No-Spread Easter Egg Chocolate Chip Cookies (Cut-Out Recipe)

Chocolate chip egg cookies with white bunnies and Cadbury Eggs near green grass clippings and a tan napkin with pastel florals.

4 from 1 vote

No-Spread Easter Egg Chocolate Chip Cookies (Cut-Out Recipe)

The search for the perfect holiday cookie ends here. These no-spread Easter egg cookies use a secret ingredient for sharp edges and a clever chocolate-attachment trick for a stunning 3D finish.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate chip, chocolate chip cookies

Servings: cookies

Calories: 210cal

Author: Amy Desrosiers

Cost: $6

Equipment

Stand Mixer fitted with paddle attachment
large baking sheet
parchment paper
3" egg cookie cutter
rolling pin
bunny candy mold *if making your own bunnies
microwave-safe bowl *for melting almond bark

Ingredients

Toppings

44 Cadbury Eggs
22 chocolate bunnies *make your own with molds and almond bark, or use purchased store-bought bunnies. Adhere with melted chocolate/bark.
¼ cup almond bark *melted-for adhering bunnies and eggs to cookies

Chocolate Chip Cookie Dough

¾ cup unsalted butter room temperature, cubed
¾ cup light brown sugar packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
½ teaspoon Kosher salt
2 teaspoons corn starch
2 cups all-purpose flour
1 cup mini chocolate chips

Instructions

Preheat oven to 350℉.
Line two medium baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, add butter, and sugars. Cream for about a minute or until light and fluffy.Add egg, and vanilla extract in and combine.
In a medium bowl, combine salt, cornstarch, and flour. Slowly add the dry ingredients to the wet ingredients.
Once just combined, fold in the mini chocolate morsels on low speed.
On a lightly floured surface (may need to also sprinkle flour on the rolling pin) roll out the chocolate chip cookie dough until about ¼" thickness.
Using the egg cookie cutter, cut out egg shapes. Add cookies 2" apart on the parchment-lined baking sheets.
Bake cookies for 13-15 minutes or until edges are golden-brown as these are crispy cookies.
Re-roll any loose dough scraps and repeat the cut-out and baking process.
Once cookies are cooled, melt almond bark to adhere the chocolate bunnies and eggs to the cookies. I used the tip of a BBQ skewer to add the melted almond bark to the backs of the bunnies and eggs. This worked as a "glue" for the candies. Adhere candies, and allow them to dry on a cookie sheet.
Carefully stored cookies unright to keep the candies from being damaged. Enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition