Small batch of soft chewy Brown Sugar Cookies filled with Cadbury’s Mini Eggs and White Chocolate Chunks, makes this a wonderful Easter cookie recipe to make in Spring.
NOTE: DOUBLE THE QUANTITIES FOR A REGULAR BATCH OF COOKIES (x20)
120g unsalted butter, room temperature
100g dark brown sugar
150g plain flour
1/2 teaspoon cornflour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, room temperature
1/2 teaspoon vanilla extract
100g mini eggs, chopped into small chunks
50g mini eggs, chopped into large chunks
80g white chocolate, chopped
1. In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and sugar for three minutes minimum until pale in colour, scraping down the sides of the bowl half way.
2. In a separate bowl, sift the flour, cornflour, baking powder, baking soda and salt.
3. Scrape down the sides of the mixing bowl and add the egg and vanilla extract and beat until combined.
4. Gradually add the dry ingredients (flour mix) and 100g of mini eggs chopped into small pieces and the white chocolate, then mix until combined.
5. Line a baking tray with parchment paper and preheat the oven to 180C/350F. Using a cookie scoop or a teaspoon, scoop balls of cookie dough into inch sized balls and place on a baking tray and place in the freezer for 20 minutes (or fridge for 40 minutes).
6. Remove the cookie dough balls from the freezer and place on two lined baking trays leaving a good 2 inches between the balls.
7. Bake for 7 to 8 minutes until the edges are just turning golden. My preferences is soft chewy cookies but if you prefer crisper cookies, then add an extra minute or so onto the cooking time. Remove the tray from the oven, whilst still hot, sprinkle the remaining larger pieces on mini eggs onto the cookies, pushing them in gently. Then using a large cookie cutter, place it over a cookie and twist it around pushing the edges of the cookie gently in to help form it into a round shape. Leave on the baking tray for 15 minutes to cool and then transfer to a wire rack to cool further. Serve immediately.
This recipe can be doubled to yield 20 cookies.
The cookies can be stored at room temperature for 3 days or in the fridge for 5 days, in an air tight container.
Freeze cookie dough balls for up to three months. Bake straight from frozen adding a couple of minutes onto bake time.
Keywords: Easter Cookies, Spring Baking, Cookie, Mini Eggs, Small Batch