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Easter Egg Cookies

Easter Egg Cookies

The perfect Easter treat… start with a classic thumbprint cookie recipe and take it up a notch by adding a gourmet, organic chocolate Easter egg! Use an assortment of flavors, including peanut butter, vanilla, and coconut, or choose your favorite. To make them even more festive, add a decorative touch with drizzled white chocolate and sprinkles!

Recipe Yield:
24 cookies



  • 1 cup organic salted butter, softened
  • 34 cup organic cane sugar
  • 112 teaspoons organic vanilla extract
  • 1 organic large egg
  • 3 cups organic all purpose flour


  • 24 Organic Chocolate Eggs (any flavor, or an assortment!)
  • 1 cup organic white chocolate chips
  • Pinch of natural pink food dye
  • Natural rainbow sprinkles
  • 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.
  • High Altitude – Bake at 350°F for 18 to 20 minutes or until lightly browned on the bottoms.