Ingredients
Scale
- 115g unsalted butter, melted (1/2 cup)
- 150g light brown sugar (3/4 cup, packed)
- 115g granulated sugar (1/2 cup + 1 tbsp)
- 1 large egg
- 1 tsp vanilla extract
- 180g plain flour (1 1/2 cups all-purpose flour)
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- 120g mini eggs, whole and broken (3/4 cup)
- 100g chocolate chips, white and milk (2/3 cup)
Instructions
- Melt the Butter: Start by melting the butter in a large mixing bowl. You can do this in the microwave in 20-second bursts. Let it cool for a few minutes before adding the sugars.
- Add the Sugars: Whisk in the light brown sugar and granulated sugar until combined. The mixture should look smooth and glossy.
- Add the Egg and Vanilla: Crack in the egg and add the vanilla extract. Whisk until fully incorporated and the mixture looks slightly lighter in colour.
- Add the Dry Ingredients: Sift in the plain flour, bicarbonate of soda, and salt. Fold the mixture together with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix at this stage. Just stir until no streaks of flour remain.
- Add the Mini Eggs and Chocolate Chips: Fold in the mini eggs (both whole and broken) and the chocolate chips. Save a few pieces to press into the tops of the cookies after baking if you want them to look extra pretty.
- Chill the Dough: Cover the bowl and place the dough in the fridge for at least 30 minutes. This helps to firm it up and stops the cookies from spreading too much in the oven. I would even recommend refrigerating the dough overnight for an even better texture and flavour.
- Preheat the Oven: While the dough is chilling, preheat your oven to 180C/160C (fan)/350F and line two large baking trays with non-stick baking paper.
- Roll and Bake: Roll the dough into 20 equal-sized balls (roughly 1 tablespoon each) and place them spaced around 3-4 inches apart on the trays. Bake for 8–10 minutes. The cookies should be puffy and lightly golden on the edges. They might look underbaked, but they will continue to cook and set as they cool.
- Cool on the Tray: Leave the cookies on the baking tray for at least 20 minutes before moving them. As they cool, they will flatten and develop that beautiful crinkly top.
Notes
- For the best flavor, let the cookie dough rest in the refrigerator overnight.
- The cookies will look underbaked when you take them out of the oven, but this is what gives them that perfect chewy texture.
- You can substitute mini eggs with other candy-coated chocolates for a year-round treat.
- These cookies freeze well for up to 3 months in an airtight container.
- For an extra special touch, sprinkle some flaky sea salt on top just after baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg