Easter Eggs in a cookie? Āe mārika - yes indeed! These Chocolate Easter Egg Cookies are made with one cookie dough that becomes two flavours of cocoa and vanilla. They are then stuffed with Easter eggs for a gooey, joyful time.
I love Aranga (Easter) as a time to get together with friends and whānau but there are so many hēki Aranga (Easter eggs) floating around at the end. So this tohutao (recipe) is designed to use them up and offer them in a different way.
More pihikete (biscuits) to try:
Have you tried making Homemade Squiggle Top Biscuits? Check them out because they are so much and so are my Hundreds and Thousands Biscuits!
Videography and photography by Sarah Henderson.
Ingredient Tips for the Chocolate Easter Egg Cookies:
- Butter: I always use salted butter in all of my recipes because of the superior flavour but if you enjoy unsalted, go for it.
- Mini Easter Eggs: For the best goo factor, use hēki karamea (caramello eggs) but any eggs will work.
- Marshmallow Eggs: I use the Potter Brothers raspberry marshmallow eggs however these can be completely omitted from the recipe.
- Dark Chocolate: As an option, if you are not using hēki māngohe (marshmallow eggs), add 100 g of chopped tiakarete parauri (dark chocolate) instead.
- Brown sugar: Adds a delicious caramel flavour and softness to the cookies.
- White sugar: Helps crisp up the cookies a little.
- Flour: Plain or high grade flour both work in this recipe.
Expert Tips:
Do not turn up the heat too much when you are browning butter. A medium heat will slowly brown the butter and add a deep savoury note. If you need more tips, check out my How to Brown Butter post.
Adhere to the 10 minute cooling time of the pata paruari (brown butter) before adding the remaining ingredients, this will ensure that there is no unnecessary scrambled egg situation.
When the pata paruari (brown butter) and huka (sugar) are combined it can look separated but do not fear, once the hēki (egg) are added, it will bring it all together.
Step by Step Instructions for Chocolate Easter Egg Cookies:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Brown the Butter:
Add the chopped pata (butter) in to a medium sized pot or pan. Set it over medium heat. First, melt the butter, stirring occasionally. As the heat continues the milk fats will start to separate (these are the white, floaty bits). Stir occasionally here so nothing sticks to the bottom of the pot.
Keep it on the heat until the butter starts to foam. Stir it a little bit until the brown bits float to the top. It should smell nutty. From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.
Remove from the heat and pour the pata parauri (brown butter), along with all the brown bits into a large heat-proof bowl. Allow to cool for ten minutes as you prep the hēki Aranga (Easter eggs).
2. Prepare the Mini Eggs:
Remove the foil off the hēki karamea (caramello eggs) and chop each one in to two or three pieces on a chopping board.
Keep the pieces together as you cut them.
You can either use one hēki iti (mini egg) or 1 ½ hēki (eggs) per cookie.
Once they are chopped, place them in the pākatio (freezer) to chill.
3. Prepare the Marshmallow Eggs (Optional):
Cut the hēki māngohe (marshmallow eggs) in to 40 small pieces and 20 larger strips.
The small pieces go inside the pihikete and the large one goes on top.
You can omit the larger pieces if you want because they are for the optional decoration on top of the cookie.
Add them to the pākatio (freezer). This helps the cookies not explode too much when baking.
4. Combine the Brown Butter and Sugar:
After the pata parauri (brown butter) has cooled for 10 minutes, add in the wanira (vanilla), huka hāura (brown sugar), huka one (caster sugar) and tote (salt).
Tāwhiuwhiua kia māene (whip it until smooth).
5. Whip in the Eggs and Dry Ingredients:
Break in both of the hēki (eggs) and whip the mixture until smooth.
Add the puehu parāoa noa (flour) and fold together with until thick.
6. Divide the Mixture in to Two:
Add 1 ¼ cup of the mixture to a seperate bowl and mix in ¼ cup of kōkō (cocoa).
Then add it to the pouaka makariri (refrigerator).
To the remaining mixture, add ¼ cup of puehu parāoa anō (extra plain flour) and pēkana paura (baking powder).
Stir it through and add to the pouaka makariri (refrigerator).
