If you still have plenty of Easter chocolate lying around, then these Easter cookies are for you! And what”s great about these soft chocolate cookies, is that they have an added crunch with these little Cadbury’s Mini Eggs, and boy are they moorish!
- 110g butter
- 100g lightly packed brown sugar
- 100g white sugar
- 1/2 tsp vanilla essence
- 1 egg
- 250g self raising flour
- chocolate chips to taste, or for an Easter bake use 1 small bag of Mini Eggs, crushed
- Beat together the sugars, butter and vanilla essence until well combined.
- Add the egg and beat again – it may curdle to start with, but not to worry, just beat a little linger and it will start to come back together.
- Add the flour and chocolate and mix together until a soft dough is made.
- Remove the dough from the bowl and roll out into a long sausage shape onto a floured work surface. Divide the mixture into approximately 16 pieces, depending on the size of the cookie (remember they expand in the oven!).
- Bring each piece of dough together into a ball and pop onto a tray covered in greaseproof paper.
- Bake in the oven at 180C for around 10-12 minutes. They should start to crack on top when they are cooked, but if you prefer an extra crunch to your cookie, you may wish to bake for a further few minutes.
I love this recipe, it’s so easy to make delicious cookie dough and is the basis for all my cookie bakes. To make double chocolate, simply substitute some of the flour for Cocoa powder or for a thick chocolate chunk, add large chocolate squares instead of chocolate chips! The possibilities are endless! You can even drizzle sweet caramel sauce all over them if you really want to!
These cookies also have large chunks of Diam eggs scattered through. I love Diam and the flavour comes through as subtle hints. Although I do love when you bite into a large chunk .. Mmm..
Did you have a lovely Easter?
What were some of your favourite Easter bakes this year? Do you have any chocolate left over?