Mini Egg Cookies

Ingredients

300g plain flour

1 ½ tsp bicarbonate soda

Pinch of salt

100g caster sugar

90g soft dark brown sugar

1tbsp vanilla extract

1 large egg

1 egg yolk

100g milk chocolate chunks/chips

300g Cadburys mini eggs

Method

1. Beat together fully, the butter and sugars until lighter in colour, using an electric whisk or mixer will be quicker.
2. Add the egg, egg yolk and the vanilla extract and beat until fully combined.
3. Sift in the dry ingredients, flour, bicarb, salt and mix together.
4. Finally, mix in the chocolate chips or chunks until they are fully distributed in the mixture.
5. Place the cookie dough in cling film and leave in fridge for one hour.
6. Before you take your cookie dough out of the fridge, preheat your oven to 190 degrees or 170 degrees (fan).
7. Rip off a small amount of cookie dough and mould into a round shape, they should be about 1 1/2cm thick. You should have enough dough for 15-20 cookies so they shouldn’t be too big before being baked, remember they will double in size! Leave enough space between them, I normally make 5 cookies for each baking tray so this may mean baking 4 batches.
8. Crush 1 mini egg for each cookie using the top of a rolling pin and put on top of each cookie. Then push 3 whole mini eggs into each cookie. So you’ve got something similar to a nest. The cookies should look quite loaded with mini eggs!
9. Bake cookies for 8-9 minutes until golden and crisp around the edges but still pale in the middle, this means they will be nice and chewy! You may want to rotate your trays in the oven to give them an even bake.
10. Once baked, remove them from the oven, leave them to cool for a few minutes then transfer them to a wire rack to cool completely.