 Recipe
Malted Chocolate Cookies with Mini Chocolate Eggs
Ingredients
- 1 ¼ cup unsalted butter, slightly cold
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- ¾ cup cocoa powder, unsweetened
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 3 teaspoons malted milk powder, vanilla or chocolate
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 ½ cups Crushed Whoppers Mini Robin Eggs Malted Candy
Instructions
- Preheat oven to 350°F.
- Using a stand mixer, cream butter and sugar on medium high for 3 minutes until light and fluffy. Scrape the sides of the bowl. Add eggs and vanilla and mix on medium high again for 3 additional minutes. I promise, this is worth it! Scrape the sides of your bowl again.
- Place robin eggs in a large zip lock bag, use a rolling pin to crush them into smaller pieces but leave some larger chunks! Set aside.
- In a medium bowl, combine the cocoa powder, flour, baking soda, baking powder, cornstarch, malt powder and salt. Stir together with a whisk. Add to your mixer in three separate batches on the lowest mixer speed until just combined,
- Add your semi-sweet chocolate chips, white chocolate chips and crushed robin eggs to the mixer. Mix on low until just combined. Do not over mix. I like to use a large wooden spoon and give a few hand mixes to ensure all the batter at the bottom is incorporated.
- Using a medium cookie scoop (approx 1 tbsp), scoop and roll dough and place cookie dough on your baking sheet approx 2 inches apart.
- Bake for approximately 9 minutes.
- Cookies will look barely done, but this is the key to keeping these soft and fudgy.
- Right when you remove from the oven, top each cookie with 1 whole robin egg candy and let cool for 5 minutes then transfer to a baking rack.
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