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Get ready to indulge in the ultimate easter recipe with Alice Fevronia’s Chocolate Mini Egg Cookies!
200g Unsalted Butter
300g Soft Brown Sugar
1 Large Egg
2 tsp Vanilla Extract or Essence
100g Mini Eggs
250g Plain Flour
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
Recipe
Make sure all ingredients are at room temperature.
In a large mixing bowl, cream together the butter & sugar until paler and fluffy
Mix in the egg and vanilla
Add the flour, baking powder, and bicarbonate of soda
Roughly chop the mini eggs and mix them in.
Separate the cookie dough into balls around 65g in weight.
Roll them into balls and place onto a lined baking tray.
Cover and place the tray in the fridge for at least an hour.
Once the cookie balls have chilled, separate them on baking trays, or bake in batches of around 4 or 5
Bake for around 12 minutes, until a lovely golden colour.
Once cooked, remove and let them cool for a few minutes.
Enjoy!
