One of my favourite things about Easter is it becomes completely acceptable to add more chocolate to already pretty chocolatey stuff.
Prime example here, I have a delicious triple chocolate cookie… and I add mini eggs. It instantly increases the calories and adds another roll to my back fat (WTF is back fat btw I didn’t sign up for this). But it’s completely fine because it’s Easter…. YAY.
These are so delicious; so I thought I would share the super simple recipe for my Mini Egg Cookies with you. You wont be able to stop at just one though – don’t say I didn’t warn you.
Mini Egg Cookies (makes 6 monster sized cookies)
- 100g unsalted butter (softened to room temperature)
- 150g soft brown sugar
- 1 medium egg
- 150g self raising flour
- 50g coco powder
- 1tsp baking powder
- Chocolate chips – (milk and white chocolate the more the merrier)
- Mini eggs (I smashed them up a little bit with a rolling pin)
- Pre heat the oven. Das mark 4 or 180°.
- Cream the butter and brown sugar until fluffy, add your egg and mix it all in.
- Grab another bowl for dry ingredients. Combine your flour, baking powder and coco powder.
- Add your dry ingredients to the creamy buttery goodness gradually and fold it in.
- Add the chocolate chips and mini eggs. Save a handful of mini eggs.
- Make six even sized balls with your mixture and pop them onto a lined baking tray. Squash them down a little bit but make sure you leave enough space in-between each cookie.
- Add your renaming mini eggs on top before you pop them in the oven.
- Cook for 10-11 minutes. You want the cookies to come out quite squishy. They’ll harden slightly as the cool but still have a lovely gooey centre!
You can see some more easter baking ideas here.