These fudgy Easter Brownie Thumbprint Cookies are the perfect Easter treat – rich, chocolatey and incredibly easy to make. If you are some bunny that likes brownies then you’re going to love these cookies!
Easter has really caught up on me this year. When I checked my calendar I realised I didn’t have any Easter recipes ready for the blog yet which made this little bunny very sad.
I really wanted to make something with Biscoff spread because a) Biscoff is my current obsession and b) I was inspired by one of those new Cadbury’s Biscoff eggs that a friend gave me. I contemplated making my own Biscoff egg but I put it in the too hard Easter basket.
Then I came across a recipe the idea of chocolate brownie cookies and they ticked all the boxes – quick, easy and made mostly with pantry ingredients. Even better, the cookie dough is naturally dairy free which makes them super versatile depending on how you fill them.
They cookies are incredibly simple to make and although I usually mix my cookie dough in the Thermomix, all you really need to whip up a batch of these babies is a bowl and a spoon.
One of my favourite things about this recipe is that you can freeze the cookie dough balls so you can enjoy some now and some for later.
Talking of later, while I’m calling these Easter cookies, they’re definitely not just for Easter. You can fill the thumbprint with Biscoff, Nutella, peanut butter, jam or any spread you love. Top them with a chocolate egg for Easter or leave them plain for an everyday treat.
Yes friends, these cookies are for life, not just for Easter.
Are you ready for Easter? What would you fill your brownie thumbprint cookies with? Biscoff, Nutella, peanut butter or something else?
Makes 18 cookies
Ingredients
70g cocoa powder
200g brown sugar
70ml vegetable oil
1 teaspoon vanilla essence
2 large eggs
180g self raising flour
1/2 teaspoon baking powder
1/4 teaspoon salt
50g icing sugar
TO DECORATE
Chocolate spread, Biscoff spread or Peanut Butter
36 mini eggs
How to – Traditional
- Sieve the cocoa into a large bowl, add the sugar and then whisk in the oil, vanilla essence and eggs.
- Use a wooden spoon to stir in the flour, baking powder and salt until all the dry ingredients are combined and you have a nice, soft dough.
- Wrap the dough in cling film and pop it into the fridge to chill for at least 30 minutes.
- While the dough is chilling, preheat the oven to 160C and line two baking trays with baking paper.
- When the dough is ready, roll into balls (each one weighing approximately 35g.) The dough is quite chocolatey, so if you can, wear some food preparation gloves! If you want, you can freeze the dough balls at this stage but don’t forget to defrost them before cooking.
- Sieve the icing sugar onto a plate and gently roll each ball in the sugar to coat. Divide the balls between the two baking trays, leaving space between them to expand while cooking. Gently press a dent in the middle of each ball with your thumb.
- Bake for 12 minutes. When the cookies come out of the oven and while they’re still hot, use the end of a wooden spoon to make the holes deeper and wider.
- Leave the cookies on the trays and let them cool completely.
- When the cookies are cool, spoon a little chocolate spread, Biscoff spread or peanut butter into each cookie and top them off with a couple of mini eggs.
How to – Thermomix
- Place the cocoa and sugar in TM bowl and mix for 3 seconds on speed 5.
- Add the oil, vanilla essence and eggs. Mix for 10 seconds on speed 4. Scrape down sides of bowl.
- Add the flour, baking powder and salt and mix for 10 seconds on speed 4. Check that the dry ingredients are all mixed through. Scrape down sides of bowl.
- Scrape the cookie dough out onto a board and wrap it in cling film and pop it into the fridge to chill for at least 30 minutes.
- While the dough is chilling, preheat the oven to 160C and line two baking trays with baking paper.
- When the dough is ready, roll into balls (each one weighing approximately 35g.) The dough is quite chocolatey, so if you can, wear some food preparation gloves! If you want, you can freeze the dough balls at this stage but don’t forget to defrost them before cooking.
- Sieve the icing sugar onto a plate and gently roll each ball in the sugar to coat. Divide the balls between the two baking trays, leaving space between them to expand while cooking. Gently press a dent in the middle of each ball with your thumb.
- Bake for 12 minutes. When the cookies come out of the oven and while they’re still hot, use the end of a wooden spoon to make the holes deeper and wider.
- Leave the cookies on the trays and let them cool completely.
- When the cookies are cool, spoon a little chocolate spread, Biscoff spread or peanut butter into each cookie and top them off with a couple of mini eggs.
