Easter Baking 2: Mini Egg and Nutella Cookies



Not only am I extremely excited about today's post because it involves food - well, a whole lot of chocolate to be precise - but it's also my 200th Post... Madness! I based this recipe on one from Jo's Blue Aga (Jo Wheatley was a contestant on GBBO a few years back and is a go to for recipes for my Mum and I), however I made the cookies with Nutella rather than other chocolate spread and made a few more than she did as I prefer thinner, chewy cookies rather than thick ones! I hope you enjoy this recipe and if you make them, be sure to tag me on Instagram (@becanablog), Twitter (@becky_lee96) or Facebook... 
This recipe makes approximately 20 Cookies and is one of my new favourites!
You Will Need: 
200g Unsalted butter (softened - I cheat and microwave it for about 45-60 seconds)
300g Light Brown Soft Sugar
2 Eggs
1 tspn Vanilla Extract
360g Plain Flour
Pinch of Salt
1 tspn Bicarbonate of Soda
2 tspn Baking Powder
3 bags of Mini Eggs (make sure to freeze them before hand so that they don't melt in the oven - about an hour or so will be plenty!)
Nutella






Method:
  1. Pre heat the oven to 170°C/150°C for fan ovens.
  2. Mix the butter and sugar until combined and smooth.
  3. Beat the eggs and vanilla extract together and then add into the mixture about a third at a time, making sure to scrape the sides of the bowl with a spatula so that you don't miss any.
  4. Sift the rest of the dry ingredients into the mixture and stir in with a metal spoon until smooth and dough like.
  5. Prepare your baking trays, then using an ice cream scoop (I used a smaller than normal one for mine) or two spoons place the dough on the trays. Make sure you leave enough room for them to spread, I found that I needed 4 baking trays of 4-6 on each so that they didn't touch - I rearranged after taking the photos!
  6. Press down the centre of each ball with a teaspoon - this can get messy but don't worry - to make a hollow in each one. Fill this with a teaspoon of Nutella/chocolate spread.
  7. Push the Mini eggs into the dough around the outside of each cookie - I added 3 to each, but I think 4 may have been better - the more chocolate, the yummier!
  8. Place the trays in the oven for 16 minutes, making sure to swap the trays over half way through. The cookies should be just golden but still slightly soft to touch - this is what makes them gooey!
  9. Cool on a wire rack for about 15 minutes (or if you're like me for as long as you can wait before trying one!) and then enjoy!





These are super tasty, extremely quick and easy and I'll definitely be making them again! If you wanted to see last year's recipe post for Easter Bunny Scones,  click here... I hope you have a great Easter weekend and do let me know if you try these out for yourself!
Becky xx
P.S. Sorry I'm such a messy baker, Mum! 

Comments

  1. They look so good! I'll have to give this recipe a go now that I've got a proper kitchen at home :) x

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    Replies
    1. They were seriously delicious! Let me know how you get on :) x

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