With Easter in just a few days (OMG how did that happen??), I figured I should make something egg-tastic this week.  I have been meaning to make a malted milk chocolate cookie for awhile now, and figured robin egg season was completely appropriate!  I know robin egg chocolates and Whoppers can be a love-it or hate-it candy, and I just happen to be on the love-it side.  I mean, I’ll always choose a Reese’s egg over a handful of robin eggs, but I’m not going to turn them down if I find them in my Easter basket.  So I’ve featured the flavors of malted milk in these chocolate cookie cups with a big robin egg perched atop each one.  They’re full of chocolate flavor, with a hint of malted milk, and the crunch of the candy is a great contrast.  Even if you’re not the robin egg’s #1 fan, give these cookies a try – they might just convert you!


I’m pretty sure the reason I have a taste for robin eggs is that my Mom has always loved them, and so looked for an excuse to buy a bag every spring for our baskets.   Why not sneak a few between filling eggs for your kids?  Can’t blame a woman with a sweet tooth.  Ryan doesn’t care for them too much, and I bet his Mom doesn’t either!  As long as as I have a good serving of Reese’s eggs and Starburst jelly beans I’m not going to complain, and the robin eggs are there for an enjoying intermission.  Plus you gotta love the speckled design and vibrant colors!  The recipe for the cookies come from the baking queen Dorie Greenspan, so you know it’s good.  The malted milk powder adds a great ice cream parlour taste without overpowering the chocolate.  And the chopped robin eggs throughout the dough infuse the flavor while the whole egg sitting on top gives the cookie the intense crunch that is so classic to this Easter candy.  I decided to bake them in mini muffin tins for a different kind of look, and it ensures the insides are super soft and moist, kind of like a brownie consistency.  But I must admit they’re not the prettiest thing to come out of my oven, the dough is definitely meant to be more of a drop cookie, but despite their flaws, they’re still very tasty!


I’ve said it many times before, Easter candy is the absolute best and I’m happy to add this recipe to my yearly celebration of all sweets egg-shaped.  I’ve done Reese’s Eggs Whoopie Pies, Cadbury Creme Cupcakes, and even made my own candy with these Cookie Dough Eggs.  It’s about time robin eggs joined the party here on the blog, and I think these cookies are the perfect way to induct them.  Next year I’ll have to tackle something with Starburst Jelly Beans, but in the meantime I think I’ll just scarf them down by the handful…

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Robin Egg Chocolate Malt Cookie Bites

Recipe adapted from Brown Eyed Baker, who adapted it from Dorie Greenspan

Yield: 48 cookie bites


1-3/4 cups all purpose flour
1 cup chocolate malted milk powder
1/4 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup + 3 tbsp unsalted butter, at room temperature
2/3 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/4 cup whole milk
2 cups robin egg chocolates, chopped roughly + extras for topping
1 cup semisweet chocolate chips


Preheat the oven to 350 degrees. Coat a mini muffin tin with non-stick baking spray and set aside.

In a large bowl, whisk together flour, malted milk powder, cocoa powder, baking powder, and salt.

In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add eggs, one at a time, beating for 1 minute after each addition and scraping the sides of the bowl as needed. Add the vanilla and beat well.

Reduce the mixer speed to low and add half the dry ingredients, mixing until just combined. Add the milk and then the remaining dry ingredients, mixing again until just incorporated. Fold in chocolate chips and chopped robin eggs.

Using a cookie scoop, fill the muffin tins with batter. Bake for 6 minutes, then place a robin egg on the top of each cookie, and return the cookies to the oven for another 4 minutes. Allow cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.


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4 Responses to “Robin Egg Chocolate Malt Cookie Bites”

  1. #
    Megan @ megbakes — March 28, 2013 @ 5:53 pm

    I disagree. I think these are beautiful and so festive for Easter!

  2. #
    Mia @ Tarorice — March 31, 2013 @ 2:11 am

    Love the way the brown shells crumble

  3. #
    Renee — March 31, 2013 @ 2:43 am

    This look delicious. I love the pop of color.

  4. #
    MARIA JOSÉ — April 3, 2013 @ 12:57 pm

    I love all your recipes!!! Thanks for sharing them with us! Uuuuuummmm!!!

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