Mini Egg Cookies
The best recipe for ‘crisp on the outside but chewy in the centre’ Mini Egg cookies.
Print Pin RateServings: 10 Large cookies
Ingredients
- 340 g Plain flour
- 2 tsps Baking powder
- ½ tsp Bicarbonate of soda
- 140 g Butter
- 120 g Soft brown sugar
- 60 g Granulated sugar
- 1 tsps Vanilla extract
- 1 Medium sized egg
- 240 g Mini Eggs
Instructions
- Preheat the oven to 170℃
- Melt the butter in a saucepan over a medium heat.
- In a large mixing bowl, add the soft brown sugar and the granulated sugar. Pour in the melted butter.
- Whisk it together for 4-5 minutes until it is well combined, and the butter is no longer separated from the sugars.
- Add the vanilla extract and the egg, mix well to combine.
- Add the bicarbonate of soda, baking powder and a pinch of salt to the flour and mix it well.
- Add the flour mix into the mixing bowl and use a wooden spoon to mix until a cookie dough has formed.
- Put 200g of the mini eggs into a sandwich bag and smash with a rolling pin to crush them. Fold through the crushed mini eggs into the cookie dough.
- Roll the cookie dough into a 'sausage' shape, then cut the dough into 10 equal portions, weighing approximately 100 g each.
- Place each piece onto lined baking trays, leaving enough space in between so they can spread.
- Press each cookie down a little bit to make a rough cookie shape.
- Press a couple of whole mini eggs into each cookie.
- Bake them for 15 minutes until they are golden around the edges. They will look uncooked when you first take them out, but they will firm up as they cool down.
- Leave them to cool on the tray for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy! Store them in an airtight container.
1 comments on “Mini Egg Cookies”
Love these cookies! Made them twice already.