Easter Chocolate Cookies Filled with Nutralite Choco Spread
Easter baking has a specific energy to it. The kitchen smells good, the kids are involved in ways that slow everything down, and whatever comes out of the oven gets eaten before it fully cools. These chocolate cookies lean into all of that. The dough is straightforward, the chocolate flavour runs deep, and the filling is a spoonful of Nutralite Choco Spread Crunchy Quinoa tucked inside each one before baking. When the cookies come out of the oven, that filling turns soft and creamy, while the quinoa adds a gentle crunch that makes every bite more satisfying. Made to balance taste and nourishment, it brings together rich chocolate flavour with the goodness of quinoa, making these cookies feel just a little more wholesome. No complicated techniques. No equipment beyond a bowl and a tray. Just a genuinely good Easter cookie that holds up to the occasion.
Ingredients
Chicken (with or without bone) 500g
For the marinade
Red chilli powder 60g
Ginger-garlic paste 60g
Salt 60g
large bowl of curd 1
For the gravy
Cumin seeds 60g
Red chilli powder 60g
Green chillies 60g
Salt 60g
Sugar 60g
Fresh cream 1/2 cup
Tomato puree 500g
Step 1: Marinating the Chicken
In a bowl, mix together red chilli powder, ginger-garlic paste, salt, and curd. Add the chicken pieces and coat them evenly with the marinade. Pop it in the refrigerator for at least 7 hours to let those flavours mingle and develop.Â
Step 2: Roasting the Chicken
After marinating, place the chicken in an oven and roast it for about 15 minutes. This will add a lovely depth of flavour to your butter chicken.
Step 3: Creating the Gravy
Heat two generous chunks of Nutralite table spread in a pan. Add the tomato puree and sauté it for 2 to 3 minutes until it releases its beautiful aroma. Now, sprinkle in some cumin seeds, green chillies, and a pinch of salt to enhance the taste.
Step 4: Bringing It All Together
Add the marinated chicken to the pan along with more Nutralite table spread, fresh cream, green chillies (if you like it spicy), and a touch of sugar to balance the flavours according to your preference. Let these ingredients simmer and meld together for 5 to 8 minutes until the chicken is cooked through and tender.
Step 5: The Finishing Touch
Just before serving, add a spoonful of Nutralite table spread on top of your butter chicken curry. This will give it that final touch of richness and flavour.
Ingredients in Easter Chocolate Cookies Filled with Nutralite Choco Spread
All-purpose flour (maida) – 1.5 cups
Cocoa powder – 1/4 cup
Nutralite Choco Spread Crunchy Quinoa – 12 tsps (1 per cookie)
Unsalted butter (softened) – 1/2 cup
Powdered sugar – 3/4 cup
Egg – 1
Vanilla extract – 1 tsp
Baking soda – 1/2 tsp
Salt – 1/4 tsp
Milk – 2 tbsps
Chocolate chips – 1/4 cup
How to Prepare Easter Chocolate Cookies With Nutralite Choco Spread
Step 1: Freeze small portions of the choco spread filling first
Line a small tray or plate with parchment paper. Spoon 12 individual teaspoons of Nutralite Choco Spread Crunchy Quinoa onto it, spacing them apart, and freeze for 30 minutes. This is the step most cookie recipes skip and then wonder why the filling runs out. Frozen portions hold their shape inside the dough and melt at exactly the right moment in the oven. Made with the goodness of quinoa protein and hazelnuts, Nutralite Choco Spread Crunchy Quinoa brings a rich chocolatey taste along with the wholesome nutrition quinoa is known for. Each frozen portion becomes a small pocket of flavour and crunch, ready to soften into the cookie as it bakes.Â
Step 2: Mix the dry ingredients in one bowl
Whisk together the flour, cocoa powder, baking soda, and salt in a bowl until evenly combined. Set aside. Getting this mixed before the wet ingredients go together means no dry pockets in the final dough, which is a simple thing that makes a real difference to the texture of the finished cookie.
Step 3: Cream the butter and sugar until pale
Beat the softened butter and powdered sugar together in a large bowl until the mixture goes pale and slightly fluffy. This takes about 3 minutes by hand or 90 seconds with a hand mixer. Add the egg and vanilla extract and beat again until fully incorporated. The mixture should look smooth and smell like something good is about to happen.
Step 4: Bring the dough together and add the chocolate chips
Add the dry ingredients to the wet mixture in two additions, mixing gently between each. Add the milk and stir until the dough comes together. It should be soft but not sticky. If it feels too wet, refrigerate for 10 minutes. Fold in the chocolate chips last. The dough at this point smells deeply chocolatey and holds its shape well when rolled into a ball.
Step 5: Wrap the frozen filling inside each dough ball
Preheat the oven to 175 degrees Celsius. Take a tablespoon of dough, flatten it in your palm, place one frozen portion of Nutralite Choco Spread Crunchy Quinoa at the centre, and wrap the dough around it completely. Roll gently into a smooth ball and place on a lined baking tray with space between each cookie. Quinoa is a superfood and a rich source of protein, and those little crunchy bits stay interesting even after baking.
Step 6: Bake until just set and let them rest before touching
Bake for 11 to 13 minutes. The cookies should look set at the edges and still slightly soft at the centre. They will firm up as they cool, so pulling them out when they still look underdone is correct. Leave them on the tray for 5 minutes before moving to a wire rack. Cutting into one too early means the filling runs. Waiting means it stays molten just long enough to be perfect.
These cookies come out dark and crinkled at the edges, with a centre that gives slightly under the thumb when pressed. Break one open while it is still warm and the filling is soft, glossy, and smells like hazelnut chocolate in a way that is difficult to be near without eating immediately. The quinoa crunch comes through even inside the molten filling, which is the detail that makes these more interesting than a standard stuffed cookie. Good enough for an Easter table. Honestly good enough for any day that needs something chocolate.
Tips & Variations
- Nutralite Choco Spread Calcium Enriched works equally well as a filling for a milder, creamier centre with the added benefit of calcium in every bite.
- Press a candy-coated Easter egg gently onto the top of each dough ball before baking for a festive finish that kids love.
- The unbaked dough balls freeze well for up to two weeks, so a batch can be made ahead and baked fresh on Easter morning.
Crack the Code on Your Easter Cookie Game: Mastery Tips
- Brown the butter instead of using it softened for a nuttier, more complex flavour in the cookie base that pairs beautifully with the choco spread filling.
- Mix a teaspoon of instant coffee powder into the dry ingredients. It deepens the cocoa flavour without making the cookies taste like coffee.
- Roll the finished dough balls in coarse sugar before baking for a crackled, sparkling crust that looks impressive and adds a slight caramel crunch.
Feel free to add your own special twists and variations to make this Chicken Shami Style Kebabs with Nutralite Probiotic Butter Spread to Try This Chicken Shami Style Kebabs with Nutralite Probiotic Butter Spread Recipe truly yours. If you come up with any unique recipes or creative tidbits on Satvik Thali Ideas for Chicken Shami Style Kebabs with Nutralite Probiotic Butter Spread for Kids for Evening Snacking, do share this with us @nutralite
Explore Our Product Range
