Easter is just around the corner and have I got a treat for you!
These Mini Egg Cookies are deliciously chewy and filled with (in my opinion) the best Easter chocolate!
They only take an hour to make, including baking and chilling times – so quick and easy! It’s a good one to do with the kids or to whip up for a tea time treat.
A perfect way to use up all the Easter leftovers too. That’s if there IS any chocolate leftover…
This recipe makes up to 18 large-ish cookies and takes about an hour to make (including chilling time).
Ingredients:
- 120 g unsalted butter
- 125 g caster sugar
- 75 g light brown soft sugar
- 1/2 tsp salt
- 1 tsp vanilla bean paste or extract
- 1 egg
- 220 g gluten-free self raising flour
- 1/2 tsp bicarbonate of soda
- 150 g mini eggs
Useful Equipment: 2 baking trays, baking paper, mixing bowl, spatula, plastic bag and rolling pin or pestle and mortar
If using a stand mixer, use the paddle attachment for this recipe.
Method:
- In a mixing bowl, cream the butter with the sugars until light and fluffy.
- Add the egg and vanilla and mix to combine.
- Sift in the flour and add the salt and bicarb and fold until smooth.
- Smash up the mini eggs! The best way to do this is to put them in a plastic bag and hit them with a rolling pin or if you have a pestle and mortar, you can use this to bash them to bits!
- Add the broken up mini eggs to the cookie mixture and mix well.
- Cover the bowl with clingfilm and refrigerate for at least 30 mins.
- Meanwhile, preheat the oven to 175 °C fan/350 °F and line two baking trays with baking paper.
- Once chilled, using a tablespoon, place spoonfuls of the cookie dough onto the baking tray keeping them about 8cm apart as they will spread whilst cooking. I like to weigh out approx. 40 g of cookie dough and roll it into a ball in my hands. This will give you equal sized cookies that distribute evenly as they bake.
- Bake in the oven for 8-9 mins or until the edges are golden brown. Leave to cool for 5 mins on the tray before transferring to a wire rack.
Perfect with a cuppa and great to grab when on the go during the week! These cookies will keep up to 5 days in an airtight container. Enjoy!
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I love to hear what you think! Please let me know your thoughts in the comments below. And don’t forget to tag Pippatisserie in any photos you share on social media (or use the hashtag #pippatisserie), I love to see your bakes!
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