Mini egg and Chocolate chip cookies, to be precise! This is a great recipe to have, it can be easily adapted to use whatever treats, you have at hand. The cookies are delicious straight out of the oven, but also keep well.
The recipe has been tried and tested by my teenage daughter. It’s from her secondary school Home Economics book. It’s called ‘@Home with the Practical’ and is written by Laura Healy. I still use my old Home Ec book from the 90’s, this one might stand the test of time too!
Ingredients:
- 110g Softened Butter
- 100g light brown sugar
- 75g granulated (or castor) Sugar
- 1 large egg
- 1tsp vanilla extract
- 200g plain flour
- 1 1/4 tsp baking powder
- Pinch salt (I use salted butter, so I skip this)
- 100g chocolate chips (plain, milk or white)
- 1 small bag of mini eggs
Method:
1. Preheat the oven to 190°C / Fan 170°C/ Gas 5. Line two baking trays with greaseproof paper.
2. Put the butter and sugars in a mixing bowl and beat them with a wooden spoon (or mixer) until creamy and light in texture.
3. Crack the egg into a small bowl, add the vanilla extract and beat with a fork. Add this to the butter and sugar and mix well.
4. Sieve the flour, baking soda and salt (if using) into the bowl a mix to form a dough.
5. Add the chocolate chips and stir in.
6. Using two teaspoons, place 12-14 small mounds of the mixture on the lined baking trays. Leave some space between each, as they spread during cooking.
*Smash your mini eggs and sprinkle some on top of each cookie
7. Bake for 10-12 minutes or until the cookies are light golden brown on the edges and still slightly soft in the centre.
8. Leave the cookies on the trays for a couple of minutes to cool. Then, using a fish slice, transfer them to a wire rack and allow to cool. They will be soft when warm and will harden as they cool.
Tips and Observations:
- These cookies are great for a cake sale or party.
- We normally make a slightly larger cookie and get 10 out of a batch, instead of the recommended 12-14.
- Store in an airtight container, once cooled and they will keep for a few days.
- You could replace the chocolate chips with raisins, dried cranberries or broken up Easter Egg.
Happy Baking
De (aka thecakemum)
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