Easy Easter Mini Egg cookies
These easy-to-make Easter cookies are gooey and full of chocolatey goodness. You can't go wrong with this recipe.
Ingredients
- 300 g of plain flour
- 120 g of unsalted butter melted
- 200 g of light brown sugar
- 100 g of caster sugar
- 1 large egg
- 1/2 teaspoon of bicarbonate of soda
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla essence
- 80 g of milk chocolate chips
- 180 g of Cadbury's Mini Eggs extra for decorating
Instructions
- Melt the butter in a jug or bowl in the microwave in 10 seconds bursts. Use a cover as it will splutter.
- Carefully chop half the Mini Eggs into pieces, and leave the other half whole.
- In a large mixing bowl using a hand mixer or cake mixer, beat the melted butter, brown sugar, and caster sugar until light and fluffy - around 5 minutes.
- Add the egg and vanilla essence and continue mixing until smooth.
- Then add the flour, bicarbonate of soda, baking powder, and salt. Mix well to form a cookie dough. It will be quite stiff now.
- Add the Mini Eggs and chocolate chips and mix thoroughly so they are evenly distributed throughout the dough.
- Using a tablespoon, scoop the cookie dough out and using your hands, gently form uniform balls.
- Put them on a flat baking tray and pop them in the freezer for 20 minutes or in the fridge for an hour until they firm up.
- Preheat the oven to 180c.
- Once the dough is chilled, space the balls evenly put on a lined baking tray. You may need to do these in batches as the cookies will spread out quite a lot. So try not to put them too close together or they will join.
- Bake for 12 minutes until they're slightly golden and take them out of the oven. Let the cookies cool and harden slightly, before carefully transferring them to a wire rack to cool completely.
- Serve and enjoy!
Nutrition
Calories: 220kcal