@fitwaffle: Creme egg stuffed mini eggs cookies Ingredients: 115g unsalted butter, softened 160g light brown sugar 40g granulated sugar 1 large egg, room temperature 1 tsp vanilla extract 290g plain flour 1/2 tsp bicarbonate of soda 1 tsp salt (use 1/2 if you prefer) 80g chocolate chips (I used milk & dark) 80g mini eggs, chopped into small pieces Makes 6 very big cookies Bake 180C/(160C fan) 12 mins - they may need a couple minutes longer depending on your oven and how long you froze them for, but try not to over bake otherwise they will turn to rocks once cool Tips: You need to freeze the cookies for a good amount of time if you want the crème egg to stay intact - at least 3 hours, but you can freeze them for days if you want to and bake them straight from frozen You can chill or freeze the Creme eggs before wrapping cookie dough around them. This will prevent them from breaking and will make them easier to handle Let the cookies cool on the tray after baking them. If you move them straight away they’re more likely to break as the crème egg and cookie dough will be very soft & gooey #LearnOnTikTok #easterbaking #minieggs #cookies

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Wednesday 27 March 2024 16:58:09 GMT