Easter Cookies
Soft baked chewy on the middle and light crunchy on the outside delicious Easter themed chocolate chip cookies. This one bowl mixing peanut butter and milk chocolate chip cookies are yum!!
Ingredients
- 160 g Unsalted Butter
- 70 g White Granulated Sugar
- 170 g Light Brown Sugar – 170 g
- 270 g Self-Raising Flour
- 1 Large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1/4 Salt
- 100 g Peanut Butter Chocolate Chips
- 100 g Milk or Dark Chocolate Chips
- 12 Psc Mini KitKat Bunnies
- 24 Psc Mini Eggs Chocolate
Instructions
- Melt butter and cream it with white and brown sugar.
- Add Egg, Egg yolk and Vanilla and mix thoroughly.
- Sieve in the flour and salt and mix until the mixture almost comes together.
- Now add in choice of chocolate; for this recipe I have used 100 g Peanut butter chocolate chips and 100 g Milk chocolate chips. Fold in gently.
- Rest cookie dough in the fridge for 2 hours with cling film on.
- Preheat the oven to 180°C fan / 200°C conventional. Line a large flat baking tray with greaseproof paper.
- Take the cookie dough out of the fridge and leave to soften at room temperature for 30 minutes. Do not let it go very soft.
- Scoop up one big scoop of cookie dough and use your hands to roll it into a balls. Place in the baking sheet with lots of space in between.
- Bake for 10-12 Minutes.
- Take out from oven and rest for 4-5 minutes and then press in Chocolate bunny and easter chocolate mini eggs.