Ingredients
The following ingredients have 4 Servings
- 115 g (½ cup) unsalted butter (, softened)
- 150 g (¾ cup) light brown sugar
- 150 g (¾ cup) granulated sugar
- ½ tsp vanilla powder ((optional))
- 2 medium eggs
- 1 tsp vanilla extract
- 320 g (2 ¼ cups) flour (, plain / all purpose)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda ((baking soda))
- ½ tsp salt
- 300 g (10 ½ oz) mini eggs (, divided)
Instruction
- Roughly chop half the mini eggs and set aside.
- Measure the softened butter and sugars into your mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat together, scraping the bottom and sides of the bowl, until creamy.
- Add the eggs and vanilla and beat together until the eggs are incorporated. Use a spatula to scrape the sides and bottom of the bowl as needed.
- Mix in the flour, baking powder, soda and salt until the dough comes together.
- Add the chopped mini eggs and beat them into the cookie dough. Chill for an hour or overnight.
- Preheat the oven to 190°C /395°F. Scoop balls of the dough onto a reusable baking liner or baking parchment, placing slightly apart. Press extra whole and halved mini eggs on top of the cookies and flatten slightly.
- Bake for 12-13 minutes or until the cookies start colouring at the edges.
- Leave the cookies on the trays for five minutes then transfer onto a wire cooling rack. Store in an airtight container.
