Mini egg cookies



My favourite cookie base recipe, studded with mini eggs and milk chocolate chunks. Chilling the dough in the fridge stops them from spreading in the oven which makes these cookies thick and chunky New York style - it also allows the flour and sugar to 'hydrate' and soak up the liquids in the dough, creating a soft, cakey-centred cookie


Total time to make : 90 minutes (including 1hr chill time) Time to prep : 15 minutes

Time to bake : 20 minutes

Servings : 8 large cookies


Ingredients


180g butter, room temperature

35g light brown sugar

150g condensed milk*

225g plain flour

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla paste or essence

180g mini eggs

100g dark chocolate chips/chunks/roughly chopped up bar of chocolate



Method


  1. Use a rolling pin to partially crush the mini eggs (I like to leave 5 or 6 eggs whole to top the cookies with)

  2. Cream the butter, sugar, vanilla and condensed milk together in a bowl until soft and smooth with no clumps

  3. Combine the dry ingredients in a seperate bowl and gently stir to mix everything together, then tip this into the wet mix bowl. Use a wooden spoon or clean hands to mix everything together until it forms the cookie dough base. The dough should be firm but sticky

  4. Gently fold in 3/4 of the crushed mini eggs and chocolate chunks (I use a roughly chopped up bar of milk chocolate). I keep a few of the whole eggs and chocolate chunks to the side to press into the top before we bake them

  5. Wrap the dough in cling film and make it into a flat disc, pizza-base shape to chill in the fridge. Chill for a minimum of 1hr

  6. Just before you're ready to bake, preheat a fan oven to 180C and line some baking trays with non-stick baking paper

  7. Once the dough has chilled, remove from the fridge and unwrap. Portion the dough out into 8 (each should weigh around 100/110g depending on how many fillings you used)

  8. Roll the dough into a ball with your hands and place on the baking trays, leaving about 2" between each cookie. They won't spread too much in the oven, I put 4 cookies on each baking tray. Press on the remainder of your toppings (mini eggs, chocolate chunks). No need to press the cookie down at all, in the oven the ball will melt down and create a thick, New York style cookie

  9. Bake for about 20 minutes, they should be just turning gold on the edges and they'll look a little under-baked in the middle but once they cool they'll turn soft and chewy. Keep them in the oven for 2 minutes longer if you like them crunchier

  10. Remove from the oven and leave to cool on their baking tins



Nutritional Information

(per cookie)


420 calories

6g protein, 45g carbs, 25g fat



Good to know:

  • This recipe required condensed milk. There is no alternative swap out - make sure you don't accidentally pick up evaporated milk!

  • You can use any sugar, I prefer light brown sugar but other types of brown sugar or any white sugar work well too

  • Dough can be kept in the fridge for up to 3 days or in the freezer for up to 3 months. Store in ready made cookie-dough balls then bake straight from frozen for about 20 minutes

  • To store once baked, keep in an airtight container for up to 3 days


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