Chunky Mini Egg Cookies
If you love cookies then you will love these mini egg cookies. They are delicious, chunky and full of yummy crushed mini eggs. They so quick and easy to make and if you have kids, they will absolutely love them too.
Servings: 12 servings
Calories: 321kcal
Ingredients
- 150g cadburys mini eggs
- 250g plain flour
- ¼ teaspoon salt
- 1 teaspoon cornflour or cornstarch
- ½ teaspoon bicarbonate soda
- 110g unsalted butter soft at room temperature
- 100g soft light brown sugar
- 70g granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 100g milk chocolate chips
Instructions
- Firstly, start by adding the mini eggs to a zip bag and bashing them with a rolling pin to crush them. Once crushed set aside. To a bowl, add the flour, salt, cornflour and bicarbonate soda then whisk them together and also set aside.
- To another bowl, add the butter, and both sugars then cream them together until fluffy. Mix in the egg and vanilla extract then pour in the dry ingredients you set aside earlier. Combine well then mix in the chocolate chips and crushed mini eggs ensuring they are equally distributed in the cookie dough. Roll the cookie dough into 12 equal sized balls and place them in the fridge for a minimum of 1 hour or until you’re ready to bake.
- When you’re ready to bake the cookies, preheat the oven to gas mark 4/350oF/180oC/160oC Fan. Place the cookies on a baking sheet lined with parchment paper and ensure there is space between them. Bake for 14 minutes or until golden in colour. Allow them to cool on the baking sheet for 20 minutes then carefully transfer them to a cooling rack to completely cool.