Friday, 21 April 2017

Chocolate Chunk Cookies With Left Over Easter Eggs!!

I think it was the Tuesday after Easter Monday and I was already sick of the sight of Easter Eggs. So I decided we would get rid of them, in the best way possible! Baking!!


So here is the recipe....

This made approx 65 cookies for us, You can make a smaller batch of 20 by cutting the mixture to 1/3

1 can of Condensed Milk
325g Softened Butter
1 teaspoon of Vanilla Essence
1/2C Brown Sugar
4 1/2C Flour
3 teaspoons Baking Powder
1/4 C Milk
Left over Easter eggs (I used about 3 cups of roughly chopped Easter Eggs, Including mini eggs, marshmallow eggs, hollow eggs and whatever else was left) You can use as little or as much as you want depending on how many chocolaty chunks you want in your cookies.

First Cream Butter, Sugar, Condensed Milk, and Essence until thick and creamy. Gently fold in the flour and baking powder. Turn out on a floured surface and combine by lightly kneading the mixture. Flatten and add 3/4 of the chocolate, kneed some more then flatten again and add the remaining chocolate. Kneed until the chocolate is evenly distributed throughout the dough.




Once the dough is combined, roll into a log shape and cut into 3rds. Take one of the thirds and roll out into a thinner log, the thinner the log the smaller the cookies. Cut into 3cm pieces and roll those pieces into balls. Place the cookie balls onto a baking tray lined with baking paper and press down with a floured fork.




Put into a preheated 180*C oven for 12 minutes until cookies are lightly browned. Allow to cool on a cooling rack. Sore in an air tight container for up to 10 days (if they last that long!) or freeze in a snap-lock bag for up to 2 months.


To see some other awesome recipes click on one of these!
Vegetable Curry Puffs
Tim Tam Brownies
Sugar Free Cocktails
Super Easy Waffles
3 ways with bagels


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