Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon (1.5ml) pure vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • ¼ teaspoon (1.5ml) salt
  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • ½ cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter
  • Approximately 1 cup pastel candy-coated chocolate eggs

Instructions:

  1. Cream together butter and sugar until light and fluffy. Mix in vanilla extract. Gradually add flour and salt until just combined. Do not overmix!
  2. Wrap dough in plastic wrap and chill for at least 30 minutes (or longer, up to 2 days).
  3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into small balls (about 1.5 inches in diameter). Press a small indent into the center of each ball to create a nest shape. You can use your thumb or the back of a spoon. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  4. Let the cookies cool completely on the baking sheets before filling.
  5. Heat heavy cream in a small saucepan until simmering. Pour hot cream over chopped chocolate and butter in a bowl. Let stand for 1 minute, then whisk until smooth and glossy.
  6. Spoon chocolate ganache into the cooled cookie nests.
  7. Arrange candy eggs on top of the ganache.
  8. Let Ganache cool until the chocolate is hardened.