Deliciously decadent cookies crammed with mini eggs. These Double Chocolate Mini Egg Cookies will make you want to stock up on mini eggs so you can make them all year!
Lightly crush the mini eggs so you have a mixture of small and large pieces. I do this with the end of a rolling pin
Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line three baking trays with liners or parchment paper
Cream the butter and sugar together until light and fluffy, this may take a couple of minutes. Add the egg and vanilla and mix until combined
Add the flour, cocoa powder and salt and mix briefly to combine before adding crushed mini eggs. Stir through until completed mixed
Add balls of the cookie dough onto the lined baking trays making sure you leave enough space to allow for the cookies to spread when cooking. I use a small ice cream scoop for this
Add a mini egg on top of each cookie
Bake in the oven for 10 minutes. When you take them out of the oven they should still be soft to touch in the centre. Leave them to cool for 5-10 minutes before gently lifting them to cool completely on a wire rack
Do not over cook these cookies! They will look soft but they firm up as they cool.
Nutritional information is given as a guide only.