Chocolate Egg Nest Cookies
Chocolate Egg Nest Cookies are rich, chewy chocolate cookies topped with a smooth fudge frosting piped into a nest shape and finished with chocolate eggs. A fun, bakery-style spring dessert that’s as easy to make as it is impressive.
Servings: 20 cookies
Ingredients
For the cookies:
- 1 cup salted butter melted, room temperature
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 1 cup cocoa powder natural or dark chocolate cocoa powder
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
For the frosting:
- ½ cup salted butter room temperature
- ⅓ cup natural cocoa powder
- 2 cups powdered sugar
- ¼ cup heavy cream room temperature
- 1 tsp vanilla extract
- pinch of kosher salt
- 1 bag Cadbury mini chocolate eggs
Instructions
For the cookies:
- In the bowl of a stand mixer, combine the melted butter, granulated sugar, light brown sugar, and vanilla extract. Mix on medium speed for 1 minute until smooth. Add in both eggs and mix on low speed until fully incorporated. Add the flour, cornstarch, cocoa powder, baking soda, and salt. Mix on low speed until a thick dough forms.
- Line a baking sheet with parchment paper (or wax paper for prep only—do not bake with wax paper). Using a large cookie scoop (about 3 tablespoons per cookie), scoop 20 evenly sized dough balls and place them on the prepared baking sheet. Refrigerate for 30 minutes to chill the dough.
- Preheat oven to 350°F. Place cookies about 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are set and the centers are still soft. As soon as the cookies come out of the oven, use a round glass or cookie cutter slightly larger than the cookie to gently swirl around each one and reshape them into perfect circles while they’re still hot. Allow to cool for 3-4 minutes before transferring to a wire cookie rack to cool completely.
For the frosting:
- Beat softened butter until smooth. Add cocoa powder and mix until combined. Gradually add powdered sugar, alternating with heavy cream, until smooth and fluffy. Mix in vanilla extract and a pinch of salt. Adjust with more cream if needed.
- Transfer frosting to a piping bag fitted with a grass piping tip. Pipe a circular nest on top of each cooled cookie. Add 2–3 chocolate eggs to the center of each cookie. Enjoy!