125g unsalted butter
100g light brown sugar
75g caster sugar
1tsp vanilla essence
300g plain flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.5 tsp salt
90g whole Mini Eggs
200g white chocolate (save 50g for decoration)
200g chopped Mini Eggs
Pre-heat oven to 170’C.
Cream butter and sugars together.
Add egg and vanilla essence.
Add flour and all dry ingredients and mix until a dough is formed.
Chop the white chocolate and add to the dough mixture, along with the chopped Mini Eggs.
Mix thoroughly. Roll into balls, roughly 56-60g each.
Gently push the whole mini eggs into the tops of each cookie.
Bake in the oven for 8-10 minutes.
Once cooled, melt the remaining white chocolate and drizzle over cookies to decorate.