Easter has rather snuck up on me this year - I've been avoiding all of the Easter chocolate because I didn't want to peak too early but in fact there are just a few short weeks left of Creme Eggs, so I've been stuffing my face ever since I realised. One of my favourite parts of Easter is the baking, and whilst I usually make my Mini Egg brownies, I decided to switch it up *very* slightly and make some cookies instead. These are a very easy bake - you make them all in one saucepan - the only really tricky part is chopping up the Mini Eggs. Use a very sharp knife and be careful that the eggs don't slip out from underneath.
I'm using this batch to bribe my colleagues today (into doing what I'm not sure, but they are usually more amenable to filling out timesheets when they are plied with sugar - or given gold stars. We never grow up, do we?) but I'll probably be making more to share with my mum pals later in the week. Basically, any excuse until those sweet, sweet Mini Eggs are removed from shelves!
Mini Egg Cookies
Makes 18 cookies
- 110g unsalted butter
- 350g light brown sugar
- 2 eggs
- 55g cocoa powder
- pinch of table salt
- 3/4 tsp. baking powder
- 260g plain flour
- 120g mini eggs, roughly chopped
- Preheat the oven to 180C and prepare two baking trays or cookie sheets with baking/greaseproof paper.
- In a large saucepan over a medium heat, melt the butter.
- Remove from the heat and stir in the sugar, followed by the eggs.
- Sift in the cocoa powder, salt and baking powder and mix.
- Add the flour and stir until all the flour is combined and you have a thick mixture.
- Fold in the mini eggs so they're dispersed as evenly as possible throughout the mixture.
- Roll around a tablespoon of the dough into a ball between your palms and place on the prepared trays, pushing down to flatten slightly.
- Repeat with the rest of the dough - you should have around 18 cookies.
- Bake for 8-10 minutes.
- Leave for 5 minutes to cool slightly before transferring to a wire rack to continue cooling.
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