Tom's Easter Cookies

Tom has been in the kitchen this week baking up some scrummy Easter treats. We found ourselves unable to resist eating these chunky cookies fresh out the oven when they were all warm and gooey! If you’re planning to make some homemade treats this Easter for your loved ones, these will make an egg-stremely perfect gift...that's if no little hands get to them first! 

Tom's Easter Cookies 

Makes 10-12


125g unsalted butter
100g light brown sugar
75g white granulated sugar
1 large/medium egg
1 tsp vanilla (optional)
300g plain flour
1 + 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
100g chocolate chips
200g mini eggs (chopped)
50g mini eggs (whole)


1. Add the unsalted butter, light brown sugar and white granulated sugar to a bowl and beat until creamy.

2. Add in the egg, and beat again. If using vanilla, add it in now.

3. Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed.

4. Add in the chocolate chips and chopped mini eggs and mix in until they are distributed well in the cookie dough.

5. Roll the cookie dough into roughly ten balls.

6. Once they're rolled into balls, add the whole mini eggs into the cookie dough balls and put the cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!

7. Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.

8. Take the cookies out of the freezer/fridge and put onto lined baking trays.

9. Slightly flatten the cookie dough balls but not too much, as they flatten during baking - however, if you like flat cookies, flatten them a bit more before baking.

10. Bake the cookies in the oven for 12-14 minutes.

11. Once baked, leave them to cool.



Back to Journal