by by Natasha Brown - owner of Brown’s Cakes
These mini egg cookies are soft, chewy cookie dough stuffed with melty chocolate centres and bursting with crunchy crushed mini eggs.
The cookie balls require time in the freezer so plan ahead and make the dough a day before you want the cookies.
If you don’t want to include mini eggs, substitute them with the equivalent amount of chocolate chips or other chocolates such as chopped Mars Bars, Rolos, etc.
Ingredients (makes eight cookies)
Beat the butter and sugar together until light and fluffy.
Add the egg and continue to beat together.
Beat in the flour, baking powder, bicarb and salt until the ingredients form a dough.
Mix in the chocolate chips and crushed mini eggs and knead together.
Divide the mixture into 8 and roll these into balls.
You now need to freeze the balls either overnight or for an hour before cooking them.
Preheat the oven to 170 ° C and place the frozen balls on to a couple of lined baking trays (the dough will spread a little so don’t have them too close together).
Bake the cookies for approximately 15 minutes, they may need a couple of extra minutes, until they are turning golden.
While the cookies are baking prepare your mini eggs and chocolate chunks for decoration.
As you are getting ready to take the cookies out of the oven, fill a piping bag with chocolate spread that’s been warmed in the microwave for 30 seconds.
Once baked, pipe a generous amount of chocolate spread into the centre of each cookie then place a chunk of chocolate and a couple of mini eggs on top of each cookie. The chocolate will melt and hold the mini eggs on to the cookie.
These are best left to cool slightly and eaten while still warm. If eating them later you can warm them for a minute in the microwave to recreate the soft melted centre.
Yum!
