Easter is one of my favourite #holidays. I imagine you can guess why but just in case you can’t…. it’s because I associate it with so many delicious treats. I know that is not the point of Easter but I have always had a sweet tooth so it was always going to be the case! Every year, I give up chocolate, sweets, biscuits, crisps etc. for lent as it seems to be the only time I can succeed in doing so. I think it’s the challenge of it (and also the fact that I know it will end after 40 days). I’m telling you this so you appreciate how hard it is for me to make these #cookies and not eat them all! You will find out soon enough for yourself! On top of that, it is very rare that I find any #Cadburys chocolate here in Copenhagen which makes it even harder to refrain from eating these!
Mini eggs are, of course, a classic Easter #chocolate and there is something so satisfying about that solid chocolate coated in a crispy, sugary shell. So naturally, when I found them (for anyone who is looking for these in Denmark, I found them in Normal), I instantly knew I had to make a recipe with them. So here you go…..
These cookies, or ‘goo-kies’ as I have so aptly re-named them, are indulgence at it’s best. The basic recipe is the same one I always use for cookies so if you tried my ‘A Batch Made in Heaven’ blog post I did a while ago, you may recognise it. As anyone who made them knows, it is quick and easy and made with standard pantry ingredients. These cookies have a gooey marshmallow centre in a soft cookie base, with crushed mini eggs throughout. How can you resist? As an added bonus, you can be tucking into these cookies just 1 hours after starting to make them! PERFECT!!
Recipe: Makes 18 cookies
Total time: <1hr Cooking time: 15 mins
Equipment
Large mixing bowl
2-3 baking trays
Wooden spoon
Cooling racks
Ingredients
220 g of unsalted butter
350 g of plain flour
175 g of granulated sugar
150 g of brown sugar
2 eggs
2 tsp of vanilla essence
1 tsp of baking soda
Pinch of salt
200 g your favourite chocolate eggs (mini eggs for me!), roughly crushed
18 big marshmallows- 1 for each cookie
Method:
1. Heat your oven to 180°C and line 2 cookie trays with baking parchment
2. Cream together the butter and both types of sugar
3. Beat the eggs into the mixture
4. Add the flour, baking soda, salt and vanilla essence and combine into a dough
5. Mix in your crushed mini eggs
6. Break off small chunks of dough, roll into all ball and press down in the middle so you have a bowl-like shape
7. Put a marshmallow in the centre and seal into the dough
8. Place the cookie dough balls on the baking tray, If there is part of the cookie you think has a thicker layer of dough, place this side down, as the bottom of the cookie.
9. Repeat with the rest of the dough, ensuring to place the dough balls a few inches apart on the tray (I baked 6 per tray and did it in 2 batches)
10. Bake in the oven for 15 minutes, 5 minutes in, use a spatula to gently press down on the marshmallow to spread it out properly. *You don’t want to push it all the way down, as they cool they will sink slightly, so if you do this you will be left with a dip in your cookies*.
11. Continue baking until they are a light golden brown in the centre and slightly darker around the edges.
12. Remove from the oven and cool for 10mins on a flat surface (I used a chopping board) before moving to a wire rack. If you transfer straight to a cooling rack your marshmallow will sink through and you will be left with a hole in the middle of your cookie!
Cream together the butter and sugars
Fold the dough around a marshmallow
Place the dough a few inches apart on the baking tray
Use a spatula to press down the marshmallow slightly after baking for 5 minutes
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