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rate
Prep 20 minutes
Total 1 hour 20 minutes
Makes Cookies
US | Metric
Ingredients
  • 140 g Unsalterd Butter, softened
  • 140 g Light Brown Sugar
  • 60 g Golden Caster Sugar
  • 1 Egg
  • 250 g Plain Flour
  • 1 tbsp Cornflour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 100 g Milk Chocolate
  • 200 g Mini Eggs

Gooey Mini Egg Cookies

Gooey Mini Egg Cookies Gooey Mini Egg Cookies

  1. Cream the butter and sugars together by whisking them in a stand mixer of with an electric beater for 2 minutes until pale and fluffy.
  2. Add the egg and continue to mix.
  3. Combine the flour, salt, baking powder and cornflour in a bowl. Stir in half of the flour mixture, then add the other half once combined.
  4. Chop the milk chocolate into large chunks with a knife so you end up with a few smaller pieces too (I like to keep most pieces around 2cm). Cut half of the mini eggs into halves. Add the chopped chocolate and halved mini eggs to the cookie dough and mix to distribute throughout the dough (keeping the whole mini eggs aside for later).
  5. Roll the dough into 80g balls, ensuring every ball has at least 2 chunks of chocolate. Place the balls in a tupperwear on on a plate and chill in the fridge for 30 minutes.
  6. Preheat the oven to 180C.
  7. Line a baking sheet with parchment and space out the cookies. Press each cookie down slightly with the palm of your hand then bake for 14-16 minutes depending on how gooey you like them.
  8. Once the cookies are out the oven, squish 3 mini eggs on top of each one and leave to cool for 5-10 minutes before eating. In this time, the cookies will continue to cook and set slightly and the mini eggs will melt on top. You can keep the raw dough in the fridge for a week or freeze for up to a month, just add on a minute or two if baking from frozen.

Gooey Mini Egg Cookies

Gooey Mini Egg Cookies Gooey Mini Egg Cookies

favorite
print
rate
Prep 20 minutes
Total 1 hour 20 minutes
Makes Cookies
US | Metric
Ingredients
  • 140 g Unsalterd Butter, softened
  • 140 g Light Brown Sugar
  • 60 g Golden Caster Sugar
  • 1 Egg
  • 250 g Plain Flour
  • 1 tbsp Cornflour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 100 g Milk Chocolate
  • 200 g Mini Eggs
  1. Cream the butter and sugars together by whisking them in a stand mixer of with an electric beater for 2 minutes until pale and fluffy.
  2. Add the egg and continue to mix.
  3. Combine the flour, salt, baking powder and cornflour in a bowl. Stir in half of the flour mixture, then add the other half once combined.
  4. Chop the milk chocolate into large chunks with a knife so you end up with a few smaller pieces too (I like to keep most pieces around 2cm). Cut half of the mini eggs into halves. Add the chopped chocolate and halved mini eggs to the cookie dough and mix to distribute throughout the dough (keeping the whole mini eggs aside for later).
  5. Roll the dough into 80g balls, ensuring every ball has at least 2 chunks of chocolate. Place the balls in a tupperwear on on a plate and chill in the fridge for 30 minutes.
  6. Preheat the oven to 180C.
  7. Line a baking sheet with parchment and space out the cookies. Press each cookie down slightly with the palm of your hand then bake for 14-16 minutes depending on how gooey you like them.
  8. Once the cookies are out the oven, squish 3 mini eggs on top of each one and leave to cool for 5-10 minutes before eating. In this time, the cookies will continue to cook and set slightly and the mini eggs will melt on top. You can keep the raw dough in the fridge for a week or freeze for up to a month, just add on a minute or two if baking from frozen.