Fudgy Easter Egg Cookies
If the Easter Bunny had a favourite cookie, these fudgy Easter egg cookies would be it! Rich, gooey and stuffed with Cadbury Cream eggs, they're a chocolate lover's dream!
Servings: 10
Ingredients
- 190 g Cake flour
- 30 g Dutch process cocoa
- ¾ tsp Baking powder
- 100 g White sugar
- 100 g Brown sugar
- 1 Egg XL, room temperature
- 115 g Unsalted butter melted and cooled slightly
- 1 tsp Vanilla extract
- 170 g Dark chocolate chips
- 10 Mini Cadbury Cream Eggs or substitute with another mini filled easter egg
Instructions
- Preheat the oven to 180°C and line 2 cookie trays with baking paper
- Into a large bow, sift the cake flour, cocoa and baking powder
- Add the chocolate chips and stir through
- In another mixing bowl, whisk the 2 sugars and the melted butter for about 2 minutes
- Now whisk in the egg and vanilla
- Fold the dry ingredients into the wet ingredients, until just combined
- Use a large ice cream scoop to scoop out 10 cookies and place onto the 2 trays
- Unwrap the Easter eggs, then roll a cookie ball, make an indent in the dough and place an Easter egg into the indent. Roll again to enclose the Easter egg. Repeat with the other dough balls.
- Bake 1 tray at a time, for 8-10 minutes (the cookies will still be a little fudgy). Remove from the oven, give the cookies a minute or 2 to set, then place on a cake rack to cool completely
Notes
Any mini filled Easter egg can be used in these cookies -caramello, peppermint, Turkish delight just to name a few.