These cookies are an Easter holiday version of a firm family favourite. My kids get very excited when white candy-coated Easter eggs hit the shelves, so popping these into their favourite cookie is a welcome treat. I always share this tip when making choc chip cookies – don’t overbake them and serve them straight out of the oven while still gooey and warm.
Here’s what goes in
- 1 cup softened butter
- 450g light brown sugar
- 2 teaspoons vanilla essence
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 2 eggs
- 3 cups cake flour (400g)
- A small handful of regular chocolate chips
- 6 white candy-coated Easter eggs, roughly chopped
How to do it
Preheat your oven to 160°C. Cream together the butter and sugar using an electric mixer and then add the eggs one by one. Add the remaining ingredients, reserving the chocolate chips, and continue to blend. Once you have a smooth, creamy batter, add the chocolate chips and chopped Easter eggs and mix these in by hand.
There are a couple of ways to make your cookies. Either divide the mixture in half and roll it into two long cylinders, making sure the circumference is the same from top to bottom. Slice this roll into individual cookies using a sharp knife, flattening them out slightly when you place them on the baking sheet. Alternatively, roll individual balls in the palms of your hands, keeping the size consistent. Again, flatten them out and place each one about 4cm apart on a lined baking sheet measuring approximately 25 x 40cm. Bake for 15-20 minutes or until just golden brown in colour.