Mini Egg Cookie Dough
These edible Mini Egg Cookie Doughs are packed full of chocolate chips and Mini Eggs. The perfect Easter dessert.
Servings: 2 Servings
Ingredients
For the Mini Egg Cookie Dough
- 120 g Plain Flour
- 120 g Unsalted Butter or Baking Spread
- 100 g Light Brown Sugar
- 50 g Granulated Sugar
- 2 tbsp Whole Milk (optional)
- 1 tsp Vanilla Extract
- 100 g Chocolate Chips
- 80 g Mini Eggs
Instructions
To Make the Mini Egg Cookie Doughs
- Preheat the oven to 180°C (160°C Fan) and spread the plain flour on a baking tray.
- Once the oven has preheated bake the flour in the oven for 10 minutes.
- Remove the flour from the oven and leave to cool fully.
- Once the flour has cooled fully, cream together the butter and both sugars until pale and creamy.
- Add in the flour and vanilla and mix until a dough is formed. If the cookie dough is too thick, add a tablespoon of milk and mix again.
- Fold through your chocolate chips and Mini Eggs (reserve some for the top)
- Split the cookie dough between your two serving bowls and press the remaining Mini Eggs on top. Enjoy!
Video
Notes
- This Mini Egg Cookie Dough will last 3+ days in the fridge but is best on the day of making.
- I used ramekins similar to these ones.