Hot Cross Bun Chocolate Chip Cookies
If you’re after a fun twist on a classic Easter treat, these Hot Cross Bun Chocolate Chip Cookies are an absolute must-try. I’ve always loved the thought of making my own hot cross buns each Easter, but let’s be honest, they’re a bit of a time commitment! One year I made Chocolate Chip Hot Cross Scones and this year I’ve turned that idea into these easy, melt-and-mix cookies everyone loves.
They capture all the warm, spiced flavors of traditional hot cross buns but in a chewy indulgent cookie form. Perfect for busy families, they’re quick to make, bake up beautifully and are endlessly more fun than the classic buns.
The kids will have so much fun decorating the chocolate crosses on top and whether you’re baking for a school lunchboxes, backyard gathering, Easter camping trip or a cosy afternoon treat, these cookies are sure to be crowd-pleasers. Soft, lightly spiced and generously studded with chocolate, they’re a simple and delicious way to bring Easter vibes to your kitchen without any of the fuss.
Why You’ll Love This Recipe:
Chewy cookies with classic hot cross bun spices
Easy and family-friendly - kids love helping
Perfect Easter treat, everyday indulgence or gift giving
Quick prep, minimal fuss
Customisable with chocolate chips or sultanas
FAQ:
Can I use regular chocolate instead of chips?Yes! Chopped chocolate works beautifully in these cookies.
Can I freeze these cookies?Absolutely! Freeze pre-baked cookies in an airtight container up to 2 months.
Can I make them gluten-free?Substitute plain flour with a 1:1 gluten-free flour blend; texture may be slightly different.
Can I use sultanas instead of chocolate chips?Yes! Sultanas will work beautifully in these cookies.
More Cookie Recipes You’ll Love:
Chocolate Chip Hot Cross Bun Cookies
Discover the ultimate Hot Cross Bun Chocolate Chip Cookies recipe! Chewy, spiced, family-friendly and perfect for Easter celebrations or everyday treats.
Ingredients
- 150g unsalted butter, melted and cooled
- 1 cup (200g) brown sugar
- ¼ cup (60g) caster sugar
- 1 egg
- 2 teaspoons vanilla paste
- 2 cups (300g) plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons mixed spice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon all spice
- Pinch salt
- 1 cup chocolate chips
- 100g white chocolate, melted
Instructions
- Preheat oven to 160ºC. Line 2 baking trays with baking paper.
- In a large bowl, whisk melted butter and sugars until combined.
- Add egg and vanilla; mix until smooth and glossy.
- In a separate bowl, sift together flour, baking powder, bicarbonate of soda, salt, mixed spice, cinnamon, nutmeg and all spice.
- Add dry ingredients to butter mixture, mixing halfway through. Stir in chocolate chips until well combined. Avoid overmixing.
- Roll golf-ball sized dough balls and place on trays, leaving space to spread.
- Bake 12 minutes or until lightly golden. Repeat with remaining dough.
- Cool cookies on trays.
- Spoon melted white chocolate into a piping bag and pipe crosses on each cookie. Chill until set.
- Store in an airtight container in the fridge.
Notes
Top Tips:
- Don’t overmix: Overmixing makes cookies tough. Mix until just combined.
- Customize: Swap chocolate chips for sultanas for a traditional twist.
- Chocolate Crosses: Use a small ziplock bag if you don’t have a piping bag.
- Storage: Keep in an airtight container in the fridge up to 5 days.
- Batch bake: Dough can be frozen in balls for up to a month; bake straight from freezer, adding 1–2 minutes.
Nutrition Facts
Calories
176Fat
9 gSat. Fat
5 gCarbs
25 gFiber
0 gNet carbs
25 gSugar
15 gProtein
2 gSodium
50 mgCholesterol
20 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
