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easter cookies with milky bar eggs
Kathryn Coyle

White Chocolate Easter Cookies

Thick, chewy Easter cookies packed with crushed white chocolate and milky bar eggs, the ultimate festive Easter cookie.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Dessert
Cuisine: batch cook
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g self raising flour
  • 100 g unsalted butter
  • 100 g light brown sugar
  • 30 g caster sugar
  • 1 large egg
  • 100 g plain flour
  • 1 pinch sea salt
  • 1/2 tsp baking powder
  • 100 g white chocolate chopped/chips
  • 2 bags milky bar eggs approx 80g each

Equipment

  • 1 Mixing bowl optional stand mixer with paddle attachment
  • 1 weighing scales
  • 1 measuring cups
  • 1 baking tray
  • 1 baking paper
  • 1 ice cream scoop optional

Method
 

  1. Preheat your oven to 180°C (fan)
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, beat the butter, light brown sugar and caster sugar together
  4. Mix in the egg and vanilla essence until combined
  5. In a separate bowl, whisk together: Self raising flour, plain flour, baking powder and sea salt
  6. Gradually fold the dry ingredients into the wet mixture. (Mix until just combined don’t overwork the dough for best results).
  7. Roughly chop the white chocolate into some big chunks, some smaller for texture. Fold them into the dough along with the white milky bar eggs. Save a few pieces to press into the tops before baking as this gives that bakery-style finish.
  8. Roll the dough into balls and place onto your lined tray, leaving space between each cookie
  9. Bake for 10–12 minutes. The edges should be lightly golden but the centres will still look slightly soft and that’s exactly what you want
  10. Let them sit on the tray for a couple of minutes before transferring to a wire rack. They will continue to firm up as they cool

Notes

Store in an airtight container at room temperature for up to 4 days.
You can also freeze the cookie dough balls and bake from frozen but remember to just add a couple of extra minutes to the baking time.