Mini Egg Easter Cookies

Name: Mini Egg Easter Cookies
Total time: 3600 s
Yield: 6 people
Cuisine: British
Ingredients: 180 g plain flour,; 160 g mini chocolate eggs,; 70 g softened unsalted butter,; 50 g light brown soft sugar,; 30 g granulated sugar,; 45 ml whole milk,; 2 tsp vanilla extract,; 1 level tsp baking powder,; 1/6 th tsp bicarb soda; 1 small pinch table salt

Natalie Marten (Windsor__Foodie) @NatalieMarten

Windsor, UK

Perfect for Easter, these soft gooey cookies are stuffed with mini eggs and flavoured with vanilla. Delicious! I like to make a smaller batch of six, but they are substantial in size. I find this is the perfect amount for a sweet treat for our family. If you wish to make a larger yield however simply double up the ingredients listed.

#easter #egg #minieggs #cookies #baking #baked #familymeals #flour #butter #brownsugar #vanilla

Natalie Marten (Windsor__Foodie) @NatalieMarten

Windsor, UK

#easter #egg #minieggs #cookies #baking #baked #familymeals #flour #butter #brownsugar #vanilla

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Ingredients

1 hour

6 people

180 gplain flour,
160 gmini chocolate eggs,
70 gsoftened unsalted butter,
50 glight brown soft sugar,
30 ggranulated sugar,
45 mlwhole milk,
2 tspvanilla extract,
1level tsp baking powder,
1/6th tsp bicarb soda
1small pinch table salt

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Steps

1 hour

1

Cream the softened butter and granulated sugar plus the soft brown sugar together in a bowl until smooth. Add in the half the flour and the baking powder and bicarb and mix through. Add in the milk plus the vanilla extract. Stir together well until blended.
2

Add the remaining flour and the salt mix everything together then add in the chocolate mini eggs. Fold through the dough until evenly distributed as possible.
3

Roll the dough into six even sized balls. Leave in the freezer to set for around 15 mins. Or in the fridge for an hour. Preheat your oven to 180 (fan) or gas mark 6. Line a large baking tray with greaseproof paper.
4

Take the chilled cookie dough balls and lay them out on the tray after reshaping them again into neater balls if needed. Gently push them down flat a little to form thick discs around 1 Inch thick, don't flatten too much as they'll spread out a bit whilst baking. Bake for 10-12 minutes until just golden at the edges and still a little springy to the touch on top.
5

Remove from the oven. Leave to cool for a while before eating, I like eating them whilst still a little warm and gooey and melty in the middle. Enjoy! :)
6

Note: To reheat the cookies simply microwave for 5 seconds to enjoy warm again.

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Natalie Marten (Windsor__Foodie) @NatalieMarten

on March 23, 2021 12:35

Windsor, UK

I love to show people how to make healthy high protein meals that taste amazing!Use code NAT10 at Musclefooduk for a discount!I'm a huge fan of Chinese cuisine, particularly from Sichuan as I adore chillies and spice!⭐Follow me on Instagram/TikTok: windsor__foodie