Easter Egg Chocolate Chip Cookies
These Easter chocolate chip cookies look extra cute with the mini chocolate eggs inside and have an extra crunch as well.
Servings: 16 cookies
Ingredients
- 100 grams unsalted butter
- 150 grams light brown sugar
- 1 egg M
- 1 tsp vanilla extract
- 200 grams flour
- Pinch of salt
- 1 tsp baking powder
- 100 grams Cadbury mini chocolate eggs
- extra Cadbury mini chocolate eggs for decoration
Instructions
- Cream together the butter and sugar in a bowl. Add the egg and vanilla extract and mix until smooth.
- Add the flour, salt and baking soda and turn off the mixer when the flour is incorporated.
- Break the mini chocolate eggs into smaller pieces and fold into the batter.
- Let the dough rest in the refrigerator for at least 1 hour, then divide the dough into 16 equal pieces.
- Shape the dough into balls and place them on a baking sheet with enough space between them. I usually need 2-3 trays to bake all the cookies. Press a few chocolate egg pieces into the dough balls.
- Bake in a preheated oven at 170°C/340˚F (conventional oven) for 12-14 minutes until golden brown. The cookies will still be a little soft after baking. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Tips
You can press a few extra chocolate chips into the dough balls before baking, or you can do it right after baking while the cookies are still soft.
How to store
The cookies will keep for 1-2 weeks in an airtight container outside the refrigerator. Or keep them in the freezer for up to 3 months.