2 weeks Ago By Isobel Pankhurst
As easter approaches, social media has been packed full of various cookies, cakes, and other treats made using Easter chocolates, including Creme Eggs, Mini Eggs, and other options. Having already tried making some Creme Egg cookies (which turned out quite delicious if I do say so myself) I decided to give Mini Egg cookies a go. Scrolling through social media there were numerous recipes, but I ultimately decided to go with one from GoodFood , as they very rarely go wrong.
The recipe seemed simple enough, and it was quite easy. However, they didn't quite end up looking like the photos. The mixing and making the cookie dough was pretty easy, and it was only when it came time to take the cookies out of the oven that I discovered a problem - they had combined to create two giant cookies.
This isn't the first I've encountered this problem while baking - I just had thought that this time I had distanced them far enough apart, but apparently not. Despite not looking quite like to photos - or as nice as any I'd seen on social media - the Mini Egg cookies were quite delicious. Although, I will say I do prefer the Creme Egg ones.
And while I did halve the ingredients, in order to create 10 cookies rather 20, I still ended up with more than enough cookies for me and my friends. Although if you're having an easter party then 20 might be a better option. 175g butter, softened 200g light brown soft sugar 100g golden caster sugar One tablespoon vanilla essence One large egg 250g plain flour 1/2 tsp bicarbonate of soda 50g white chocolate, chopped into chunks 100g dark chocolate, chopped into chunks 100g Mini Eggs, lightly crushed with a rolling pin, leaving some larger pieces to decorate Preheat the oven to 90C/170C fan/gas 5 and line two baking sheets with baking parchment.
Then start by putting butter, sugars and vanilla into a mixing bowl and beat with a hand-held electric whisk (non-electric works too, it just may take a bit longer) until pale and fluffy. Add in the egg and continue beating. Then, pour in the flour, bicarbonate of soda and a pinch of salt, then mix together again before adding chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
Place golf-ball-sized mounds of cookie dough onto the baking sheets, you should be able to fit about 4-6 on each tray. Push the remaining Mini Egg pieces into the tops. Then bake for 15-18 minutes, swapping the top and bottom trays about halfway through.
One the first set have baked then remove from the oven and set aside to cool, and repeat with the second batch. The experts at Good Food add: "For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.
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