Easter Cookies – Chocolate Thumbprint Cookies
My Easter cookies are a deliciously buttery thumbprint style cookie. They have a lovely deep imprint which is filled with milk chocolate and topped with a mini candy Easter Egg.
Leading up to Easter I like to send the kids to school with little treats that remind them of the upcoming celebration. Whether it’s homemade Hot Cross Buns, a little Easter egg or these thumbprint cookies, I think it’s nice to send something special.
I find it even helps me to get in the spirit of the season.
What is the 100 Cookie, Dough?
These thumbprint cookies are made using special cookie dough. It’s the famous 100 cookies, dough. You may have heard about it as the recipe has been all over the internet for years.
The recipe makes a BIG batch of cookies and is suitable for freezing. I don’t find it makes quite 100 cookies because I tend to make them a little on the large size, but it certainly makes enough to fill the cookie jar very cheaply.
The recipe consists of just 5 ingredients everyday ingredients. I usually make a full batch and then divide the dough into 6 portions. I bake off one or two portions straight away and place the rest of the dough in the freezer for another day.
Step by Step Easter Cookies
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- 500 g butter cut into cubes
- 170 g caster sugar
- 395 g sweetened condensed milk
- 750 g plain flour *or just use self raising flour and no baking powder
- 10 tsp baking powder
- 250 g Cadbury milk chocolate melts
- 1 pkt mini Easter Eggs
Preheat oven to 170 degrees Celsius (fan-forced).
Add butter & sugar to TM bowl. Blend 30 sec/Speed Speed 5. Scrape down bowl.
Repeat. Blend 30 sec/Speed Speed 5. Scrape down bowl.
Add condensed milk to TM bowl. Blend 30 sec/Speed 5. Your TM bowl should look like this
Place the flour and baking powder into a large bowl.
Scrape the creamed sugar from TM bowl into the flour. Combine gently by hand.
Use your hands to mix the cookie dough until it's all combined.
Divide the dough in half and wrap half to freeze and use another day.
With the remaining dough roll slightly smaller than golf ball size pieces of dough and place on prepared baking trays.
Flatten the dough and use the back of a teaspoon to make an indent for the chocolate.
Bake for 10- 15 minutes or until golden. Leave on the tray to cool.
Melt the chocolate in the microwave for 30 seconds. Stir and repeat at 10-second interval until melted.
Use a piping bag to pipe the chocolate into the indent of each cookie.
Whilst the chocolate is still warm add an Easter Egg to the top.
Allow the cookies to cool completely before transferring to a container and refrigerating.
The frozen cookie dough will last for months in the freezer. Just place it out to thaw before using.
I really hope you enjoy this recipe. I have quite a bit of leftover dough so I will be showing you some other great cookies to make with it.
I’d love to hear your thought on the recipe. Have you made the 100 cookie dough before and if so, what did you think! What is your favourite variation? Please feel free to leave a comment and a rating below.