EASTER time! That time of year when the shops are packed full of chocolate, the time when creme eggs reappear again and the time when it’s totally acceptable to eat mini eggs by the bag! 😉 To be honest, it’s the holiday we all look forward after Christmas -right?! The second best chocolate indulging time of year and with so many baking possibilities for Easter I decided to start with the humble cookie … with mini eggs, it is Easter after all!
I think this cookie recipe might be the best one yet and I am so excited to share it with you! ❤ I’m also very happy to be munching on some of these delightful cookies right now! Even though I’ve made a decent sized batch they are flying out the tin at an alarming rate so I felt the need to savour some cookie goodness while I can! 🙂 These cookies are extra gooey and soft-centred, but also have a crisp outer edge and the recognisable crinkle on top – with the addition of mini eggs they are wonderfully moorish and a perfect easter treat! I really do LOVE making cookies, they’re a quick and easy bake for a lazy sunday afternoon or a fun baking session during the easter bank holidays!
The best bit about holidays for me is spending time with family and friends, this year I’m visiting some very special friends in Germany so all of my easter baking has come early – not that my loyal baking testers are complaining haha! I will no doubt be sharing any baked goods I find on Instagram if you want to take a look 🙂
Now … back to these super delicious, addictively good and completely scrumptious COOKIES!! I am firmly in the camp that loves cookies to be soft in the middle – if I pick up a pack in the supermarket that aren’t I will proceed to warm them up until sufficiently gooey!! Lucky for you lovely readers you won’t need to do that with this recipe as they are baked to gooey perfection ❤
COOKIES COOKIES COOKIES!! … Sorry I seem to be in a cookie induced heaven right now after eating many a cookie – I have no regrets though they are soooo good!! To the recipe… 🙂
150g unsalted butter
115g caster sugar
115g soft brown sugar
1 large egg
1/2tsp baking powder
1tsp vanilla extract
225g self raising flour
60g of mini eggs (OR the whole pack – depends how you feel!)
Preheat the oven to 180C and line 2 baking trays.
1 – Cream the butter and sugars together until soft and fluffy looking.
2 – Add the egg, vanilla, baking powder and 1 tbsp of the flour – mix well until combined.
3 – Add in the remaining flour and mix until comes together – it’s not a wet dough but will still be a bit sticky.
4 – Place the mini eggs in a small bag and gently hit them so they break up slightly. The eggs can be quite hard to bite into so this is just to break them up and help to evenly distribute throughout the cookie dough.
5 – Fold in the mini eggs into the dough. Take the dough and make around 22 balls of cookie dough – they should be roughly the size of walnuts but this is personal preference so you can make them bigger or smaller! Place them onto the baking sheets, leaving enough room for them to spread. Bake for 7-8 minutes.
6 – The cookies will be very soft and gooey when you first take them out as they are meant to be a little underbaked. Leave them to cool for 5 minutes on the tray and then transfer them to a cooling rack to completely cool… or you can eat them still warm!!
Happy Baking ❤