Easter Egg Cookies
The perfect easter recipe and a great way to use up those left over Easter eggs!
Ingredients
- 1 cup/150g brown sugar
- ½ cup/100g caster sugar
- 190g butter browned
- 1 tablespoon vanilla essense
- 1 egg
- 1 cups/260g plain flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 200 g chocolate eggs see notes for specific product
- 250 g mini eggs see notes for specific product
Instructions
- Begin by browning the butter. This is simply melting butter in a saucepan and then continuing to cook until it turns golden brown. If you can't be bothered with browning the butter just melt it in the microwave (but browning is better!)
- Whilst the butter is cooling to lukewarm, roughly chop your chocolate eggs and save a handful of the mini eggs (this will be used to add to the top of your cookies)
- Using a stand mixer or an electric hand mixer, add the butter, brown sugar and caster sugar to a mixing bowl and beat for 1 minute. Add the egg and vanilla and beat for a further 30 seconds.
- Add the flour, baking powder and salt to the mixture and fold through using a wooden spoon or spatula. Once combined, mix through the chocolate eggs.
- Line a large baking tray with baking paper and scoop 12 balls of cookie dough evenly over the tray. You can roll these into perfect balls but I left them looking a little more rustic. Press the remaining mini eggs into the top of the dough balls.
- Place the tray with the cookie dough into the fridge for 1 hour. Preheat the oven 15 - 20 minutes before they are ready to come out of the fridge.
- Once they have been in the fridge for 1 hour, bake in the oven for 10 - 12 minutes or until slightly golden around the edges.
- Allow to cool for 10 minutes before enjoying!
Nutrition
Calories: 310kcalCarbohydrates: 23gProtein: 2gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 233mgPotassium: 64mgFiber: 1gSugar: 21gVitamin A: 438IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!