7. Chill the Dough for 10 Minutes:
Leave the two flavours in the pouaka makariri (refrigerator) for 10 minutes so the mixture thickens slightly.
8. Roll the Dough in to Balls:
Once chilled, remove each dough and roughly roll in to 20 small balls.
You will end up with 20 vanilla flavoured and 20 chocolate flavoured.
9. Prepare the Baking Trays:
Line two large baking trays with baking paper.
10. Flatten out the Chocolate Dough:
Place a piece of the pokenga tiakarete (chocolate dough) on to the tray and flatten it with your fingers.
11. Add the Easter Eggs:
First add 2 small pieces of the hēki māngohe (marshmallow egg) and then 3-5 pieces of the hēki karamea (caramel eggs) on top, in a pile.
Note: Don't add too much marshmallow in the inside of the cookie as it makes for an exploding biscuit which no one wants!
12. Add Peanut Butter (Optional):
If you are using it, add the blob of pata pīnati (peanut butter) on top.
13. Drape over the Vanilla Dough:
Flatten out the pokenga wanira (vanilla dough) with your hands and drape it over the tiakarete (chocolate). Press around the edge to seal it.
14. Make all the Cookies:
Continue this pattern until you get ten pihikete (biscuits) on each tray. Refrigerate the tray and the pihikete (biscuits) for 20 minutes before baking.
Repeat this process with the remaining dough, adding ten more pihikete (biscuits) on to the tray. Chill for 20 minutes before baking.
15. Refrigerate the Cookie Dough for Baking Later:
You can keep the pre-made pihikete (biscuits) in the fridge for up to 5 days before baking them. Assemble all of the cookies, chill for 20 minutes and then transfer them to a sealed container. Bake them straight from the fridge at any stage.
16. Preheat the Oven:
Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
17. Bake the Chocolate Easter Egg Cookies:
Bake for 15 minutes in total.
18. Add Marshmallow Pieces (Optional):
If you want the marshmallow drama, place the frozen large strips of māngohe (marshmallow) on top, once the pihikete (biscuits) have been baking for 10 minutes. Then bake for 5 more minutes.
19. Cool the Chocolate Easter Egg Cookies:
Once baked, remove from the oven and cool for 10 minutes before enjoying with a nice cup of miraka (milk) or kawhe (coffee).
Store the Cookies:
Keep these pihikete (biscuits) stored in a sealed container in a cool cupboard. They will keep for a good week if they are stored this way.
Take a look at these
Pihikete (Biscuit) Recipes
Make a double batch and share them with someone else.
DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Easter Egg Cookies - Pihikete Hēki Aranga
Ingredients
The Brown Butter
- 190 g pata (butter)
The Easter Eggs - Ngā Hēki Aranga
- 20 - 30 (230 - 345 g) hēki karamea iti (small caramello eggs). Refrigerate an hour before use.
Hēki Māngohe - Marshmallow Eggs (Optional)
- 180 g hēki māngohe (marshmallow eggs). I use the Potter Brothers. Refrigerate an hour before use.
The Cookie Dough - Te Pokenga Pihikete
- 1 tablespoon wanira (vanilla)
- ½ C (100 g) huka hāura (brown sugar)
- ½ C (110 g) huka one (caster sugar)
- 1 teaspoon tote (salt, fine)
- 2 hēki (eggs, size 7)
- 1 ¾ C (260 g) puehu parāoa noa (plain flour)
- ¼ C kōkō (cocoa, dutch is best)
- ¼ C (35 g) puehu parāoa anō (extra flour)
- ½ teaspoon pēkana paura (baking powder)
Optional Addition (my choice every time!)
- 20 teaspoon (160 g) pata pīnati māeneene (smooth peanut butter)
Instructions
Brown the Butter:
- Add the chopped pata (butter) in to a medium sized pot or pan. Set it over medium heat. First, melt the butter, stirring occasionally. As the heat continues the milk fats will start to separate (these are the white, floaty bits). Stir occasionally here so nothing sticks to the bottom of the pot.
- Keep it on the heat until the butter starts to foam. Stir it a little bit until the brown bits float to the top. It should smell nutty. From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.
