Mini Egg Cookies

I love mini egg season. Gorgeous Cadbury chocolate wrapped up in a sweet, crisp sugar shell, it’s one of life’s little Easter pleasures. But Easter can get crazy busy, so if you’re cooking for family, there’s nothing better than making a few treats ahead of time, to keep food prep to minimum and family time to a max over the Easter weekend. These little beauties are simple, sweet and great to make ahead of time. Plus, they’re so Eastery, they can definitely replace a labour intensive Easter cake or other dessert. This year I’m serving these up at Easter lunch instead of a big heavy pudding. I can almost guarantee they’ll be none left by tea time!

Happy Easter!

Mini Egg Cookies

Makes about 10 large cookies – you can always double the recipe if you’ve got a party!

Ingredients

50g baking spread or butter
50g dark chocolate
50g caster sugar
50g light brown sugar
1 egg
1 tsp vanilla extract
100g plain flour
2 tbsp cocoa
pinch of salt
1/4 tsp baking powder (Doesn’t have to be too precise if you don’t have a 1/4 tsp measure! Just about half a 1/2 tsp!)
1/4 tsp bicarbonate of soda (See above – same principle!)
200g mini eggs split into two portions – 50g to into the cookies, 150g for the outside

Method

  1. Melt the butter and chocolate in a small saucepan over a low heat, making sure it doesn’t burn – keep the mixture moving!
  2. Pop the sugars, egg, vanilla and chocolate and butter mixture into a bowl and beat until well mixed.
  3. Add the flour, cocoa, salt, baking powder and bicarbonate of soda and mix until well combined.
  4. Crush up your mini eggs! I usually do this in two batches, one for the eggs going into the cookies and one batch a bit later, for the eggs going on the outside. You’ll need about 50g to into the cookies – around 13 eggs.
  5. I like to use a good pestle and mortar, but, by all means, feel free to use a hammer, rolling pin, large stone…anything you like to crush those tasty little eggs!
  6. Add the crushed eggs and mix.
  7. Cover the bowl and slam in the fridge for half an hour.
  8. Preheat your oven to 170°C/150°C fan/Gas Mark 3 and line two baking trays with paper or silicone sheets.
  9. Crush up the other 150g of mini eggs.
  10. Using your trusty ice cream scoop, divide the mixture into ten portions – or more if you want smaller cookies – and shape each ball into a disk, about 1cm thick. Press the cookies individually into the crushed mini eggs and pop onto your baking trays.
  11. Bake for 12-15 minutes. They will still be very wobbly when you take them out of the oven – don’t worry! This makes them gorgeously chewy.
  12. Leave them on the trays to cool for 5 minutes before removing them and letting them cool on racks. Unless they accidentally get eaten first. This is a very real possibility…

🥚❤🥚

Adapted from Bake from Scratch.

alwayscake

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