Mini Egg Cookies
Soft and chewy cookies, filled with crushed Mini Eggs, dark chocolate chips and white chocolate chunks. Topped while still warm with even more Mini Eggs and chocolate!
Servings 18
Ingredients
- 280 g plain flour
- 1 teaspoon bicarbonate of soda
- 1 and 1/2 teaspoons cornflour
- 1/2 teaspoon salt add just a pinch if using salted butter
- 170 g butter (salted or unsalted) melted and cooled for 5 minutes
- 150 g dark or light brown sugar
- 100 g granulated or caster sugar
- 1 medium or large egg
- 1 medium or large egg yolk
- 2 teaspoons vanilla extract
- 150 g Cadbury Mini Eggs crushed or roughly chopped
- 150 g chocolate chips or chunks I used a mix of dark chocolate chips and chunks of white chocolate - you can add more mini eggs instead
- Cadbury Mini Eggs and chocolate extra to decorate the tops of each cookie
Instructions
- In a large mixing bowl, whisk together the flour, bicarbonate of soda, cornflour and the salt - only add a pinch of salt if using salted butter.
- In a medium mixing bowl, whisk the melted butter with both types of sugar until the sugar has dissolved. Add the whole egg, egg yolk and the vanilla extract, and whisk again to combine.
- Now add the wet ingredients to your bowl of dry ingredients. Gently fold together to combine. Add your Mini Eggs and other chocolate of choice, stir to mix through. Cover the bowl and chill the cookie dough for at least 2-3 hours, or up to 3 days. I leave mine overnight and then allow it to sit at room temperature for 15 minutes before rolling.
- When ready to roll the cookie dough, take 60g portions and roll into balls. Preheat oven 160°C / 150°C Fan / 325 °F / Gas Mark 4.
- Space the cookie dough out on 2-3 large baking trays - you might need to bake the cookies in batches. Bake for 12-14 minutes or until lightly golden around the edges - the cookies will appear very soft, but that's what you want. Press extra chopped Mini Eggs and chocolate on top of each cookie while they're still hot. Leave the cookies to cool for 10 minutes on the baking trays, then they're ready to serve.
- The cookies will keep for up to 3 days, stored in an airtight container or a covered plate at room temperature.