Easter Egg Thumbprint Cookies
Try these Easter Egg Thumbprint Cookies made with Lake Champlain Organic Chocolate Eggs! Delicious and festive chocolate Easter Thumbprint Cookies!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
- Piping Bags
Ingredients
Dough
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 383 grams all purpose flour
Topping
- 24 Lake Champlain Organic Chocolate Eggs (any flavor, or an assortment)
- 170 grams white chocolate chips
- ⅛ teaspoon Suncore Foods Pink Dye
- natural rainbow sprinkles
Instructions
- 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, give a gentle press into the middle of the cookie to create indentations in each cookie.
- 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.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- 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 the 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 right after adding the eggs if you want to prevent them from melting or don't plan to do the marble design with the white chocolate.
- Gluten Free — Replace the organic flour with 397 grams (2 ½ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 350°F for 18 to 20 minutes or until lightly browned on the bottoms.
Nutrition
Calories: 217kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 30mgSodium: 74mgPotassium: 43mgFiber: 1gSugar: 14gVitamin A: 247IUVitamin C: 0.04mgCalcium: 29mgIron: 1mg
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