Mini Egg Chocolate Chip Cookies
This recipe is perfect if you have any extra mini eggs lying around from easter, or if you are just obsessed with mini eggs all year round. When thinking about what I was going to bake this easter for my family, I was torn between two things; a big funfetti easter cake, or these cookies. I chose to make these cookies because there is nothing better than the simplicity of a cookie. Cookies are one of my favourite desserts because they bring me back to when I was a child sneaking cookies out of the pantry. I have also always been a massive fan of the famous Cadbury's mini egg, and when it is combined with a chocolate chip cookie it becomes amazingly SCRUMPTIOUS! Serve these treats to anyone, because no one doesn't enjoy cookies and mini eggs, no matter if you celebrate easter or not!
- 2/3 of a cup of all-purpose flour
- 1/4 of a teaspoon of baking soda
- a pinch of table salt
- 1/4 of a cup of room temp, unsalted butter
- 1/4 of a cup of brown sugar
- 3 tablespoons of white sugar
- 1 egg yolk
- 1/2 of a teaspoon of vanilla extract
- 2 tablespoons of water
- 1/2 a cup of milk chocolate chips
- 2 packs of Cadbury's mini eggs
- Preheat the oven to 350 degrees F.
- Line one baking sheet with parchment paper.
- Sift flour, baking soda into a bowl
- Add salt and mix all ingredients together
- In another bowl, cream together the butter, brown sugar, white sugar, egg yolk, vanilla extract and the water (add one tablespoon first and only add the second later if you feel it is too dry).
- Mix well.
- Gradually add the dry ingredients into the wet ingredients and mix well.
- (add the rest of the water if it is too dry)
- Add the chocolate chips and combine.
- Using your hands or a spoon, create balls of the dough and place on baking sheet about three inches apart.
- flatten dough slightly with two fingers and place two mini eggs in the indents of the two fingers.
- Bake in the oven for 10 to 12 minutes (check at 10) and leave to cool for a couple minutes.