Mini Egg / M&M Mini egg Cookies

Mini Egg / M&M Mini egg Cookies

Huge chewy,  soft on the inside and crunchy  on the outside, simple perfect!

Ok, I know easter has gone and the possibility of  finding these chocolates in the shop or at the back of  your cupboard are slim but hey ho... keep the recipe  safe for next year, these are sooooooo sooo good.

Ingredients
    • 50g Caster Sugar
    • 150g Brown Sugar
    • 100g Butter
    • 1 x Egg
    • 320g Plain Flour
    • 1/4 Tsp bicarbonate Soda
    • 1 Tsp Baking Powder
    • 100g Milk Chocolate Chips
    • 200g Mini Eggs (Crushed / Partially Broken)
Equipment
    • Tray x 2
    • Mixing bowl
    • Spoon / Fork
To Decorate
    • Chocolate Chips
    • Mini eggs
Steps

 

  1.  Beat the room temperature butter, with both sugars  until light and fluffy. 

  2. Add the beaten eggs and mix until combined.

  3. Add the flour and baking powder and bicarbonate soda. 

  4. Mix again. The add the chocolate chips  and 3/4 of the  mini eggs, the dough may become thick and floury looking,  that's fine, keep mixing.

  5. Once combined separate into balls around about 90g  each but you can split it into whatever you like. This  mix you should get around 9 large or 12 small cookies. You don't need to freeze them but I do leave them on a tray  to chill in the fridge while I warm my oven through.

  6. Bake at 170c fan assisted for around 12 minutes  (depending on your oven, please adjust to suit)  They will spread so leave space between cookies to  accommodate that.

  7. After they come out the oven, top with  additional chocolate to decorate. **Something to note you may have to push the chocolate  and the chocolate chips you put on top into the top of  the cookie, that's fine, this is how you will get the perfect

                    

               

Back to blog