Copycat Millie’s Cookies with Chocolate Mini Eggs

I think we can all agree that we need one solid cookie recipe in our repertoire – that one basic cookie dough that we know we can rely upon with any random chocolate addition or change up. This is that guy.

These cookies are so easy, so versatile and are the perfect balance of crisp and chewy. Everything you could possibly need. Whilst here I’m making Easter cookies, perfect for Easter Day or all the time surrounding it when Easter chocolate is available in stores and we’re all sneakily buying bags of chocolate to devour whilst bingeing Netflix. You can replace the Mini Eggs with any chocolate of your choice, but I do recommend 150g as a minimum to ensure you’re getting enough chocolate in each bite!

Whilst these do have a little chill time on them, you’ll be glad to see it isn’t too much – only 30 minutes. You could extend this for several hours or overnight if making ahead. Alternatively, you could freeze the batch to pull out individual dough balls to bake when needed. Whilst it is tempting to omit the chill time altogether, it does impact on the final texture and result, so I highly recommend it!

Copycat Millie’s Cookies with Chocolate Mini Eggs

Makes: 8 (MEGA cookies, you could half the size of the dough balls if you wish)
Prep Time: 15 Minutes plus 30 minutes chill time
Cook Time: 15 Minutes
Total Time: 30 Minutes active (1hr including chill time)

Ingredients

– 125g Melted Butter
– 120g Light Brown Soft Sugar
– 100g Granulated Sugar
– 1 Egg
– 1tsp Vanilla Extract
– 275g Plain Flour
– 2.5tsp Baking Powder
– 150g Chocolate Mini Eggs

Method

1. In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again!
2. Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and stir together.
3. Line a baking tray, and scoop the cookie dough into tbsp size balls, roll a little to ensure it’s a ball and sit on the baking tray. We’ll be baking them separately in batches, so don’t worry how spaced apart they are for now! Once all on the tray, refrigerate for at least 30 minutes (see note above for further information).
4. Preheat oven to 200C/180C Fan/Gas Mark 6. Line another large baking tray and take 3 of the cookie dough balls, place on the tray (spaced apart).
5. Bake for 10-12 minutes, until golden at the edges. Repeat for all cookies and leave to cool on a wire rack!