Mini Egg Cookies With Terry's Chocolate Orange Mini Eggs
Delicious soft and chewy chocolate cookies stuffed full of Terry's chocolate orange mini eggs.
Ingredients
- 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
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 25 g cocoa powder
- 160 g Terry's Chocolate Orange Mini Eggs
Instructions
- 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.
Video
Notes
- 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.