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Chocolate Easter chicks, made with sandwich cookies.

Chocolate Easter chicks recipe

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Turn double-stuffed chocolate sandwich cookies into chocolate Easter chicks. The kids will be begging to eat this Easter fun food!
Course Dessert
Servings 18 cookies
Calories 382
Author Cheryl Najafi

Ingredients

  • 15.4 oz package double-stuffed chocolate sandwich cookies
  • 12 oz package blue candy melts
  • 12 oz package yellow candy melts
  • 12 oz package white candy melts
  • waxed paper or parchment paper
  • 4 disposable piping bags and couplers
  • #3 tip
  • food coloring red
  • black gel icing

Instructions

  • Melt the blue candy melts in the microwave until they lose their shape and have the consistency of thin pudding. Dip 9 cookies, one at a time, covering completely. Lift each cookie out of the icing, place it on waxed paper.
  • Repeat using the yellow candy melts and dip 9 more cookies.
  • Allow the candy coating to cool and fully harden—it’ll take 2−3 hours.
  • Once the candy coating on the cookies is hardened, put the yellow candy melts back in the microwave to soften—be extra careful not to overheat or your coating will run right out of the piping bag! Place the melted candy into a disposable piping bag and create a beak on the blue cookie by drawing a diamond shape laying on its side (as opposed to the diamond shape on playing cards). You may want to practice on waxed paper first before drawing on the cookie.
  • Smooth out the shape you just drew with a wooden dowel, candy pop stick or even a toothpick if needed.
  • Next, add a drop or two of red food coloring to the yellow candy melts and put in the microwave again to soften (if needed). Stir well then put into a disposable piping bag. Draw a diamond shape on the yellow cookie to create a beak—this is the same shape as is used on the blue chick, so you should be a pro at drawing it by now! Smooth out the shape with the dowel or stick if needed.
  • Fill a piping bag with black piping gel and draw eyes on the cookies.
  • Finally, melt some of the plain white candy melts. Dip the bottom quarter of the yellow-coated cookie and place it on waxed paper. Draw jagged edges for ‘broken’ eggshells on the cookies by filling a piping bag with white coating. Smooth out the white icing if necessary.
  • Once all of the icing has hardened, fill in any missing gaps using the dowel or stick, re-melting the icing if needed.
  • Put the cookies on a tray for your Easter table and watch them disappear!

Notes

No piping bags? Use small resealable plastic bags instead! Snip a corner, insert the coupler, attach the tip and start piping.

Nutrition

Calories: 382kcal | Carbohydrates: 49g | Protein: 2g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 109mg | Potassium: 18mg | Fiber: 1g | Sugar: 45g