Ooey Gooey Easter Cookie
The only dessert you need for your Easter table. Serve warm straight from the oven for everyone to dig in.
Don’t have mini eggs? This ooey gooey Easter cookie recipe works perfectly well with choc chips, chunks of your favourite chocolate bar or even any leftover Easter egg… if there is such a thing!
Prep: 5 mins | Cook: 25 mins
Serves 6 - 8 people
Ingredients
- 250g salted butter
- 200g soft brown sugar
- 60g granulated sugar
- 1 tsp vanilla paste
- 2 FREE eggs
- 350g plain flour
- 1 tsp bicarbonate of soda
- 270g Cadburys mini eggs
- TO SERVE
- Ice cream (of your choice)
Method
- Preheat the oven to 190C/170C fan/gas 5.
- Cream together the butter, two sugars and vanilla until light and fluffy - this can be done by hand or using an electric hand whisk.
- Crack in the eggs and whisk until the eggs have been incorporated. Sieve in the flour and bicarbonate of soda and whisk just until a thick, smooth batter is created.
- Using a rolling pin, smash the mini eggs whilst still in the bag. Tip half the smashed mini eggs into the cookie batter and fold in.
- Spoon the cookie batter into the prepared skillet and smooth the top using the back of a spoon. Sprinkle over the remaining smashed mini eggs, slightly pressing them into the surface of the batter.
- Place in the oven and bake for 25 minutes. Once baked, remove from the oven and allow to sit for 5 minutes for the perfectly gooey, golden cookie consistency. For a firmer bake, cook in the oven for 30 minutes and allow to sit for 5 minutes.
- Serve the hot skillet straight to the table, spoon the gooey cookie into bowls along with generous scoop of ice cream.
