Mini Egg Cookies
12 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Butter (softened)
- 75 g Light brown sugar
- 75 g Caster sugar
- 1 Egg (whisked)
- 190g Plain flour
- 1 tsp Vanilla extract
- 0.5 tsp Baking powder
- 100 g Milk chocolate chips
- 150 g Mini eggs (chopped/crushed)
Method
- Preheat your oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4.
- Mix together 150 g Butter, 75 g Light brown sugar and 75 g Caster sugar until light and fluffy.
- Add 1 Egg and 1 tsp Vanilla extract. Fold gently until combined.
- Add 190g Plain flour, 0.5 tsp Baking powder, 100 g Milk chocolate chips and 150 g Mini eggs. Fold everything together until combined and a cookie dough is formed.
- Divide the mixture into 12 and roll into balls. Put onto a large baking tray with as much space between the balls as possible. You may need to do this in separate batches.
- Bake for 10 minutes, until the edges have started to get crispy, but the cookies are still soft in the middle. Press some more mini eggs into the tops of the cookies for decoration.
- Leave to cool on the tray for 2 minutes and then transfer to a wire rack to cool for a few minutes more before eating the cookies warm.