Enjoy baking these tasty mini egg cookies with your children this Easter half term.
Ready in: 1hr 30 mins
125g unsalted butter
100g light brown soft sugar
75g white granulated sugar
1 large/medium egg
1 tsp vanilla
300g plain flour
1 + 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
100g chocolate chips
200g Mini Eggs (chopped)
50g Mini Eggs (whole)
Please be advised mini eggs come with a chocking hazard for under 4 year olds
In a mixing bowl, add the unsalted butter, light brown soft sugar and white granulated sugar and beat until creamy. Add the egg and vanilla to the mixture and beat again.
Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed.
Pour in the chocolate chips and chopped Mini Eggs and mix in until they are distributed well in the cookie dough. Separate the cookie dough into eight equal cookie dough balls.
Once they’re rolled into balls, add the whole mini eggs into the cookie dough balls and put the cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C. Take the cookies out of the freezer/fridge and put onto lined baking trays, 4 cookie dough balls per baking tray.
Bake the cookies in the oven for 12-14 minutes. Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
ENJOY your mini egg cookies.
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