Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mini egg easter cookies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mini egg Easter cookies are the perfect chocolate chip cookie – crispy on the outside, and soft and chewy on the inside. These Mini Egg Easter Cookies utilize those delicious little mini eggs inside the cookie, making them a great little treat for Easter dinner, or any Easter festivities. To use the mini eggs in these cookies, you'll need to roughly chop them first. The classic chocolate chip cookie is kicked up a notch with crushed mini eggs mixed in with the dough, and a few on top for added cute-ness.
Mini Egg Easter Cookies is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Mini Egg Easter Cookies is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook mini egg easter cookies using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mini Egg Easter Cookies:
- Take 180 g plain flour,
- Prepare 160 g mini chocolate eggs,
- Take 70 g softened unsalted butter,
- Prepare 50 g light brown soft sugar,
- Prepare 30 g granulated sugar,
- Take 45 ml whole milk,
- Get 2 tsp vanilla extract,
- Get 1 level tsp baking powder,
- Make ready 1/6 th tsp bicarb soda
- Make ready 1 small pinch table salt
The smooth chocolate and crunchy shell of the mini eggs make these easy-to-make cookies phenomenal tasting and looking. One of the greatest highlights in spring is the arrival of Cadbury Mini Eggs. These Cadbury mini egg cookies are crispy on the edges and soft and chewy in the center. They are filled with crunchy-chocolaty mini eggs and are a deliciously easy treat to make for Easter!
Steps to make Mini Egg Easter Cookies:
- 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.
- 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.
- 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.
- 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.
- 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! :)
- Note: To reheat the cookies simply microwave for 5 seconds to enjoy warm again.
These Cadbury mini egg cookies are crispy on the edges and soft and chewy in the center. They are filled with crunchy-chocolaty mini eggs and are a deliciously easy treat to make for Easter! For the first time ever, Easter is going to be on a smaller scale for a lot of people. Gently stir the mini eggs into the cookie dough. Then drop spoonfuls of the dough onto a parchment lined baking sheet.
So that’s going to wrap it up with this special food mini egg easter cookies recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
