Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mini egg easter cookies. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mini egg Easter cookies are the perfect chocolate chip cookie – crispy on the outside, and soft and chewy on the inside. Line a baking sheet with parchment paper. Place chocolate eggs into a resealable plastic bag; seal the bag. Mash chocolate eggs with a heavy measuring cup a few times.
Mini Egg Easter Cookies is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Mini Egg Easter Cookies is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Make ready 180 g plain flour,
- Make ready 160 g mini chocolate eggs,
- Get 70 g softened unsalted butter,
- Prepare 50 g light brown soft sugar,
- Get 30 g granulated sugar,
- Get 45 ml whole milk,
- Make ready 2 tsp vanilla extract,
- Prepare 1 level tsp baking powder,
- Get 1/6 th tsp bicarb soda
- Get 1 small pinch table salt
These Easter Cadbury Mini Egg Cookies take chocolate chip cookies to a whole new level! There is rich and creamy chocolate goodness in every bite. Gently stir the mini eggs into the cookie dough. Then drop spoonfuls of the dough onto a parchment lined baking sheet.
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.
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. Mini Eggs and chocolate chips are tucked into a buttery, brown sugar-y cookie dough base. When the cookies are hot from the oven, pop some more candies on top.
So that’s going to wrap this up for this special food mini egg easter cookies recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