- Remove from the heat and pour the pata parauri (brown butter), along with all the brown bits into a large heat-proof bowl. Allow to cool for ten minutes as you prep the hēki Aranga (Easter eggs).
Prepare the Mini Eggs:
- Remove the foil off the hēki karamea (caramello eggs) and chop each one in to two or three pieces on a chopping board. Keep the pieces together as you cut them. You can either use one hēki iti ( mini egg) or 1 ½ hēki (eggs) per cookie.
- Once they are chopped, place them in the pākatio (freezer) to chill.
Prepare the Marshmallow Eggs (Optional):
- Cut the hēki māngohe (marshmallow eggs) in to 40 small pieces and 20 larger strips. The small pieces go inside the pihikete and the large one goes on top. You can omit the larger pieces if you want.
- Add them to the pākatio (freezer). This helps the cookies not explode too much when baking.
Combine the Brown Butter and Sugar:
- After the pata parauri (brown butter) has cooled for 10 minutes, add in the wanira (vanilla), huka hāura (brown sugar), huka one (caster sugar) and tote (salt).
- Tāwhiuwhiua kia māene (whip it until smooth).
Whip in the Eggs and Dry Ingredients:
- Break in both of the hēki (eggs) and whip the mixture until smooth.
- Add the puehu parāoa noa (flour) and fold together with until thick.
Divide the Mixture in to Two:
- Add 1 ¼ cup of the mixture to a seperate bowl and mix in ¼ cup of kōkō (cocoa). Then add it to the pouaka makariri (refrigerator).
- To the remaining mixture, add ¼ cup of puehu parāoa anō (extra plain flour) and pēkana paura (baking powder). Stir it through and add to the pouaka makariri (refrigerator).
Chill the Dough for 10 Minutes:
- Leave the two flavours in the pouaka makariri (refrigerator) for 10 minutes. This will thicken the mixture.
Roll the Dough in to Balls:
- Once chilled, remove each dough and roughly roll in to 20 small balls. You will end up with 20 vanilla flavoured and 20 chocolate flavoured.
Prepare the Baking Trays:
- Line two large baking trays with baking paper.
Flatten out the Chocolate Dough:
- Place a piece of the pokenga tiakarete (chocolate dough) on to the tray and flatten it with your fingers.
Add the Easter Eggs:
- Add 2 small pieces of the hēki māngohe (marshmallow egg) and 3-5 pieces of the hēki karamea (caramel eggs) on top, in a pile. Note: Don't add too much marshmallow in the inside of the cookie as it makes for an exploding biscuit.
Add Peanut Butter (Optional):
- If you are using it, add the blob of pata pīnati (peanut butter) on top.
Drape over the Vanilla Dough:
- Flatten out the pokenga wanira (vanilla dough) with your hands and drape it over the tiakarete (chocolate). Press around the edge to seal it.
Make all the Cookies:
- Continue this pattern until you get ten pihikete (biscuits) on each tray.
- Refrigerate the trays and the pihikete (biscuits) for 20 minutes before baking.
- Repeat this process with the remaining dough, adding ten more pihikete (biscuits) on to the tray. Chill for 20 minutes before baking.
Refrigerate the Cookie Dough for Baking Later:
- You can keep the pre-made pihikete (biscuits) in the fridge for up to 5 days before baking them. Assemble all of the cookies, chill for 20 minutes and then transfer them to a sealed container. Bake them straight from the fridge at any stage.
Preheat the Oven:
- Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
Bake the Easter Egg Cookies:
- When the biscuits have chilled for 20 minutes, bake for 15 minutes in total.
Add Marshmallow Pieces (Optional):
- If you want the marshmallow drama, place the frozen large strips of māngohe (marshmallow) on top, once the pihikete (biscuits) have been baking for 10 minutes. Then bake for 5 more minutes.
Cool the Cookies:
- Once baked, remove from the oven and cool for 10 minutes before enjoying with a nice cup of miraka (milk) or kawhe (coffee).
Store the Cookies:
- Keep these pihikete (biscuits) stored in a sealed container in a cool cupboard.They will keep for a good week if they are stored this way.
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