These Easter themed cookies are such a quick and easy treat to make over the easter holidays! Perfect for kids but also go down very well with the grown-ups too! The trick with these cookies is to pack them as full as you can with mini eggs so the more chocolatey the better!!
In this cookie dough, I’ve used light brown sugar instead of caster sugar. This makes the cookie extra chewy and gives it a lovely caramelly flavour!
Cookie dough freezes so well, this means you can fresh cookies whenever you fancy! You just need to bake them straight from the freezer. All you need to do is freeze the rolled cookie dough balls and place into a freezer bag. Then all you need to do is remove them from the freezer, place on a lined baking tray and bake in the oven for a bit longer than you would if they were fresh. I recommend 10-12 minutes. How great is that?!
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In a free standing mixture with the paddle attachment or using an electric whisk, cream the butter, sugar, vanilla and salt together until pale and fluffy.
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Gradually add the egg to the mixture and continue to mix.
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Place the mini eggs in a small bag and use a rolling pin to bash up the mini eggs until they are partly broken.
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Add the flour and crushed mini eggs to the mixture. Mix until just incorporated and a dough is formed.
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Preheat the oven to 170 degrees celsius. Using an ice cream scoop or your hands, roll balls of the dough and place onto a tray lined with baking paper. Make sure to space them well apart as they do spread a lot! Place some more mini eggs on top of the cookie dough before baking.
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Bake in the oven for 8-10 minutes until slightly golden around the edges.
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Leave to cool on a baking rack and eat them as soon as you can!!
