Recipe details
Prep time
15
min
Cooking time
13
min
Total time
28
min
Ingredients
- 200g plain flour + pinch of salt
- 110g softened butter
- 50g granulated sugar
- 85g light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 150g Mini Eggs, roughly chopped
- 50g Caramilk (or White) Chocolate, roughly chopped
Instructions
- Cream the butter and sugar until pale.
- Add the egg and vanilla, mix briefly to combine. Don't worry if the egg splits it will all come together when you add the flour.
- Sift in the flour, baking powder and salt and stir until just incorporated - don’t over mix. Fold in 3/4 of the Mini Eggs and chocolate.
- Using a cookie scoop, spread your cookies out evenly in heaps on a lined baking tray, pushing a few extra Mini Eggs into the tops. If you want to be super thorough, you can weigh your cookie dough balls to ensure they are all precise and uniform. Freeze for one hour.
- Pre heat the oven to 180ºc and bake the cookies for 10 minutes, remove and add the remaining Mini Eggs and chocolate pieces to the tops of the cookies. Return to the oven and finish baking for 3-4 minutes. They are amazing when still warm!
Why you will love this Mini Egg Cookies Recipe
- They are so easy to make! No fancy ingredients are required, no elaborate method or skills required and they are ready in no time.
- A great way to use up leftover Easter chocolate. In our house, Easter chocolate is exciting at the time, but everyone soon becomes sick of the sight of it and it tends to sit there for months. These Mini Egg Cookies are a great way to use up not just Mini Eggs, but other Easter chocolate that would otherwise go to waste.
- Get the family involved! These cookies are family friendly to make, meaning you can let the kids take control, making it a great way to spend quality time together. They also make great gifts for friends and loved ones, with the added touch of being home made!
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