Easter usually calls for those adorable mini eggs that kids and grownups alike tend to gravitate to. Well, today I have an idea for you on how you could transform the same mini eggs and make them into chocolate mini egg cookies. Simple to make, uses ingredients which I am sure you already have in your pantry and with a few minutes in your day, you could be able to whip them up. That is if you can find them this time of the year. For the recipe, you will need;
Ingredients
- 100gms very soft butter
- 100gms light brown muscovado sugar
- 75 gms caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 175 gms plain flour
- 1/2 tsp bicarbonate of soda
- 100 gms milk or dark chocolate chips
- 125 gms mini eggs
METHOD
- In a bowl, cream your butter and sugars until light and fluffy. You can use a handheld mixture or a stand mixer.
- Then add your egg and vanilla extract and mix it once more.
- In with your flour, baking soda and chocolate chips.
- Mix to form a dough, wrap with cling film and refrigerate for 30 minutes.
- Preheat your oven to 190℃ conventional oven/170℃ fan oven/Gas mark 5/ 374℉
- Once done, remove the dough and divide it into 12 golf-sized balls.
- Press lightly to flatten them using your fingers.
- Then the fun part comes, where you press your mini eggs lightly on the discs.
- In the fridge again for just 15 minutes.
- Then into the oven for 15-20 minutes.
- They will be soft so let them cool completely on the trays.
- That’s it pick one and enjoy.
- Store them in an airtight container for up to 3 days (If they last that long)
TIP: Make sure to space them out in the baking trays because they are huge cookies and they will need space to expand while baking.
There you have it, something to do with your mini eggs when you have leftovers or need something different for a change. I hope you enjoyed this recipe and until next time, see you in the next post. How about some oatmeal biscuits instead?
