Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mini egg easter cookies. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mini Egg Easter Cookies is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Mini Egg Easter Cookies is something that I’ve loved my whole life.
Great Prices on Easter Cookies & More Seasonal Items. Try Drive-Up, Pick-Up, ReStock, or Same Day Delivery w/ Shipt. 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 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 can achieve it.
The ingredients needed to make Mini Egg Easter Cookies:
- Get 180 g plain flour,
- Make ready 160 g mini chocolate eggs,
- Get 70 g softened unsalted butter,
- Take 50 g light brown soft sugar,
- Make ready 30 g granulated sugar,
- Prepare 45 ml whole milk,
- Get 2 tsp vanilla extract,
- Make ready 1 level tsp baking powder,
- Take 1/6 th tsp bicarb soda
- Take 1 small pinch table salt
There is rich and creamy chocolate goodness in every bite. 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.
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.
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. Amazingly, the mini eggs didn't completely melt.
So that is going to wrap it up for this special food mini egg easter cookies recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
