Easter Chocolate Mini Egg Cookies
Ingredients
- 100 g unsalted butter soft at room temperature
- 100 g light brown soft sugar
- 100 g caster sugar
- 1 medium egg
- 200 g self-raising flour
- 40 g cocoa powder
- Tiny pinch of salt
- Mini Eggs as many as you like. I found 1 bag was enough if you put 3 on each.
Instructions
- Line a few trays with baking paper. I use 3 for this recipe as the cookies spread a lot.
- Cream together the butter and sugars until light and fluffy.
- Add the egg and stir in well.
- Sieve in the flour, cocoa powder and salt and mix into a dough.
- Pop in the fridge for 1 hour.
- Preheat the oven to 180°C.
- Remove from fridge and take a heaped tablespoon for each cookie. Roll into a ball and stud with the mini eggs.
- Bake for 10-12 mins until the cookies are firm to the touch on the edges and still soft in the centre.
- Leave to cool slightly before enjoying.
Nutrition
Calories: 190kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.