Easter Cookies With Mini Eggs
Nothing says Easter time quite like a batch of Easter Cookies With Mini Eggs — because let’s be honest, chocolate eggs deserve more than just being eaten straight from the bag (but no judgement, of course). These beauties are soft, chewy cookies with crisp edges, packed with melty chocolate chips and crunchy mini eggs for the ultimate festive treat. The hardest part? Not eating them all in one sitting.
Equipment
- Small Saucepan
- Large Bowl
- Rubber Spatula
- Wire rack
Ingredients
- 150 g unsalted butter softened
- 120 g light brown sugar
- 100 g caster sugar
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod
- 1 egg large
- 1 egg yolk large
- 300 g plain flour all-purpose flour
- ½ teaspoon bicarbonate of soda
- 100 g chocolate chips milk or dark
- 200 g mini chocolate eggs crushed, with larger its left for decoration
Instructions
- Roughly chop the mini eggs, or place them in a ziplock bag and bash them with a rolling pin.
- In a small saucepan, melt the butter. Set it aside for 10 minutes to cool down slightly.
- In a large bowl, mix the light brown and caster sugar together. Add the melted butter and using an electric hand mixer, beat the mixture for 30 seconds.
- Add vanilla bean paste, the egg and egg yolk and beat again until your mixture is light and creamy for a couple of minutes.
- In a separate bowl, mix the dry ingredients: flour and bicarbonate of soda.
- Using a spatula, gently mix the flour into the wet ingredients (just enough to combine) and then fold in the chocolate chips and ⅔ of the crushed mini eggs (reserve larger pieces for decorating). Expect a stiff dry dough. Pop the mixture in the fridge for 20-30 minutes.
- In the meantime, preheat the oven to 190°C Fan. Line two large baking sheets with baking parchment paper.
- Divide the mixture into 14 even portions. You may use an ice cream scoop or a large cookie scoop for that. Place the cookie dough balls on the lined baking sheets leaving approx. 7-8cm in between. Press in the remaining mini egg pieces on top of each piece of dough.
- Place the cookies in the preheated oven for 12–14 minutes. The edges should be golden brown and crispy but the middle should still feel soft and gooey for best results. Bang the trays on the worktop as soon as you take them out of the oven for crackled tops. You may choose to sprinkle a little bit of sea salt on top of the cookies at this point.
- Leave the Easter cookies on a baking sheet to cool and firm up for 10 minutes. Transfer them onto the wire rack to finish cooling.
Nutrition
Calories: 292kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 44mgSodium: 52mgPotassium: 55mgFiber: 1gSugar: 24gVitamin A: 297IUVitamin C: 0.4mgCalcium: 44mgIron: 1mg
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