Mimi's Organic Eats » Easter Recipes » Easter Egg Thumbprint Cookies

Easter Egg Thumbprint Cookies

These simple Easter Egg Thumbprint Cookies are chocolate Easter egg thumbprint cookies filled with assorted organic cream filled chocolates from Lake Champlain Chocolates. I dress them up with a little drizzle of white chocolate and sprinkles for an equally delicious and festive cookie!

If you’re looking for more Easter desserts, try my Easer Bunny Cake, Brown Sugar Carrot Cupcakes, or my Easter Cheeseboard!

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I was teamed up with my friends at Lake Champlain Chocolates to create these amazing Easter Egg Thumbprint Cookies! These chocolate Easter egg thumbprint cookies are a classic butter cookie and they’re filled with Lake Champlain Chocolate’s Organic Chocolate Eggs.

Lake Champlain Chocolates makes some of my favorite holiday chocolates, and just chocolate in general. Their organic line of chocolate is amazing and they always have something festive for each holiday, which is really hard to find in the organic space!

I use Lake Champlain Chocolate’s Organic Chocolate Eggs for these chocolate Easter Egg Thumbprint Cookies. I used the Assorted Organic Chocolate Eggs for this recipe, meaning all the cookies are filled with something different. Their Assorted Organic Chocolate Eggs include everything from Coconut Cream, Vanilla Cream, Peanut Butter, Milk Chocolate Truffle, and Dark Chocolate Truffle.

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Why You'll Love This Recipe

I thought it was really fun to create these Easter Egg Cookies with the Assorted Organic Chocolate Eggs. That way, just like an Easter egg hunt, you get a surprise in each cookie – you never know what you’ll get! Or you have to keep eating them to get your favorite – in my case Coconut Cream or Vanilla Cream!

You will love this recipe because not only are these insanely delicious chocolate Easter Egg Thumbprint Cookies. But – these are such an easy and festive cookie to make! If you know me, then you know I'm not that into decorating. I don't like spending a ton of time decorating desserts that are just going to be eaten, I don't get it!

But, I do understand wanting to have something festive around the holidays and spending a few extra minutes to do that is totally worth the time. That's why you'll love these easy Easter Egg Thumbprint Cookies. Your kids can even help you unwrap all the chocolate eggs!

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easter egg thumbprint cookies, chocolate easter egg thumbprint cookies,

How to Make Easter Egg Thumbprint Cookies

Step 1

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.

Add the egg and flour and mix on low until combined into a smooth dough.

Step 3

Using your hands, form the dough into 24 balls and place them on the prepared baking sheets, and flatten them slightly so they are about 2-inches in diameter.

Using your thumb, press into the middle of the cookie to create an indent.

Step 4

Bake for 20 to 22 minutes, or until lightly browned on the bottom.

Step 5

While the cookies are baking, open the chocolate eggs so they are ready. Melt the white chocolate using a double boiler. Or, alternatively, in a microwave safe bowl for 30 second intervals, stirring between each one.

Divide the white chocolate into two bowls, add a little bit of the pink dye into one bowl and mix together.

Step 6

When the cookies come out of the oven, press a chocolate egg into the center of each cookie.

Step 7

Drizzle the white chocolate on top of the eggs after they are pressed in. You can leave them as a drizzle, or using a chopstick, swirl the two chocolates together. Top with rainbow sprinkles. You can add toppings to some of the eggs or leave them all plain, totally up to you!

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Ingredients for Easter Egg Thumbprint Cookies

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Lake Champlain Chocolate’s Organic Chocolate Eggs

Organic White Chocolate

Suncore Foods Organic Pink Dye

India Tree Nature's Colors Carnival Mix Sprinkles

easter egg thumbprint cookies, chocolate easter egg thumbprint cookies,
easter egg thumbprint cookies, chocolate easter egg thumbprint cookies,

Tips for Easter Egg Thumbprint Cookies

• Make sure your butter is soft for this recipe. Butter is always best left out on the counter at room temperature to soften, this takes time! Leave it out the night before you plan to bake these cookies. If you must microwave it, only do 10 second intervals per 1/2 cup. Even if you have to do multiple intervals, this helps prevent it from melting in the middle.

• I always prefer to use parchment paper for cookie baking. I find it helps the cookies bake better and it makes clean up easier!

• Make sure to have the chocolate eggs unwrapped before the cookies come out of the oven, this way they are ready to place into the center of the cookies.

• The chocolate eggs may melt a little bit as you press them into the hot cookies. That’s okay! This allows you to make marble designs with the drizzled white chocolate if you want. And this will set back up, just be careful not to move or stack the cookies at this time. Allow them to cool completely on the baking sheets. You can place cookie sheets in the freezer to speed up this process.

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easter egg thumbprint cookies, chocolate easter egg thumbprint cookies,

FAQ's

Can I use unsalted butter?

Yes, if you only have unsalted butter you can use that instead. Just add 1/2 teaspoon of salt in with the flour.

Can I use all one flavor of chocolate eggs?

Yes! Of course, if you want to use all peanut butter eggs or all vanilla eggs, that would be delicious too!

Can I make these ahead of time?

Yes, of course. These are a great cookie to bake the day before. This will allow them time for the chocolate to set. And, these are a butter cookie, so they will still be delicious the following day.

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Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

easter egg thumbprint cookies, chocolate easter egg thumbprint cookies,

Easter Egg Thumbprint Cookies

Recipe by MimiDifficulty: Easy
Makes

24

cookies

Try these Easter Egg Thumbprint Cookies made with Lake Champlain Organic Chocolate Eggs! Delicious and festive chocolate Easter Thumbprint Cookies!

Ingredients

  • Dough
  • 1 cup (226 grams) organic salted butter, softened

  • 170 grams (3/4 cup) organic cane sugar

  • 1 1/2 teaspoons organic vanilla extract

  • 1 organic large egg

  • 383 grams (3 cups) organic all purpose flour

  • Topping
  • 24 Lake Champlain Organic Chocolate Eggs (any flavor, or an assortment!)

  • 6 ounces (1 cup) organic white chocolate chips

  • Pinch of Organic Suncore Foods Pink Pitaya

  • India Tree Nature’s Colors Carnival Sprinkles

Directions

  • Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
  • Add the egg and flour, and mix on low until combined into a smooth dough.
  • Using your hands, form the dough into 24 balls and place them on the prepared baking sheets, and flatten them slightly so they are about 2-inches in diameter.
  • Using your thumb, press into the middle of the cookie to create an indent.
  • Bake for 20 to 22 minutes, or until lightly browned on the bottom.
  • While the cookies are baking, open the chocolate eggs so they are ready. Melt the white chocolate using a double boiler. Or, alternatively, in a microwave safe bowl for 30 second intervals, stirring between each one.
  • Divide the white chocolate into two bowls, add a little bit of the pink dye into one bowl and mix together.
  • When the cookies come out of the oven, press a chocolate egg into the center of each cookie.
  • Drizzle the white chocolate on top of the eggs after they are pressed in. You can leave them as a drizzle, or using a chopstick, swirl the two chocolates together. Top with rainbow sprinkles. You can add toppings to some of the eggs or leave them all plain, totally up to you!
  • Store in a cool dry place for up to 3 days.

Recipe Video

Notes

  • Gluten Free – Replace the organic flour with 397 grams (2 1/2 cups plus 1 tablespoon) organic gluten free flour blend.
  • High Altitude – Bake at 350°F for 18 to 20 minutes or until lightly browned on the bottoms.

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Make sure to check out my Strawberry Whipped Cream Cake recipe, which I'm sure you'll love too!

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