Mini Egg Easter Cookies

 

One of my favourite treats at Easter is Cadbury’s Mini Eggs and I’ve combined my easy cookie recipe that requires no chilling of the dough with the candy coated dreams. 

It’s always so much fun to bake with the family at Easter and these cookies really make the occasion, the kids will love making and eating these! 

I like to keep some of the mini eggs aside, and I cut them in half, and just place them on top of the warm cookies gently pushing them in. This way you get that extra special Easter look. 

Remember when making cookies, it’s really important not to over bake them. To know when to take them out of the oven, what you want to look out for with these, is a little browning around and firmness around the edges but still soft in the centre. Cookies firm up whilst their cooling, and if you over bake them they’ll be too dry. 

Ingredients 

  • 165g plain flour

  • 85g unsalted butter, melted and cooled

  • 85g light or dark brown sugar

  • 27g granulated sugar 

  • ¼ tsp bicarbonate of soda

  • 1 medium egg

  • ½ tbsp vanilla bean extract 

  • ¼ tsp salt

  • 100g mini eggs, set aside 20g for topping the cookies 

Method 

Step 1.

Pre-heat the oven to 160°C and line two large baking trays with parchment 

Step 2.

Melt the butter and allow to cool for 5 minutes 

Step 3.

Whilst the butter cools, measure the flour, salt and baking soda into a bowl and set aside for now.

Step 4.

Add the sugars into a bowl, and add the cooled melted butter, using a stand mixer, beat the butter and sugar mixture until a thin paste has formed 

Step 5.

Add the egg and vanilla extract to your butter and sugar and continue to beat on a low speed until combined 

Step 6.

Next add your flour mix to the butter, half at a time and mix on a low speed.

Step 7.

Add the second half of the flour, until just about coming together then add the crushed mini eggs 

Mix just until combined, you don't want to over mix.

Step 8.

Spoon out a medium scoop of dough onto the prepared trays

Step 9.

Making sure the scoops dough are well spaced,  this recipe makes about 8 cookies. Bake for 13-14 minutes, the cookie should be browning slightly on the edges but be soft in the centre. Do not over bake, cookies continue to firm up after they've been removed from the oven

Step 10.

Just after taking the cookies out of the oven, add the halved mini eggs to the tops of the cookies, pressing them in gently

Step 11.

Leave to cool on the trays for 5 minutes, then transfer the cookies to a wire rack and leave to cool completely.

Enjoy! x

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Salted caramel