Easter Mini Egg Cookies
What a fun bake for Easter! The kids will love these novelty cookies, and they freeze great too—keep a secret stash in the freezer for when you need a sweet treat.
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
Easter Mini Egg Cookies
Prep Time10 Minutes
Servings12
Cook Time10 Minutes
Ingredients
150g SuperValu butter, at room temperature
80g soft brown sugar
80g caster sugar
1 egg
1 tsp vanilla essence
230g SuperValu self-raising flour
½ tsp baking soda
½ tsp salt
70g milk chocolate chips
70g mini eggs
12 squares of chocolate (one for each cookie)
100g white chocolate
Directions
Ingredients
- 150g SuperValu butter, at room temperature
- 80g soft brown sugar
- 80g caster sugar
- 1 egg
- 1 tsp vanilla essence
- 230g SuperValu self-raising flour
- ½ tsp baking soda
- ½ tsp salt
- 70g milk chocolate chips
- 70g mini eggs
- 12 squares of chocolate (one for each cookie)
- 100g white chocolate
Method
- Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
- Beat together the butter and sugars using a hand-held or electric mixer until pale and fluffy.
- While continuing to beat the mixture, add the egg and vanilla essence. Scrape down the sides of the bowl to ensure an even mixture.
- Sift in the self-raising flour and baking soda, then add the salt. Mix until a dough forms.
- Gently fold in the milk chocolate chips and mini eggs.
- Divide the dough into 12 equal-sized balls. Place one square of chocolate inside the center of each ball.
- Space the cookie dough balls apart on a lined baking tray and bake in the preheated oven for 10 minutes, or until golden around the edges.
- Once baked, remove from the oven and allow to cool.
- Melt the white chocolate and drizzle over the cooled cookies. Decorate with extra mini eggs on top.
10 minutes
Prep Time
10 minutes
Cook Time
12
Servings
Recipe
Ingredients
- 150g SuperValu butter, at room temperature
- 80g soft brown sugar
- 80g caster sugar
- 1 egg
- 1 tsp vanilla essence
- 230g SuperValu self-raising flour
- ½ tsp baking soda
- ½ tsp salt
- 70g milk chocolate chips
- 70g mini eggs
- 12 squares of chocolate (one for each cookie)
- 100g white chocolate
Method
- Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
- Beat together the butter and sugars using a hand-held or electric mixer until pale and fluffy.
- While continuing to beat the mixture, add the egg and vanilla essence. Scrape down the sides of the bowl to ensure an even mixture.
- Sift in the self-raising flour and baking soda, then add the salt. Mix until a dough forms.
- Gently fold in the milk chocolate chips and mini eggs.
- Divide the dough into 12 equal-sized balls. Place one square of chocolate inside the center of each ball.
- Space the cookie dough balls apart on a lined baking tray and bake in the preheated oven for 10 minutes, or until golden around the edges.
- Once baked, remove from the oven and allow to cool.
- Melt the white chocolate and drizzle over the cooled cookies. Decorate with extra mini eggs on top.
