It’s only my second day of the school Easter holidays and already I’ve eaten more than my fair share of Easter goodies – Lindt bunnies, Cadbury Egg and Spoon, Mini Eggs, Creme Eggs – you name it and I can bet you I’ve tried it. I’m definitely one of those customers that the supermarkets love; I get sucked into all the commerciality of this time of year and spend too much money on invariably what is an overpriced variation of something that is available throughout the year – but I love the excitement too much to stop!
Creme eggs are one of my absolute favourite treats and I don’t think that you can go wrong with a chocolate chip cookie, so what better way to spend a lazy sunday afternoon than combining the two to get these seasonal treats that are perfect for baking with any children during their time off school.
This is an adapted Hummingbird Bakery recipe for chocolate chip cookies from the Hummingbird Bakery Cookbook.
Ingredients (Makes 16 cookies)
225g Unsalted Butter
350g Soft Light Brown Sugar
½ Tsp Vanilla Extract
400g Plain Flour
½ Tsp Salt
2½ Tsp Bicarbonate of Soda
4 Mini Cadbury Creme Eggs
Around 80g Cadbury Mini Eggs, chopped into chunks
– Preheat the oven to 170C/150C Fan/325F and line 2 large baking trays with some greaseproof paper.
In a large mixing bowl cream together the butter and sugar until they are nicely combined. To this mixture, add the eggs one at a time and mix well after each addition. After the eggs have been added, beat in the vanilla extract.
Now gently fold the flour, salt and bicarbonate of soda into the mixture and stir in the chopped mini eggs (if using) until all the chips are incorporated well into the dough.
If you’re making creme egg cakes, then just add the dry ingredients and mix until you have a stiff cookie dough – don’t add any chocolate yet!
* You can chill the dough at this stage until you need/want to use it, but this isn’t crucial.
Spoon little balls of the cookie dough onto the prepared baking trays making sure that you leave space between each ball for them to expand in the oven. The size of the balls at this stage will affect how big your cookies are later, so bear this in mind!
For the creme egg cookies, roll teaspoon-sized portions of the cookie dough into balls and place on the baking tray before pushing in the halved creme eggs gently into the centre of the dough balls (see picture below).
Once this is done, place the baking trays into the centre of the oven and bake for around 10 minutes, until they are nicely golden brown, then remove them from the oven (don’t worry if the cookies are still a little bit squidgy at this stage, they will get harder as they cool and will stay slightly gooey in the middle – which just adds to their delicious-ness).
Give the cookies at least 15 minutes to cool down before serving with your other easter treats – yum!!
* These cookies will last 3/4 days stored in an airtight container – but I’d be surprised if they last that long if you’re family and friends are anything like mine 🙂