With Easter fast approaching (and Spring in general, everyone knows mini eggs aren't just for Easter!), I thought it was about time I shared my mini eggs cookie recipe. 🐣 These cookies are a real crowd pleaser, gooey on the inside (with melting chocolate if you eat them while they're still warm!) and crispy on the outside 🤤
Happy baking! 🐰
Ingredients
225g unsalted butter
200g light brown sugar
100g golden caster sugar
2 medium eggs
360g self-raising flour
1tsp cornflour
1/2 tsp salt
1tsp bicarbonate of soda
300g mini eggs
100g chocolate (I use dairy milk cut up into little cubes)
Method
1. Using a mixer, mix the butter and sugar until combined. Once the mixture is creamy, beat for another 5 mins until the mixture becomes pale and fluffy.
2. Mix in one egg at a time.
3. Add the flour, cornflour, salt and bicarbonate of soda and mix until *just* combined. You really don't want to overmix here.
4. Add the milk chocolate and mini eggs and mix until just combined. Then divide into 12 balls (more if you want smaller cookies, I usually do a mix).
5. Pop the cookie dough balls into the freezer for at least an hour, overnight is preferred.
6. Once your cookies are frozen, preheat the oven to 200 degrees.
7. Place the cookies into the oven for 8 minutes and then turn the tray and cook for another 4 mins. Once done, allow the cookies to cool on the tray and then enjoy!
xo Becky
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