Easter Mini Egg Cookies

Who else is egg-cited for Easter?

Did you hear the joke about the egg? It's not all it's cracked up to be.

How do I like my eggs? Umm, in a chocolate form!

All jokes aside, this is my favourite Easter cookie! Such crispy cookies, with loads of chocolate and speckled mini Easter eggs! Definitely not something you want to skip!

What doesn’t sound good in that picture?

And let me tell you this - they are so quick to make as well!

Such a shame they don’t sell these mini eggs all year round, because I’d be round all year round after, if you know what I mean!

With a mixer mix cubed room temperature butter until creamy, then add sugar and mix for 2 minutes.

Add in the eggs, one at a time, beating the batter in between until combined.

Add flour, baking powder and a pinch of salt, then combine with your hands.

Add in chocolate chips and roughly chopped dragee eggs and mix the dough until incorporated. Leave just a few dragee egg pieces aside to top the cookies later.

Shape the dough into small balls, then press them slightly between your palms and spread out on a lined baking sheet. Press the leftover dragee egg pieces on top of the cookies and place the cookies in the refrigerator for 10 minutes.

Bake in a preheated oven at 180°C/356°F for 15 minutes, then leave at room temperature to cool down.

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Easter Mini Egg Cookies

Yield: 10

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Ingredients

• Butter - 250 g
• Granulated sugar - 200 g
• Eggs - 3
• Baking powder - 1.5 teaspoon
• All purpose flour - 550 g
• Dark chocolate chips - 100 g
• Mini chocolate dragee eggs - 100 g

Instructions

1. With a mixer mix cubed room temperature butter until creamy, then add sugar and mix for 2 minutes.
2. Add in the eggs, one at a time, beating the batter in between until combined.
3. Add flour, baking powder and a pinch of salt, then combine with your hands.
4. Add in chocolate chips and roughly chopped dragee eggs and mix the dough until incorporated. Leave just a few dragee egg pieces aside to top the cookies later.
5. Shape the dough into small balls, then press them slightly between your palms and spread out on a lined baking sheet. Press the leftover dragee egg pieces on top of the cookies and place the cookies in the refrigerator for 10 minutes.
6. Bake in a preheated oven at 180°C for 15 minutes, then leave at room temperature to cool down.