Bake 180C/160C (fan) 12-14 mins (don’t over-bake otherwise they’ll be too hard).Leave them on the tray to cool for at least 15mins before moving them
Makes 9-10 cookies
Cookies are always best served fresh on the day, but feel free to reheat them in the air fryer, in the microwave, or in the oven to make them soft and gooey again
These mini egg cookies are so soft and they’re so quick and easy to make you don’t even need to chill them in the fridge! You can literally roll them into balls, put them straight in the oven and they come perfect
Enjoy!
115g unsalted butter, room temperature
160g light brown sugar
40g granulated sugar
1 large egg
2 tsp vanilla extract
315g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
125g chocolate chips
150g Mini eggs, chopped & whole
