Soft baked cookies filled with crushed Mini Eggs and chunks of white chocolate.
Ingredients (makes 12 large cookies)
100g unsalted butter, soft at room temperature 50g granulated sugar 75g light brown sugar 1 medium egg + 1 egg yolk, cold from the fridge 1 teaspoon vanilla extract 150g self-raising flour 2 bags of Cadbury Mini-Eggs (180g), crushed into pieces (I used a wooden spoon to bash them) 100g white chocolate, chopped into chunks
Preheat oven to 180°C. Line two baking trays with greaseproof paper.
In a medium bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the eggs and mix together (don’t worry if the mixture has split, this is normal!).
Add the flour, chopped white chocolate & 100g of the crushed Mini Eggs and fold everything together until all ingredients are combined and a sticky dough has formed. Cover the bowl with clingfilm and place in the fridge for at least an hour/up to 3 days (the longer the better as your cookies will become super soft and chewy).
Once chilled, take approx. 1 tablespoon of cookie dough, roll it into a ball and place it onto the baking tray (do not flatten it out as the cookies will expand in the oven). Repeat this for all 12 cookies, leaving roughly 2 inches between each one. Press the remaining Mini Egg pieces into the tops of each cookie balls.
Bake in the oven for 11 minutes until the edges are a light golden brown but the middle still looks pale and underdone. Remove from the oven and leave to completely cool (the cookies will continue to cook as they cool so it’s important not to overbake them in the oven).
Soft baked cookie cups with a surprise Mini Egg centre, topped with a chocolate nest. Not only do they look super cute but they also taste delicious and are easy peasy to make.
Ingredients (makes 8 Easter cups)
For the cookie cups 125g unsalted butter (at room temp) 75g light brown sugar 50g caster sugar 150g self-raising flour 1 teaspoon vanilla extract 1 large egg (cold from the fridge) 12 Mini Eggs
For the Easter Nests 200g milk chocolate 3 large Shredded Wheat biscuits 1-2 bags Mini Eggs
Make your cookie dough by first creaming together the butter and two sugars until light and fluffy. Now add the vanilla extract, crack in the egg and mix. Fold in the flour fold until the mixture has formed a wet dough. Cover with cling film and chill in the fridge for a minimum of 1 hour (leave over night for best results).
Whilst your cookie dough is chilling, make your Easter Nests by melting 180g of the chocolate in the microwave in 10 second blasts. Once melted, crush in the Shredded Wheat and stir until covered in the chocolate. Take a large teaspoon of mixture and put it in a small cupcake case, use the back of the teaspoon to make a little indent in the middle and fill with 3 Mini Eggs. Repeat this for all 8 nests. Chill the nests in the fridge for at least an hour.
Once your cookie dough has been chilled, remove from the fridge and leave to rest for 5 minutes. Meanwhile, preheat the oven to 180°C and line a 12 hole muffin tray with 8 cupcake cases.
Take approx. 1 tbsp of dough and flatten in the palm of your hand. Now place a Mini Egg in the middle and wrap the dough around the egg until completely concealed, now place it in a cupcake case. Repeat this for all 8 cookie cups. Bake in the oven for 13-15 minutes. Keep checking on them, you want the edges to be slightly browned and the middle cooked through but still pale in colour. Remove from the oven and leave tocool.
Once your cookie cups are completely cool and your Easter nests are set remove the nests from the fridge and peel of the paper cases. Finally, melt the remaining 20g milk chocolate in the microwave and use this as ‘glue’ to stick your nests on top of the cookie cups.