Mini Egg Cookies

I always buy Mini eggs at Easter as as they are now in the shops I decided to make some cookies for my youngest son when he came home from school as he’s had mock exams all week!

They are a vanilla cookies which are packed with roughly chopped mini eggs and a few extra sprinkled on the top as you can never have enough mini eggs (in my opinion).

These cookies are great to make with the kids or grandchildren in the Easter holidays and are delicious with a glass of milk or equally enjoyed with a cuppa.

I asked my son what he thought of the cookies and he said “really good but there aren’t enough of them”!!! So maybe next time I need to make a double batch.

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Start by lining two baking trays with baking parchment.

In a stand mixer place the butter, light brown sugar and granulated sugar.

With the beater attachment cream until light and fluffy.

Add the eggs and vanilla extract and mix again.

Next add the flour, baking powder, bicarbonate of soda and salt until it forms a soft dough.

Finally 150g of the mini eggs and mix until incorporated throughout the dough.

Put the cookie dough in a bowl, cover and place in the fridge for at least 1 hour.

Preheat the oven to 180°C (160°C fan) and take the cookie dough out of the fridge.

Form into balls roughly the size of walnuts (45g approx) .

Place on the baking trays. These cookies do spread so don’t put them too close together. You will need to bake several batches.

Bake for 7 minutes then take out of the oven and sprinkle some of the remaining eggs over the top.

Place back in the oven for a further 7 minutes until they start to brown slightly around the edges.

Finally leave to cool on wire racks and the cookies will set firm.

Mini Egg Cookies

Sarah’s Servings: 16

Sarah's skill: Easy

Baking time: 14 minutes

INGREDIENTS

100g unsalted butter, softened

90g soft light brown sugar

75g granulated sugar

1 large egg

½ tsp vanilla extract

200g plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

pinch of salt

200g mini eggs, roughly chopped

METHOD

Start by lining two baking trays with parchment.
In a stand mixer place the butter, light brown sugar and granulated sugar. Beat until light and fluffy.
Add the egg and vanilla extract and mix again.
Next add the flour, baking powder, bicarbonate of soda and salt until it forms a soft dough.
Finally add 150g of mini eggs and mix until incorporated throughout the dough.
Transfer the cookie dough into a medium sized bowl, cover and place in the fridge for at least 1 hour.
Preheat the oven to 180°C (160°C fan) and take the cookie dough out of the fridge.
Form into balls roughly the size of walnuts (45g approx) and place on the baking trays. These cookies do spread so don’t put them too close together. You will need to bake several batches.
Bake for 7 minutes then take out of the oven and sprinkle some of the remaining eggs over the top. Place back in the oven for a further 7 minutes until they start to brown slightly around the edges.
Finally leave to cool on wire racks and the cookies will set firm.