Mini egg cookies

In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.

With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.

Add the flour to the bowl and mix on low until just combined. Add the white chocolate chunks and 200g of the chopped mini eggs and mix until just combined.

Line a large baking tray with parchment. Roll 2tbsp of dough into a ball and place on the prepared tray. Continue until you’ve used all of your dough, cover the cookie dough balls with cling film and refrigerate for at least 30 minutes or more preferably, overnight.

Preheat oven to 170C and line an extra baking tray with parchment.  Place the chilled cookie dough balls on the prepared trays 2″ apart and bake for 13-15 minutes until golden and slightly crisp around the edges.

While the cookies are still warm press the remaining mini eggs into the top of the cookies. Allow to cool on the tray for 5 minutes before transferring to a wire rack until completely cool.

Recipe credit: Katie Bakes