Mini Egg Cookies With Terry's Chocolate Orange Mini Eggs
Servings: 12 large cookies
Delicious soft and chewy chocolate cookies stuffed full of Terry's chocolate orange mini eggs.
- 200 g unsalted butter at room temperature
- 150 g light brown soft sugar
- 100 g granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 280 g plain flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 25 g cocoa powder
- 160 g Terry's Chocolate Orange Mini Eggs
Preheat the oven to 180ºC /160ºC Fan / Gas 4 / 325ºF Line 2 large trays with baking paper or silicone baking mats.
Put the room temperature butter, brown sugar and white sugar into a mixing bowl and beat until it's a sandy consistency (around 5 minutes using an electric beater).
Add the egg, extra yolk and vanilla extract into the bowl and beat for a further 2 minutes. The mixture should look pale and creamy.
Sieve the flour, baking powder, baking soda and salt into the bowl and beat on a low speed until combined.
Sieve the cocoa powder into the bowl and beat on a low speed until combined and you can no longer see streaks of white flour.
Tip the Terry's mini eggs into the bowl and mix everything together with a wooden spoon.
Using an ice cream scoop (or similar) as a measure - or you can just eyeball this stage; scoop out the dough from the bowl and roll it into a ball using your hands.Place the balls on the baking tray leaving plenty of space in between for the cookies to spread. At this stage, you can poke a couple of mini eggs into each cookie just to make sure they are all jam-packed with mini eggs! I tend to stick with 4 cookie balls per tray and bake in several batches.
Bake for 11-13 mins. The cookies will not feel firm to the touch however they will harden slightly as they cool. If you like a really soft cookie reduce the baking time. For a harder cookie increase the cooking time.
- You can make the cookie dough and leave it in the fridge for a couple of days before you're ready to bake.
- Ensure your eggs and butter are at room temperature otherwise you won't be able to cream the ingredients.
- The cookies are done when the edges are set but the centre will still be very soft. Decrease baking time for a super soft cookie and increase it for a harder cookie with more crunch.
- Cookies bake best on the centre shelf in the oven so if you have time bake them one batch at a time (it'll be worth it, promise!)
- Storage: Baked cookies and unbaked cookie dough freezes well for up to 3 months.
Calories: 370kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 156mg | Potassium: 92mg | Fiber: 1g | Sugar: 21g | Vitamin A: 464IU | Calcium: 29mg | Iron: 2mg