Mini Chocolate Egg Cookies

Easter candy here in the UK is boring. I’m not saying this to pick a fight or be rude. It’s just all chocolate. Jelly beans aren’t a thing so no big bags of Brach’s jelly beans or Starburst of Jolly Rancher flavoured jelly beans.

Peeps aren’t a thing, I mean I understand why because Peeps are pretty gross. Unless they are like a couple days old and a bit chewy. Even though they aren’t my favorite they are at least something different! The American in me needs variety!

All the UK has is chocolate. Numerous different variations on a plain hollow chocolate egg. Boring. I lie there are hollow chocolate bunnies too. Don’t even get me started on how over hyped and sickly Cadbury Creme Eggs are.

Now that I got that all out of my system I can confess that my one secret Easter indulgence is the mini egg. A solid chocolate egg covered in a candy shell.

It was when I was browsing the seasonal shelfs at my local grocery store chain that I came across micro chocolate eggs. Of course I bought two bags to put into cookies. If you can’t find micro mini eggs then I’d buy the regular ones and bust them up. Busting them up might help take the edge off of the disappointment in the lack of variety of Easter treats.

With added white chocolate chunks, I thought it would complement the pastel colors of the candy coating on the chocolate eggs.

Mini Chocolate Egg Cookies
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 egg, fridge cold
1 egg yolk, fridge cold
300g flour
½ tsp bicarb of soda
100g white chocolate chunks
200g mini/micro chocolate eggs

Heat the oven to 170C/gas mark 3 and line a baking sheet. Melt the butter and leave to cool while you weigh out the sugars in a big mixing bowl. Then add the melted butter and beat until combined, followed by the vanilla, egg and egg yolk, beat until light and creamy. Add the bicarb to the flour before gently mix in the flour in 3 or 4 parts until just combined. Fold in the white chocolate chunks and mini/micro eggs.
Using an medium ice cream scoop or 1/4 measuring cup scoop out the cookie batter and place on the baking sheet a few inches apart. (keep the batter in the fridge between batches) Bake for 15-17 minutes depending on how chewy you want them to be! They should be a very light brown on top! Cool for a few minutes before eating!

notes: recipe adapted from Nigella’s Kitchen - I entered these cookies into the monthly blogger challenge Treat Petite hosted by The Baking Explorer and Cakeyboi.