Gooey Giant Mini Egg Cookie
A giant soft-baked cookie packed with crunchy Mini Eggs, baked in one pan and served warm with ice cream. Proper Easter indulgence.
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Servings: 6
Ingredients
- 120 g unsalted butter melted
- 120 g light brown sugar
- 60 g caster sugar
- 1 egg
- 2 tsp vanilla bean paste
- 180 g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 120 g Mini Eggs roughly crushed
- 50 g milk chocolate chips
- Extra Mini Eggs for topping
Instructions
- Preheat the oven to 180°C / 160°C fan.
- In a large bowl whisk together the melted butter, brown sugar and caster sugar until smooth.
- Add the egg and vanilla and whisk again until thick and glossy.
- Stir in the flour, baking powder, bicarbonate of soda until a soft cookie dough forms.
- Fold through the crushed Mini Eggs and chocolate chips.
- Press the dough into a 20 ovenproof frying pan or small baking dish, spreading it out evenly. Scatter a few extra Mini Eggs over the top.
- Bake for 18–22 minutes until the edges are golden but the centre is still soft.
- Leave it to cool for 5 minutes, then serve warm straight from the pan with scoops of vanilla ice cream.