These Easter Chocolate Chip Shortbread Cookies are melt-in-your-mouth delicious! Buttery, tender and filled with chocolate chips, this twist on classic shortbread is a must-bake for Easter. Each cookie is drizzled with milk chocolate and topped with speckled eggs, giving them the perfect festive touch.

Made with just 8 simple ingredients, these cookies are easy to whip up and ideal for gifting or sharing. Plus, you can prepare the dough ahead of time and freeze it, so fresh shortbread is always within reach. Whether you enjoy them with a cup of tea or as part of your Easter dessert spread, these chocolate chip shortbreads are a guaranteed crowd-pleaser!

If you're looking for easy Easter cookies, chocolate chip shortbread, or a simple make-ahead Easter baking recipe, these festive shortbread biscuits are guaranteed to become a family favourite.

bicuits, cookies, sortbread, chocolate chip, buttery, easter, freezer, slice & bake, lunchbox, afternoon tea, food gift

snack

Australian

Yield: 24

Author: Ange Zahn

Chocolate Chip Shortbread Cookies

These Easter Chocolate Chip Shortbread Cookies are buttery, tender, and filled with chocolate chips! Drizzled with melted chocolate and topped with speckled eggs, they’re an easy and festive treat for Easter.

Prep time: 20 MinCook time: 25 MinInactive time: 2 H & 4 MTotal time: 2 H & 49 M

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Ingredients

250g unsalted butter, softened
½ cup (80g) icing sugar mixture
1 teaspoon vanilla paste
1 ⅔ cups (250g) plain flour
⅓ cup (60g) rice flour
¾ cup (150g) mini chocolate chips
100g milk chocolate melts
130g bag M&M speckled eggs

Instructions

Make the Shortbread Dough

In a large mixing bowl, beat butter, icing sugar, and vanilla paste with an electric mixer for up to 5 minutes, until pale and fluffy.
Sift together the plain flour and rice flour, then gradually mix them into the butter mixture.
Stir in the chocolate chips and mix on low speed until just combined—don’t overmix!

Shape & Chill the Dough

Divide the dough into two equal portions and roll each into a log about 5cm in diameter.
Wrap each log tightly in baking paper and foil, then freeze for 30 minutes to 1 hour, until firm.

Bake the Shortbread

Preheat oven to 160ºC (fan-forced) and line two trays with baking paper.
Remove the dough from the freezer and let it sit for 5 minutes before slicing into 1cm-thick rounds.
Roll each slice into a ball, then arrange on the baking trays, spacing them slightly apart. Gently press down on the tops to flatten slightly.
Bake for 12-15 minutes or until the edges are lightly golden. Let them cool completely.

Decorate

Melt the milk chocolate melts in the microwave in 30-second bursts, stirring in between.
Transfer to a piping bag (or a snap-lock bag with a tiny corner snipped off) and drizzle over the cookies in a zig-zag motion.
Place 3 speckled eggs in the centre of each cookie while the chocolate is still wet.
Let the chocolate set in the fridge before serving or storing.

Nutrition Facts

Calories

182

Fat

12 g

Sat. Fat

7 g

Carbs

17 g

Fiber

1 g

Net carbs

17 g

Sugar

8 g

Protein

2 g

Sodium

14 mg

Cholesterol

43 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.