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Mini Egg Cookies


Makes 10 cookies
100g unsalted butter, softened
55g granulated sugar
100g light brown sugar
½tsp sea salt
1tsp vanilla extract
1 egg
140g plain flour
½tsp baking soda
125g choc drops, 54%
80g mini eggs 
 
Method
1.Mix the butter, both sugars, salt and vanilla extract.
2.Whisk the eggs.
3.Gentle mix in the flour and baking soda.
4.Add choc chips.
5.Separate the mix into 2 portions and roll into a sausage shape. 
6. Wrap this in greaseproof paper and place in fridge to chill.
Tip: cookies are best cooked from chilled!
 
How to cook
1.Line a baking sheet with parchment paper and preheat your oven to 170’C. With a sharp knife cut the cookie dough into 1cm thick disks.
2.Arrange the cookies on a tray making sure you leave plenty of room as they will spread and double in size as they cook.
3.Place the mini eggs evenly over the cookie discs.
4.Place the cookies in the oven and bake for 10 mins until golden brown.
5.The cookies should still be doughy in the middle so leave them on the tray to cool and harden up a bit if you can wait!